Highway 20 Diner, 409 Closz Drive, Webster City, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: HIGHWAY 20 DINER
Type: Restaurant without liquor
Sub type: Full Service
Address: 409 Closz Drive, Webster, IA 50595
Owner and phone: JOHN VANLO
515-306-5488

Total inspections: 15
Last inspection: 9/2/2010

Restaurant representatives - add corrected or new information about Highway 20 Diner, 409 Closz Drive, Webster City, IA »

Inspection findings

Inspection Date

Type

  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Bare hand contact with ready-to-eat foods is not allowed. Use of gloves, tongs, etc. is required. Corrected at time of inspection.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towels not available at hand sink in kitchen. Corrected at time of inspection.
  • Other Operations
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      License posted expired 7-01-10. Post current license in public view.
9/2/2010Complaint
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE FOOD IN THE WALK-IN COOLER IS 45 F------MAINTAIN THE COOLER BELOW 41 F+++++THE CUBED HAM (64 F) AND LIQUID EGGS (52 F) WERE ABOVE 41 F IN THE UPRIGHT COOLER------MAINTAIN PERISHABLE FOOD BELOW 41 F; CONSIDER KEEPING THEM ON ICE IF THEY ARE USED A LOT DURING BUSY PERIODS OR REPAIR THE PREP COOLER. MONITOR TO ASSURE THEY ARE BELOW 41 F.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      DATE MARKING WAS BEING DONE ON MOST PRODUCTS HOWEVER IT WAS MISSING ON SOME FOODS, INCONSISTENT (SOME FOOD HAD EXPIRATION DATES, SOME HAD PREP DATES), AND EIGHT DAYS WERE USED FOR EXPIRATION------DATE MARK ALL PERISHABLE FOODS THAT ARE NOT USED THE SAME DAY AS INITIAL PREPARATION, USE A CONSISTENT SYSTEM AND REMEMBER TO COUNT THE INITIAL DAY OR PREPARATION AS DAY 1. ALSO, SET UP A SYSTEM FOR FOODS THAT ARE FROZEN.
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      ONE SOUP WAS DATED 4/18-----THE SOUP WAS DISCARDED AT THE TIME OF THIS INSPECTION. MONITOR DATES CLOSELY.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      THERE IS NO THERMOMETER IN THE WHITE REFRIGERATOR-----PLACE A THERMOMETER IN THE REFRIGERATOR SO THE TEMPERATURE CAN BE MONITORED.
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
      REPAIR THE DOOR SEAL ON THE WALK-IN FREEZER.
4/30/2010Complaint
No violation noted during this evaluation. 4/13/2010Re-Check
No violation noted during this evaluation. 3/18/2010Routine
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      The paper towels in the ladies restroom are not in a dispenser. - - - - Provide dispensed paper towels. (Repeat violation).
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      The men's restroom was not adequately clean. There was a strong urine odor, some toilet tissue pieces on the floor, and water pooled on the sink counter. - - - - Monitor the restrooms more frequently. Increase the frequency and thoroughness of the restroom cleaning procedure.
11/12/2009Complaint
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      See the notes on this inspection regarding the complaint about the restrooms.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      The previous complaint inspections are not posted were they can be seen individually. They are stacked on top of each other in a display case by the cash register. - - - - Post the inspections in a manner that each inspection is visible to the consumers.
9/17/2009Complaint
No violation noted during this evaluation. 6/29/2009Re-Check
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dish machine is still not working properly. - - - - Have the dishmachine repaired. In the meantime, all dishes must be washed, rinsed, and sanitized manually.
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      Plastic glasses stacked wet. - - - - Allow dishes to completely air-dry prior to stacking for storage.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Obtain a stem thermometer with a small diameter, tip-sensitive probe designed for temping thin foods.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      The cooler that is not working in the server prep area had mold/mildew on it. - - - - An employee began to clean this during the inspection. Clean any other non-food contact surfaces on equipment that are not already clean to sight and touch.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
4/28/2009Re-Check
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dishwashing machine was not sanitizing properly. - - - - Repair the dishmachine to make it sanitize properly.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Missing test strips for quatenary sanitizer used for wiping food contact surfaces. - - - - Corrected during the inspection.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      The paper towel dispenser at the kitchen handwashing sink was empty. - - - - Corrected during the inspection. (REPEAT).
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      MIssing stem thermometer for temping thin foods. - - - - Obtain a stem thermometer with a small-diameter, tip-sensitive probe designed for temping thin foods.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Food debris again observed in the pan that the parfait glasses are stored inverted in. - - - - Store these glasses somewhere else inverted on a nonabsorbent, clean, sanitized surface. (REPEAT).
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Meat slicer still had debris on it. - - - - Thoroughly clean the meat slicer and clean quickly after each use.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      The walls, and floors under and behind kitchen equipment are still very dirty. - - - - Remove debris, wash and sanitize these areas.
4/27/2009Re-Check
No violation noted during this evaluation. 4/7/2009Routine
No violation noted during this evaluation. 7/31/2008Complaint
  • Warewashing
    • Mechanical washing/sanitizing (Failure to pre-clean/scrape prior to warewashing 4-603.12, p 134)
      Dishes must be scraped and sprayed before put in the dish machine.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      No test papers to check quat sanitizer.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Can opener needs cleaning-replace if not cleanable.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
4/3/2008Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Improper cooling of food product-food must be cooled to 70 within 2 hours before being placed in the walk in. Cool down with an ice bath.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Prep cooler food is at 50 today. Keep unit closed. Eggs and whipped butter are stored at room temperature.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Chef is not washing hands often enough.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Several open beverages sitting around in work areas.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Date mark all PHF products for 7 days.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Breading is not sifted after use.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      No sanitation is used for counters or prep areas. (A degreaser was being used.) The meat slicer has not been cleaned inbetween uses-very dirty.
    • Mechanical washing/sanitizing (Failure to pre-clean/scrape prior to warewashing 4-603.12, p 134)
      Dishes are coming out dirty from the dishmachine-clean the inside and the spray arm.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      No test papers for chlorine or quat sanitizer.
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
      Drain from the ice machine is directly into the sewer line without an air gap-air space.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Faucet is leaking and over flowing in the back utility room.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: location 4-204.112, p 112)
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      All non contact surfaces are extremely dirty. Heavy grease on fryers and rollers. Filters need cleaning.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Floors, walls, and ceiling are very dirty and greasy. Ceiling tile is missing in some areas. Roof was leaking over the prep table last evening. Floor and foundation is crumbling along the north wall.
  • Other Operations
    • Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
      Spray bottles are stored with food items in the prep area and with dishes. Bleach is stored with food items.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
4/1/2008Complaint
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      There are several items that are still not datemarked in walk in cooler. Date them when they are opened and discard after 7 days. Pan of ravioli dated "2/10" was in walk in. Discard.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Several areas have had tiling around baseboard replaced. However, on several wall juncture seams, the panels are coming apart and need sealed.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Chemicals are stored directly on microwave. Store all chemicals separate and away from food contact surfaces.
2/28/2008Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      HOld food >140 F
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      NO dates on food. Date to discard in 7 days.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Store food 6" off floor.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Need sanitizer test strips
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Floor in kitchen not draining. Repair
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Need thermometers in all coolers
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Clean ice machine.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Entire kitchen is dirty. Needs thorough cleaning.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Tiles on floor and baseboards are falling apart. Repair.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight exposed in rear door. Seal.
    • License posted/maintained (No license/operation without inspection IC137F.4 & 137F.9)
      Currently operating without a license.
1/24/2008Pre-Opening

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