In-use utensils, between-use storage Observation: Knives used to cut sandwiches stored in sanitizer water between uses.
Test kit provided and used to measure sanitizing solution concentration Observation: Test kit to check sanitizer concentration not present.
Storage of clean equipment and utensils Observation: Clean utensils stored in soiled container.
Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer water and wiping cloths have debris in them.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Vent hood filters soiled with grease.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Handsink soiled. Exterior surfaces of cooking equipment soiled.
Posting inspection reports Observation: Most current inspection report not posted.
Physical facilities maintained in good repair Observation: Paint peeling from the walls in the kitchen.
11/19/2015
Regular
Hand drying provided Provide hand cleanser and sanitary towels at hand sink.
Handwashing cleanser, availability Provide hand cleanser and sanitary towels at hand sink.
Designated areas for employees use of designated areas by employees
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Exhaust filters are required to be in-place
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