No violation noted during this evaluation. | 01/19/2016 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:: Womens bathroom hand sink did not reach 100*F.(87.5) This is a repeating violation.
- Outer openings are protected
Observation: The delivery back exit door have light showing through the bottom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The butter in working container on food contact surface with no date marked after opening. Manager date marked and stored in fridge.Corrected.
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01/05/2016 | Regular |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Womens bathroom hand sink did not reach 100*F. All hand sinks used by food service employees must have hot water at least 100*F
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Facility only has one sink for hand washing and multi-purpose use. Must provide a separate sink for hand washing purposes only.
- Handwashing signage
Observation: Both employee bathrooms did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
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04/21/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Facility has only 1 sink for hand washing and multi-use. Provide a separate sink for hand washing only.
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11/03/2014 | Regular |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Facility has only 1 sink for hand washing and multi-use. Provide a separate sink for hand washing only. Repeat Violation
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Heat system not equipped to provide 100*F water through faucet. (Water was temped at 92.8*F). Adjust hot water line to ensure hot water is at least 100*F.
- Sanitizers
Observation: QA sanitizer was tested too strong. The concentration of QA must be maintained at 200 to 400ppm. Corrected at time of inspection.
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05/05/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Facility has only 1 sink for hand washing ans multi-use. Provide a separate sink for hand washing only. REPEAT VIOLATION.
- Material characteristics of non-food contact surfaces
Cardboard boxes were reused for clean containers storage. Must provide smooth and cleanable box for this purpose.
- Toilet room
receptacle, enclosed, fixtures clean
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10/22/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Facility has only 1 sink for hand washing and multi-use. Provide a seperate sink for hand washing only. REPEAT VIOLATION.
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05/01/2013 | Routine |
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