No violation noted during this evaluation. | 08/21/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer not strong enough in wet wiping cloth bucket.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certificate on file for Certified Food Protection Manager.
|
07/15/2015 | Regular |
No violation noted during this evaluation. | 06/23/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sliced Tomato not dated.
- Common name-working containers
Observation: Bottle of cleaner not labeled as to contents.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths did not register sanitizer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometer in walk-in cooler.
- Bare hand contact with ready to eat foods
Observation: Touching ingredients with bare hands while making Taco Salads.
|
06/13/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/13/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Raw shell eggs have a Best if use by date of MAY 15, 2013.
- Backflow protection
air gap, device standard, when required
- Sanitizers
Sanitizer in excess of required concentration - sanitize bucket toxic - disposed of and refilled correctly - Corrected at time of inspection
- Sponges-use limitations
Sponge laying beside dishmachine - disposed of - Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Wet wiping cloth laying on prep table - placed in sanitize bucket - Corrected at time of inspection
|
06/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Appanoose Country Club, 1998 Country Clb, Centerville, IA 52544 »