Hotel Ottumwa, 107 E 2nd St, Ottumwa, IA 52501 - inspection findings and violations

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Business Info

Name: HOTEL OTTUMWA
Address: 107 E 2nd St, Ottumwa, IA 52501
Phone: 641-682-8051
Total inspections: 8
Last inspection: 08/05/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 08/05/2015Follow Up LOC
  • Equipment location, installation, repair, and adjustment
    Observation:seal on freezer door in banquet room loose at bottom of door, excessive ice buildup.
  • Using a handwashing sink- operation and maintenance
    Observation: Pots & pans in handwashing sink in banquet kitchen. Removed during inspection.
 06/11/2015Regular
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Items in walk-in cooler not date marked. Corrected at time of inspection.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Raw shell eggs stored above cooked diced potatoes in walk-in. Corrected at time of inspection.
  • Air drying of equipment and utensils
    Observation: Wet stacking of glasses.
 12/17/2014Regular
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Fans need cleaned in walk-in cooler in banquet kitchen.
  • Eating, drinking, or using tobacco
    Observation: Owner eating while seated at carving station.
 05/27/2014Routine
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Food lying in handsink.
  • Air drying of equipment and utensils
    Observation: Glasses not air dried before stacking.
 03/18/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • 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
  • Preventing contamination when tasting
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
 11/21/2013Routine
  • equipment food contact surfaces and utensils clean to sight and touch.
  • Eating, drinking, or using tobacco
    Open glass of milk on prep line.
  • PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
    Corn and green beans for buffet not reheated to 165 degrees. Items were returned to steam sham and corrected at time of inspection.
 11/14/2013Routine
  • Using a handwashing sink- operation and maintenance
    Scouring pad lying in handwashing sink. Removed by staff and sink cleaned.
 06/26/2013Routine

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