Akron Jo's Cafe, 150 Reed St, Akron, IA 51001 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Hand drying provided
Observation: No paper towels provided at hand sink. Paper towels were provided during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with common name of the food. Containers were labeled during inspection. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent system not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Flour and sugar in bags stored on the floor. Both bags were moved to shelves during inspection. Corrected.
- Restriction-presence and use
Observation: Inspect spray repellent and freshener spray stored on a counter in the kitchen area. Both sprays were removed from kitchen area. Person in charge stated they do not spray them in the kitchen area. They are used outside of the prep and storage areas.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 7 days. Foods were voluntarily discarded during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
|
11/18/2015 | Regular |
- Cleaning procedure
Observation: After the cook washed his hands he placed the old gloves he was wearing prior to washing his hands back on.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is not a certified food protection manager on site.
- Protecting food from environmental contamination
Observation: Tong handles were laying in the lettuce. Spatulas were severely damaged and were falling apart in the prep area.
- Cooling foods are stored properly
Observation: The hot soups on the hold hold table were being placed in a fridge under the prep table. The items were causing other items to heat up. The hot soups shall be placed in the freezer to cool down. The cook did this and within a hour the items were down to 40 degrees F.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I gave them one and they stated they would type one of their own when I left.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and beef were being stored above tomatoes in the side prep fridge unit. The tomatoes were moved to the shelf above the meat items.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Food is properly identified and monitored
Observation: Eggs and fish marinade were being brought out and left on the counter top for prep with out a time mark. The items were 62 degrees F and exceeded the 41 degrees F so the items have to be cooked and served within 4 hours or discarded. The owners placed a time mark on the items.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener, the dishes above the prep area, and the slicer were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not being stored into plastic sleeves or dispenser units.
- Demonstration of Knowledge
Observation: The person in charge did not know the basic food safety 101 requirements. She had a food safety 101 booklet and I went over temperatures, hand washing, and cooling of foods.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent hood filters were not clean to sight.
- Common name-working containers
Observation: Several containers in the prep area were not labeled. The items were labeled with there chemicals inside the containers.
|
02/06/2015 | Regular |
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