- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation:Snicker salad made from a combination of ambient temperature ingredients and cooled ingredients prepared at or before 930am. Temperatures taken during inspection up to 1:15 pm showed product at b49 to 53 F. All product was tossed
- 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:Snicker salad in 3 locations, walk-in, 2 door cooler at salad area and on salad line product was at 47-52 F all product was tossed during inspection
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Hand sink at Olive Branch water did not get warm, must get to 100F with in 15 seconds on continuous use/ work order put into maint at time of inspection
- Common name-working containers
Observation:Chemical spray bottle in chemical closet unlabeled -corrected during inspection
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04/23/2015 | Regular |
| No violation noted during this evaluation. | 05/29/2014 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:box of raw bratwurst in cooler # 5 over ready to eat items-corrected on site
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:all walk-in coolers need visible interior thermometers-mgr will install today
- When to wash
Observation:Kitchen prep employee took off gloves after picking up garbage off of floor then put on new gloves no handwash-retraining needed
- Foods are cooled using appropriate methods
Observation:pans stacked in walk-in cooler, pans were separated and lids cracked
- 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:Salad display 5 temps taken various items all were between 46 and 52F, must be 41 or below Wood grill tomato sliced on line at 52F / Bonzai noodles at 50F
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:breakfast sausages cooler #8 at 2pm 1st pan was 78F and 2nd pan was 54F-both were tossed at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:several slicer heads stored with food residue on blades-wall of slicer heads / same area plastic roll bin full of plastic lids, food residue bottom of bin
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04/21/2014 | Routine |
| No violation noted during this evaluation. | 01/14/2014 | Illness Complaint |
- Multiuse food contact surfaces are cleanable
BUSHEL BASKET -2 DOOR TRAULSEN COOLER-GASKETS POOR SHAPE / PIZZA COUNTERS ARE DIRTY / MEAT SLICER FRONT OF OFFICE CLEAN UPPER PORTION OF BLADE HOUSING / INTERIOR ICEMAKER-KITCHEN / SALAD PREP AREA 3 BLADES STORED ON WALL HAVE FOOD RESIDUE ON THEM
- Separation from food, equipment, utensils, linens, and single service
WOOD GRILL-SPRAY BOTTLE UNDER SINK NO LABEL / COCOABEAN-409 SPRAY ON SHELF WITH AND ABOVE FOOD ITEMS
- equipment food contact surfaces and utensils clean to sight and touch.
BUSHEL BASKET -2 DOOR TRAULSEN COOLER-GASKETS POOR SHAPE / PIZZA COUNTERS ARE DIRTY / MEAT SLICER FRONT OF OFFICE CLEAN UPPER PORTION OF BLADE HOUSING / INTERIOR ICEMAKER-KITCHEN / SALAD PREP AREA 3 BLADES STORED ON WALL HAVE FOOD RESIDUE ON THEM
- Roasts held at a temperature of 130°F or above
WOOD GRILL-CONDIMENTS ON LINE RANCH-46F, LETTUCE-53F AND CUT TOMATO-50F / BONSAI CUT TOMATO AND ONION-50F, SHREDDED LETTUCE-49F / HICKORY'S COLESLAW PRE-PORTIONED ON DISPLAY-46-50F --CHICKEN AND RIBS ON LINE WERE BETWEEN 110 AND 120F -NEW PRODUCT BROUGHT OUT AT PROPER TEMP
- When to wash
FOOD SERVICE WORKER AT BUSHEL BASKET REMOVED GLOVES WIPED NOSE THEN PUT ON NEW GLOVES WITH NO HANDWASH--RETRAIN
- Common name-working containers
WOOD GRILL-SPRAY BOTTLE UNDER SINK NO LABEL / COCOABEAN-409 SPRAY ON SHELF WITH AND ABOVE FOOD ITEMS
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11/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
icemaker needs cleaned, one slicer head in vegetable prep area was hung up dirty
- Roasts held at a temperature of 130°F or above
Bonsai cold display at 55F-product was removed and tubs of ice were put into place for the lunch hour --Bonsai breakfast sausage at 127 adjust unit as needed to 135F
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
3 handsinks, 1 by employee bathroom, 1 behind Bonsai, 1 under Ansul boxes, backside of Hickory-these handsinks did not get hot after 1-2 minutes of constant running
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03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Season's Marketplace, 1215 Friley, Ames, IA 50012 »