Tom Thumb Drive In, 1412 A St, Fort Dodge, IA 50501 - inspection findings and violations

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Business Info

Name: TOM THUMB DRIVE IN
Address: 1412 A St, Fort Dodge, IA 50501
Phone: 515-955-4051
Total inspections: 4
Last inspection: 09/17/2014
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 09/17/2014Non Illness Complaint
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Cleaning has improved
  • The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
    No management on site is ServSafe certified
  • Foods are cooled using appropriate methods
    Cooling of soup is not monotired. Gravy not monitored. Monitoring system not implemented.
 12/04/2013Routine
  • Eating, drinking, or using tobacco
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 11/01/2013Routine
  • Foods are cooled using appropriate methods
    Observed deep lexans in walk in cooler of beans cooling - 104 degrees in the middle, 32 degrees on outside. No proof of when cooling process was started. Beans were stirred. Sloppy Joe holding at 66 degrees in walk in cooler at time oof inspeciton. Product was thrown away. Whole turkey roasts at 142 degrees in walk in cooler. Sliced at time of inspection.
  • Bare hand contact with ready to eat foods
    Bare hand contact with sandwhich and burger condiments. No gloves at this work station management was asked to bring some to the area immediately and utilize gloves, tongs or deli sheets for ready to eat foods.
  • Posting of a valid license
    Most recent inspection and license are not posted.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Floors under grill area are heavily soiled with debris and food grease. Walls behind chicken fryer/prep area are heavily soiled with flour dust. Cleaning is needed underneath, behind and around equipment in prep areas. Peeling paint above hot well station.
  • When to wash
    Employees were not washing hands after handing raw meat.
  • Reportable symptoms, diagnosis, past illness, and history of exposure.
    Oversigth from day shift owner/manager is not demonstrated during 2nd shift. Many repeat violations that have been remedied during the day shift and not changed at night.
  • Food on display is protected from contamination by consumers
    Candies and condiments in DQ area are not covered to prevent bug spray from landing on the product. Bug spray smell is detected in food prep area of DQ.
  • Designated areas for employees
    use of designated areas by employees
  • Cleanability of floors, walls, and ceilings
    Ceiling tiles are popcorn texture and cannot be cleaned easily. Wall/floor juncture is mising in dish area and S. Prep area.
  • 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
    Observed deep lexans in walk in cooler of beans cooling - 104 degrees in the middle, 32 degrees on outside. No proof of when cooling process was started. Beans were stirred. Sloppy Joe holding at 66 degrees in walk in cooler at time oof inspeciton. Product was thrown away. Whole turkey roasts at 142 degrees in walk in cooler. Sliced at time of inspection.
  • Insect control devices are properly designed and installed
    Pest control spray in DQ area infiltrates food prep area and is sprayed near open/exposed food.
  • Roasts held at a temperature of 130°F or above
    Raw fish and fish batter holding at 70 degrees.
  • Responsibilities of Permit Holder
    Most recent inspection and license are not posted.
  • Sanitization of food contact surfaces - before use and after cleaning
    Double sink in DQ used to wash dishes - no ability to sanitizer here - not using bakery as agreed.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Day sticker residue and remnants stuck to outside of clean stacked cambro containers. --inside and outside of refrigerators and equipment not clean to sight or touch.
 10/09/2013Routine

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