| No violation noted during this evaluation. | 05/27/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger on the top shelf (above vegetables) in the fridge. Corrected by moving the hamburger to the bottom shelf.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor in the walk-in cooler not maintained clean.
- 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: Observed foods in the walk-in cooler and make table at 43 degrees. Corrected by turning the temperature down in the walk-in and make table.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips. They are currently on order.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was out of sanitizer. The facility is going to sanitize all food contact surfaces in a sink until they can get their machine fixed.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours without date marking. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Physical facilities maintained in good repair
Observation: Storage racks in the walk-in cooler in poor repair. The bathroom walls next to the sink are in poor repair.
|
05/21/2015 | Regular |
| No violation noted during this evaluation. | 02/04/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed shelves in the kitchen contain food debris and the ice chute on the pop machine has build-up.
- Physical facilities maintained in good repair
Observation: Observed the storage racks in the walk-in cooler are in poor repair.
- 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: Observed potentially hazardous foods above 41 degrees on the top storage of the make table and the walk-in cooler. Food items were voluntarily discarded.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods. Corrected.
- Sanitizers
Observation: Observed chlorine sanitizer above 200 ppm. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
|
08/28/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
04/18/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine must sanitize at 50-10 ppm chlorine. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hrs. must be marked with 7-day "CONSUME BY DATE".
- equipment food contact surfaces and utensils clean to sight and touch.
Walk-in floor must be cleaned.
- 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
Women's restroom fan must be operational.
- Sanitizers
Bleach must be mixed 3/4 tea. to 1 gal. water. It was too strong. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometer with temp sensor at tip of probe must be provided to check temp of thin foods like hamburger patties.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be shelved beneath ready-to-eat food (food that will be eaten with no further cooking). Corrected at time of inspection
- Sponges-use limitations
Upright freezers in back must be defrosted. Sponges are prohibited on food contact areas.
- Laundry facilities
requirement, location, and use
- Bare hand contact with ready to eat foods
Ready-to-eat food must be protected from bare-hand contact. Must use gloves, deli tissue, tongs or other utensil to keep barrier between food & bare hands.
- Food shall be obtained from sources that comply with law
Spoiled chicken must be discarded. Corrected at time of inspection
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
03/13/2013 | Routine |
Restaurant representatives - add corrected or new information about D-Lux Drive-Inn, 90 3rd Nw St, Hartley, IA 51346 »