IRON HORSE SALOON

Name: IRON HORSE SALOON
Address: 1068 N US HWY 1, ORMOND BCH, FL, 321744200, US
Rating: 2.9

1068 N US HWY 1

★★½☆☆ (2.9/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8848675

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
27-02-4:Intermediate - Well water testing report/documentation is not available.

Inspection #: Visit ID: 8753238

14-69-4:Basic - Ice buildup in reach-in freezer.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili in walk in cooler at 59°f. Cooked and placed in walk in cooler yesterday.
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -chili in walk in cooler at 59°f. Cooked and placed in walk in cooler yesterday. See stop sale.
02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced ham and sliced corned beef.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection #: Visit ID: 8503930

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in outside bar.
25-05-4:Basic - Single-service articles improperly stored, cases of cups stored on floor.
29-49-6:Basic - Standing water in bottom of reach-in-cooler.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy.

Inspection #: Visit ID: 8366086

03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef at cookline at 101°f. On stove less 1 hour. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hotdogs in reach in cooler. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site