- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: CFPM must be in a supervisory position.
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08/21/2015 | Follow Up LOC |
- Miscellaneous sources of contamination
Observation: Ice scoop laying in ice. Plastic cup laying in diced ham. Bowl of tomatoes laying in tomatoes, bowl of onions laying in onions. Ice bin not draining.
- 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: Ham slice in refrigerator at 48.4, diced ham 44.5 degrees. Raw shell outs sitting out at 55.8 degrees. Pre-cooked hash browns 79.8 degrees.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Partially cooked bacon at 77.4 degrees.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of diced ham in refrigerator with expiration date of 7/27/15.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM - required with 6 months.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses (kitchen)
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07/30/2015 | Regular |
| No violation noted during this evaluation. | 05/22/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: will submit
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Mechanical warewashing machine not sanitizing. Found hole in tube, fixed at time of inspection. Facility to closely monitor until hose is replaced.
- Eating, drinking, or using tobacco
Observation: Open drink
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Gravy in hot hold unit at 79 degrees, removed to be reheated at time of inspection.
- Bare hand contact with ready to eat foods
Observation: Handling rolls with bare hands.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Reheating in steam table.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of bean salad and potato salad with expiration date of 4/27/14. Working container of meatloaf in walk-in cooler with expiration date of 4/20/14 - disposed of at time of inspection.
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04/30/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/18/2013 | Routine |
- Miscellaneous sources of contamination
Food containers on floor in walk-in cooler and walk-in freezer. Ice bin (cooler) drain not open to alow water to drain *.
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods (bisquits) prohibited. Corrected at time of inspection.
- Handwashing signage
Signage required at all handsinks used by employees, including restrooms *.
- Roasts held at a temperature of 130°F or above
Diced ham at 46 degrees, raw hamburger at 49 degrees in refrigerator next to grill *. Bacon out at 69.7 degrees - placed in refrigerator at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Not date marking all ready to eat foods (deli meats, diced ham). Not re-dating foods when removed from freezer.
- Food storage - preventing contamination from the premises
Food containers on floor in walk-in cooler and walk-in freezer. Ice bin (cooler) drain not open to alow water to drain *.
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored on same shelf as syrup and peanut butter. Detergent stored over lemonade and sugar packets in store room.
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07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Bettys Cafe, 2458 Hwy J 22, Corydon, IA 50060 »