Perkins Restaurant & Bakery #1065, 1207 25th Avenue, Clear Lake, IA - Restaurant inspection findings and violations

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Business Info

Name: PERKINS RESTAURANT & BAKERY #1065
Type: Restaurant without liquor
Sub type: Full Service
Address: 1207 25th Avenue, Clear Lake, IA 50428
Owner and phone: PERKINS & MARIE CALLENDERS INC.
(901)766-6400

Total inspections: 24
Last inspection: 8/25/2010

Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery #1065, 1207 25th Avenue, Clear Lake, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE SALAD PREP COOLER IS 43 F AND THE PIE CASE IS 44 F-----MAINTAIN COOLERS BELOW 41 F.
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      AN EMPLOYEE WAS HANDLING TOAST WITH BARE HANDS----BARE HAND CONTACT IS NOT ALLOWED WITH READY-TO-EAT FOOD. BARRIERS MUST BE USED BETWEEN THE FOOD AND EMPLOYEES HANDS.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      THE RAW MEAT LOAF WAS ABOVE OTHER FOOD IN THE WALK-IN COOLER-----STORE RAW MEATS ON LOWER SHELVES AND/OR IN PANS THAT PREVENT RAW JUICES FROM DRIPPING ONTO OTHER FOOD.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      THE LEMON CUTTER WAS SOILED-----ASSURE THE LEMON CUTTER IS THOROUGHLY CLEANED AFTER EACH USE.
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
      ONE OF THE DOOR SEALS ON THE REACH-IN COOLER IS IN POOR CONDITION-----REPLACE THE DOOR SEAL.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      THE GROUT LINES OF THE FLOOR ON THE MAIN PREP LINE ARE DEEP AND DO NOT ALLOW FOR PROPER CLEANING-----REPAIR THE FLOOR (PLANS ARE IN PLACE TO REPAIR THE FLOOR).
8/25/2010Routine
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage in the work station.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
      Soap dispenser was out at the hand sink-corrected.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Ice bucket is cracked and needs to be replaced.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Cleaning is needed under the equipment in the kitchen, and in the back storage area. Open construction over the ice machine.
  • Other Operations
    • Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
      Can of air freshener stored on top of the microwave-corrected.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Post current inspection report.
3/23/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Food temperatures in the top of the east prep line cooler are around 45-50 degrees and they must be maintained at 41 degrees or colder.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Towel dispenser is not working at kitchen handwashing sink--also the other two dispensers along the cooks' line should be repaired.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Much of the tile floor in the kitchen needs to be regrouted.
12/3/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Cheese and tomatos in the top of the salad cooler are around 45 degrees and they must be maintained at 41 degrees or colder....Also, food items in the top of the west prep line cooler are above 41 degrees.
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employees along the cook line are not using gloves or utensils for handling all ready-to-eat food items.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      The running dipper wells in the waitstaff area are not operational becasue of a leak in the plumbing. Repairs are to be made today to fix the problem.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The floors in the dishwashing area need to be re-grouted.
5/18/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Several food items in the top of the west prep cooler are above 41 degrees. All cold food items must be maintained at 41 degrees or colder.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Emploee handled raw hamburger pattie with bare hands but did not wash hands afterward. Employee hands must always be washed after handling raw meat items.
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Cook is handling ready-to-eat food with bare hands. Employees must wear gloves or use utensils when handling ready-to-eat food items.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      The running dipper well next to the butter does not drain sufficiently to allow the water to be left on.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      The inside of the microwaves along the cooks' line need to be cleaned.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The floor around the salad cooler area needs to be re-grouted.
12/10/2008Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      The sanitizer mixture in the spray bottle in dishwashing area is not strong enough. Sanitizer must be a minimum of 200 ppm....Water is not running in the dipper wells for the butter scoops.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Cleaning needed under and around east grill area.....The large circular floor fan needs cleaning.
2/15/2008Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Food is being stored on floor in the walk-in freezer as well as onions in the back store room.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometer in salad unit missing. Corrected on site.
  • Other Operations
    • Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184)
      Sanitizer too strong. Management has contacted EcoLab about this violation.
11/9/2007Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The eggs in the top of the east prep line cooler are too warm. The eggs range in temperature from 45-60 degrees and they must be maintained at 41 degrees or colder.
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Utensils used for dispensing food items must be provided with handles to limit hand contact with the food.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The floor tile around the west prep line needs to be re-grouted. Also, a couple of tiles need to be replaced.
  • 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 floor in the back store room needs to be cleaned, especially under the storage racks.
1/10/2007Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      Dipper wells are limed up. Utensils were stored in well without inserts to protect from drain line. Corrected during this inspection. Cutting boards must be replaced.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
12/7/2006Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Pancake batter was at 48.7 today.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      Dishmachine is not sanitizing today. No chemical available.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Dipper wells are plugged and the floor drains appear to be full of food, etc. A strong foul smell is present in the prep area-from drains not working and not cleaning the facility.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      All equipment needs to be cleaned. Malt machine is dirty. Dipper wells are dirty and plugged. Dirty utensils sitting in still water. Cutting boards are in need of replacing. Food storage trays are very dirty and not being cleaned and changed often enough.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Refuse, recyclables, returnables (Covered receptacles 5-501.113, p 162)
      Garbage dumpster is very dirty.
    • Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
12/4/2006Routine
No violation noted during this evaluation. 6/1/2005Re-Check
No violation noted during this evaluation. 5/18/2005Routine
No report available.10/28/2004Re-Check
No report available.10/13/2004Routine
No report available.2/27/2004Routine
No report available.9/2/2003Routine
No report available.4/16/2003Routine
No report available.11/12/2002Routine
No report available.3/11/2002Routine
No report available.11/26/2001Routine
No report available.7/17/2001Routine
No report available.1/19/2001Routine
No report available.10/30/2000Routine
No report available.7/7/2000Pre-Opening

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