1: 1200-23-01-.02(1)(a) No manager or acting manager available at time of inspection. CA: discussed having someone present to answer basic food handling questions.
8: 1200-23-01-.06(3)(a) No paper towels available at hand sink near low temp dish machine. CA: restocked.
26: 1200-23-01-.07(2)(a) Bottle of hand sanitizer stored above open prep cooler (pizza make). CA: removed chemical to proper storage.
35: 1200-23-01-.03(5)(a)7. Observed unlabeled bulk container of white powder stored in kitchen.
37: 1200-23-01-.03(3)(b)1. Observed employee drink, open water bottle, stored on top of larger bull container of white powder near oven.
39: 1200-23-01-.03(3)(d)4. Observed wet eiping cloth, not in use, stored on food prep surface.
43: 1200-23-01-.04(9)(c)1. Observed box of single use portion cups, and pizza boxes stored directly on floor in kitchen area.
43: 1200-23-01-.04(9)(c)1. Observed single use cup being used as scoop in bulk container of white powder.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted.
Additional Comments
Tailgate@heartland-airports.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used