Silver Dollar Tavern, 707 Station St, Chelsea, IA 52215 - inspection findings and violations

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Business Info

Name: SILVER DOLLAR TAVERN
Address: 707 Station St, Chelsea, IA 52215
Phone: 641-489-2141
Total inspections: 4
Last inspection: 09/09/2014
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 09/09/2014Follow Up LOC
  • Eating, drinking, or using tobacco
    Observation:cook eating behind the counter.
  • 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: Walk in cooler temped at 43.8 with my digital thermometer.
  • Handwashing cleanser, availability
    Observation:no hand soap at handwashing sing.
  • Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
    can withstand repeated warewashing
  • Common name-working containers
    Observation:unlabeled spray bottle under bar.
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Food storage - preventing contamination from the premises
    Observation:ice bin was open and exposed to possible contaminants.
 08/28/2014Routine
  • Clean condition-hands and arms
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
 08/16/2013Routine
  • Disclosure of menu items offered or served raw or undercooked
    Consumer Advisory language should be printed on menus
  • Sanitization of food contact surfaces - before use and after cleaning
    Three compartment sink in kitchen should be 1.soap wash 2. clear water rinse 3. sanitize. During inspection cook washed tongs without rinsing or sanitizing.
  • Food temperature measuring devices are provided and readily accessible
    A thin probe thermometer is needed to check internal temps of thin foods such as hamburger patties and fish fillets.
  • Responsibilities of Permit Holder
    current license should be displayed. One on display expired in 2012.
  • Cleaning procedure
    Dipping hands in water is adequate to wash hands to prevent spread of disease See handout about handwashing "What is the correct way to wash your hands?" portion for details.
  • Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
    The only way to tell if raw ground meats are cooked properly is to take a temp. See handout: Using a thermometer. Should reach an internal temp of 155deg or more for 15 seconds (see handout on cooking temps)
  • Bare hand contact with ready to eat foods
    There should be no bare hand contact with ready-to-eat foods AT ALL. See handout for other options to handle buns, toppings, etc.
 08/08/2013Routine

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