Dry Dock Lounge, 333 N Hwy 71, Arnolds Park, IA 51331 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine or quat sanitizer test strips at facility.
- Hand drying provided
Observation:No paper towels at hand washing sink behind bar. Owner provided paper towels at sink during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener blade not clean to sight or touch. Owner placed can opener in dish machine during inspection.
- Microwave ovens
Observation: Inside of microwave in poor condition.
- 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: No thermometer in fridge near bar and no thermometer in walk-in cooler.
- Handwashing cleanser, availability
Observation: No hand soap at hand washing sink behind bar. Owner provided soap during inspection.
- Light bulbs, protective shielding
Observation: No light protective shield cover over light in walk-in cooler.
|
02/26/2016 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Tip sensitive thermometer required.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check dish washer for chlorine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact areas of handles and doors of equipment with debris, door gaskets with debris.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Knife rack on end of table to be cleaned and sanitized. cleaned on site.
- 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:Employee reporting policy handed out.
|
02/26/2015 | Regular |
- 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:thermometers required in all cooler units
- Physical facilities maintained in good repair
Observation:Womens restrooms to have self closing doors.
|
04/25/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/01/2013 | Routine |
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