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Violations (14)

• 3-301.11(B)(D)(E )CriticalCorrected on site

  Iowa food code item 9 (Risk Factors)

  Observation: Employee observed using bare hands to chop cooked bacon as a garnish for a dish. Corrected by: voluntarily discarding bacon and donning gloves prior to working with ready-to-eat food products.

  Risk Factors | P | Item 9

• 6-301.11Critical

  Iowa food code item 10 (Risk Factors)

  Observation: No hand soap was provided at the hand sink located beside the dish machine.

  Risk Factors | PF | Item 10

• 3-202.15CriticalCorrected on site

  Iowa food code item 13 (Risk Factors)

  Observation: One can of black olives on the shelf in the dry storage room was observed with a severe dent along the seam. Corrected by: voluntarily discarding compromised canned good.

  Risk Factors | PF | Item 13

• 3-302.11(A)(1)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: plate of raw ground sausage patties was observed being stored on top of a container of Tzatziki sauce in prep cooler. Bag of mashed potatoes observed being stored on top of packages of raw steak. Corrected by: separating ready to eat products from raw products and ensuring that products were stacked according to required internal cooking temperatures.

  Risk Factors | P | Item 15

• 3-304.15(A)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Employee observed using a pair of gloves to crack two raw eggs onto the flat top grill before using the same gloves to open the prep cooler and begin unwrapping a package of sliced cheese. Corrected by: removing contaminated gloves, washing hands, and donning new gloves before handling cheese.

  Risk Factors | P | Item 15

• 4-601.11(A)Critical

  Iowa food code item 16 (Risk Factors)

  Observation: Several food contact surfaces were observed with a build up of soil and food debris including: the interior of the prep cooler on the cook line, bins holding clean utensils/dishes, the underside of the dispensers on the fountain soda machine, and the blade of the large can opener. These surfaces require additional cleaning and sanitizing.

  Risk Factors | PF | Item 16

• 3-501.16(A)(2)CriticalCorrected on site

  Iowa food code item 22 (Risk Factors)

  Observation: Cheese slices and ham in the top of the prep cooler in the kitchen were observed at temperatures between 51*-53*F. These products were stacked up high in the wells of the make table. Corrected by: relocating products to the interior of the reach-in cooler where products were observed holding at 41*F. Observation: Large container of cooked chicken observed sitting out at 78*F. Chicken was to be used for a chicken dumpling recipe but was left sitting out when meal service got busy. Chicken had been out for approximately 30 minutes. Corrected by: relocating container of chicken to the interior of the reach-in freezer in an attempt to quickly decrease the temperature of the chicken.

  Risk Factors | P | Item 22

• 3-501.17Critical

  Iowa food code item 23 (Risk Factors)

  Observation: Date marking is not being used on products prepared in house that are held beyond 24 hours and on opened packages of commercially prepared products like deli meats.

  Risk Factors | PF | Item 23

• 7-202.11Critical

  Iowa food code item 28 (Risk Factors)

  Observation: A container of Hot Shot Flying Insect killer was observed in the facility.

  Risk Factors | PF | Item 28

• 3-501.15(A)CriticalCorrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: Chicken that was cooked earlier today was left out at room temperature to cool. Corrected by: relocating cooling chicken to the interior of the reach-in freezer to bring temperature of the chicken out of the temperature danger zone as quickly as possible.

  Good Retail Practices | PF | Item 33

• 4-202.11CriticalCorrected on site

  Iowa food code item 47 (Good Retail Practices)

  Observation: One rubber spatula was observed with severe deterioration along the spatula edge. The spatula had come into contact with a heat source and is no longer a smooth, durable, and easily cleanable surface.

  Good Retail Practices | P | Item 47

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Facility's chlorine test kit is expired.

  Good Retail Practices | PF | Item 48

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: The prep table that has been converted into an area to store clean dishes and utensils has a build up of soil and food debris. The interior of the microwave oven has a build up of dried food debris.

  Good Retail Practices | C | Item 49

• 6-202.12, 6-501.14

  Iowa food code item 56 (Good Retail Practices)

  Observation: The filters located above the cooking equipment in the kitchen were observed with a build up of grease condensate and require additional cleaning.

  Good Retail Practices | C | Item 56