- Physical facilities maintained in good repair
Observation: Plans to replace floor in kitchen are in the works and will be done in the future. Booths that need repaired have been put to bid and will be replaced in the near future.
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10/28/2014 | Physical Recheck |
- Cutting surfaces maintained
Observation: All cutting boards with discoloration, or groves in them, need to be replaced or resurfaced.
- Physical facilities maintained in good repair
Observation: Floor in kitchen must be replaced. All booths with tears need repaired. Handle in central walkin gone and needs replaced.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The PIC was not able to answer questions associated with preventing disease transmission related to food.
- Food storage containers identified with common name of food
Observation: All foods not easily recognizable should be properly labeled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Pizza prep cooler 42.4 - 43.2 degrees Fahrenheit. Do not use until 41 degrees or below is maintained.
- In-use utensils, between-use storage
Observation: All ice scoops should be in ice, handle up, or in a container.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All ready to eat items kept longer than 24 hours must be date marked for 7 days and then thrown, if not frozen. Pizza sauce in back cooler was past date mark of 7 days.
- Eating, drinking, or using tobacco
Observation: Open drink in kitchen.
- Food storage - preventing contamination from the premises
Observation: Pizza spatulas soiled on top of pizza oven. Lemons on floor in back walkin cooler.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken above hamburger in walkin cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: All vents must be cleaned throughout facility.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Need test strips for sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: General cleaning throughout facility.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Food temperature measuring devices are provided and readily accessible
Observation: All coolers must have thermometers and be properly calibrated.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Deli slicker, mold on walkin cooler above food and handles on cooler need cleaned. Area around oven in kitchen needs cleaned. Mold at bar pop nozzles.
- Smoke free air act
Observation: Need no smoking sign posted and entrance.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth in kitchen using no sanitizer.
- Common name-working containers
Observation: Containers of unlabeled spray in kitchen and ware-washing areas.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wood cutting board soiled and beyond repair.
- Single -service and single-use articles may not be reused
Observation: Do not reuse single service containers for food storage.
- Using a handwashing sink- operation and maintenance
Observation: Kitchen handwash sink being used to store items and is very soiled.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Pizza prep cooler not keeping proper temperature. Repeat violation.
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08/13/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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10/29/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Items in pizza prep cooler still at 47-48 degrees F. Manager is having maintence take a look at it. Rotate items out and take hourly temps with a log book to ensure proper temperature. Only seems to be at the top of the prep cooler. Bottom area is maintaining at 38 degrees F.
- Backflow protection
air gap, device standard, when required
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09/10/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Items in pizza prep cooler still at 47°-48° F. Manager is having maintence take a look at the cooler and make any necessary repairs. Rotate items out every 2 hours or less to keep at temp. Keep log of temperature for all items on top where keeping items below 41 degrees. Currently temperature on bottom is at 41 or below.
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09/03/2013 | Routine |
- Smoke free air act
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Pop nozzle gun needs to be cleaned at the bar area. Ice scoop needs to be in container or in ice with handle up. Reuse of single use containers.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent above warewashing area needs cleaned.
- Single -service and single-use articles may not be reused
Pop nozzle gun needs to be cleaned at the bar area. Ice scoop needs to be in container or in ice with handle up. Reuse of single use containers.
- Roasts held at a temperature of 130°F or above
Items in prep cooler for pizza toppings at 47-48 degrees F. Busy lunch hour just finished.
- Common name-working containers
All spray bottles need labeled with contents.
- In-use utensils, between-use storage
Pop nozzle gun needs to be cleaned at the bar area. Ice scoop needs to be in container or in ice with handle up. Reuse of single use containers.
- Eating, drinking, or using tobacco
Drink uncovered in kitchen area.
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08/28/2013 | Routine |
- Single -service and single-use articles may not be reused
Keep ice scoops at bar in ice, handle up, or in seperate container. Pop nozzle gun needs to be cleaned at bar area. Use tub or bucket to hold ice in ice bin to prevent cross contamination with cold plate. Do not reuse sour cream containers for cold holding food. Manager is in process of replacing these. Microwave needs cleaning. Inside top area.
- In-use utensils, between-use storage
Keep ice scoops at bar in ice, handle up, or in seperate container. Pop nozzle gun needs to be cleaned at bar area. Use tub or bucket to hold ice in ice bin to prevent cross contamination with cold plate. Do not reuse sour cream containers for cold holding food. Manager is in process of replacing these. Microwave needs cleaning. Inside top area.
- equipment food contact surfaces and utensils clean to sight and touch.
Keep ice scoops at bar in ice, handle up, or in seperate container. Pop nozzle gun needs to be cleaned at bar area. Use tub or bucket to hold ice in ice bin to prevent cross contamination with cold plate. Do not reuse sour cream containers for cold holding food. Manager is in process of replacing these. Microwave needs cleaning. Inside top area. --Clean behind pop dispenser nozzles.
- Beverage tubing, cold plates, and ice unit drain lines
Keep ice scoops at bar in ice, handle up, or in seperate container. Pop nozzle gun needs to be cleaned at bar area. Use tub or bucket to hold ice in ice bin to prevent cross contamination with cold plate. Do not reuse sour cream containers for cold holding food. Manager is in process of replacing these. Microwave needs cleaning. Inside top area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents and fans throughout facility need cleaned.
- Common name-working containers
- Cleanability of floors, walls, and ceilings
Floors throughout facility need repaired or replaced.
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03/08/2013 | Routine |
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