ORLONDOS

Violations (8)

• 5-202.12(A)Critical

  Iowa food code item 10 (Risk Factors)

  Observation: hot water 89*F at handsink in back prep area

  Risk Factors | PF | Item 10

• 5-203.11(A), 5 -204.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: handsink not designated at bar Correction: manager designated handsink and placed signage, soap, and paper towels at handisnk

  Risk Factors | PF | Item 10

• 3-501.16(A)(2)Critical

  Iowa food code item 22 (Risk Factors)

  Observation: flat top low boy 42-44*F

  Risk Factors | P | Item 22

• 3-501.17Critical

  Iowa food code item 23 (Risk Factors)

  Observation: prepared foods (pasta) not date-marked

  Risk Factors | PF | Item 23

• 3-501.15(A)CriticalCorrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: pasta not cooled to 41*F prior to portioning Correction: person in charge transferred to sheet pan and placed in freezer to cool to 41*F

  Good Retail Practices | PF | Item 33

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: cardboard boxes used for storing portioned spices are not cleanable

  Good Retail Practices | C | Item 47

• 4-302.13

  Iowa food code item 48 (Good Retail Practices)

  Observation: temperature measuring device not available for dishmachines

  Good Retail Practices | C | Item 48

• 5-205.15(B)

  Iowa food code item 51 (Good Retail Practices)

  Observation: leak under garbage disposal sink

  Good Retail Practices | C | Item 51