Address: 317 240th Ave, Arnolds Park, IA 51331
Total inspections: 4
Last inspection: 06/01/2015
Hand drying provided Observation:Disposable towels required for washing hands.
Using a handwashing sink- operation and maintenance Observation:Hand sinks have restrictions that only hand washing is to be done, niot a dump sink.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Bottom of cooler with water standing, bottom of cooler in service areas with debris and bug debris.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Handed out employee repoorting policy, training was happening on site, all went through at this time.
Outer openings are protected Observation:Too large odf gaps around screens on kitchen and service areas, air curtains are advised.
Outer openings are protected Observation:Outer openings not effective at preventing insects from entering. Item to be resolved using air curtains.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving, countertops with debris, insects over prep areas. Equipment surfaces to be clean and sanitized.
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Removing dead or trapped birds, insects, rodents, and other pests Gaps under or around exterior door or windows, air curtains do not cover all entrances, dead bugs to be removed
Miscellaneous sources of contamination insect protection not adequate
Roasts held at a temperature of 130°F or above reach in prep cooler not held below 41 degrees --sauces in steam table not held above 135
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
Reportable symptoms, diagnosis, past illness, and history of exposure. Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
equipment food contact surfaces and utensils clean to sight and touch. bug debris on plates, ice bin, can opener with buildup
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding hredded meat had not been reheated properly out of the cooler, reheated on site and temped ok
Posting of a valid license
Food temperature measuring devices are provided and readily accessible all coolers to have thermometer inside to monitor temps
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
When to wash Glove change does not replace hand washing
Outer openings are protected Gaps under or around exterior door or windows, air curtains do not cover all entrances, dead bugs to be removed
Bare hand contact with ready to eat foods Inadequate monitoring of SOP’s addressing bare hand contact/utensil use/hand washing
Hand drying provided bar needs to have sopa and papertowels at all handsinks
Insect control devices are properly designed and installed Gaps under or around exterior door or windows, air curtains do not cover all entrances, dead bugs to be removed
Handwashing cleanser, availability bar needs to have sopa and papertowels at all handsinks