| No violation noted during this evaluation. | 09/10/2015 | Regular |
| No violation noted during this evaluation. | 09/03/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/24/2014 | Other |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee records for food born illness awareness training. Form 1B passed today to correct. Corrected on site
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: bacon, sausage, cabbage casserole, placed outside temperature control from 12 at 2:00pm temp at 98. Item discarded to correct. Corrected at inspection
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03/05/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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09/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Ice cream mix @51. REPEATED VIOLATION.
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08/27/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Ice cream mix @64. mix discarded to correct, repairman called.
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08/21/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No dating on cooked PHF items, gravy, tator caserole, cooked ground beef, cooked cabbage, cut ham. Cut tomatoes, items discarded to correct
- Food shall be obtained from sources that comply with law
Foods cooked on an un-approved area. All Items cooked in that area discarded today, enchiladas gravy, rice, cooked ground beef, cabbage, casserole. Ice cream mis at 60 degrees. Discarded to correct.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Indoor and outdoor surfaces
Back area of the establishment, not adequate for cooking, flooring has been removed to the sub-floors, no vents, no handwash sink, electric not adequate as well.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked rice @119, placed in the cooler in a container too deep to facilitate cooling. Rice placed in a trade and placed in the freezer to correct.
- Hand drying provided
No disposable towels available in the hand wash sink. Paper Towels provided to correct.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Owner of the establishment have not trained employees on food safety. No monitoring procedures in place, ice cream mix at 60 spoled and sold to custumers.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Ice cream machine not holing temperature. machine brocken down to pieces to cleaned and sanitize. Machine is down down until repairman comes.
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08/09/2013 | Routine |
- Outer openings are protected
Gaps under or around exterior door or windows, screen door does not fit tight.
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07/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Double Dipper Inc., 102 N 1st, Montrose, IA 52639 »