Sponges not used on clean or in use food contact surfaces Observation: Sponges are not allowed to be used on food contact surfaces.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: All food in cooler that is ready to eat must be labeled and date marked.
Backflow protection air gap, device standard, when required
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: At least one person from this establishment must get certified in food safety.
12/15/2015
Regular
No violation noted during this evaluation.
12/09/2014
Physical Recheck
Raw animal foods separated from each other during storage, separation, holding, and display Observation: Cooler must be organization to prevent cross contamination. Raw meat must be stored below ready to eat foods such as bread and cheese
Preventing contamination from equipment, utensils, and linens Observation: Clean in place equipment must be cleaned and sanitized after used no longer than 4 hours should laps. (meat slicer). Pizza oven must be cleaned regularly.
Drainboards, utensil racks, or tables are provided for soiled and clean utensils Observation: Need to have a cart or tubs for busing dirty dishes.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation You must label and date mark all items once removed from the original container. Review materials on labeling and date marking.
11/25/2014
Regular
Cleaning frequency of food contact surfaces (PHF/TCS) Ice machine and fountain soda machine.
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