- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
The following items are being stored on the floor in the walk in cooler a box of chicken and beef and on the kitchen floor several unopened plastic containers of sour cream. Shall keep all food items at least 6 inches above the floor. The food employee reported very recent delivery for the sour cream. During this inspection the sour cream was placed in the cooler and the chicken and beef were placed 6 inches above the floor. CORRECTED ON SITE.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Using Quat as a sanitizer in the bar area and only have chlorine test strips. Shall provide Quat test strips. Shall maintain at 200 p.p.m.
- Other Operations
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Currently the weather is cold and consumers are not using the patio. The patio continues to have chairs and tables. When the weather permits if this patio will be used for smoking shall remove the chairs. Refer to routine inspection dated 12--04-2009.
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12/14/2009 | Re-Check |
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Employee is not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are desinged and worn to effectively keep their hair from contacting exposed food , clean equipment, utensils, linens, and single service articles.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Cooked loose meat (hamburger) ,beef and noodles and one opened container of orange juice at the bar are not date marked. Refrigerated, ready to eat PHF held for more than 24 hours shall be date marked. Any unused food items shall be discarded in 7 days. Two packages of loose meat were discarded during this inspection by the food employee due to a date of preparation could not be identified.
- Warewashing
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
The Quat test strips being used at the bar does not have a paper to verify the concentration of the sanitizer. Shall provide the test strips with a paper to verify the concentration.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
The ice scoops are being stored on towels on the ice bin which is a absorbent surface.Shall provide a cleanable non absorbent surface such as a tray or ice scoop holder for the ice scoops.
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
The ventilation system in both restrooms does not appear to be working. Service as needed.
- Other Operations
- Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184)
Sanitizer in excess of required concentration over 200 p.p.m. for the three compartment sink at the bar. The employee stated two tablets are being used for this sink. The sink was emptyed and 1 tablet was placed in the sink and the concentration is at 200 p.p.m. Shall maintain at 200 p.p.m. per manufacturer label. CORRECTED ON SITE.
- Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
The employee has a sweat jacket hanging in the kitchen next to the mixer. Personal care items shall have a designated area to prevent contamination.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
The official no smoking sign is not posted at the entrance. The outside patio has sitting available and smoking. Shall post the official no smoking signs at all the entrances. Per the IOWA SMOKEFREE AIR ACT smoking is prohibited in all outdoor seating or serving areas of a restaurant. These areas include all outdoor places where customers are seated and served food or beverages. Smoking is NOT prohibited in a defined outdoor area of a restaurant such as a patio or a portion of a patio provided that there is no seating in such area and no restaurant employee serves food or beverages to a patron in such areas.
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12/4/2009 | Routine |
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
At the bar, the ice machine bin, the pop gun drain line, and the ice bin must be provided with at least a 1-inch air gap. Trim drain lines to provide at least 1 inch of free space above the rim of the floor sink.
- Facility/Equipment Requirements
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
The interior of the bottom two decks of the oven are rusted. Consult the manufacturer for proper methods to refurbish the surfaces. Provide documentation on any materials used showing the materials are approved for use inside a commercial oven. 2) The bottom decks of the oven were flooded. Provide documentation that the unit was inspected by a manufacturer-approved food service technician. The letter must include the type and condition of the insulation in the oven. Fax this information to 892-6099.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Other Operations
- Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
The dumpster is on the gravel parking lot. According to the person-in-charge, the owner is ordering a dumpster on wheels. If the dumpster is not elevated, the dumpster must be located on asphalt or concrete. Provide a pad as needed.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Wiring for a hood light is exposed. Make corrections as needed.
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1/15/2009 | Re-Check |
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
Kitchen staff using dishwashing compartments for handwashing. Post a sign above the first compartment of the 4-compartment sink designating it for hand washing only.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Employees at the bar and in the kitchen drinking from open cups. Employees must drink from covered containers only.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
All ready-to-eat, potentially hazardous food must be date marked at the time it is prepared or when the manufactuer seal is broken. Initate date marking of items including deli ham, cooked ground beef, roast beef, gallon container of milk at the bar and portion cups of sour cream. 2) Two containers of commercially prepared coleslaw in the refrigerator with a use by date of 12/29/08. These items must be used by this date or discarded. Discard all remaining product with this use by date.
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
The ice bin at the bar must be provided with a cover.
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Label bulk containers of flour, yeast, and other seasonings in the kitchen. These items must be labeled when removed from the original containers.
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Kitchen staff are not completing a sanitizing step in the warewashing sinks. Provide a sanitizer and appropriate test strips in the kitchen. Explained procedure which must be followed to kitchen staff and left reminder signage.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Post signs reminding employees to wash hands at all hand sinks including in the restrooms. Left signs for the hand sinks at the bar and in the kitchen.
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
No paper towels at the hand sinks at the bar or in the kitchen.
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
The ice machine bin, the pop gun drain line, and the ice bin must be provided with at least a 1-inch air gap. Trim lines as needed to provide at least a 1-inch air gap.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
The cutting board used when pizza dough is prepped is being stored on the floor in between uses. The cutting board must be stored off the floor. 2) Can being used to scoop flour and portion cup being used to portion parmesan. Provide scoops with handles for these items. 3) The interior of the bottom two decks of the oven are rusted. Consult the manufacturer for proper methods to refurbish the surfaces. Provide documentation on any materials used showing the materials are approved for use inside an oven.
- Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The backdoor must be provided with a mechanical self-closure.
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Two containers of pesticide labeled for household use on the premises. These chemicals must be removed from the premises. Provide pesticides labeled for use in a food establishment.
- Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
The dumpster is on the gravel parking lot. The dumpster must be located on asphalt or concrete. Provide a pad as needed.
- Inside physical facilities designed/maintained (No dressing rooms, lockers or suitable facilities provided for employees 6-305.11, p 175)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Post the required "No smoking" signs at all entrances. Left a sign.
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12/30/2008 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Store flour six inches off the floor. Brad will order a flour bin with wheels.
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Label flour bin. Corrected on site.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw hamburger above ready to eat foods. Corrected on site.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Walk-in cooler.
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
Handle needed for bar ice bin lid. Recommend installing hinges.
- Other Operations
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
Post license.
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4/23/2007 | Routine |
| No violation noted during this evaluation. | 4/12/2007 | Routine |
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