| No violation noted during this evaluation. | 08/13/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Smoked chicken on service line(120F) and in cambros(128F). Baked beans on service line(115F) Cooked green beans in cambro(125F) Items were not able to be maintained at the required hot holding temperature of 135F or above.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids Clean Up procedure onsite.
- Posting of a valid license
Observation: Current valid Food License not available onsite or posted.
- Posting inspection reports
Observation: Current Food Inspection Report not available onsite or posted.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health Reporting Agreement available.
- 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: Cole slaw on the service line(48F) Cole slaw/Potato salad in cambros(49F) Cut lettuce/sliced tomato for the side salads held in blue cambro(62F). Food items were not able to be properly cold held at the required temperature.
|
07/30/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation:Case of buns stored on floor under buffet table.
- Food employees hair is effectively restrained
Observation: Hats and visors worn were not effectively restraining employees hair. Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Posting inspection reports
Observation: Most recent inspection report not posted.
|
03/06/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
11/06/2013 | Routine |
- Food is properly labeled
Observed prepackaged brownies without label of ingredients, quantity,and name/address where product was prepared.
- Roasts held at a temperature of 130°F or above
Observed cooked pork in blue thermal unit at 114*F. Person in charge stated product is removed from smoker at establishment prior to transport to Pearson. Observed no recorded logs/policy for time as a public health control for hot foods. --Observed potato salad between the temperatures of 45-46*F. Observed salad containing cut tomatos and shredded cheese at a temperature between 56-57*F. Person in Charge stated product is prepared in the morning prior transporting product to Pearson. Observed no recorded logs/policy to use time as a public health control.
- Food employees hair is effectively restrained
Observed food employees serving food items did not have hair restraints.
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10/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Bandana's Bar-B-Q @ Pearsons, 2510 N Dodge St, Iowa City, IA 52245 »