- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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10/12/2015 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: all serving utensil drawers need organized in kitchen or add dividers so handles all go same direction
- Protecting food from environmental contamination
Observation: ice bin lid at end of bar should have lid closed when not in use so nothing falls inside drink ice.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: ice machine needs cleaning. lots of mold growth visible.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some cleaning issues observed today: kitchen floor especially under and around equipment and shelves, as well as area around fryer. Walkin freezer needs organized to get all food up off floor. Walkin cooler floor needs cleaned especially under shelves.
- Preventing contamination from equipment, utensils, and linens
Observation: dirty floor mats laying on counter in kitchen-food contact surface.
- Posting inspection reports
Observation: most recent inspection report not posted in a public area
- Posting of a valid license
Observation: most current license not posted in a public area
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: back door open during entire visit. should remain closed to deter insects and rodents.
- Handwashing cleanser, availability
Observation: hand soap dispenser is laying on floor behind bar-needs to be functional
- Hand drying provided
Observation: paper towels not provided at kitchen hand sink
- Food storage containers identified with common name of food
Observation: large plastic container next to stove and grill without label-food or cleaning product?
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Storage of clean linens, single-service, and single use articles
Observation: open pkg of single service drink umbrellas in drawer with chemicals, dirty grill brush, and mouse sticky pads. Should be stored in clean environment
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: white microwave needs cleaning
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: a certified food safety manager is needed at this establishment per new rules in effect 1/1/2014
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: several items observed today which should be datemarked when prepared: sandwiches in cooler by bar, pasta in clear door fridge by 3 compartment sink and most food items in white household fridge in kitchen
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08/24/2015 | Regular |
| No violation noted during this evaluation. | 07/11/2014 | Follow Up LOC |
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: several items in fridge need to be datemarked when open or prepared then discarded after 7 days
- Posting of a valid license
Observation: current license should be posted in the public's view
- Common name-working containers
Observation: label spray bottle at bar so food and non food items are not confused
- Drying mops
Observation: mops should be hanging out of the sink to air dry
- Hand drying provided
Observation: paper towels needed at bar hand sink
- Food storage - preventing contamination from the premises
Observation: lid on ice bin at bar should be closed when not in use to prevent contamination of product
- 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 missing in refrigerators in kitchen
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: ice machine needs cleaned
- Posting inspection reports
Observation: most recent inspection report should stay posted until next inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some deep cleaning is needed in the kitchen especially on and around fryer and grill area
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07/02/2014 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/13/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
2 door cooler by dish machine
- Posting of a valid license
The complaint inspection does not have to be posted any longer since it has been corrected but your most recent inspection report should be posted where the public can see and read it.
- Roasts held at a temperature of 130°F or above
hot dog roller was 123deg at beginning of inspection. Should be 135deg or more. I turned the dial up to 150deg and the hot dogs were holding at 140deg at the end of the inspection. Corrected. --2 door cooler by dish machine needs cleaned, serviced or adjusted. Still 47deg inside.
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08/05/2013 | Routine |
- Outer openings are protected
Gap under back door should be sealed. Ants in recycleable area and observed in kitchen and by door next to cake table.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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07/23/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Items on hot dog roller should be at least 135deg. Hot dogs 120deg and brats 111deg today. Dials need to be adjusted. --two door cooler by dishmachine cheddar cheese 47deg today using my digital stem thermometer. No unit therm. Should be 41deg or less.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Beverage tubing, cold plates, and ice unit drain lines
ice used for drinks should be seperated from ice used on cold plate
- Food temperature measuring devices are provided and readily accessible
thermometers needed in 2 door by dishmachine and 2 door on right next to bar (one with sandwiches)
- Outer openings are protected
ants in establishment today as per complaint. Recycleable area needs to have bottles rinsed or be stored further from building to deter insect harborage. Back door needs skirt.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
some cleaning needed today in kitchen under and around equipment. Also inside walkin cooler especially under shelves needs cleaning.
- Food storage - preventing contamination from the premises
ice bin at end of bar needs a cover to protect ice from something falling in
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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07/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Fox Ridge Golf Course, 355 Country Club Ln, Dike, IA 50624 »