Village Inn Pancake House, 212 W Ridgeway, Waterloo, IA 50701 - inspection findings and violations



Business Info

Name: VILLAGE INN PANCAKE HOUSE
Address: 212 W Ridgeway, Waterloo, IA 50701
Phone: (319)291-2010
Total inspections: 8
Last inspection: 12/18/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 12/18/2015Regular
No violation noted during this evaluation. 12/19/2014Follow Up LOC
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: At the time of inspection no test strips available. You must test the concentration of your sanitizing bucket.
  • Food storage - preventing contamination from the premises
    Observation: Do not store items on the floor of the walk in cooler. Everything must be stored at least 6" off of the floor.
  • Sponges not used on clean or in use food contact surfaces
    Observation: Sponges has limited use
11/24/2014Regular
No violation noted during this evaluation. 02/05/2014Other
  • 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
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
11/25/2013Routine
  • Food temperature measuring devices are provided and readily accessible
    Small salad prep cooler and small wait station prep cooler missing thermometers. Be sure that all units have them.
  • Laundry facilities
    requirement, location, and use
  • Handwashing signage
    Cookline handsink and the one by the dishmachine missing handwashing signs. Left two today to be posted.
  • Roasts held at a temperature of 130°F or above
    Pie cooler in the front of the establishment, top shelf 47 degrees and bottom shelf temp 46 degrees. Several cream pies in this case besides fruit. --Steam well with the gravy, corn and mashed potatoes in it at 120 degrees. Corn was a little warmer about 125 degrees.
11/14/2013Routine
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Eating, drinking, or using tobacco
08/12/2013Routine
  • Bare hand contact with ready to eat foods
    Observed cook touching ready to eat foods with bare hands.
06/14/2013Routine

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