No violation noted during this evaluation. | 07/06/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- 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
Observation: Vent system not clean to sight or touch.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink being used to soak dishes in.
- Eating, drinking, or using tobacco
Observation: Open drink container in kitchen area. Drink was removed from kitchen area during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods in walk in cooler and reach in make table cooler held longer than 24 hours not date marked. Foods were voluntarily discarded during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Hand drying provided
Observation: Cloth hand towels being used to dry hands.
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06/22/2015 | Regular |
No violation noted during this evaluation. | 06/24/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer than 24 hours not date marked. Dates were placed on foods. Corrected.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Observed back hand sink not easily accessible.
- Light bulbs, protective shielding
Observation: Observed light not shielded in back freezer.
|
04/08/2014 | Routine |
- Preventing contamination when tasting
- 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
|
04/02/2013 | Routine |
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