- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was no thermometer in the cooler in the back room near the office.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Plastic containers storing leftovers in the walk in cooler are not date marked.
- Employee medicine - labeling and storage
Observation: Employee medicine was on counter in back room near office. Corrected by moving.
- Separation from food, equipment, utensils, linens, and single service
Observation: Beans were stored with chemicals in back room near office. Corrected by moving.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth was lying on pasta in dry storage area. Corrected by moving. Wiping cloth solution was soap and bleach together. Corrected by instruction.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat toast. Corrected by instruction.
- Food storage containers identified with common name of food
Observation: Tub of flour was not marked with contents.
- Poisonous or toxic materials used and applied
Observation: Lysol bathroom cleaner used in rag bucket in kitchen. Corrected by throwing away the rag solution.
- Capacity, availability, and pressure of hot and cold water
Observation: Men's bathroom has no hot water.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cooler near office was cold holding pies and butter between 44 and 46 degrees f.
- Food storage - preventing contamination from the premises
Observation: Frozen ground beef and box of fish stored on the floor of the walk in freezer.
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01/19/2016 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The waitress station salad cooler was 45 F to 50 F---The violation was corrected during this inspection by removing perishable food. A replacement cooler is on-site and will be started tonight or tomorrow.
- Using a handwashing sink- operation and maintenance
Observation: The handwashing sink had a small plunger and spray bottle in it and was blocked by a table (it was not easily accessible for employee handwashing)---Corrected during this inspection by moving the table and removing the items from the sink---The water is draining slowly from the sink.
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09/22/2015 | Regular |
| No violation noted during this evaluation. | 08/12/2015 | Non Illness Complaint |
- Outer openings are protected
Observation: The west door has a gap on the bottom
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There are no working small diameter probe thermometers suitable for checking thin foods. Manager stated a new thermometer has been ordered.
- Backflow protection
air gap, device standard, when required
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:The Coke cooler was about 48 F and the waitress salad cooler was 45 F to 48 F---During the inspection perishable food was moved from the Coke cooler and the service company was called and the salad cooler was adjusted.
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05/19/2015 | Regular |
- Food shall be obtained from sources that comply with law
Observation: There is "Not For Sale" meat in the freezer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer level for the dish machine was a little low.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees have not been informed in a VERIFIABLE MANNER of their responsibility to report, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. REPEAT VIOLATION. The Food Employee Reporting Agreement Form has not been signed by the employees. Keep signed forms at the faciltiy.
- Single use glove use
Observation: An employee cracked eggs with a single use glove and then touched ready-to-eat food (toast) with the same gloves.
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01/15/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw and cooked meats stored on the same pan---The violation was corrected on-site.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees have not been informed in a VERIFIABLE MANNER of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food---Use of the Food Employee Reporting Agreement Form or equivalent is needed to comply.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are still a few foods requiring date marking that were not properly marked---Many improvements have been made, however.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The owner has taken the Certified Food Protection Manager class
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: The gravy was 44 F and the soup was 45 from yesterday. The owner stated the food was cooled to 60 F with a cold paddle and then placed in the cooler.
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10/09/2014 | Physical Recheck |
- Plumbing system maintained in good repair
Observation: The water line under the three-compartment sink is leaking.
- Equipment location, installation, repair, and adjustment
Observation: The large prep cooler in the kitchen is dripping water onto the floor.
- Bare hand contact with ready to eat foods
Observation: Food employees were touching ready-to-eat food with bare hands.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many food items requiring date marking were not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw sausage was stored over ready-to-eat food in the walk-in cooler.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employees have not been informed in a VERIFIABLE MANNER of their responsibility to report to the person-in-charge information about their health and activities as they relate to diseases that are transmissible through food. Employees have not read and signed the Food Employee Reporting Agreement Form.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The hand washing sink in the back kitchen/dishwashing area is not functioning.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer residual for the dish machine was weak.
- Common name-working containers
Observation: There was an unlabeled spray bottle in the dish washing area.
- Cleaning procedure
Observation: Food employees were wiping hands on common cloth towel rather than properly washing their hands.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager.
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08/18/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Indoor and outdoor surfaces
Observation: Water from snow melt is entering the facility under the west door.
- Physical facilities maintained in good repair
Observation: The base along the floor-wall junction in the back kitchen is tearing away from the wall.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There were several potentially-hazardous food items that were not properly date marked.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Previously cooked noodles were setting at room temperature---Corrected-on-site by placing in the cooler before there was extreme temperature abuse.
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02/13/2014 | Routine |
- Plumbing system repaired according to law
THE COLD WATER WAS NOT WORKING AT THE HAND WASHING SINK IN THE BACK ROOM.
- Roasts held at a temperature of 130°F or above
THE COKE COOLER WITH POTENTIALLY HAZARDOUS FOOD WAS ABOUT 46-47 F
- Outer openings are protected
THERE IS A GAP ON THE BOTTOM OF THE WEST DOOR.
- equipment food contact surfaces and utensils clean to sight and touch.
THE UTENSIL STORAGE PAN WAS SOILED.
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09/10/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
THE LARGE HOT WATER HEATER IN THE BACKROOM IS NOT WORKING SO THERE IS NO HOT WATER FOR THE DISH MACHINE, THE THREE COMPARTMENT SINK, THE BACK HAND WASHING SINK, AND THE MOP SINK-----THE OWNER STATED THE REPAIR WILL HOPEFULLY OCCUR BY NOON TODAY.
- Cleaning procedure
THE COOK WAS USING A SANITIZE DIP BUCKET IN PLACE OF HANDWASHING ON MANY OCCASIONS.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREVIOUSLY HEATED OR COOKED LEFTOVER FOODS AND OTHER POTENTIALLY HAZARDSOUS READY-TO-EAT FOODS WERE NOT DATE MARKED-----THIS VIOLATION IS ONGOING.
- Utensils and pressure measuring devices maintained
THE ICE SCOOP IS CRACKED-----THE OWNER STATED A NEW SCOOP IS ON ORDER/
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about 7 Stars Family Restaurant, 2309 3rd S Ave, Clear Lake, IA 50428 »