- Food on display is protected from contamination by consumers
Observation:Salad bar area by soups, uncovered condiments-protect from contamination by consumers
- Package integrity
Observation:Dented can in store room, product was placed in returnables area during inspection
- Handwashing signage
Observation:No hand wash reminder signs in restroom outside of kitchen and at hand sink in salad prep area
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Special function room where some food prep occurs has no easily accessible handsink
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Proof of Employee Reporting Agreement Left form 1-A and 1-B
- Established procedures for responding to vomiting and diarrheal events
Observation:Provide proof of clean up kit and written policy
- 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:Bags of cut lettuce and feta cheese in kitchen area out at 46F Several meat items on buffet tuna and chicken salad and sliced deli meats at 45 plus degrees also similar meat salad items in walk in cooler -all of the above were disposed of at time of inspection
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10/29/2015 | Regular |
- 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:Display cooler needs thermometer
- Where to wash
Observation:Observed employee changing gloves and not washing hands between-discussed with mgr
- 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:Cut fruit on buffet was at 48-50F-product was removed and more ice added
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink at front counter had towels in the sink-must always be easily accessible
- Handwashing signage
Observation:Handsinks must have signs reminding employees to wash hands-left signs
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09/23/2014 | Routine |
Restaurant representatives - add corrected or new information about Mary Greeley Medical Center, 1111 Duff, Ames, IA 50010 »