| No violation noted during this evaluation. | 06/12/2015 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine not clean to sight or touch.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready-to-eat foods. Foods were voluntarily discarded. Corrected by posting the Bare Hand Contact handout.
- Disclosure of menu items offered or served raw or undercooked
Observation: The consumer advisory is not in the menu for eggs cooked to order. The menu will be re-printed next year and must have the consumer advisory in it. Corrected by posting the Consumer Advisory.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink is used for storing chemicals. Corrected by removing the chemicals.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
|
06/09/2015 | Regular |
| No violation noted during this evaluation. | 12/16/2014 | Other |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/25/2013 | Routine |
- Multiuse food contact surfaces are cleanable
Basement upright freezer must be defrosted.
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers. Food thermometer with temp sensor at tip of probe must be provided to check both hot and cold temps. Corrected
- Test kit provided and used to measure sanitizing solution concentration
Quaternary test strips must be provided to check strength of SaniTabs They must be mixed to yiled 200 ppm, which turns test strip pea-green.. If bleach is used in 3 compartment kitchen sink, chlorine test strips must be provided ( mix bleach 3/4 teaspoon to every 1 gallon water to yield 50-100 ppm)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw poultry must be stored beneath all other foods. Raw ground beef must be stored beneath whole cuts of beef and pork. (see information on Stacking Order) Corrected at time of inspection
|
06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Hawarden Golf Club, 4502 Buchanan Ave, Hawarden, IA 51023 »