| No violation noted during this evaluation. | 11/01/2014 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- Restriction-presence and use
Observation: Using "concentrated" bleach as a sanitizer
- Light intensity
Observation: Lights not working in walk-ins
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Bare hand contact with ready to eat foods
Observation: Handling cooked chicken with bare hands - corrected at time of inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Chicken cooked on 10/27/2014 temping at 46.5 degrees and 49 degrees on 10/28/14
|
10/28/2014 | Regular |
- Handwashing cleanser, availability
Observation: Hand cleaner required at all handsinks.
- Hand drying provided
Observation: Some type of hand drying required at all hand sinks.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have test strips to check concentration of sanitizing solution.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Physical facilities maintained in good repair
Observation: Broken ceiling tile.
|
08/25/2014 | Follow-up |
- Food storage - preventing contamination from the premises
Observation: smoke and water damage
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Smoke & water damage
- Safe, unadulterated, honestly presented
Observation: Smoke and water damage
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: smoke and water damage
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: smoke & water damage
|
03/26/2014 | Other |
- Handwashing signage
Observation: No signage at hand sinks.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Will become certified in 6 months.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer
- Handwashing cleanser, availability
Observation: No Soap
- Hand drying provided
Observation: NO paper towels
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Physical facilities maintained in good repair
Observation: Ceiling in bad repair. Hole in floor around handsink.
|
03/13/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Hour Place, 210 E First St, Leon, IA 50144 »