Perkins Restaurant & Bakery #1052, 2201 4th Sw St, Mason City, IA 50401 - inspection findings and violations

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Business Info

Name: PERKINS RESTAURANT & BAKERY #1052
Address: 2201 4th Sw St, Mason City, IA 50401
Phone: 641-423-2360
Total inspections: 6
Last inspection: 02/25/2016
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Inspection findings

Inspection date

Type
  • In-use utensils, between-use storage
    Observation:Small plastic cup being used as a dispensing utensil in bulk sugar container in the back storeroom.
  • Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
    Observation:Handwashing sink in kitchen area does not provide a consistent flow of warm water. Employee washing a utensil in handwashing sink in waitstaff area.
  • 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:Mixed fruit and shredded cheese is above 41 degrees in salad cooler.
  • 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:Turkey roast in walk-in cooler is approximately 85 degrees and has not cooled to 70 degrees within 2 hours. All hot food must cool from 135-70 degrees within 2 hours and from 70-41 degrees within 4 hours.
  • Single use glove use
    Observation:Employee did not change gloves after handling/cracking eggs.
  • Eating, drinking, or using tobacco
    Observation:Several employee beverage glasses in food-handling areas were not properly covered.
 02/25/2016Regular
  • Design and construction of equipment including
    hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
  • When to wash
    Observation:Employee did not change gloves or wash hands after handling raw hamburger patty.
  • 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:Cut melons and shredded cheese in salad cooler are above 41 degrees.
  • Protecting food from environmental contamination
    Observation:Small containers of syrup are being stored under soap dispenser near the handwashing sink. Containers were moved during inspection.
 11/18/2015Regular
  • 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:Lettuce, cheese and tomatoes in pantry cooler are 45-50 degrees. Also, cheese, ham and tomatoes in prep line cooler are around 48 degrees.
 02/12/2015Regular
No violation noted during this evaluation. 02/14/2014Routine
  • Outer openings are protected
    Weather stripping around the door in the ice machine room needs repairing.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Blue cheese in produce walk-in cooler is dated for 8-4-13.
 08/14/2013Routine
  • Roasts held at a temperature of 130°F or above
    Cold food items along the pantry line were above 41 degrees. Cut melons, shredded cheese and cut tomatoes were between 50 and 65 degrees.
 03/12/2013Routine

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