- Manual warewashing sinks requirements
Observation: Establishment doing more food prep than allowed by code due to only have bar sinks. 3 compartment sink or mechanical dish machine is required when doing more food prep than what is considered bar food.
- Sanitizers
Observation: Quat sanitizer below 200ppm. Quat sanitizer was added to solution to achieve 200ppm. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Milk and dressing in front cooler temped at 53*. Foods were discarded during inspection. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: No ventilation system above fryers.
- Posting inspection reports
Observation: Most recent inspection not posted where the public can view it.
- Outer openings are protected
Observation: Light coming through back door.
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07/28/2015 | Physical Recheck |
- Sanitizers
Observation: Quat based sanitizer below 200ppm. Tablets were added to water to achieve proper concentration. Corrected.
- Physical facilities maintained in good repair
Observation: Flooring not maintained in good repair.
- Outer openings are protected
Observation: Light coming in through back downstairs doorwat.
- Manual warewashing sinks requirements
Observation: No 3 compartment sink for washing, rinsing and sanitizing food contact surfaces that are not a part of the bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave not clean to sight or touch.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in front cooler.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Pickeled eggs made in owner's home. Eggs were removed from sale and owner stated he will no longer make them at home.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking concentration of sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on counter tops.
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04/30/2015 | Regular |
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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11/12/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in the front cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed counter underneath pizza ovens not clean to sight or touch. --Observed pizza ovens not clean to sight or touch.
- License required to operate a food establishment
Establishment is 30 days late on annual application fee.
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10/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Ironsides, 22 Central Ne Ave, Le Mars, IA 51031 »