Rustic Ridge Golf Course Lynn's Bbq, 1151 E Iowa St, Eldridge, IA 52748 - inspection findings and violations

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Business Info

Name: RUSTIC RIDGE GOLF COURSE LYNN'S BBQ
Address: 1151 E Iowa St, Eldridge, IA 52748
Phone: 563-285-8119
Total inspections: 7
Last inspection: 11/23/2015
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Inspection findings

Inspection date

Type
  • Preventing contamination from equipment, utensils, and linens
    Observation: Do not cover the pork butts with a garbage bag - use a food contact item such as plastic wrap - Corrected
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Observation: filters in hood need cleaning - they are currently cleaning them every two weeks - suggest that it be done weekly or get another set of filters to switch them out.
 11/23/2015Regular
No violation noted during this evaluation. 04/03/2015Regular
No violation noted during this evaluation. 09/16/2014Physical Recheck
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: When datemarking date for 7 days out including the day you make it. Corrected
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation:Since you received a foodborne illness risk factor violation at the time of the last inspection you had 6 months to have someone take a food protection class. You now are beyond that 6 month time period. You now have until Mar 9, 2015 to have this done.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: A procedure is needed for clean up of vomit and diarrheal events.
  • Miscellaneous sources of contamination
    Observation: Do not place cell phone on prep counter.Corrected
  • 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: Small dorm style refrigerator is holding dressings at 51F - shall be 41F or below. Dressings were switched to another unit until it can be repaired.
  • Bare hand contact with ready to eat foods
    Observation: There is no barehands contact allowed with ready-to-eat foods such as when making salads. corrected
 09/08/2014Routine
  • Eating, drinking, or using tobacco
    Observation:Employee drinks observed uncovered and on or over food prep surfaces - store covered, use a straw and place on a bottom shelf
  • Hand drying provided
    Observation Paper towels are needed at bar handsink.
 03/05/2014Routine
  • Roasts held at a temperature of 130°F or above
    SMALL BLACK REFRIGERATOR OPERATING AT 50 DEG F. PRODUCT PULLED AND UNIT WAS GOING TO BE DEFROSTED.
  • Miscellaneous sources of contamination
    SALSA WITH A DATE OF 8/02, LETTUCE DISCARD DATE 7/19, COOKED BRATS DISCARD DATE OF 8/04. Corrected at time of inspection
 08/06/2013Routine
  • Clean condition-hands and arms
  • Mechanical warewashing equipment, hot water sanitizing temperatures
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 03/28/2013Routine

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