- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No CFPM employed by establishment.
- Storage or display of food in contact with water or ice
Observation:several chest freezers have excessive frost build up
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02/05/2016 | Follow Up LOC |
- Equipment location, installation, repair, and adjustment
Observation:Formica edging on bar above ice bin needs repaired.
- Established procedures for responding to vomiting and diarrheal events
Observation: No vomiting and diahreal cleanup procedure.
- Storage or display of food in contact with water or ice
Observation: Several freezers have excessive frost build up.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory on menu and burgers can be made to order
- Responsibility of food employees and conditional employees to report
Observation: No signed employee reporting agreement
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Cfpm employed on site
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Dressing put in single service containers not date marked
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Continental reach in cooler out of temp. 43 to 50 degree chicken turkey and corned beef. Voluntarily discarded.
- Handwashing signage
Observation: No handwashing sign at bar handwashing sink.
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02/04/2016 | Regular |
- Multiuse food contact surfaces are cleanable
Observation: REFER TO THE ROUTINE INSPECTION FOR THE DRAIN/GARNISH BOX. SHALL BE INSTALLED WITHIN 2 MONTHS BY A LICENSED/CERTIFIED PLUMBER. SEND LETTER OF CORRECTION TO VERIFY THIS WAS INSTALLED. SEND THE BILL/INVOICE FROM THE PLUMBER WITH THE LETTER OF CORRECTION.
- Sanitizers
Observation: Spray bottle of Quat sanitizer was in excess of 200 ppm. SHALL ALWAYS MAINTAIN THE TYPE OF QUAT SANITIZER THIS FOOD ESTABLISHMENT USES AT 200 PPM. CORRECTED ON SITE.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Some improvement noted for the hood over the grill. SHALL HAVE A IMPROVED CLEANING SCHEDULE. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the upright white homestyle refrigerator raw eggs were stored over ready to eat food items. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION DATED 06-24-2014. Employee was educated and verbalized understanding that raw eggs SHALL ALWAYS BE STORED LOWER THAN READY TO EAT FOOD ITEMS. CORRECTED ON SITE.
- Posting of a valid license
Observation: The current license is POSTED BUT NOT IN A CONSPICUOUS PLACE FOR CONSUMERS TO VIEW. The owner moved to another location to be viewed by consumers. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Eating, drinking, or using tobacco
Observation: Food handler was drinking from an open container. SHALL ALWAYS HAVE A COVERED CONTAINER WITH A LID. EMPLOYEE WAS EDUCATED AND VERBALIZED UNDERSTANDING.
- Test kit provided and used to measure sanitizing solution concentration
Observation: NO QUAT SANITIZER TEST STRIPS at this time. Reinhart food supplier is at the food establishment at this time and quat test strips have been ordered per the Reinhart employee and the owners.
- Drying mops
Observation: In the service sink area two mops were not stored properly to air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. REPEAT VIOLATION FROM THE ROUTINE INSPECTION DATED 06-24-2014. CORRECTED ON SITE.
- Hand drying provided
Observation: The bar area did not have any paper towels. If using paper towels SHALL ALWAYS HAVE AVAILABLE FOR PROPER HANDWASHING. CORRECTED ON SITE.
- Bare hand contact with ready to eat foods
Observation: Observed the food employee touch bread with bare hands.FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. The employee was educated and verbalized understanding. CORRECTED ON SITE.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Observed a pork roast in the sanitizer side of the 3 compartment sink submerged under water BUT no running water.The running water shall be sufficient water velocity to agitate and float off loose particles in an overflow. The food employee was educated and verbalized understanding. Given a handout how to properly thaw foods. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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07/01/2014 | Physical Recheck |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood over the grill, fryer has excessive amount of grease build up. The owner stated this area was "just cleaned by the staff." This IS NOT CLEAN AND SHALL BE MORE DETAILED. THIS IS ANOTHER AREA TO BE RE-CHECKED ON THE PHYSICAL RE-CHECK INSPECTION DATED. 07-01-2014. SHALL CLEAN THIS AREA AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Multiuse food contact surfaces are cleanable
Observation: The bar area does not have a dump sink and at present is using a bucket which is stored on the floor. The owners had a restaurant supply magazine and this inspector showed them what they look like. This shall be installed by a licensed plumber for the drain line to flow into the floor drain under the ice holder. The drain/garnish box is for all unused drinks and straws. When needing to remove straws shall place in the trash receptacle.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on the counter. ALL wet wiping cloths to clean up and wipe food contact surfaces shall be stored in between uses in a approved sanitizer. CORRECTED ON SITE.
- Smoke free air act
Observation: The front entrance door does not have the official no smoking sign. All entrances shall have this sign posted for consumers to view upon entering the food establishment. Given during this inspection to post at the front entrance. CORRECTED ON SITE.
- Posting inspection reports
Observation: The last inspection report was not posted in a conspicuous place for consumers to view. SHALL post this inspection at eye level for consumers to view.
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system maintained in good repair
Observation: The following areas of this food establishment have leaks. 1) The men's restroom faucet will not shut off all the way and has a drip.2) The 3 compartment sink at the faucet has a leak and the PVC has duct tape holding the PVC together. Shall remove the duct tape and repair the drain line as needed. 3) The service sink leaks at the faucet. ALL OF THE ABOVE PLUMBING VIOLATIONS SHALL BE REPAIRED AS NEEDED. THE 3 COMPARTMENT SINK IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION DATED 11-21-2013 WITH A MAIL IN RE-CHECK WHICH WAS NEVER RECEIVED THAT THIS WAS REPAIRED.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Most of ALL the equipment has food debris build up on the inside and dirty on the outside of the coolers. The microwave had a small amount of food debris in the inside and upper portion. The outside of the microwave needs to be detailed. The small reach in preparation cooler the plastic containers have an excessive amount of old dried food build up on top of the containers and the owner cleaned the bottom shelf during this inspection. This part of the cooler was corrected on site. Over all the kitchen IS NOT CLEAN AND NOT WELL MAINTAINED. THE OWNER SHALL HAVE A IMPROVED CLEANING SCHEDULE. ALL FOOD CONTACT SURFACES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP CLEAN. PHYSICAL RE-CHECK FOR OVER ALL CLEANLINESS.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: A package of raw eggs were stored over ready to eat foods. Shall ALWAYS store eggs lower than ready to eat foods. CORRECTED ON SITE.
- Sanitizers
Observation: A spray bottle of Quat was in excess of 400 ppm. The owner discarded this Quat sanitizer. It appears one of the employees poured the Quat sanitizer from the original bottle into this spray bottle and added NO WATER due to the bottle was PINK. When new sanitizer was prepared for quat sanitizer the color is NOT PINK. Owner shall educate all staff. Owners were educated and both verbalized understanding. CORRECTED ON SITE.
- Drying mops
Observation: Observed ooe wet mop laying against the wall in the service sink area.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Food is properly labeled
Observation: The following food items were not labeled. The squirt bottle of water and the liquid butter. BOTH WERE CORRECTED ON SITE.
- Posting of a valid license
Observation:The current license was not posted in a conspicuous place for consumers to view. Move the current license for consumers to view.
- Indoor and outdoor surfaces
Observation: Four tiles are cracked and missing to the entrance to the "office." Install new tiles to provide a smooth and cleanable surface.
- Hand drying provided
Observation: The kitchen handwashing sink does not have any paper towels. If using disposable paper towels each handwashing sink shall be provided with disposable towels. CORRECTED ON SITE.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several food items are not date marked, IE a gallon of milk in the bar area. When potentially hazardous food items are opened and if not used within 24 hours SHALL ALWAYS BE DATE MARKED. The gallon of milk was corrected on site. PHYSICAL RE-CHECK ON JULY 1ST TO CHECK HOW DATE MARKING HAS IMPROVED.
- Demonstration of Knowledge
Observation: 1)Inspector requested to test Quat Sanitizer and the employee gave me chlorine test strips. This employee was educated and verbalized understanding. The type of test strips give to inspector is not for Quat Sanitizer. CORRECTED ON SITE.2) The owner was asked the temperature for the sanitizer in the 3 compartment sink at the bar and she stated "cold water>" Owner was educated and verbalized understanding and given how to use a 3 compartment sink at this time.
- Test kit provided and used to measure sanitizing solution concentration
Observation: NO QUAT SANITIZER TEST STRIPS at the time. SHALL have Quat test strips ASAP and for the PHYSICAL RE-CHECK inspection on July 1st. SHALL ALWAYS MAINTAIN THE CONCENTRATION AT 200 PPM.
- In-use utensils, between-use storage
Observation: The ice scoop is on top of the ice machine in a cardboard box. Shall not store the ice scoop on cardboard or on top of the ice machine. Store the ice scoop at all times on a surface which can be washed, rinsed, and sanitized, IE: a tray. CORRECTED ON SITE.
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06/24/2014 | Routine |
- Plumbing system repaired according to law
Faucet on 3 compartment sink is leaking. Must repair or replace to maintain in good condition.
- Material characteristics of non-food contact surfaces
3 compartment not sealed to wall. Must caulk the gap between the sink and wall to prevent contamination and buildup of bacteria. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Missing a door on popcorn machine in dining room. Must install a door to prevent sources of contamination or replace.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
1) There is a hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) Cold Drink reach-in cooler was not shielded. Light bulbs must be shielded, coated, or otherwise shater-resistant in area where there is exposed food. 4) Observed a cracked light bulb cover in dry storage. Replace. 5) Doors on both restrooms are not completely enclosed. Tighten the door or install new self-closing device to allow door to shut tight.
- Cleanability of floors, walls, and ceilings
1) There is a hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) Cold Drink reach-in cooler was not shielded. Light bulbs must be shielded, coated, or otherwise shater-resistant in area where there is exposed food. 4) Observed a cracked light bulb cover in dry storage. Replace. 5) Doors on both restrooms are not completely enclosed. Tighten the door or install new self-closing device to allow door to shut tight.
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11/21/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) There is a big hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) Cold Drink reach-in cooler was not shielded. Light bulbs must be shielded, coated, or otherwise shatter-resistant in area where there is exposed food. 4) Observed a cracked light bulb cover in dry storage. Replace. 5) Doors on both restroom are not completely enclosed. Tighten the door or install new self-closing device to allow door shut tight.
- Material characteristics of non-food contact surfaces
1) 3 compartment not sealed to wall. Must caulk the gap between the sink and wall to prevent contamination and buildup of bacteria. REPEAT VIOLATION. 2) There are many areas have to be cleaned: a. Floor underneath large equipment in kitchen, b. Floor sink under 3 compartment sink, c. Wall behind equipment. REPEAT VIOLATION. 3) Walk-in cooler has been cleaned. Still have mold buildup on the ceiling and wall. Must be washed, rinsed, and sanitized more frequently. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) 3 compartment not sealed to wall. Must caulk the gap between the sink and wall to prevent contamination and buildup of bacteria. REPEAT VIOLATION. 2) There are many areas have to be cleaned: a. Floor underneath large equipment in kitchen, b. Floor sink under 3 compartment sink, c. Wall behind equipment. REPEAT VIOLATION. 3) Walk-in cooler has been cleaned. Still have mold buildup on the ceiling and wall. Must be washed, rinsed, and sanitized more frequently. REPEAT VIOLATION.
- Plumbing system repaired according to law
Faucet on 3 compartment is leaking. Must repair or replace to maintain in good condition.
- Miscellaneous sources of contamination
Door is missing on popcorn machine in dining in room. Must install a door to prevent sources of contamination or replace.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
1) There is a big hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) Cold Drink reach-in cooler was not shielded. Light bulbs must be shielded, coated, or otherwise shatter-resistant in area where there is exposed food. 4) Observed a cracked light bulb cover in dry storage. Replace. 5) Doors on both restroom are not completely enclosed. Tighten the door or install new self-closing device to allow door shut tight.
- Bare hand contact with ready to eat foods
Food employee was touching ready-to-eat food directly with bare hands. Must wash hands then wear gloves or use utensils to handle ready-to-eat foods. Ready-to-eat foods are the product that is done with cooking process and ready to be served.
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11/08/2013 | Routine |
- Plumbing system repaired according to law
1) Handwashing sink is slow to drain in kitchen. 2) Handle at 3 compartment sink is leaking. Must repair or replace to maintain in good condition.
- Test kit provided and used to measure sanitizing solution concentration
Do not have QA test strips for checking concentration of sanitizer. Must have QA test strips to check concentration of sanitizer and ensure adequate concentration is maintained. REPEAT VIOLATION.
- Handwashing signage
1) Both restrooms 2) Bar handsink do not have handwashing sign posted. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
1) Several boxes of food were stored on the floor in walk-in cooler. All foods must be 6" off the floor to prevent contamination. 2) Door is missing on popcorn machine in the dining-in room. Must install a door to prevent sources of contamination or replace.
- Hand drying provided
Didn't have paper towels at both bar handsink and kitchen handsink. It is not allow to use wiping cloth as hand drying purpose. Most provide disposable towels for hand drying at all handsinks to prevent contamination. REPEAT VIOLATION.
- In-use utensils, between-use storage
1) Observed scoops for cole slaw in container with room temperature water. Must keep scoops in heated water (135*F or above), or under running water to prevent contamination. REPEAT VIOLATION. 2) A bowl being used as scoop in the flour bucket in kitchen. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 3) Gasket on the reach-in freezer is torn. Replace. 4) Cutting boards in kitchen area have become scored, burned, and are no longer cleanable. Must replace cutting boards to provide a smooth, easily cleanable surface. REPEAT VIOLATION. 5) Some food debris in the white refrigerator. Clean more frequently. 6) Visable buildup on ice machine chute. Must drain ice, wash, rinse, and sanitize more frequently to prevent contamination. 7) Three large powder bucket are not clean in kitchen. Must clean as needed.
- Cutting surfaces maintained
1) Observed scoops for cole slaw in container with room temperature water. Must keep scoops in heated water (135*F or above), or under running water to prevent contamination. REPEAT VIOLATION. 2) A bowl being used as scoop in the flour bucket in kitchen. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 3) Gasket on the reach-in freezer is torn. Replace. 4) Cutting boards in kitchen area have become scored, burned, and are no longer cleanable. Must replace cutting boards to provide a smooth, easily cleanable surface. REPEAT VIOLATION. 5) Some food debris in the white refrigerator. Clean more frequently. 6) Visable buildup on ice machine chute. Must drain ice, wash, rinse, and sanitize more frequently to prevent contamination. 7) Three large powder bucket are not clean in kitchen. Must clean as needed.
- Miscellaneous sources of contamination
1) Several boxes of food were stored on the floor in walk-in cooler. All foods must be 6" off the floor to prevent contamination. 2) Door is missing on popcorn machine in the dining-in room. Must install a door to prevent sources of contamination or replace.
- Light intensity
1) Observed a burnt out light bulb in women's restroom. Replace. 2) Floor tiles under bar counter are missing. Must replace floor tiles to provide a smooth, easily cleanable, and non-absorbent surface. REPEAT VIOLATION.
- Light bulbs, protective shielding
1) There is a big hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) The following light bulbs were not shielded: a. Cold Drink reach-in cooler
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All potentially hazardous foods were not date marked in walk-in cooler, white refrigerator, and prep cooler in kitchen, such as cooked beef, home-made sauces, pre-cooked chicken wings, deli meat, and cut tomatoes. Must date marking all potentially hazardous foods if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
- Material characteristics of non-food contact surfaces
1) All wood surfaces have paint chipping away in kitchen. Must resurface with at least two coats of paint to make smooth and easily cleanable. REPEAT VIOLATION. 2) Observed duct tape be using as repair on the discharger under 3 compartment. Duct tape is not allow to use for any repair purpose. 3) 3 compartment sink not sealed to wall. Must caulk the gap between the sink and wall to prevent contamination and buildup of bacteria. REPEAT VIOLATION. 4) There are many areas have to be cleaned: a. Floor under all large equipment in kitchen
- Laundry facilities
requirement, location, and use
- Food temperature measuring devices are provided and readily accessible
Don't have thermometer in Cold Drink reach-in cooler near by front counter. Cooler uses for stored potentially hazardous food must provide thermometer to monitor cooler temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops for cole slaw in container with room temperature water. Must keep scoops in heated water (135*F or above), or under running water to prevent contamination. REPEAT VIOLATION. 2) A bowl being used as scoop in the flour bucket in kitchen. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 3) Gasket on the reach-in freezer is torn. Replace. 4) Cutting boards in kitchen area have become scored, burned, and are no longer cleanable. Must replace cutting boards to provide a smooth, easily cleanable surface. REPEAT VIOLATION. 5) Some food debris in the white refrigerator. Clean more frequently. 6) Visable buildup on ice machine chute. Must drain ice, wash, rinse, and sanitize more frequently to prevent contamination. 7) Three large powder bucket are not clean in kitchen. Must clean as needed. --1) All wood surfaces have paint chipping away in kitchen. Must resurface with at least two coats of paint to make smooth and easily cleanable. REPEAT VIOLATION. 2) Observed duct tape be using as repair on the discharger under 3 compartment. Duct tape is not allow to use for any repair purpose. 3) 3 compartment sink not sealed to wall. Must caulk the gap between the sink and wall to prevent contamination and buildup of bacteria. REPEAT VIOLATION. 4) There are many areas have to be cleaned: a. Floor under all large equipment in kitchen
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs were stored above ready to eat food (RTE) in white refrigerator in kitchen. Must adequately separate raw animal products from RTE food by storing RTE food above raw products. Corrected at time of inspection. REPEAT VIOLATION.
- Food storage containers identified with common name of food
The following items not labeled: 1) All home-made sauces in walk-in cooler, 2) Two large powder buckets in the kitchen. Must label all working containers with common name of product to allow for easy identification. REPEAT VIOLATION.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Filter not kept clean, and grease buildup in hood system in kitchen. Must clean more frequently to prevent contamination. 2) Fan vent has dust buildup in walk-in cooler. Clean as needed.
- Cleanability of floors, walls, and ceilings
1) There is a big hole on the wall in men's restroom. Repair. 2) Cove base was missing from pizza oven to fryer. Must install cove base to prevent bacteria buildup. 3) The following light bulbs were not shielded: a. Cold Drink reach-in cooler
- Designated areas for employees
use of designated areas by employees
- Toilet room
receptacle, enclosed, fixtures clean
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10/18/2013 | Routine |
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