- Sanitization methods - hot water, chemical
Observation: Must be a separate step for just sanitizing. The three steps are wash, rinse, and then sanitizing.
- Using a handwashing sink- operation and maintenance
Observation: Handwash sink must be cleaned out and used only for handwashing.
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10/28/2014 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Pie and buttermilk were past 7 days. Discarded by employee.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: pop nozzles in both bars and nozzle holders have visible soil. Ice machine is soiled.
- Protecting food from environmental contamination
Observation: Box of eggs sitting on the floor of the walk in cooler of back bar.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory is in menu but items are not asterisked that can be under-cooked.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walk in cooler in back bar has white growth/mold on shelves and walls. Fan in kitchen on top of cooler is soiled.
- Using a handwashing sink- operation and maintenance
Observation: Handwash sink in kitchen not being used. Three compartment sink being used for handwashing.
- Sanitization methods - hot water, chemical
Observation: No sanitizer is being used in kitchen or bar sinks. No test strips.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Thermometer in cooler in kitchen is not accurate.
- Physical facilities maintained in good repair
Observation: Tiles in kitchen ceiling need to be replaced.
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10/22/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef and chicken above pop in walkin cooler. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine needs to be cleaned. --Pop nozzle holder needs cleaned. Front walkin cooler needs cleaned.
- Multiuse food contact surfaces are constructed of safe materials
Ice machine needs to be cleaned.
- Single -service and single-use articles may not be reused
Ice machine needs to be cleaned.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Bathroom vents need to be cleaned.
- Separation from food, equipment, utensils, linens, and single service
Chemicals above drinks in holding closet/storage area.
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09/26/2013 | Routine |
- Bare hand contact with ready to eat foods
Gloves are in establishment but not being used at all times. Manager is having a sit down with cooks on the use of gloves. Supplied information on glove use with potentially hazardous foods.
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06/06/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Some chemicals located above and next to food items in back storage area. Corrected at time of inspection
- Single -service and single-use articles may not be reused
Ice machine needs to be cleaned. Do not reuse sourcream containers for cold storage as they can break down.
- Disclosure of menu items offered or served raw or undercooked
Menu does not have consumer advisory but has it located in facility. Needs to be put in the menu on next reprint. Menu needs items marked that can be undercooked.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine needs to be cleaned. Do not reuse sourcream containers for cold storage as they can break down.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean vents in bathrooms.
- Smoke free air act
Need no smoking signs at entrances.
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03/01/2013 | Routine |
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