Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The pop gun holder is in need of cleaning.
11/11/2015
Regular
No violation noted during this evaluation.
05/06/2015
Regular
Backflow protection air gap, device standard, when required
11/25/2014
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: There is no small diameter probe thermometer---A thermometer was ordered during this inspection.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The bottom of the bar cooler is soiled.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: There were dirty towels lying on the floor in the walk-in cooler---Towels were removed during this inspection.
08/01/2014
Routine
Foods are cooled using appropriate methods THE POTATOES WERE COOLING IN A CONTAINER WITH A SEALED LID AND STACKED ON ANOTHER CONTAINER.
Material characteristics of non-food contact surfaces THE BOTTOM OF THE BAR COOLER IS SOILED------THERE IS EXPOSED INSULATION IN THE WALK-IN COOLER.
Test kit provided and used to measure sanitizing solution concentration THE QUATERNARY TEST PAPERS ARE DISCOLORED AND APPEAR TO BE OLD.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days THE HOMEMADE RANCH DRESSING WAS DATED 11/1 WHICH IS BEYOND THE SEVEN DAY LIMIT (COUNT DATE PREPARED AS DAY 1)
equipment food contact surfaces and utensils clean to sight and touch. THE BOTTOM OF THE BAR COOLER IS SOILED------THERE IS EXPOSED INSULATION IN THE WALK-IN COOLER.
11/12/2013
Routine
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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