No violation noted during this evaluation. | 08/28/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on staff.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw meat being thawed in sink of water and temperature above 41*. Water was dumped and was turned on to continuously run during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food. Containers were labeled during inspection. Corrected.
- Sanitizers
Observation: Bleach sanitizer below 50ppm. Bleach was added to bottle to achieve 100ppm. Corrected.
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08/03/2015 | Regular |
- Posting inspection reports
Observation:Inspection report not posted
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Tavern meat 112*. Maintain hot hold foods at 135* or higher, stir hot held foods to maintain the product at 135* or higher.
- Separation from food, equipment, utensils, linens, and single service
Observation:Cleaning chemicals stored above warewash sink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Provide a thin tip, tip sensitive thermometer for taking food temps
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06/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/14/2013 | Routine |
- Food employees hair is effectively restrained
Observed no hair restraints used.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes and sliced cheese temped at 51* and 52*.
- Sanitizers
Observed quat santitizer above 200 ppm.
- Food temperature measuring devices are provided and readily accessible
Observed therrmometer not accessible in the small kitchen cooler.
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07/29/2013 | Routine |
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