The Lodge Twisted, 105 W Jackson, Corydon, IA 50060 - inspection findings and violations

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Business Info

Name: The LODGE TWISTED
Address: 105 W Jackson, Corydon, IA 50060
Phone: 641-872-3663
Total inspections: 4
Last inspection: 04/28/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 04/28/2015Follow Up LOC
  • Bare hand contact with ready to eat foods
    Observation: Handling chips with bare hands. Discussed at time of inspection.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Interior of ice machine, dicer, probe on thermometer, knife crock, and blade on can opener soiled.
  • 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: Baked potatoes from previous evening at 55 degrees. Disposed of.
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: Sauteed onions 103 degrees, cooked hamburgers 113 degrees, removed to be reheated at time of inspection.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Cooked/prepared foods not date marked.
  • Warewashing equipment
    cleaning agents and wash solution temperatures
  • Foods are cooled using appropriate methods
    Observation: Placing hot, baked potatoes in top of prep table to cool.
  • Common name-working containers
    Observation: Chemicals in unlabeled bottles - labeled.
  • Miscellaneous sources of contamination
    Observation: Tongs laying in salad.
 04/09/2015Regular
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
  • Discharge from eyes, nose, and mouth
 11/04/2013Routine
  • equipment food contact surfaces and utensils clean to sight and touch.
    Dicer heavily soiled. Cutting boards on prep tables not washed, rinsed and sanitized every four hours during continuous use.
  • Other personal care items - storage
    Purse sitting on food contact surfaces. Personal food stored with drinks for the consumer in bar.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Working container of creamy coleslaw with expiration date of 10/2/13. Will not use.
  • Separation from food, equipment, utensils, linens, and single service
    Chemicals in spray bottles stored next to food - relocated at time of inspection.
  • Cleaning frequency of food contact surfaces (PHF/TCS)
    Dicer heavily soiled. Cutting boards on prep tables not washed, rinsed and sanitized every four hours during continuous use.
  • Roasts held at a temperature of 130°F or above
    Mashed potatoes on grill at 126.8 degrees --Baked potatoes in prep table at 45 degrees. Shredded cheese in prep table at 42.8 degrees
 10/09/2013Routine

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