- Hand drying provided
Observation: No paper towels at hand sink.
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles.
- Posting inspection reports
Observation: Inspection report not posted.
- Light bulbs, protective shielding
Observation: Overhead lighting in kitchen missing shields
- Person in charge is present
Observation: No person in charge designated when owner not present.
- 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: Gravy sitting on counter at 129 degrees.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Items in top of prep table not at 41 degrees: Sliced tomatoes - 53 degrees, Sliced cheese - 49 degrees.
|
11/05/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/30/2013 | Routine |
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