Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Eating, drinking, or using tobacco
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
11/13/2013
Routine
Compliance with submitted HACCP plans and approved variance procedures Establishment has not met provisions #2 and #3 of the approved variance. #2: Establishment has not supplied a list of scheduled dinners to the Johnson County Health Department at all this year. The required frequency for submitting these lists is at least quarterly. #3: Establishment has not submitted a list of persons or groups that have attended dinners to the Johnson County Health Department at the minimum frequency of quarterly. Documentation of persons that attended dinners was provided to the inspector today during the inspection.
Miscellaneous sources of contamination Food products used for the licensed food service operations are stored intermingled with personal food items throughout the facility. Dry ingredients are used for the business as well as for personal every day use allowing for risk of contamination of products from other individuals that may be in the kitchen during hours that establishment is not preparing and selling food. Store all food items used for the business separate from personal use food items.
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