CENTRAL STANDARD

Violations (17)

• 5-205.11CriticalRepeat

  Iowa food code item 10 (Risk Factors)

  Observation: Pipe leaking under hand sink in the front kitchen prep area.

  Risk Factors | PF | Item 10

• 6-301.12CriticalRepeatCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: No paper towels by hand sink in the bar area. Corrected by: Placing towels by hand sink.

  Risk Factors | PF | Item 10

• 6-301.11CriticalRepeatCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: No soap by hand sink by the dishwasher area. Corrected by: Placing soap by hand sink.

  Risk Factors | PF | Item 10

• 4-501.114(A- E)(F)(1)&(2)CriticalRepeatCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Quat sanitizer system located by the mop sink registered below 50 ppm. Corrected by: Adjusting the sanitizer dispenser system.

  Risk Factors | P | Item 16

• 4-601.11(A)CriticalRepeatCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Large can open has excess food debris on it. Corrected by: Cleaning and sanitizing the can opener.

  Risk Factors | PF | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Leftover date marking stickers left on several containers after being washed.

  Risk Factors | PF | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Excess food debris on the bottom in ice cream freezer.

  Risk Factors | PF | Item 16

• 3-403.11(A)&(D)CriticalCorrected on site

  Iowa food code item 19 (Risk Factors)

  Observation: Leftover Beer cheese soup was reheated to 142 degrees F and not 165 degrees F for hot holding. Corrected by: Reheating soup to 165 degrees F and hot held at 135 degrees F.

  Risk Factors | P | Item 19

• 3-501.17Critical

  Iowa food code item 23 (Risk Factors)

  Observation: Several food items in the prep coolers in kitchen and in bar area not date marked.

  Risk Factors | PF | Item 23

• 4-101.11(A)Critical

  Iowa food code item 47 (Good Retail Practices)

  Observation: Water pooling on the bottom of the low boy prep cooler in prep area out front.

  Good Retail Practices | P | Item 47

• 3-307.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Employee cell phone on prep table. Corrected by: Removing cell phone from prep area.

  Good Retail Practices | C | Item 39

• 3-304.12

  Iowa food code item 43 (Good Retail Practices)

  Observation: Ice cream scoops stored in a running water temperature of 67 degrees F. Water must be 135 degrees F to ensure no bacteria growth.

  Good Retail Practices | C | Item 43

• 4-903.11(A)(C )

  Iowa food code item 45 (Good Retail Practices)

  Observation: Paper goods stored on the floor in back storage room.

  Good Retail Practices | C | Item 45

• 6-501.12, 6-501.13

  Iowa food code item 55 (Good Retail Practices)

  Observation: Flooring under kitchen equipment to front cooking area has excess grease and food debris on them.

  Good Retail Practices | C | Item 55

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Excess food debris on outside of all kitchen equipment and shelving in main prep area.

  Good Retail Practices | C | Item 49

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Large main floor fan in the main prep area has excess dirt and debris on it.

  Good Retail Practices | C | Item 49

• 3-302.12

  Iowa food code item 37 (Good Retail Practices)

  Observation: Plastic bottles of oil and water not labeled. Small containers of graham cracker and croutons.

  Good Retail Practices | C | Item 37