The Willows, 116 North Elm Street, Cresco, IA - Restaurant inspection findings and violations, food safety

Back to Iowa Restaurants, Iowa, IA smaller cities, IA small cities, All Cities.

Restaurant: The WILLOWS
Type: Other food service establishment
Sub type: Full Service
Address: 116 North Elm Street, Cresco, IA 52136
Owner and phone: WILLOW, INC.
Total inspections: 8
Last inspection: 2/16/2010

Restaurant representatives - add corrected or new information about The Willows, 116 North Elm Street, Cresco, IA »

Inspection findings	Inspection Date	Type
Food Temperature/Time Control Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77) Gravy, corn and turkey were 106 to 110 degrees on steamtable. They were reheated in the oven. Make sure to check the temperature before placing in the steamtable and have the steamtable hot first. Foods were returned to oven - reheat to 165 degrees. Corrected. Food Source/Handling Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61) Raw ground beef on refrigerator shelf with and above other foods. Store raw meats below and separate from other foods - corrected. Plumbing/Water/Sewage Plumbing: installed/maintained (Separate toilet facilities provided IAC 481-31.9) There are several dining tables and chairs for customers. Because customer seating is provided, a separate restroom is required for customers. The existing restroom can only be used for employees because it is only accessible through a food storage area. Facility/Equipment Requirements Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168) Seal/caulk three-compartment sink to wall. Other Operations Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182) Air freshener stored on shelf with food - store all chemicals below and separate from food and food contact surfaces. Corrected.	2/16/2010	Routine
Food Temperature/Time Control Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82) Large bag of cheese was on top of ice packs. Keep the cheese in the cooler until time to use, and then make sure ice or ice packs completely surround the bag, at the same level as the food. Corrected. Food Source/Handling Approved Source/Sound Condition (Shell eggs, approved source, egg handlers license 3-202.13, p 53) Still have Amish eggs in refrigerator, but are using store eggs to serve to the public. Remove these eggs from the store.	3/23/2009	Re-Check
Food Temperature/Time Control Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82) Cut tomatoes, cheese, sour cream and tartar sauce held on table at room temperature. Store in refrigerator or in ice with the ice at the same level as the food in the containers. Also keep the containers covered. Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77) Taco meat is reheated in crockpot, and other foods are reheated in steam table. These are not designed to reheat foods, only to keep hot foods hot. Reheat foods in microwave, oven or stovetop to at least 165 degrees, then hold at 135 degrees or above. Food Source/Handling Food Protection (Food on display not protected from contamination 3-306.11, p 70) Food prep table is right next to handsink. Install a splash guard to protect food from splashing water or move the handsink. Approved Source/Sound Condition (Shell eggs, approved source, egg handlers license 3-202.13, p 53) Amish farm eggs are used in the kitchen. Do not use eggs from an uninspected, unlicensed source to serve to the public. Remove from the premises. Warewashing Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137) Plumbing/Water/Sewage Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173) Kitchen and bathroom handsinks need handwashing signs. Facility/Equipment Requirements Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120) Obtain a food thermometer with a thin-diameter probe (needle probe) that is tip-sensitive to monitor temperatures of thin foods. Other Operations License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3)) Most recent inspection report is not on the wall. Post this report in a conspicuous location. Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153) There are no Iowa approved "No Smoking" signs. Post the sign at each entrance. Obtain signs at www.IowaSmokefreeAir.gov or call 888/944-2247.	3/13/2009	Routine
Food Source/Handling Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83) Tuna, potato, chicken, egg and other salads need to be labeled with the date the container was opened and use it up within 7 days. Corrected. Plumbing/Water/Sewage Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151) Boxes piled in front of and on top of the handwashing sink - keep the handsink accessible. Facility/Equipment Requirements Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120) Thermometers needed in all refrigerators - repeat violation.	1/4/2008	Routine
No violation noted during this evaluation.	4/9/2007	Re-Check
Food Source/Handling Food Protection (Food stored in prohibited areas 3-305.12, p 69) Food stored under unshielded sewer lines under three compartment sink. Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48) Home-canned jelly and jam found in small refrigerator. Remove these from the premises - only serve foods from an approved source to customers. Corrected. Plumbing/Water/Sewage Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149) Only hot water at food prep area handsink - must be supplied with hot AND cold running water. Repeat. Facility/Equipment Requirements Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120) Thermometers are needed in ALL refrigerators - pie case, under-counter refrigerator and refrigerator in storeroom. Maintain temps at 41 degrees or below. Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141) Plastic utensils stored under unshielded sewer lines in food prep area. Boxes of take-out containers and cups on storeroom floor - store at least 6 inches off the floor. Store take-out boxes in the food prep area upside down to protect the interior surface from contamination. Store plastic utensils in baskets with the handles pointing the same direction and keep covered overnight. Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166) Floor in storeroom needs to be covered with linoleum or tile, to make smooth, nonporous and easily cleanable.	3/6/2007	Routine
Warewashing Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137) Dishes need to be washed in the first sink in hot water and soap, then immersed in clear hot water in the middle sink to rinse, then immersed in sanitizing solution in the third sink for at least one minute to kill germs, then allowed to air dry. Use 1 tablespoon of unscented bleach per gallon of water as your sanitizer. Plumbing/Water/Sewage Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149) Need to connect cold water to the handsink and the three compartment sinks. Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173) Facility/Equipment Requirements Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123) Install a splashguard behind the three compartment sinks, stainless steel or plexiglass or other approved surface, that is at least as tall as the faucet (about 12 inches).	2/23/2006	Re-Check
Warewashing Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137) Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135) Adequate warewashing facilities (3 & 2 compartment sink requirements not met 4-301.12, p 117) Install 4 sinks or 2 sinks and dishwashing machine.	1/17/2006	Pre-Opening

Nearby restaurants:

The Willows, 116 North Elm Street, Cresco, IA - Restaurant inspection findings and violations

Inspection findings

Inspection Date

Type