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Restaurant: MONARCHS RESTAURANT & LOUNGE
Type: Restaurant with liquor
Sub type: Full Service
Address: 705 E. 1st Street, Pella, IA 50219
Owner and phone: KELLIE & RICHARD PHILLIPS
641 990-3359
Total inspections: 5
Last inspection: 10/13/2010
Inspection findings | Inspection Date | Type |
|---|
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Cooked and opened foods shall be dated while stored in coolers ; Corrected on site
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Bulk food containers shall be labeled with common name of contents
- Facility/Equipment Requirements
- Food contact surfaces (Dispensing Equip. food/liquids: barrier/self-service beverage dispensers 4-204.13, p 109)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Cooler in bar area needs cleaned
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10/13/2010 | Routine |
| No violation noted during this evaluation. | 11/17/2009 | Mail-In |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Pasta in tub at 52 F, eggs at 46 prep table at Waitress Station, cheese at 47 prep table in kitchen.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Roast beef at 132, re-heated to 165 corrected. Once re-heated can hold at 135 F.
- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Use of common towels.
- Food Source/Handling
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Handling bread, buns and pasta with bare hands.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Bar glass washer is not sanitizing glasses.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Hood/filters and steam lids are dirty.
- 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)
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11/10/2009 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Broccoli Soup at 106 degrees (Should be 135)
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
PHF not reheated to 165 within 2 hrs - Need to check temperatures to be sure that food reaches 165 within 2 hrs.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area - Chef had glass of pop on the food prep table - Must have a lid.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Working bottles of dressing, oil, etc. need to have a label on them.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
No sanitizer in wet wiping cloth bucket.
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
Need to obtain test strips for dishmachine.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Left hand washing signs to post.
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Wait staff dumping olive juice in handwash sink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Need to provide thermometer so Chef can check hot food items. Missing thermometers in some coolers.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Can opener needs cleaned. Ice scoop needs to be stored in a sanitized container - not on top of ice machine. Pan of rice sitting on top of pan of pasta.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
WD 40 stored over prep sink.
- Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
Purse stored next to bread - need to designate an area for employee personal item storage.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
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9/11/2008 | Routine |
- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
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12/7/2007 | Pre-Opening |
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