Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Excessive build up of grease has been partially cleaned. Manager is still in process of cleaning around the grill and underneath of grill.
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.
11/23/2015
Physical Recheck
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Have no proof of Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
Hand drying provided Observation: Handwashing sink is not equipped with paper towel next to the gill area. Employee corrected by restocking provided paper towel.
Person in charge is present Observation: Person in charge with management responsibility was not present.
Plumbing system maintained in good repair Observation: Handsink next to the grill is clogged.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: 1) Have excessive build up of grease around and underneath of grill.(photo), 2) Inside of cabinets in the kitchen there is food debris.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Have undated cooked chilly, cooked beans with meat in walk-n cooler and employee is unaware of when is cooked, but talked to the owner and owner told her that was indeed to be discarded.Corrected by removing from walk-in cooler. This is REPEAT violation.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Has chicken wings treated and dated 10/15/2015- more then 7 days in walk-in cooler. Employee discarded voluntarily.
Posting inspection reports Observation: Have no most recent inspection report (2014) posted for consumers to view.
Handwashing cleanser, availability Observation: Handwashing sink is not equipped with the soap at the bar.
Protecting food from environmental contamination Observation: Grill too closed and not protected from splash during the handwashing at handsink.
Storage or display of food in contact with water or ice Observation: Ice build up in both reach-in freezers and food exposed to contamination.
Sanitization of food contact surfaces - before use and after cleaning Observation: QA sanitizer at the bar three compartments sink was tested too low. Employee read instruction and made new one corrected on site.
10/23/2015
Regular
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Inside of pop nozzle holders have some mold buildup. Clean more frequently to prevent contamination.
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: Dust buildup on vents in walk-in cooler. Clean as needed.
Food storage - preventing contamination from the premises Observation: Shelving in dry storage area are set up directly on floor, need to adjust the lowest shelf to be at least 6" off floor to aid cleaning. REPEAT VIOLATION.
Test kit provided and used to measure sanitizing solution concentration Observation: QA test strip was expired. Replace.
Food storage, prohibited areas Observation: Ice buildup in both reach-in freezer. Defrost to prevent sources of contamination.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: 1)Inside of cabinet nearby register needs clean. 2)Dust buildup on bottom shelf of prep table. Clean as need.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Has undated gallon of milk in walk-in cooler. Once open milk must date and use within 7 days or discard remainder. REPEAT VIOLATION.
Backflow protection air gap, device standard, when required
Material characteristics of non-food contact surfaces Observation: Several racks are rusting in walk-in cooler. Repaint or replace.
Storage of clean equipment and utensils Observation: Couple boxes of single service items were stored on floor. All single service items must be 6" off the floor to prevent contamination and cleaning purpose.
Sanitization methods - hot water, chemical Observation: Din't have sanitizer made up at time of inspection. Only have soapy water for counter surfaces cleaning purpose. Sanitizer is the most effective way to ensure surface are clean.
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