| No violation noted during this evaluation. | 12/16/2015 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Most foods not date marked in the fridges in the kitchen. During any future inspection, if foods are not date marked the foods will be voluntarily discarded.
- 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.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice chute is not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the freezer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored above ready to eat foods. Corrected by moving all the raw meats to the bottom shelf.
- Cutting surfaces maintained
Observation: Cutting board with scratching and scoring can no longer be effectively cleaned and sanitized.
- Physical facilities maintained in good repair
Observation: The counter in the diner and the floors in poor repair.
- Package integrity
Observation: Dented cans in the storage area. Corrected by placing them in the return area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Light bulbs, protective shielding
Observation: Lights in the storage area without protective shielding.
|
12/03/2015 | Regular |
| No violation noted during this evaluation. | 08/04/2015 | Follow Up LOC |
- 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: Foods held at room temperature during prep-time. Corrected by placing the food items in a tub of ice.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine not clean to sight or touch. Corrected by cleaning and sanitizing the machine.
- Reminder statement
Observation: The facility does not have a Consumer Advisory for the eggs cooked to order. Corrected by placing the Consumer Advisory up.
- 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: Fridges without thermometers.
- 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.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held longer than 24 hours not date marked.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer in the dishmachine below required level.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the freezer.
|
07/23/2015 | Regular |
- 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: Cool hold units without thermometers.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the cafe cooler. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: The menu does not have a consumer advisory. Provided the facility with a consumer advisory statement.
- Sanitizers
Observation: The sanitizer in the warewashing machine is below required level. Corrected by ware washing machine fixed by the dishwashing contractor.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit is not being used in the cafe. Corrected.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods. Corrected by discussing the proper handling of food.
|
12/15/2014 | Regular |
- 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
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with a 7 day consume by date Corrected at time of inspection
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/21/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
03/18/2013 | Routine |
- Identifying information-original container
- Light intensity
Basement must be cleaned. All maintenance tools and equipment must be kept away from food and food contact areas.
- Private homes
Basement must be cleaned. All maintenance tools and equipment must be kept away from food and food contact areas.
- Shellstock, condition
Onions must be stored up off floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food kept longer than 24 hours must be marked with 7-day "consume by date".
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Red's Cafe & Pastries, 162 S Central Ave, Hartley, IA 51346 »