| No violation noted during this evaluation. | 12/03/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - sides of equipment under hood and the fronts of equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior of ice machine need cleaning.
- Storage of clean linens, single-service, and single use articles
Observation: Store the carryout containers off of the floor and the foil catering containers inverted.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: filters in hood need cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor and walls under hood need cleaning.
|
11/19/2015 | Regular |
| No violation noted during this evaluation. | 04/29/2015 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not place charcoal lighter fluid on top of fridge and do not place propane torch on shelf over food items. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the sides of the fryer, shelves in the same area and the plastic drawer unit.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning.
- Restricted use pesticide applied by a certified applicator
Observation: Mosquito fogger shall not be used at establishment. Product was discarded. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor needs cleaning in fryer area.
|
04/16/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean food debris and grease from side of fryers and floor.
- Bare hand contact with ready to eat foods
Observation:Do not use glass to scoop iced out of ice bin.
|
12/11/2014 | Regular |
- 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
Observation: Beans heating in crockpot were 80 deg F.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Packages of ribeyes stored on top of tortillas in walk in.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Baked potatoes made 6/19/14 were 75 deg F upon inspection. Unwrap potatoes and cut open to aid in cooling after baking. Make sure potatoes are cooled to 135 deg F within 2 hours and down to 41 deg F within another 4 hours.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
06/20/2014 | Routine |
- Linens- cleaning and storage
STORE UTENSILS HANDLE UP Corrected at time of inspection
|
11/19/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
|
05/20/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in both refrigerators.
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw enchilada meat in the microwave and then leave at room temp - one container was 97F and the other was 61F, if thawing in microwave continue the cooking process immediately. The meat was placed in the cooler until ready to be used. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the sides of the fryer and the sides of the grill. --Clean the fridge near the front windows.
- Using a handwashing sink- operation and maintenance
Do not place bowls etc in the handsink behind the bar.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the cooked sausage. Corrected at time of inspection
|
05/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Lamp Liter Inn, 143 S Grove St, Walcott, IA 52773 »