QC DINER

Violations (12)

• 2-103.11(O)Critical

  Iowa food code item 3 (Risk Factors)

  Observation: Facility did not have signed copies employee health reporting agreement forms on site.

  Risk Factors | PF | Item 3

• 2-501.11Critical

  Iowa food code item 5 (Risk Factors)

  Observation: Facility was unable to provide proof of a written procedure that they've created for responding to the clean-up of bodily fluids.

  Risk Factors | PF | Item 5

• 6-301.11CriticalRepeat

  Iowa food code item 10 (Risk Factors)

  Observation: Hand sink located in the kitchen closest to the rear exit door did not have hand soap available.

  Risk Factors | PF | Item 10

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

  Iowa food code item 15 (Risk Factors)

  Observation: Cartons of raw eggs observed being stored above containers of potato salad and cooked meat products in the kitchen walk-in cooler. Cartons of raw eggs and package of raw bacon observed being stored in the retail reach-in cooler above bottles of fruit punch. Corrected by: relocating raw shell eggs and raw bacon to areas beneath cooked and ready-to-eat food products.

  Risk Factors | P | Item 15

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: The tabletop vegetable dicer was observed with some left over dried food debris along its blade. One pot with strainer and meat thermometer were observed with crumbs/dried food debris. The interior shelves of the walk-in cooler in the kitchen and the walk-in cooler in the customer retail area were observed with a build up of soil and require additional cleaning.

  Risk Factors | PF | Item 16

• 3-501.14(A)CriticalCorrected on site

  Iowa food code item 20 (Risk Factors)

  Observation: One plastic container holding chicken cooked from the previous day (5/18) was observed in the small reach-in cooler in the customer retail area with temperatures between 45*-53*F. Corrected by: voluntarily discarding improperly cooled chicken.

  Risk Factors | P | Item 20

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

  Iowa food code item 22 (Risk Factors)

  Observation: One small container of baked beans was observed sitting under the lid of a cold prep table in the kitchen on top of the cold well at 44*F. All other items in the unit were observed properly holding at 41*F or below. Corrected by: voluntarily discarding product.

  Risk Factors | P | Item 22

• 3-501.17CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Opened packages of deli ham and bologna were observed in the cold prep table in the kitchen without proper date marking. Corrected by: providing date marking.

  Risk Factors | PF | Item 23

• 3-501.18CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: One container of mac & cheese prepared on 5/1/26 was observed available for sale in the customer retail cooler. Product was held beyond the allowed 7-day timeframe. Corrected by: voluntarily discarding expired product.

  Risk Factors | P | Item 23

• 7-201.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: One bottle of grill & oven cleaner was observed being stored on top of boxes of liquor bottles in the kitchen. Cans of butane fuel were observed being stored in the customer retail area on top of a beverage cooler. Corrected by: relocating chemicals to areas separated from food, equipment, utensils, and single service items.

  Risk Factors | P | Item 28

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Facility's quaternary ammonium 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 interior of the microwave oven in the kitchen was observed with dried food splatter. The fan covers located in both the kitchen walk-in cooler and the customer retail walk-in cooler were observed with a build up of soil and dust. The interior of the prep table being used as a storage location for clean utensils, pots, and equipment was observed with a build up of dried food debris. All surfaces require additional cleaning.

  Good Retail Practices | C | Item 49