Z's Fork Horners

Year by year

Inspections

1. Dec 4, 2025 Routine · 1 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The steramine QAC is not being used according to EPA registered label use instructions and is at <150 PPM in the bar 3 compartment sink. Corrected to 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The QAC sanitizer test kit is expired. Chlorine test kit for dishwasher is not available.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Fry slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth are stored in Steramine Tablet QAC sanitizer concentration exceeding 500 PPM. Corrected to 400 PPM.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The freezer handles and seals, shelves are not cleaned on a frequent basis and have a buildup of food / oil residue.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floors in the kitchen are cracked, chipped or missing. Flooring company arrived onsite during inspection and will be providing the operator a quote for replacement.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Nov 6, 2024 Follow Up · 3 priority foundation, 3 core, 6 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) was coating raw chicken in flour and placing it into the deep fryer for cooking. Employee removed gloves but wasn't going to wash hands before putting on new gloves.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination and proper usage of gloves so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for many foods is inadequate. Date marking was missing for many foods including foods in the walk in cooler and in prep coolers.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floors, walls, ceiling, walk in cooler (fan, walls, ceiling and floor) are soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the kitchen is missing tiles, has cracked tiles and cannot be adequately cleaned.

     Correction: Provide floors that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of fly's throughout the kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

3. Oct 21, 2024 Routine · 3 priority, 4 priority foundation, 4 core
   • Serious Priority Corrected on site

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     In the prep cooler cut onions was observed coming into contact with the bottom of a container with tomatoes in it. .

     Correction: Do not stack containers ontop of ready to eat foods in the prep cooloer.

     Code 3-304.11

   • Serious Priority

     REHEATING FOR HOT HOLDING

     Chicken and rice in the Avantco food warmer was improperly reheated. Person in charge was advised that food needs to be rapidly reheated - not over a extended period of time.

     Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies (wound wash, burn gel and first aid kit) not properly contained or improperly stored over or with food prep area.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment.

     Code 7-208.11 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures and time regarding reheating and hot holding. The Avantco Food Warmer was being used to reheat chicken and rice but was not rapidly bringing food to proper hot holding temperature.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) was coating raw chicken in flour and placing it into the deep fryer for cooking. Employee removed gloves but wasn't going to wash hands before putting on new gloves.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination and proper usage of gloves so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for many foods is inadequate. Date marking was missing for many foods including foods in the walk in cooler and in prep coolers.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Floor items in the walk in cooler (wings) and in the kitchen (breading mix and mashed potato mix) is stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floors, walls, ceiling, walk in cooler (fan, walls, ceiling and floor) are soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the kitchen is missing tiles, has cracked tiles and cannot be adequately cleaned.

     Correction: Provide floors that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of fly's throughout the kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

4. Jun 28, 2024 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     WATER FROM APPROVED SOURCE - QUALITY

     Coliform Bacteria and E. coli positive water sample.

     Correction: Temporary closure issued. Discontinue use of current drinking water until approval from the DNR is provided to the department or its agent and a negative/absent sample can be obtained.

     Code 5-102.11

5. Nov 27, 2023 Routine · 2 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. Ready-to-eat foods stored under Raw Hamburger, Steak.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can Opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)