Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Establishment has not completed the certified food protection manager course within 6 months of opening.
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: Cream cheese, butter, and bacon cheese danish were held at room temperature. Thrown away at time of inspection.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Eggs stored next to deli meat. Refrigerator was rearranged.
Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours Observation: Saurkraut was not reheated to 135 in two hours holding at 115 degrees. Discarded at time of inspection.
03/17/2015
Regular
No violation noted during this evaluation.
09/04/2014
Follow Up LOC
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Make table is not working - plans to get fixed.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: New establishments must have CFPM within 6 months of opening.
Backflow protection air gap, device standard, when required
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