Name: S & D CAFE
Address: 13 W Main, Waukon, IA 52172
Total inspections: 3
Last inspection: 01/07/2016
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: The mechanical dishwasher was not sanitizing ware. COS by priming the sanitizer until was correct concentration.
Bare hand contact with ready to eat foods Observation: There was bare hand contact from an employee while cutting onions for ready to eat salads and cooked sandwiches. COS by designating these onions to strictly be cooked.
Disclosure of menu items offered or served raw or undercooked Observation: The items on the menu that need to be identified for the consumer advisory are not marked.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no chlorine test strips to check the concentration level of the sanitizer in the warewash machine.
Linens- cleaning and storage Observed tin cans reused for making ice for water pitchers. Observed cups that had been under flood water were stored on a basement shelf - discarded. Corrected.
Food temperature measuring devices are provided and readily accessible There is no digital, instant-read food thermometer with thin-diameter probe.
Single -service and single-use articles may not be reused Observed tin cans reused for making ice for water pitchers. Observed cups that had been under flood water were stored on a basement shelf - discarded. Corrected.
Bare hand contact with ready to eat foods Observed employee buttering toast with bare hands - corrected.
Eating, drinking, or using tobacco Open beverage containers in unapproved area on kitchen countertop, corrected.
Using a handwashing sink- operation and maintenance Observed soup thawing in kitchen handsink and observed tin cans of ice for water pitchers in wait station handsink - corrected.
Frozen PHF/TCS foods are properly slacked and thawed Observed frozen soup thawing at room temperature in sink - corrected.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observed bag of chicken pot pie mix reheating in steam table. Corrected.
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours