1st Street Diner, 820 E 1st St, Sumner, IA 50674 - inspection findings and violations

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Business Info

Name: 1ST STREET DINER
Address: 820 E 1st St, Sumner, IA 50674
Phone: 563-578-1076
Total inspections: 8
Last inspection: 12/18/2015
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Inspection findings

Inspection date

Type
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Observation: Hood inside and outside collecting a lot of grease.
 12/18/2015Regular
  • Material characteristics of non-food contact surfaces
    Observation: Bare wood used in the kitchen that is not sealed.
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Raw chicken stored above ground beef. Corrected on site.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Gravy, potatoes, and rice in the walk-in cooler not dated.
 10/29/2014Regular
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
 09/24/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Date mark needed on products that are ph/rte. Ribs, bacan, ham and tuna salad. Use or discard within 7 days.
  • Food storage containers identified with common name of food
    Containers of flour and chicken base.
 09/12/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
 06/27/2013Routine
  • Roasts held at a temperature of 130°F or above
    Prep cooler
 06/19/2013Routine
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Roasts held at a temperature of 130°F or above
    Have prep table checked - temp 55 degrees should be 41 degrees or less.
 06/05/2013Routine
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
 05/17/2013Routine

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