- Single use glove use
Observation: Do not blow into gloves to help put them on - you can contaminate them.
- Bare hand contact with ready to eat foods
Observation: There is no barehands contact with ready-to-eat foods such as when you are slicing ham. Gloves will be used. Corrected
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12/03/2015 | Regular |
| No violation noted during this evaluation. | 02/25/2015 | Regular |
| No violation noted during this evaluation. | 10/15/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events.
- 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: Make table is holding lettuce, cheese, butter and sausages are 47-51F - shall be 41F or below - They are going to put those items on ice until it can be repaired or replaced.
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09/16/2014 | Routine |
- Food storage - preventing contamination from the premises
Observation: Store the boxes of food farther off of the floor
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04/16/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
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11/06/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the slicer, interiors of fridge - reach-in - and ice machine, can opener, pop gun holder and pop gun.
- Bare hand contact with ready to eat foods
There is no barehands contact allowed when chopping ingredients for macaroni salad. Corrected at time of inspection.
- Miscellaneous sources of contamination
Use an ice scoop, not a plastic bucket to dispense ice out of ice machine. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in reach-in and white fridge.
- Separation from food, equipment, utensils, linens, and single service
Do not store insecticide and shuffle board cleaner on freezer. Corrected at time of inspection
- Posting of a valid license
Post inspection.
- Handwashing cleanser, availability
Soap is needed at bar handsink, Corrected at time of inspection
- Food employees hair is effectively restrained
Hair shall be restrained so it does not move during the normal work day. 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
Do not store raw bacon with prepackaged cooked meat in walk-in. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Butter in make table 54 and 56F - shall be 41F - place in well, not on other food and not in styrofoam. Corrected at time of inspection
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10/23/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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05/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Lady Di's, 18109 270th St, Eldridge, IA 52748 »