- Service sink required
Observation:Mop sink needed for facility.
- Handwashing signage
Observation:Hand washing signs posted at sink locations.
- Handwashing cleanser, availability
Observation:Hand soap to be in kitchen for hand sink.
- 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:Mashed potatoes turned up, temped above 135.
- Posting of a valid license
Observation:Current license to be posted.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be stored in sanitizing solution in kitchen and grill area.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizing solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles of coolers with buildup, interior of fridge to be free of debris.
- Posting inspection reports
Observation:Current inspection report to be posted.
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04/09/2015 | Regular |
- Foods are cooled using appropriate methods
Observation: items to be cooled with lids off, not sealed
- Service sink required
Observation:utility sink to be installed
- Light bulbs, protective shielding
Observation:lights in kitchen need covers or shields
- 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: all cooler units to have thermometers inside units
- Hand drying provided
Observation:Handsinks must be supplied with soap and papertowels
- In-use utensils, between-use storage
Observation:utensils to washed and rinsed between uses if for holding foods
- Posting of a valid license
Observation:license to be posted
- Physical facilities maintained in good repair
Observation:flooring throughout in poor condition
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:bottom shelf of coolers with buildup and debris, shelving in service area with debris, sides and tops of equipment with debris, equipment surfaces with buildup
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04/17/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Cloths to be kept in sanitizer. Handles to coolers with build-up.
- Test kit provided and used to measure sanitizing solution concentration
Test kit required to check sanitizer.
- Foods are cooled using appropriate methods
Cooling in plastic containers with too much product in container.
- Storage and maintenance of wet and dry wiping cloths
Cloths to be kept in sanitizer. Handles to coolers with build-up.
- Service sink required
Mop sink required on site, to be installed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Pork in same container as burger. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Tip sensitive thermometer needed to check thin foods.
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04/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Bud's Cafe, 123 N 6th St, Estherville, IA 51334 »