Fairfield Babe Ruth, 1601 W Burlington, Fairfield, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: FAIRFIELD BABE RUTH
Type: Other food service establishment
Sub type: Seasonal
Address: 1601 W Burlington, Fairfield, IA 52556
Owner and phone: FAIRFIELD BABE RUTH
641-472-0189

Total inspections: 9
Last inspection: 5/28/2009

Restaurant representatives - add corrected or new information about Fairfield Babe Ruth, 1601 W Burlington, Fairfield, IA »

Inspection findings

Inspection Date

Type

  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
      PERSONNEL WASHING HANDS IN THE WAREWASHING SINKS. VOLUNTEERS WERE INSTRUCTED TO WASH HANDS IN THE DESIGNATED HAND WASHING SINK.
  • Facility/Equipment Requirements
    • Food contact surfaces (Gloves, single use, use limitation 3-304.15, p 67)
      DISPOSABLE FOOD HANDLING GLOVES ARE INTENDED FOR SINGLE, UNINTERUPPTED USE. FOOD HANDLERS SHALL REGLOVE WITH NEW GLOVES ONCE REMOVED FROM THE HANDS.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      ENTRY DOOR LEFT OPEN. VOLUNTEERS WERE INSTRUCTED TO KEEP DOOR CLOSED SO AS TO PREVENT THE ENTRY OF INSECTS AND/OR OTHER VARMIN.
5/28/2009Routine
No violation noted during this evaluation. 5/31/2008Re-Check
  • Food Temperature/Time Control
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      PREVIOUSLY COOKED AND CHILLED GROUND BEEF MUST BE RAPIDLY REHEATED TO 165 DEGREES PRIOR TO PLACING INTO CROCK POTS FOR HOT HOLDING. CURRENT PROCEDURE IS TO REMOVE COOKED GROUND BEEF FROM THE REFRIGERATOR AND TO HEAT IN THE CROCK POT.
  • Personnel
    • Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
      LICENSE HOLDER SHOULD CONDUCT TRAINING WITH VOLUNTEER HELP, OR POST INFORMATION IN THE CONCESSION STAND TO HELP ENSURE COMPLIANCE WITH STATE OPERATING REQUIREMENTS.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      USE OF COMMON CLOTH TOWELS TO DRY WASHED HANDS IS NOT AUTHORIZED. PERSONNEL SHOULD USE DISPOSALBE HAND TOWELS WHEN DRYING HANDS.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      REFRIGERATED PORTIONS OF COOKED GROUND BEEF MUST BE APPROPRIATELY DATE MARKED. DATE MARKING WOULD ALSO BE REQUIRED ON CANS OF CHEESE SAUCE AND/OR OPEN PACKAGES OF HOT DOGS WHICH WILL BE HELD MORE THAN 24 HOURS AFTER OPENING.
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      GROUND BEEF PRODUCT WAS COOKED AND FROZEN IN THE KITCHEN OF A PRIVATE RESIDENCE. FOODS MUST EITHER BE PREPARED ON SITE OR BE PURCHASED FROM COMMERCIALLY LICENSED AND INSPECTED ESTABLISHMENTS THAT COMPLY WITH LAW.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      BLEACH WATER IN THIRD COMPARTMENT OF WAREWASHING SINK WAS MIXED TOO STRONG.
5/22/2008Routine
  • Food Source/Handling
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      Meat pizzas purchased from local food service establishment may not be purchased and sold from this stand. No pizzas were on hand at the time of inspection and this information was obtained through discussion with the concession manager.
5/1/2007Routine
No violation noted during this evaluation. 6/9/2005Routine
No report available.5/25/2004Routine
No report available.7/3/2003Routine
No report available.6/4/2002Routine
No report available.6/19/2001Routine

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