No violation noted during this evaluation. | 12/18/2015 | Regular |
No violation noted during this evaluation. | 12/19/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: At the time of inspection no test strips available. You must test the concentration of your sanitizing bucket.
- Food storage - preventing contamination from the premises
Observation: Do not store items on the floor of the walk in cooler. Everything must be stored at least 6" off of the floor.
- Sponges not used on clean or in use food contact surfaces
Observation: Sponges has limited use
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11/24/2014 | Regular |
No violation noted during this evaluation. | 02/05/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
11/25/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Small salad prep cooler and small wait station prep cooler missing thermometers. Be sure that all units have them.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Cookline handsink and the one by the dishmachine missing handwashing signs. Left two today to be posted.
- Roasts held at a temperature of 130°F or above
Pie cooler in the front of the establishment, top shelf 47 degrees and bottom shelf temp 46 degrees. Several cream pies in this case besides fruit. --Steam well with the gravy, corn and mashed potatoes in it at 120 degrees. Corn was a little warmer about 125 degrees.
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11/14/2013 | Routine |
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
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08/12/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed cook touching ready to eat foods with bare hands.
|
06/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn Pancake House, 212 W Ridgeway, Waterloo, IA 50701 »