- Handwashing signage
Observation: No handwashing signage at bar handwashing sink or the sink near the fryer.
- Backflow protection
air gap, device standard, when required
- 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: Broil Randell cooler temperature was 48-50 degrees. Corrected by throwing away food and calling repair person.
- Separation from food, equipment, utensils, linens, and single service
Observation: Multiple chemicals were stored in food prep areas. Corrected by putting in designated area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fryer and cooler across from fryer are heavily soiled with batter and debris. Fans in dishwashing area are heavily soiled with dust.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees and conditional employees have not been informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
- Hand drying provided
Observation: No disposable towels available at bar hand sink. Corrected by placing roll of paper towels at sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: Kitchen manager was not aware of established procedures for responding to vomiting and diarrheal events.
- Food storage - preventing contamination from the premises
Observation: Many boxes of food stored on floor of walk-in freezer. Corrected by placing a palate under boxes.
- Physical facilities maintained in good repair
Observation: The floors in the dishwashing room are in need of repair. The grout lines collect standing water. The floors in the fryer area are in need of repair. The surface is uneven and not easily cleanable.
- Plumbing system maintained in good repair
Observation: The water softener is leaking.
- Package integrity
Observation: Severely dented can on can rack. Dis-guarded during this inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors near the fryer are in need of cleaning.
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01/08/2016 | Regular |
- Physical facilities maintained in good repair
Observation: The floor in the dish washing room is in poor condition (deep grout lines and missing tiles).
- Plumbing system maintained in good repair
Observation: There is an apparent leak in a pipe in a wall causing standing water in the back room.
- 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: The low boy is 55 F to 60 F. The breakfast cooler was 46 F on the left side due to blocking air flow---Corrected during this inspection. Some products on the top of the Randell coolers are borderline temperature.
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09/10/2015 | Regular |
- Plumbing system maintained in good repair
Observation: The water line to the main hand washing sink is leaking.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ceiling/walls in the walk-in cooler with kegs/beverages are dusty/moldy.
- Cleanability of floors, walls, and ceilings
Observation: The flooring in the dish washing room has deep grout lines allowing water and food debris to accumulate. The floor under the main hand washing sink is rough.
- 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: There is no thermometer in the breakfast cooler.
- 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: The top of the middle prep cooler is around 50 F.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The bar dish machine did not have any sanitizer detectable when checked with test strips.
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05/04/2015 | Non Illness Complaint |
- Hand drying provided
Observation: There were no paper towels at both hand-washing sinks in the kitchen area. REPEAT VIOLATION. The violation was corrected by re-stocking the paper towels.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The thermometer with a suitable small diameter probe for checking thin foods has a dead battery.
- Equipment location, installation, repair, and adjustment
Observation: The door seals on the middle prep cooler are in poor condition. Manager was aware of the concern and is proceeding to correct this issue.
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01/13/2015 | Regular |
- Physical facilities maintained in good repair
Observation: There was moldy ceiling tiles in a couple locations---There is a moldy wall where construction demolition has taken place---There are many difficult to clean areas due to deteriorating floors, walls, ceilings.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:There is mold on some of the shelves in the walk-in coolers---Hard to reach corners of the floor and walls, floor wall junctions and similar locations are soiled.
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09/19/2014 | Non Illness Complaint |
- Bare hand contact with ready to eat foods
Observation: An employee was handling ready-to-eat food (cheese, lettuce) with bare hands---Discussed issue with the employee and manager.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There were dirty towels lying on the floor by the ice machine.
- Miscellaneous sources of contamination
Observation: There was water dripping from the breakfast cooler condenser onto packages of food.
- Using a handwashing sink- operation and maintenance
Observation: There were several dishes in the bar hand washing sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The circular floor fan blowing into the kitchen is very dusty.
- Hand drying provided
Observation: The paper towels dispenser by the handwashing sink near the main cook line was empty.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several perishable prepared foods were not date marked.
- 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: Two of the prep coolers were too warm. The right cooler was 44 F on top the middle cooler was 50 F to 53 F on the bottom and top.
- Foods are cooled using appropriate methods
Observation: There was a very large pot of au jus in walk-in cooler and portion cups in the walk-in cooler that were not being cooled properly.
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08/08/2014 | Routine |
- Handwashing signage
Observation: There was no sign in the main women's restroom reminding employees to wash their hands.
- Physical facilities maintained in good repair
Observation: The filters above the back grill/cook line are very dusty.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: There was no hot water for the hand washing sink near the office.
- Preventing contamination from equipment, utensils, and linens
Observation: An employee was rinsing mops in the three compartment dish washing sink---This was corrected-on-site through discussion with the manager.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exterior of the tubing in the keg cooler is dusty and moldy.
- Hand drying provided
Observation: There were no paper towels in the dispenser at the hand washing sink near the office---This violation was corrected-on-site by refilling the paper towel dispenser.
- Bare hand contact with ready to eat foods
Observation: An employee was preparing ready-to-eat food (a caramel-apple sandwich) with bare hands---The violation was corrected-on-site through discussion with the employee and the manager.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The manager was not aware of chlorine test papers to check the dish machines.
- No direct connection between sewage system and from culinary equipment
Observation: The ice machine drain line was submerged into the floor drain---The violation was corrected-on-site by removing the drain line from the floor drain.
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01/30/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
THE BAR DISH MACHINE DID NOT PROVIDE A SANITIZER RESIDUAL ON THE GLASSES-----THIS IS AN ONGOING PROBLEM THAT NEEDS LONG TERM CORRECTION-----GLASSES MAY BE WASHED IN THE KITCHEN DISH MACHINE UNTIL IT IS REPAIRED.
- equipment food contact surfaces and utensils clean to sight and touch.
THERE WERE SEVERAL AREAS THAT WERE EXCESSIVELY SOILED: THE INSIDE OF THE SALAD COOLER, THE INSIDE OF THE BREAKFAST COOLER, THE WASTE CATCH BASIN ON THE KEG BEER AT THE BACK WALK-IN COOLER, THE STOVE TOP IN THE BANQUET KITCHEN------THE MAIN WALK-IN COOLER DOOR SEAL WAS IN POOR CONDITION.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
THE FLOOR UNDER THE MAIN HAND WASHING SINK WAS FILTHY.
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08/06/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
THE SANITIZER LEVEL FOR THE BAR DISH MACHINE IS NOT ADEQUATE-----BAR DISHES SHALL BE WASHED IN THE KITCHEN DISH MACHINE UNTIL THE BAR MACHINE CAN BE REPAIRED AND/OR ADJUSTED.
- equipment food contact surfaces and utensils clean to sight and touch.
THE END OF THE DRAIN BOARD ON THE "CLEAN SIDE" OF THE DISH MACHINE WAS SOILED-----THE FAN UNIT IN THE BAR WALK-IN COOLER IS MOLDY.
- Hand drying provided
THE PAPER TOWEL DISPENSER WAS EMPTY AT THE HAND WASHING SINK NEAR THE MAIN COOK LINE-----THE DISPENSER WAS REFILLED AT THE TIME OF THIS INSPECTION.
- Plumbing system repaired according to law
THERE IS A WATER LEAK NEAR THE HAND WASHING SINK BY THE MAIN COOK LINE AND WATER IS STANDING ON THE FLOOR------THERE IS ALSO WATER STANDING ON THE FLOOR NEAR THE HOT WATER HEARTER FROM THE PRESSURE RELIEF VALVE DISCHARGE LINE.
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Best Western Holiday Lodge, 2023 7th N Ave, Clear Lake, IA 50428 »