Name: MOTHER NATURE'S LOUNGE
Address: 1027 Central Ave, Estherville, IA 51334
Total inspections: 4
Last inspection: 02/16/2016
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tip probe thermometer at facility to check food temperatures.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: No date marking on cooked ground beef, gravy for biscuits and deli meats cooked or removed from their original package longer than 24 hours. All items were date marked during inspection.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Inside of freezer with food debris build up.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine sanitizer test strips on site.
Sanitization methods - hot water, chemical Observation: Facility not currently using the 3 step cleaning process of wash/rinse/sanitize. Inspector showed employee how to properly complete the required process. Inspector also showed employee how to mix the proper concentration of sanitizer in the 3rd compartment sink to 50-100ppm. Facility will be using the 3 step process from now on.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: No thermometer in make table cooler and reach in cooler in kitchen.
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: Salad bar cooler temping at 45*F. Employee placed ice under products in the unit until maintenance is completed on the unit.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Tip sensitive thermometer needed for temping thin foods.
Foods are cooled using appropriate methods Observation:Foods shall be cooled uncovered and in shallow amounts, metal transfers heat better than plastics.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hand contact surfaces to be clean and sanitized. Shelving under microwaves to be free of debris, no tin foil on shelving.
Self-draining equipment including sinks, drainboards, and equipment compartments
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Back storage area to be free of debris on floor.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:deli meats and cooked products, salads to be date marked, opened or cooked date, corrected
Disclosure of menu items offered or served raw or undercooked Observation:Menu must indicate items which disclose consumer advisory
Reminder statement Observation:menu must indicate items which consumer advisory addresses
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:handles to reasch in cooler with debris, shelving with debris
Bare hand contact with ready to eat foods bare hand contact is not allowed with ready to eat foods, utensils or gloves to be used on products not being cooked, salads and breads for example, Talked about procedures, CORRECTED
equipment food contact surfaces and utensils clean to sight and touch. Wiping cloths not maintained in sanitizer between use, shelving of microwaves with debris --bottom of cooler with standing water and debris, ice scoop container with water, items to be cleaned CORRECTED ON SITE
Hand drying provided papertowels need to be at all handwashing stations for drying hsnds, cloth towels not allowed