- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling vents and equipment vents and dust residue. Caulking at dish machine area had black residue build-up. Corner behind dish machine had residue black build-up and area under dish machine had residue build-up. Lid of deep chest freezer next to waffle maker had residue build-up.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of microwave had residue build-up.
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12/04/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mounted can opener had food residue on the blade. Waffle maker had residue on the exterior and on the interior plates. Person in charge removed items to the dishroom to be cleaned and sanitized.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling vents and equipment vents had dust residue. Caulking at dish machine area had black residue build-up. Corner behind dish machine had residue black build-up and area under dish machine had residue build-up. Lid of deep chest freezer next to waffle maker had residue build-up.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut tomatoes prepared prior to inspection was not date marked. Person in charge labeled tomatoes with date of preparation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tuna Salad prepared on 11/10 in standing reach in refrigeration. Person in charge voluntarily discarded salad.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be dead crickets near the front exterior door where bakery items are sold. Person in charge instructed employee to discard insects.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of microwave had residue build-up.
- Reminder statement
Observation: Establishment has a disclosure of menu items offered undercooked, but did not include an asterisk or symbol identifying items it pertained to.
- Hand drying provided
Observation: No paper towels at hand sink near waffle maker in kitchen. Person in charge brought paper towels to hand sink.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potato salad at a temperature of 48*F. Food manager stated product was set out during lunch service and voluntarily discarded product.
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11/24/2015 | Non Illness Complaint |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Food probe thermometer not available in unit.
- Posting of a valid license
Observation:License not posted in unit. Was able to verify license.
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06/12/2015 | Regular |
| No violation noted during this evaluation. | 05/21/2015 | Pre Opening |
- Handwashing signage
Several hand sinks missing handwashing signs.
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10/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Hotel Pattee, 1112 Willis Ave Po Box 307 Perry, Ia 50220, , IA »