No violation noted during this evaluation. | 10/27/2015 | Follow Up LOC |
- 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: Foods in cooler temped between 48-50*. Potentially hazardous foods were voluntarily discarded during inspection.
- Common name-working containers
Observation: Quat sanitizer in container not properly labeled. Bottle was labeled during inspection. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thermometer not suitable to temp thin food items.
- Food and water temperature measuring devices are appropriately scaled
Observation: Thermometer not accurately temping foods/ has not been calibrated.
|
10/14/2015 | Regular |
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- 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:Provide thermometers in all cold hold units
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10/15/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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09/16/2013 | Routine |
- Handwashing signage
Observed no hand sink sign posted at the hand wash sink.
- Roasts held at a temperature of 130°F or above
Observed sandwiches temped at 66*
- Sanitizers
Observed quat sanitizer above 200ppm. Sanitizer was emptied and corrected during time of inspection.
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09/04/2013 | Routine |
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