| No violation noted during this evaluation. | 11/07/2015 | Follow Up LOC |
- Handwashing cleanser, availability
Observation: No soap at hand washing sink in kitchen and counter service. Provided soap at time of inspection
- 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: Light bulbs in kitchen are not properly shielded.
- 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:Cooked hash browns left out at room temperature. Temped at 81 degrees.Time as a Public Health control procedures can be used when leaving foods out on the counter. Procedures must be submitted and approved by SDHD.
- Cutting surfaces maintained
Observation: Cutting board is not easily cleaned and sanitized due to excessive scoring on surface.
- Hand drying provided
Observation: No hand towels provided at hand washing sink at counter service. Provided hand towels at time of inspection
- Reminder statement
Observation: Menu does not have reminder statement for cook to order eggs. Provided consumer advisory.
- When to wash
Observation: Staff member did not wash hands when returning to cook in kitchen. Staff began to routinely wash hands when returning to kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces not clean, but not limited to
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Staff not a certified food protection manager.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No small tip thermometer on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Soup dated 10-21-2015 is kept in cooler. Staff marked personal and will remove.
- Employee medicine - labeling and storage
Observation: Medicines stored in cupboards with food and stored out in food prep area. Staff moved medicines to alternate location.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Egg mixture in prep cooler temped at 51 degrees. Eggs voluntarily discarded on site.
- In-use utensils, between-use storage
Observation: Coffee stir stick placed in standing water temped at 61 degrees.
- Bare hand contact with ready to eat foods
Observation:Bare hand contact with ready to eat foods
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine barrier and scoop are soiled.
- Food temperature measuring devices are provided and readily accessible
Observation:Thermometer not provided in self service cooler.
- Physical facilities maintained in good repair
Observation: Particle board cup boards have peeling sealant and discolored brown due to grease build up.
- Light bulbs, protective shielding
Observation:Facility does not have sufficient ventilation system to prevent grease or condensation on the cabinet above the griddle.
|
11/03/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous foods held longer than 7 days. Food was voluntarily discarded. Corrected.
|
12/01/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
08/26/2013 | Routine |
- Multiuse food contact surfaces are cleanable
Upright freezer in kitchen must be defrosted.
- Hand drying provided
Sanitary towels must be provided at front handsink.
- Test kit provided and used to measure sanitizing solution concentration
Test strips must be provided to check strength of quaternary sanitizer.
- Storage and maintenance of wet and dry wiping cloths
Handle of upright freezer must be repaired. Wiping clothes must be kept in containers of santiizer.
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers. Food thermometer must be provided.
- Roasts held at a temperature of 130°F or above
Cut tomatoes must be held at 41 degrees or below.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
After date-marked foods have passed 7 days, they must be discarded.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food employees must read and sign reporting agreement.
- Laundry facilities
requirement, location, and use
|
08/21/2013 | Routine |
Restaurant representatives - add corrected or new information about De Koffiehoek & Bistro, 819 Lincoln Pl S E, Orange City, IA 51041 »