Perkins Restaurant & Bakery #1088, 3300 Agency Rd, Burlington, IA 52601 - inspection findings and violations



Business Info

Name: PERKINS RESTAURANT & BAKERY #1088
Address: 3300 Agency Rd, Burlington, IA 52601
Phone: (319)753-6581
Total inspections: 7
Last inspection: 07/21/2015

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Inspection findings

Inspection date

Type

  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: There were some moldy ceiling tiles throughout patron area.
  • Physical facilities maintained in good repair
    Observation: There were broken and flaking ceiling tiles throughtout patron area.
07/21/2015Non Illness Complaint
  • 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: In the top parts of both make table coolers, the items were ranging from 45-46 degrees. The bottom of the coolers were 38 and minus degrees. GM had a refrigeration company (Arnolds) called at time of inspection.
  • Foods are cooled using appropriate methods
    Observation: There was a container of chicken in the larger walk-in cooler was still cooling. It was approximately 100 degrees. Foil was tightly covering the product preventing adequate heat transfer. Discussed with the GM the dangers of tight containers for cooling product. Violation was corrected at time of inspection.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The microwaves were soiled inside and outside. The light fixture above the ice machine was soiled.
  • Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
    can withstand repeated warewashing
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Clean containers and utensils still had debris on them. Discussed the importance of properly cleaning food contact surfaces . The containers and utensils were rewashed at time of inspection.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: The walls and floor was soiled throughout, especially in the dish machine area.
  • Outer openings are protected
    Observation: There was a piece of wood holding the back door open.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: In the larger walk-in cooler, there were cartons of unpasteurized liquid eggs above RTE foods. GM corrected this immediately after realizing that the liquid eggs were not pastuerized.
  • Cutting surfaces maintained
    Observation: There were cutting boards in bad repair.
  • In-use utensils, between-use storage
    Observation: Utensils stored near the walk-in cooler and freezer were resting on a soiled wall. The knife holder near the bakery area was soiled.
07/10/2015Regular
  • Air drying of equipment and utensils
    Observation: There was wetnesting of clean dishes.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The exteriors of equipment were soiled
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Walls, ceiling and floors were soiled behind/underneath equipment at waitstation, cookline and dishwashing areas.
  • Using a handwashing sink- operation and maintenance
    Observation: The handsink at the waitstation was used to wash off syrup bottles and lids. - Discussed the importance with the PIC.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Observation: Hood filters were soiled.
  • Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
    can withstand repeated warewashing
  • Cleaning frequency of food contact surfaces (non-PHF/TCS)
    Observation: The interworkings of the ice machine was soiled.- COS
  • Physical facilities maintained in good repair
    Observation: The wall near the waitstation dirty dishes was in bad repair. Handsinks, three compartment sinks, dishwashing area
  • Cutting surfaces maintained
    Observation: The cutting boards at the cookline were in bad repair.
  • Protecting food from environmental contamination
    Observation: There was water dripping from the ceiling at several locations throughout the establishment.
08/19/2014Routine
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: There were soiled "clean" dishes. PIC instructed employee to scrub and run dishes through the dish washing machine.
03/24/2014Physical Recheck
  • Duties of PIC
    Observation: PIC did not know how to use sanitizer test strips.
  • Cleaning frequency of food contact surfaces (PHF/TCS)
    Observation: There were items soiled
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: The walls and floors were soiled throughout the establishment.
  • 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: The walk-in cooler's ambient cooler was ranging from 41-45 degrees.
  • Food is properly labeled
    Observation: The foods items in the walk-in cooler were not labeled properly.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Exteriors/handles of equipment were soiled
  • Plumbing system maintained in good repair
    Observation: The faucet underneath the dish washing machine was dripping.
  • Outer openings are protected
    Observation: The front exterior door was not insect/rodent tight.
  • Physical facilities maintained in good repair
    Observation: The wall was in bad repair near the handsink.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Observation: The hood filters were soiled.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: The foods items in the walk-in cooler were not date marked properly.
  • In-use utensils, between-use storage
    Observation: Knives were improperly stored, knives were jammed behind a knife bracket.
  • Temperature measuring device provided and readily accessible for manual warewashing
    Observation: Establishment did not have heat sensitive test strips for the dish washing machine.
  • Cutting surfaces maintained
    Observation: The cutting boards were in bad repair.
03/13/2014Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
10/11/2013Routine
  • Air drying of equipment and utensils
    There was wet nesting of clean dishes.
  • equipment food contact surfaces and utensils clean to sight and touch.
    The exteriors and handles of equipment were soiled
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Floors and walls especially soiled near and underneath equipment. In the walk-in cooler, there were walls with large gaps between the base wall and the walk-in wall cover.
  • Designated areas for employees
    use of designated areas by employees
  • Roasts held at a temperature of 130°F or above
    Several items in the walk-in coolers were exceeding 41 degrees, ranging from 43-45 degrees. - Service person was here to fix the violation at time of inspection.
  • Food temperature measuring devices are provided and readily accessible
    Establishment did not have a thin tipped thermometer.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Hood filter and ceiling vents were soiled.
  • Cutting surfaces maintained
    Some cutting boards were in bad repair. The can opener/holster, kitchen aid mixer, "clean" utensils were soiled.- Corrected at inspection. The interworkings of the ice machine was soiled.
09/20/2013Routine

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