- Eating, drinking, or using tobacco
Observation: Employee water bottle was stored near prep area on storage shelf. Corrected by moving to designated area.
- Separation from food, equipment, utensils, linens, and single service
Observation: Windex stored on shelf with food items. Corrected by moving to bottom shelf with other chemicals.
- Food storage - preventing contamination from the premises
Observation: Boxes of pretzels were stored on the floor. Corrected by placing on pallets.
- Identifying information-original container
Observation: Food equipment oil stored in an unmarked bottle. Corrected by adding label.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The stand up cooler with perishable food products did not have a thermometer. Corrected by putting a thermometer in the cooler.
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01/29/2016 | Regular |
- Handwashing cleanser, availability
Observation: The soap dispenser contained hand sanitizer rather than hand soap at one of the two hand washing sinks---Soap was ordered during this inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer in the three-compartment sink was weak---This violation was corrected during the inspection by refilling the sink and instructing the employee.
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08/17/2015 | Regular |
- Shellstock, maintaining identification
Observation: The facility did not have oyster identification tags/records. Corrected on-site.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: There is ROP (reduced-oxygen packaging) of food that is not allowed without variance/HACCP plan: eggs, cooked meat, hashbrowns, cheese. REPEAT VIOLATION. Only raw meat and poultry can be ROP without variance/HACCP plan. Corrected on-site by voluntary removing the product.
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02/24/2015 | Regular |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: There was cooked chicken and ham in reduced oxygen packaging without a required HACCP plan or variance---Corrected during this inspection through discussion with the owner. Owner discarded chicken and ham.
- Equipment and utensils are adequately rinsed after washing
Observation: Employee washing dishes did not use rinse after washing and before sanitzing.
- 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: The cooler in the front of the store was about 50 F---Corrected during this inspectin by adjusting cooler and cleaning coils.
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08/18/2014 | Routine |
- Food shall be obtained from sources that comply with law
Observation: There were eggs in the retail case from an unapproved source---Corrected-on-site. Eggs were placed for vendor to pick-up and will not be sold.
- Packaged food shall be labeled as specified in law
Observation: There were two kinds of packaged multi-ingredient fish products that were not labeled---Discussed with owner and made labels during this inspection.
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02/21/2014 | Routine |
- Food is properly labeled
THERE ARE SEVERAL MULTI-INGREDIENT, RETAIL PACKAGED ITEMS THAT ARE NOT PROPERLY LABELED-----LABELS SHALL INCLUDE NAME/ADDRESS OF STORE, MANUFACTURER, PROCESSOR OR DISTRIBUTOR
- Roasts held at a temperature of 130°F or above
THE SALAD COOLER WAS 47 F AT THE TIME OF THIS INSPECTION.
- Material characteristics of non-food contact surfaces
THE SHELVES IN THE WALK-IN FREEZER ARE UNFINISHED WOOD.
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08/02/2013 | Routine |
- Material characteristics of non-food contact surfaces
THE SHELVES IN THE WALK-IN FREEZER ARE UNFINISHED WOOD.
- Food is properly labeled
THERE ARE SEVERAL MULTI-INGREDIENT, RETAIL PACKAGED ITEMS THAT ARE NOT PROPERLY LABELED-----LABELS SHALL INCLUDE NAME/ADDRESS OF STORE, MANUFACTURER, PROCESSOR OR DISTRIBUTOR
- Roasts held at a temperature of 130°F or above
THE SALAD COOLER WAS 47 F AT THE TIME OF THIS INSPECTION.
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08/02/2013 | Routine |
- Handwashing signage
POST SIGNS AT ALL HAND WASHING SINKS (TWO IN THE CUTTING AREA AND TWO IN THE RESTROOMS) REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Handwashing cleanser, availability
PLACE HAND SOAP AND PAPER TOWELS AT THE HAND WASHING SINKS.
- Food temperature measuring devices are provided and readily accessible
PLACE THERMOMETERS IN EACH COOLER.
- Material characteristics of non-food contact surfaces
THE SHELVING IN THE WALK-IN COOLER IS NOT DESIGNED TO BE EASILY CLEANABLE (NOT REQUIRED TO BE COMPLETED PRIOR TO OPENING)
- Service sink required
INSTALL A MOP SINK.
- Hand drying provided
PLACE HAND SOAP AND PAPER TOWELS AT THE HAND WASHING SINKS.
- Smoke free air act
POST NO SMOKING SIGNS AT THE ENTRANCE.
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06/19/2013 | Routine |
- Handwashing signage
POST SIGNS AT ALL HAND WASHING SINKS (TWO IN THE CUTTING AREA AND TWO IN THE RESTROOMS) REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Hand drying provided
PLACE HAND SOAP AND PAPER TOWELS AT THE HAND WASHING SINKS.
- Handwashing cleanser, availability
PLACE HAND SOAP AND PAPER TOWELS AT THE HAND WASHING SINKS.
- Service sink required
INSTALL A MOP SINK.
- Food temperature measuring devices are provided and readily accessible
PLACE THERMOMETERS IN EACH COOLER.
- Material characteristics of non-food contact surfaces
THE SHELVING IN THE WALK-IN COOLER IS NOT DESIGNED TO BE EASILY CLEANABLE (NOT REQUIRED TO BE COMPLETED PRIOR TO OPENING)
- Smoke free air act
POST NO SMOKING SIGNS AT THE ENTRANCE.
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06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Louie's Custom Meat's, 850 Hwy 18 W, Clear Lake, IA 50428 »