Prairie Cafe And Bakery

Year by year

Inspections

1. Apr 22, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     #1) The handwash sink near to the clean side of the dish machine has a steady leak of water. #2) the dial of the rinse temperature gauge on the high temp dish machine always reads very hot even when the dish machine is not in use and thus appears to be very inaccurate/in need of repair/calibration or replacement. Reading fluctuates only between 200 -220 and higher even when machine sits idle.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located next to the dish machine of this facility is not equipped with a non-hand operated faucet: the handles are short and employees are repeatedly observed not being able to turn of the faucets without using their hands instead of their wrists to maintain clean hands.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     #1) Handsink at the far-end (left hand side of kitchen line when facing the expo window) is not accessible: the faucet handles have been removed and flat trays placed over the sink basin to create a work space. #2) the handsink at the coffee counter is blocked with a blender pitcher (item #2 was corrected during the inspection).

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

2. Apr 21, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     #1) drop shield in ice machine is visibly soiled and ice is used for drinks and therefore considered a food; #2) In stainless steel prep table drawer, top drawer on right side, the utensils inside were soiled with food residue and the inside surface of the drawer was soiled also;

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat food being cold held is not datemarked or has a datemark that exceeds 7 days: #1) at the front counter, soup warmers held soups that were dated 4/14 and 4/15 and per kitchen manager, the dates were dates which the soups were thawed from freezing, and thus the soups were at least 8 and 9 days old. #2) In prep cooler on right hand side of kitchen line across from the grill, potato salad was dated 4/12 (10 days old), egg salad dated 4/13 (9 days old). In walk in cooler, garlic container dated 4/09 (13 days old), another garlic paste container dated 3/20 (30 days old), and chipolte sauce dated 4/13 (9 days old).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - APPROVED SOURCE

     Food is obtained from an unapproved source: two trays of sprouts observed in walk-in cooler. Per kitchen manager, these were dropped off by an unknown farmer who is not a regular supplier for the restaurant to try. No other information about the supplier was known. Kitchen manager indicated he did not plan to use the product.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted or discolored and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     #1) The handwash sink near to the clean side of the dish machine has a steady leak of water. #2) the dial of the rinse temperature gauge on the high temp dish machine always reads very hot even when the dish machine is not in use and thus appears to be very inaccurate/in need of repair/calibration or replacement. Reading fluctuates only between 200 -220 and higher even when machine sits idle.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located next to the dish machine of this facility is not equipped with a non-hand operated faucet: the handles are short and employees are repeatedly observed not being able to turn of the faucets without using their hands instead of their wrists to maintain clean hands.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDSINK - DESIGNATION

     Soap, signage or single-use toweling is provided at the prewash basin of the dish machine. There is a dedicated handwash sink on the end of the "clean" side of the dish machine which employees should use to wash hands before handling clean dishes. Handwashing supplies should be removed from the dish machine prewash basin.

     Correction: Provide handwashing aids and devices only at sinks designated for handwashing.

     Code WFC 6-301.13

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     #1) Handsink at the far-end (left hand side of kitchen line when facing the expo window) is not accessible: the faucet handles have been removed and flat trays placed over the sink basin to create a work space. #2) the handsink at the coffee counter is blocked with a blender pitcher (item #2 was corrected during the inspection).

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands at appropriate times: #1) worker at dish station removed gloves after working with dirty dishes, then regloved and proceeded to work with clean dishes, however the employee did not wash hands in between changing gloves which is required to prevent contamination of the new gloves being put on. #2) food worker wearing gloves cracked open raw shell eggs and then proceeded to put on new gloves without washing hands first; the handwash is required to prevent the contamination of the new gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Food items stored in unlabeled containers in kitchen: working containers of salt, pepper and other granulated products at cook line are in unlabeled containers; squeeze bottles of water, oil, and other products at cook line are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the red sanitizer bucket at the front counter tested at 200 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the chlorine sanitizer is expired (2023).

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Bags of flour are stored on floor in the back dry storage room. Some shelving in this room is not 6 inches off the floor and food and food equipment should not be stored on any storage unit not six inches off the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: #1) at the grill - spatulas and other cooking utensils are being stored in a container of warm water (if stored in water the utensils must be in a running dipper well) #2) in large bins of flour, oats, etc in the food prep area, scoops are stored in the containers with the handle in contact with the food product; #3) scoops without handles are being stored in the working containers of granola, oats, brown sugar at the cook line (scoops with a handle would be fine so long as the handle does not contact the food). #4) the ice bucket at the ice machine is stored in an upright position which allows water to pool in the bottom and as well could allow the bucket to be contaminated by dust and/or flying insects; the ice scoop is stored on top of the ice machine and this surface is unclean.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Hollandaise sauce being hot held on flat top grill in double walled food containers temperature was 104F at the top of the product and 137F at the bottom of the product.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     #1) Foods in right hand side prep cooler (with back to the grill) being cold held above 41F: cut tomatoes at 42-43F in top of prep cooler; bottom potato salad 42-44F and black bean salad mix 43F. #2) salted whipped butter packets are held out of refrigeration for customer self service; kitchen manager checked packaging and manufacturer specifies the product must be kept refrigerated. #3) yogurt container being stored on ice at the front counter has a temperature of 53F at the top of the product and 41F at the bottom of the product (the entire product must be held at 41F or less). Per kitchen manager the product was removed from refrigeration 2.5 hours earlier and placed on the ice in larger container.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Indicating thermometers missing in the two prep coolers in the kitchen and the single door upright cooler adjacent to the kitchen; indicating thermometers not properly located in the two undercounter coolers at the front counter - both indicating thermometers were pushed to the far back of the coolers where they are not visible as they are behind product and additionally they are not located in the warmest part of the cooler (the front of the cooler).

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Kitchen manager explained TPHC is being used for customer self service containers of creamer and operator intends to use TPHC for hollandaise sauce kept on stove top as well as for cream cheese danishes. Kitchen manager may also choose to obtain documentation from the manufacturer that the cheese danish is safe at room temperature. Sanitarian provided TPHC form during inspection.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for the high temperature dish machine. Kitchen manager indicated he is out of the temperature indicating stickers. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - AIR DRYING

     Clean utensils are being stored or stacked without being air-dried first.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code WFC 4-901.11

3. Jan 18, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drop shield in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands when changing gloves due to a task change: employee was cracking raw shell eggs into a pan for a customer order, proceeded to remove gloves, obtained new gloves and started to put them on without a handwash in-between).

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the chlorine sanitizer is expired (bleach and water is used as a surface disinfectant in red sani buckets).

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for the high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water. Options are 1) an irreversible thermometer made to be put in the dish machine and records the high temp can be used, or, 2) thermochromatic adhesive labels (temperature stickers) which are attached to a dish and placed in the dish machine.

     Code WFC 4-302.13(B)

4. Apr 15, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The interior of ice machine in kitchen is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen by prep line is not accessible blocked by food cart.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

5. Feb 27, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Feb 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 4, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Nov 3, 2015 Routine Inspection · Reinspection Required

   No violations cited.

9. May 22, 2015 Pre-inspection · No Reinspection Required

   No violations cited.