- 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: The pizza hot hold machine was holding pizza at 118-124. Discussed the dangers of PHF items not held at 135 degrees or above. The thermostat was turned to 155 at time of inspection.
- Foods are cooled using appropriate methods
Observation: There was rice chicken cooked today stored in a cooler with a tight plastic saran wrap. Discussed the importance of proper heat transfer on cooling cooked products. Chef poured the rice chicken into a shallow pan for proper cooling at time of inspection.
- Cutting surfaces maintained
Observation: The make table cutting board at the customer front and individual cutting boards were in bad repair.
- Food storage - preventing contamination from the premises
Observation: There was an uncovered self serve pasta bar. Discussed the dangers of airborne contamination. The bar was broken down and replaced with a hot hold unit with a sneeze guard.
- 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 hood filters in the front were dusty.
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06/12/2015 | Regular |
- 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: The cooler with the premade salads ranged from 47-50 degrees.
- Miscellaneous sources of contamination
Observation: There was uncovered salsa near the breakfast steam table. There was uncovered fruit medley online. - Both corrected at inspection.
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06/17/2014 | Routine |
- Food is properly labeled
Allergen label not posted near self serve cookies and other baked items near the cashiers.
- Roasts held at a temperature of 130°F or above
Individually packaged cream cheese at 64 degrees. - Corrected at inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There were raw eggs over ready to eat items in the make line standing cooler.- Corrected at inspection.
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11/15/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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04/09/2013 | Routine |
- Handwashing signage
Handwashing signs not posted at handsinks.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer. There is not thermometer provided in each cooler.
- Separation from food, equipment, utensils, linens, and single service
There are toxics "Spin+Span" and "Dymon" over the three compartment sink.
- Dispensing of single-service and single-use articles
There are non-inverted single service-ware at the serve line and at the plate rack in the kitchen. There was uncovered tableware in hte kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
The area surrounding the pop nozzles and ice chutes are soiled. The hoods are soiled.
- Bare hand contact with ready to eat foods
Employee touched buns with bare hands. Discussed the importance of no bare hand contact.
- Linens- cleaning and storage
There are non-inverted single service-ware at the serve line and at the plate rack in the kitchen. There was uncovered tableware in hte kitchen.
- Roasts held at a temperature of 130°F or above
Temperatures exceeded 41 degrees: there was sandwiches at the self serve cooler at 45 degrees and cheese on the make table at 44 degrees. --There were pork patties on the line at 118 degrees.
- Miscellaneous sources of contamination
There are uncovered pasteries on the self serve line.
- Sanitization of food contact surfaces - before use and after cleaning
There was a bucket of sanitizer with too low of concentration- Corrected at inspection.
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03/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Great River Medical Center - Cafeteria, 1221 S Gear Ave, West Burlington, IA 52655 »