- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Gravy in crockpot was 117 degrees - crockpot had been unplugged. Corrected.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Observed bag of onions on walk-in cooler floor, and boxes of ketchup and mashed potato bags on stairway steps.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
There is no digital, instant-read food thermometer with thin-diameter needle probe to check food temperatures.
- Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Walk-in cooler
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Filters in hood over fryer have heavy grease buildup.
- Other Operations
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
Addressed with manager.
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10/27/2010 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Covered crockpot container of meat and sauce cooling on countertop - to be placed in walk-in cooler. Employee was advised to cool foods in metal or glass containers, loosely covered to allow steam to escape, with the food no deeper than 3 inches in the container. Crockpot containers are designed to keep heat in, so are not designed to cool foods. Corrected.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Kitchen handsink needs handwashing sign.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometer needed in white refrigerator in kitchen - repeat, corrected.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Wash, rinse and sanitize onion bucket - dirt and mold buildup.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean inside white refrigerator and the microwave. Defrost basement freezer - excessive frost buildup.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Chemicals stored above food in hallway - reorganize to keep chemicals below and separate from food. Corrected.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Inspection report needs to be posted on the wall until the next inspection.
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9/30/2009 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Box of potatoes and bag of onions in box stored directly on the floor at the back entrance. Store foods at least 6 inches off the floor - repeat violation.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Need handsoap at kitchen handsink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Clean metal hopper in ice machine - slime and rust buildup can contaminate ice. Ice buckets by the ice machine also need to be cleaned and sanitized on a regular basis.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
Linoleum in kitchen and behind bar is peeling, exposing the wood subfloor. Replace flooring with commercial flooring, to make the floor smooth, easily cleanable and nonporous.
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7/15/2008 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Bean and ham soup cooling in crockpot, covered. Cool foods in metal or glass containers, partly uncovered, with the food no deeper than 3 inches in the container. Cool in the walk-in cooler or in a freezer and set a timer. Foods must reach 70 degrees within 2 hours and then cool down to 41 degrees or below within an additional 4 hours. Corrected.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Label the potato salad and cottage cheese with the date the containers were opened, and use within 7 days.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Bag of onions in box on floor. Store all food at least 6 inches off the floor.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Boxes of raw fish on beer. Store raw meats, fish and poultry below and separate from other foods and beverages.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Handsoap needed in women's restroom.
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
Ice machine drain lines are sitting directly on the basement floor. Raise the lines so that they are at least 2 inches off the floor. This protects the ice from possible contamination from the backflow of dirty water into the drainlines into the ice bin.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Coffee in filters stored in wicker basket. Wicker is not an approved surface - store in a washable plastic container instead.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The screen door does not close tightly at the top of the frame. Install weather stripping or close the gap to prevent entrance of insects into the facility.
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5/23/2007 | Routine |
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Dishes are not sanitized in three compartment sink. Wash in the first sink in hot water and soap, then immerse dishes in the middle sink in clear hot water to rinse, then immerse dishes in the third sink for at least 1 minute to kill germs (1 tablespoon of unscented bleach per gallon of warm water), then drain and air dry. Corrected on site.
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4/7/2006 | Routine |
| No violation noted during this evaluation. | 5/3/2005 | Re-Check |
| No violation noted during this evaluation. | 4/22/2005 | Routine |
| No report available. | 4/29/2004 | Routine |
| No report available. | 3/11/2003 | Routine |
| No report available. | 8/29/2002 | Routine |
| No report available. | 1/14/2002 | Routine |
| No report available. | 6/4/2001 | Routine |
| No report available. | 12/1/2000 | Routine |
| No report available. | 6/20/2000 | Routine |
| No report available. | 11/19/1999 | Routine |
| No report available. | 3/8/1999 | Routine |
| No report available. | 1/23/1998 | Routine |
| No report available. | 5/7/1997 | Routine |
| No report available. | 10/23/1996 | Routine |
| No report available. | 4/15/1996 | Routine |
| No report available. | 2/17/1995 | Routine |
| No report available. | 2/16/1994 | Routine |
| No report available. | 5/7/1993 | Routine |
| No report available. | 6/18/1992 | Routine |
| No report available. | 3/1/1990 | Routine |
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