- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for clean up of vomiting and diarrhea events.
- 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: Ventilations system not clean to sight or touch.
- Sanitizers
Observation: Bleach sanitizer below 50ppm. Bleach was dumped and re-filled to acheive 100ppm during inspection. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed by establishment.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in downstairs cooler.
- When to wash
Observation: Employee put gloves on after handling cash. Employee was instructed to wash hands during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Drink nozzles not clean to sight or touch. Nozzles were removed during inspection to be cleaned. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Storage container where ice scoop is stored not clean to sight or touch. Container was removed during inspection to be washed. Corrected.
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05/21/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:Bare hand contact with ready to eat foods. Employees were instructed to wear gloves during inspection.
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04/24/2015 | Non Illness Complaint |
- Posting of a valid license
Observation:
- Posting inspection reports
Observation:license and most recent inspection not posted where the public can view it.
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04/24/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/21/2013 | Routine |
- Light bulbs, protective shielding
Observed lights not shielded in the downstairs storage area.
- Food temperature measuring devices are provided and readily accessible
Observed thermometers not provided in the downstairs reach in coolers and upstairs front reach in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed chicken taken out of its original container and held for longer than 24 hours not date marked.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed tavern meat held longer than 7 days.
- Using a handwashing sink- operation and maintenance
Observed handwash sink not easily accessible for employee use during all hours of operation.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Bob's Drive Inn, 75 5th Sw Ave, Le Mars, IA 51031 »