No violation noted during this evaluation. | 01/14/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have sanitizer test strips.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: There were many items on the shelf that had expired dates or no datemarking at all
- Outer openings are protected
Observation: Front exterior door was not insect/rodent tight.
- Sanitization methods - hot water, chemical
Observation: Establishment did not have a sanitizer to use in the three compartment sink.
|
01/08/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
11/13/2013 | Routine |
- Food shall be obtained from sources that comply with law
Many food items have past their expiration date and many were close to their expiration date, for example the sale rack in the cereral room.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* Cheese and tofu in the reach in cooler exceeded 41 degrees, they were 43 and 44 degrees.
- Test kit provided and used to measure sanitizing solution concentration
*Repeat Violation* Establishment did not have chlorine based test strips for chlorine sanitizer.
- Light bulbs, protective shielding
The lights in the reach in cooler were not fully shielded and capped.
|
10/16/2013 | Routine |
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