- Hand drying provided
Observation: no paper towels at the bar hand sink.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: No food thermometer
- Bare hand contact with ready to eat foods
Observation:Observed cook handling cooked hash browns with bare hands.
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11/10/2015 | Regular |
- 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: hoods need to be cleaned.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water at bar hand sink - took almost 2 minutes to get hot.
- Using a handwashing sink- operation and maintenance
Observation:using hand sink at bar as a dump sink.
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05/27/2015 | Regular |
| No violation noted during this evaluation. | 01/09/2015 | Physical Recheck |
- When to wash
Observation:Observed a lot of glove changing but not handwashing.
- Hand drying provided
Observation: No paper towels at the bar or back hand sink.
- Plumbing system maintained in good repair
Observation:Faucet on the 3-bay sink leakinig.
- Handwashing cleanser, availability
Observation: No soap at the back hand sink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: no sanitizer coming through the dishmachine by bakery.
- Bare hand contact with ready to eat foods
Observation:Observed staff touching toast and other ready to eat foods without gloves on.
- Storage and maintenance of wet and dry wiping cloths
Observation: Santi cloths stored outside of buckets.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken placed over ready to eats in the cooler next to the fryers.
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12/29/2014 | Regular |
| No violation noted during this evaluation. | 04/07/2014 | Physical Recheck |
- Hand drying provided
Observation: No paper towels at the bar at the Lone Wolf.
- Handwashing cleanser, availability
Observation: No soap at the coffee shop handsink.
- 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: garlic/oil mixture found at room temperature, and dated 3/11. discarded at time of inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: biscuits were at 121 degrees in the coffee area if time is used as a public health control, standard operating procedures are needed. discarded at time of the inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: pork chop found with date of 3/12. discarded at the time of the inspection. review with staff datemarking procedures.
- Handwashing signage
Observation: no signs at Lone Wolf bar and the sink in the EDR's dining room.
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03/25/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
No test strips for dishmachine sanitizer - bleach.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walk-in cooler floor soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Two cooling units in the hallway are soiled.
- Miscellaneous sources of contamination
Walk-in freezer items stored on the floor.
- Food temperature measuring devices are provided and readily accessible
Thermometers missing in the 2 prep coolers in the kitchen.
- Light bulbs, protective shielding
Light cover missing on light by grill.
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09/23/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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07/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
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04/05/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Roasts held at a temperature of 130°F or above
Salad prep cooler at 48 degrees.
- Handwashing signage
Handwashing sign missing at the bar.
- Hand drying provided
No paper towels at the handsink by the salad prep cooler and in the back handsink and the dishmachine handsink.
- Food storage - preventing contamination from the premises
Paper towel and cups stored on the floor in the back room.
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Lone Wolf- Java Bay, 777 Isle Of Capri Blvd, Waterloo, IA 50701 »