- Warewashing
- Adequate warewashing facilities (3 & 2 compartment sink requirements not met 4-301.12, p 117)
Sinks are not yet installed - still need to install three sinks to wash, rinse and sanitize all dishes and utensils, or install a commercial dishwashing machine, then only two sinks are needed and one of those can be a handwashing sink. Repeat.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
Need handwashing sink in kitchen area, with hot and cold running water and drainline.
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1/27/2010 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Hard-boiled eggs, microwave sandwiches, yogurt, cream cheese spreads and half & half are sitting on top of blocks of ice. This method will not adequately keep the foods cold. Either keep these foods in a mini-refrigerator at the breakfast station or keep in ice at the same level as the food.
- Food Source/Handling
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
Home-canned foods ar ein kitchen refrigerator. Discard - corrected.
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Dishes and utensils are only washed in a utility sink, not sanitized. Until a three-compartment sink is installed, wash and rinse dishes in sink then sanitize with 1 tablespoon of unscented bleach per gallon of warm water in a separate tub, for at least 1 minute.
- Adequate warewashing facilities (3 & 2 compartment sink requirements not met 4-301.12, p 117)
Dishes are washed in a deep utility sink. Install a three-compartment sink (with hot and cold running water and drain) to properly wash, rinse and sanitize all dishes and utensils. Also keep the utility sink as a sink for handwashing ONLY or install a separate smaller handsink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometer needed in kitchen refrigerator.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Replace tablecloth on kitchen table (holes) or resurface table to make smooth, nonporous and easily cleanable.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Remove carpet in kitchen.
- Other Operations
- License posted/maintained (No license/operation without inspection IC137F.4 & 137F.9)
This facility has operated a food service establishment without notifying this department since 2008. An application for a food license was given to the hotel manager. The completed application and appropriate fee need to be returned to our office as soon as possible.
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10/23/2009 | Pre-Opening |
Restaurant representatives - add corrected or new information about The Bluffs Inn, 1101 Highway 9 West, Decorah, IA »