No violation noted during this evaluation. | 02/18/2016 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: There were four pans of beef that were date marked 2-2. COS by discarding beef.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Butters located at the end of the salad bar are at ambient temperature. COS
- When to wash
Observation: An employee had went from handling dirty dishes to handling clean dishes. COS by rewashing clean dishes and washing hands.
- Food on display is protected from contamination by consumers
Observation: There were a couple food items at the end of the salad bar that were not shielded.
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02/11/2016 | Regular |
No violation noted during this evaluation. | 12/16/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Observed a salad in the walk in cooler dated 9/10/14. Corrected on site.
- Food on display is protected from contamination by consumers
Observation: The croutons and sunflower seeds are not protected from contamination from consumers.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed salad bar holding salads at 44-45*. Corrected on site.
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09/24/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed several salads that were beyond the seven day datemarking requirement - disposed of onsite for correction.
- Food storage containers identified with common name of food
Keep all working containers of food ingredients labeled with the common name of contents.
- Roasts held at a temperature of 130°F or above
Observed the True reach-in cooler behind the bar holding at 46*. Salads were disposed of and unit turned to a colder setting.
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12/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed cold salad bar holding at 45* - condenser unit was cleaned and unit appears to be working properly. Observed prep cooler in kitchen holding at 50* - condenser unit was frosted up and manually turned into defrost mode. Both units must be monitored to ensure food is maintained at 41* or below.
- Food storage containers identified with common name of food
Keep all working containers of salt, sugar, flour, etc. labeled with the common name of contents.
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06/13/2013 | Routine |
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