| No violation noted during this evaluation. | 09/21/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels not stored in sanitizer solution.
- Food storage containers identified with common name of food
Observation: Foods storage containers not labeled with the common food name.
- 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 ventilation hood is dripping.
- 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: The facility does not have a Sick Policy.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch. Corrected by cleaning and sanitizing the can opener. Ice Machine not clean to sight or touch.
- 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: Lettuce set out at room temperature at temped at 60 degrees.
- 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: Fridge without a thermometer.
- Light bulbs, protective shielding
Observation: The lights in the kitchen and dinning room do not have protective shielding.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system.
|
08/04/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There was not a certified food protection manager on site.
- Light bulbs, protective shielding
Observation: The lights in the food prep and walk in cooler unit were not covered.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not dispensing 50-100 ppm bleach sanitizer.
- Eating, drinking, or using tobacco
Observation: The cook had an open drinking container while in the food prep area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Indoor and outdoor surfaces
Observation: Walk in cooler floors were covered with cardboard.
- Food storage - preventing contamination from the premises
Observation: Food was being stored on the floor in the walk in cooler.
- 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: Lettuce was being left out during food prep.
- 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 blower units in the walk in cooler were not clean to sight.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility did not have a sick policy on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
|
12/18/2014 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
11/22/2013 | Routine |
- Linens- cleaning and storage
The can opener was not clean to sight. Scoop handles were laying in the food. The handles shall be stored up out of the food. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Flour/sugar is being stored in a garbage can in the back dry storage area. The garbage can is an unapproved food contact surface. Food in the fridge units were not being covered. Onions were setting on the floor in by the dishwashing room.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The person in charge did not know food safety 101 requirements and the facility did not have a sick policy.
- Food storage containers identified with common name of food
Several containers were not labeled in the walk in cooler/fridge units. A container in the prep area holding a spice was not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan was not clean to sight. Common towels were being stored out of sanitizer after each use. --The can opener was not clean to sight. Scoop handles were laying in the food. The handles shall be stored up out of the food. Corrected at time of inspection
- Light bulbs, protective shielding
The ligths were not sheilded in the prep area.
- Disclosure of menu items offered or served raw or undercooked
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ham in the fridge unit was not date marked.
|
11/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Central Cafe, 815 Central Ave, Hawarden, IA 51023 »