No violation noted during this evaluation. | 10/01/2015 | Follow Up LOC |
- 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.
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09/29/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salad bar foods not date marked in the fridge. Corrected.
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03/25/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor. Corrected.
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11/03/2014 | Regular |
No violation noted during this evaluation. | 03/13/2014 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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09/13/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salad bar: turkey - 48
- Food storage - preventing contamination from the premises
Potatoes must be stored up off floor.
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09/09/2013 | Routine |
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