- Light intensity
Observation: The lighting in the kitchen is not adequate. One set of lights in not working.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The kitchen walls, ceiling, and hood are soiled with grease.
- Plumbing system maintained in good repair
Observation: The hand washing sink faucet sprays water in all directions and has inadequate pressure.
- Material characteristics of non-food contact surfaces
Observation: Although much of the absorbant materials (cardboard from raw animal food boxes, old meat wrapping paper, egg cartons) have been dicarded
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Owner agreed to retake exam before March 31, 2016.
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01/14/2016 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw animal food stored above ready to eat foods. Corrected by moving eggs and raw meat.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Raw wontons in walk in cooler were not marked with a prep date.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:There is no certified food protection manager. Agreed to retest by March 31 2016.
- Preventing contamination from equipment, utensils, and linens
Observation: Sheets of plastic used and reused to cover raw meat.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Sugar, salt, soy sauce and garlic containers are heavily soiled.
- Plumbing system maintained in good repair
Observation: Hand washing sink sprays water in all directions, water pressure is inadequate.
- Poisonous or toxic material containers
Observation: Cooking oil stored in soap bottle.
- Food storage - preventing contamination from the premises
Observation: Vegetables stored on floor of walk in cooler. Corrected by putting on shelves.
- In-use utensils, between-use storage
Observation:Utensils near the stove are stored in a used cardboard box between each use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Pipes above cooking area, hood are heavily soiled with grease, kitchen walls and ceiling are soiled with grease.
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01/07/2016 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Pans and containers of food are stored on the floor in the walk-in cooler.
- When to wash
Observation: Food worker wiped nose with tissue and continued to work in the kitchen without washing his hands.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and ceiling are soiled with grease.
- Foods are cooled using appropriate methods
Observation: There were large deep pans of food cooling in the walk-in cooler.
- Safe, unadulterated, honestly presented
Observation: There were many rotten/moldy vegetables in the walk-in cooler---Items were discarded at the time of this inspection.
- Protecting food from environmental contamination
Observation: There were cardboard lids from raw animal foods used for covering vegetables---Cardboard lids were removed during this inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many of the leftover foods or previously heated foods were not date marked.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager at the establishment
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12/09/2015 | Regular |
- Preventing contamination from equipment, utensils, and linens
Observation: White meat wrapping paper from raw meat was used to cover cabbage and other food in the walk-in cooler. REPEAT VIOLATION
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The kitchen hood area is heavily soiled with grease. REPEAT VIOLATION
- Maintaining premises free of litter and unnecessary equipment
Observation: The facility is cluttered. REPEAT VIOLATION
- Plumbing system maintained in good repair
Observation: The aerator for the hand washing sink faucet in the kitchen is so plugged that water barely trickles out.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many leftover perishable food items were not date marked. The owner claimed that many of these items are for their own personal use only, however they are not labeled or segregated from the customers food. REPEAT VIOLATION
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is not a Certified Food Protection Manager with management and supervisory responsibility employed at the establishment. This was initially required by September 4, 2014. An extension was given until July 15, 2015. No attempt has been made to obtain certification. REPEAT VIOLATION
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07/28/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment---At least one person must attend a class by June 30th, 2015 or enforcement action may be initiated. Submit proof of attendance or certification not later than July 15, 2015.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The back of the hood is heavily soiled with grease.
- Maintaining premises free of litter and unnecessary equipment
Observation: The facility is cluttered.
- Preventing contamination from equipment, utensils, and linens
Observation: Used white wrapping paper previously used for raw meat/poultry is used to cover other food in the walk-in cooler. REPEAT VIOLATION
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many perishable, ready-to-eat food and leftovers are not date marked. REPEAT VIOLATION
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04/22/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: A whisk used for food preparation was rinsed with water and placed away for storage without going through the proper 1) wash, 2) rinse, 3) sanitize steps.
- Where to wash
Observation: Food workers washed hands in the three compartment sink, rather than the hand washing sink on several occasions.
- Bare hand contact with ready to eat foods
Observation: A food worker used bare hands to placed onion chives into a serving bowl.
- Cleaning procedure
Observation: Several occurrences of improper hand washing occurred. A food worker briefly rinsed hands under water with no soap after handling raw chicken
- Maintaining premises free of litter and unnecessary equipment
Observation: The facility is cluttered.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The hood in the kitchen is soiled with grease.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Previously prepared perishable foods were not date marked---REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A soiled pan was setting in the dish drying rack.
- Preventing contamination from equipment, utensils, and linens
Observation: White meat wrapping paper was used to cover vegetables in the walk-in cooler---REPEAT VIOLATION.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. This was required by 9/4/2014.
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09/16/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many previously cooked items (leftovers) were not date marked---Corrected-on-site through discussion. The owner was able to identify dates the products were made and date marked product.
- When to wash
Observation: The food employee wiped his nose with a tissue and continued to work with food and utensils without washing his hands---Corrected-on-site by instructing the owners on proper hand washing procedures.
- Preventing contamination from equipment, utensils, and linens
Observation: There was sweet and sour pork stored directly in a cardboard box--Vegetables were covered with white wrapping paper from raw meat and chicken---Corrected-on-site by removing white paper and placing sweet and sour pork in an food grade container.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The back of the wok and other cooking equipment surfaces are heavily soiled.
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03/04/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
THE SIX BURNER STOVE IS GREASY AND SOILED.
- Maintaining premises free of litter and unnecessary equipment
THE RESTAURANT IS CLUTTERED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
THERE IS RAW MEAT HANGING OVER THE EDGE OF TRAYS ABOVE LETTUCE AND VEGETABLES IN THE REACH-IN COOLER.
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10/09/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREVIOUSLY COOKED OR PREPARED POTENTIALLY HAZARDOUS FOOD IS NOT DATE MARKED-----THIS IS A REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
THE SIX BURNER STOVE AND MANY SHELVES ARE GREASY.
- Cleaning procedure
FOOD WORKER WIPED HANDS ON COMMON CLOTH TOWEL.
- Handwashing cleanser, availability
THERE IS NO HAND SOAP IN THE EMPLOYEE RESTROOM.
- Maintaining premises free of litter and unnecessary equipment
THE FACILITY IS CLUTTERED.
- Multiuse food contact surfaces are constructed of safe materials
A CARDBOARD BOX WAS BEING USED TO STORE THE SWEET AND SOUR PORK.
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05/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Lam Inn, 538 Highway 18 W, Clear Lake, IA 50428 »