Fry Daze, 19 2nd Sw St, Le Mars, IA 51031 - inspection findings and violations

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Business Info

Name: FRY DAZE
Address: 19 2nd Sw St, Le Mars, IA 51031
Phone: 712-546-5999
Total inspections: 5
Last inspection: 08/28/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 08/28/2015Follow Up LOC
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: No certified food protection manager on staff.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Raw meat being thawed in sink of water and temperature above 41*. Water was dumped and was turned on to continuously run during inspection. Corrected.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: No procedures for clean up of vomiting and diarrhea events.
  • Food storage containers identified with common name of food
    Observation: Working food containers not labeled with the common name of the food. Containers were labeled during inspection. Corrected.
  • Sanitizers
    Observation: Bleach sanitizer below 50ppm. Bleach was added to bottle to achieve 100ppm. Corrected.
 08/03/2015Regular
  • Posting inspection reports
    Observation:Inspection report not posted
  • 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:Tavern meat 112*. Maintain hot hold foods at 135* or higher, stir hot held foods to maintain the product at 135* or higher.
  • Separation from food, equipment, utensils, linens, and single service
    Observation:Cleaning chemicals stored above warewash sink.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation:Provide a thin tip, tip sensitive thermometer for taking food temps
 06/17/2014Routine
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 08/14/2013Routine
  • Food employees hair is effectively restrained
    Observed no hair restraints used.
  • Roasts held at a temperature of 130°F or above
    Observed cut tomatoes and sliced cheese temped at 51* and 52*.
  • Sanitizers
    Observed quat santitizer above 200 ppm.
  • Food temperature measuring devices are provided and readily accessible
    Observed therrmometer not accessible in the small kitchen cooler.
 07/29/2013Routine

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