Backdoor Restaurant & Lounge, 211 N Pine St, Creston, IA 50801 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 01/19/2016 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Did not not obtain thin tipped thermometer for checking internal temperatures of food.
- Established procedures for responding to vomiting and diarrheal events
Observation: Did not establish written procedures for responding to bodily fluid events.
- Reminder statement
Observation: Did not correct menu to reflect code requirements. (Asterisks are placed on everything).
|
12/22/2015 | Physical Recheck |
- Reminder statement
Observation: Menu items not correctly identified on menu for items cooked to order.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written policy.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Could not produce a thin tipped thermometer.
- Physical facilities maintained in good repair
Observation: Hole still present under hand sink - picture attached
- Material characteristics of non-food contact surfaces
Observation: Raw wood around hand sink in bar area.
|
12/11/2015 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Observation: Signage required at all hand sinks.
- Physical facilities maintained in good repair
Observation: Holes under hand sink in kitchen.
- Reminder statement
Observation: Menu items cooked to order not identified.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory not on menu
- 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: Missing thermometers in refrigeration units.
- Poisonous or toxic materials used and applied
Observation: Sanitizer too strong in ware washing machine.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Reach-in cooler running at 50 degrees, will be operating at 41 degrees or below prior to opening.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have thin tipped thermometer.
- Material characteristics of non-food contact surfaces
Observation: Raw wood around hand sink in bar area.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Handwashing cleanser, availability
Observation: Soap required at all hand sinks. Will be placed prior to opening.
- 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: Missing filters on hood system
- Hand drying provided
Observation: Paper towels required at all hand sinks. Will be placed prior to opening.
|
10/22/2015 | Pre Opening |
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