Sportsmans Lanes & Lounge, 520 7th St, Hawarden, IA 51023 - inspection findings and violations

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Business Info

Name: SPORTSMANS LANES & LOUNGE
Address: 520 7th St, Hawarden, IA 51023
Phone: 712-551-1415
Total inspections: 4
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility does not have a CFPM.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: The facility does not have a tip sensitive thermometer.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Raw hamburger stored above lettuce. Corrected by moving the beef below the lettuce.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Grill not clean to sight or touch.
  • In-use utensils, between-use storage
    Observation: Ice scoop handle stored in the ice.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Thawing foods on the counter at room temperature.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: The facility does not have a date marking system.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Non-food contact surfaces, including but not limited to, oven, fryer, floor, microwave, doors, handles, not clean.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Observation: The vent hood and the vent filters are not clean.
  • Food storage containers identified with common name of food
    Observation: Foods not properly labeled.
  • Food storage - preventing contamination from the premises
    Observation: Foods stored on the floor in the kitchen.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: The facility does not have bleach test strips.
  • Using a handwashing sink- operation and maintenance
    Observation: Using the hand sink as a dump sink.
 12/11/2015Regular
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The non food contact surfaces were not clean to sight.
  • Manual warewashing equipment, hot water sanitizing temperatures
    Observation: The person in charge did not sanitize dishes after they washed and rinsed them.
  • The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
    Observation: The facility does not have a sick policy on hand.
  • Demonstration of Knowledge
    Observation: The person in charge needs to review food safety 101.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility did not have a a certified food protection manager
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: The facility did not have a thin probe thermometer.
  • Posting inspection reports
    Observation: The most recent inspection was not posted.
  • Handwashing signage
    Observation: Hand wash sinks did not have hand wash signs posted them.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility does not have a diarrhea vomit clean up plan.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: The food contact surfaces were not clean to sight.
 12/16/2014Regular
No violation noted during this evaluation. 12/10/2013Follow Up LOC
  • Food temperature measuring devices are provided and readily accessible
  • Posting of a valid license
  • Roasts held at a temperature of 130°F or above
    The log of beef in the front was 45 degrees F. The back part of the log was 42-43 degrees F. Corrected at time of inspection
  • Linens- cleaning and storage
    The ice scoop handle was laying in the ice. Single use containers were being stored out of protection (plastic sleeves or dispenser units).
  • Handwashing signage
  • Bare hand contact with ready to eat foods
    Employees were handling bread and ready to eat foods with their bare hands.
  • equipment food contact surfaces and utensils clean to sight and touch.
    The bottom of the freezer unit was not clean to sight. Common towels were being left out of santizer after each use.
  • Test kit provided and used to measure sanitizing solution concentration
  • Duties of PIC
    The employee knew of a sick policy from a previous job but did not know if the current facility had a sick policy.
  • Food on display is protected from contamination by consumers
    Ice was not being protected in the bar area.
 11/06/2013Routine

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