Quik & Handi Iii, 710 Washburn, Lamont, IA 50650 - inspection findings and violations



Business Info

Name: QUIK & HANDI III
Address: 710 Washburn, Lamont, IA 50650
Phone: 563-924-2497
Total inspections: 5
Last inspection: 09/17/2015

Restaurant representatives - add corrected or new information about Quik & Handi Iii, 710 Washburn, Lamont, IA 50650 »


Inspection findings

Inspection date

Type

  • Toilet room
    receptacle, enclosed, fixtures clean
  • Food is properly labeled
    Observation:Store prepared salads and sandwiches did not contain ingredient labels.
  • Handwashing signage
    Observation:Designated handwash sign was not posted.
09/17/2015Regular
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Clean condition-hands and arms
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
09/20/2013Routine
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • 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
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
09/20/2013Routine
  • Food is properly labeled
  • Roasts held at a temperature of 130°F or above
  • Reportable symptoms, diagnosis, past illness, and history of exposure.
  • Design and construction of equipment including
    hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
  • Toilet room
    receptacle, enclosed, fixtures clean
09/09/2013Routine
  • Design and construction of equipment including
    hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
  • Roasts held at a temperature of 130°F or above
  • Food is properly labeled
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Reportable symptoms, diagnosis, past illness, and history of exposure.
09/09/2013Routine

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