- Food storage - preventing contamination from the premises
Observation: Food stored (salsa) on the floor in walk-in cooler, 2) box of chips stored on the floor in the kitchen. All food must be stored at least 6 inches off the floor. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. take class in next three months.
- Food storage containers identified with common name of food
Observation: The following food items not labeled: 1) chips in container in the kitchen, 2) all food in waking cooler. 3) salsa buckets walk-in cooler. Must label with common name of the food.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 1) Spice mayo and pork past shelf due 8/25/15. in walk-in cooler. Food discarded at the time of inspection. Must date mark all ready to eat food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) All foods in the kitchen coolers were not date marked: cheese, cooked sausage, salsa, lettuce, cooked meats, etc. 2) all food in walk-in cooler outside not date marked. Must date mark all TCS (time/temp control for safety) food with date opened/prepared.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Soap dispenser is not working at hand sink in the kitchen. Replace the battery.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold growth on ice machine chute. Empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedure for Norovirus clean up. The owner stated that he has at his at home. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- Handwashing signage
Observation: No handwashing signage in employee restroom next to the police. Must provide a sign that notifies food employee to wash their hands after using restroom and returning t work at each hand-sink. Provided signage and corrected on site.
- Hand drying provided
Observation: Paper towel is missing in the bar . Must provide disposable towels or heated-air hand drying device to every handwashing sink.
- Posting inspection reports
Observation: : The last inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view.
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09/10/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent in walk-in cooler is dusty. Manager plans to remove and clean today.
- Protecting food from environmental contamination
Observation: Bottom shelve in walk-in cooler needs to be a minimum of 6" off the floor. To be moved today.
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02/20/2015 | Physical Recheck |
- Outer openings are protected
Observation: 1) Walk-in cooler has openings. 2) Back door does not have door sweep or door thresh hold installed. All outer opening must be protected from the entry of bugs, rodents, and/or animals. Repair as needed.
- Protecting food from environmental contamination
Observation: Bottom shelve in walk-in cooler needs to be a minimum of 6" off the floor. Adjust as needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent in walk-in cooler is dusty. Clean and maintain cleaning at frequency to prevent future accumulation.
- Cleanability of floors, walls, and ceilings
Observation: All flooring installed must be smooth and easily cleanable. Latex caulk for kitchen floor seams must be replaced with grout or expandable concrete.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding them to wash their hands. Given during inspection. CORRECTED
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02/18/2015 | Other |
- Roasts held at a temperature of 130°F or above
Parm cheese using is to be refrigerated after opened, must store all shakers in cooler between uses to protect product. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer registering on test strip-Sanitizer jug very low, changed supply jug and after several loads, now at 50 ppm, verify routinely with test strips that sanitizer is at proper concentration. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine chute and sidewall has small areas of buildup, empty, wash, rinse, sanitize and let air dry before refill. Must be done monthly or more frequently if buildup occurs. 2) Ice scoop stored next to liquor bottles on rail, move to area that is a clean surface such as a tray or inverted in ice with handle out of ice.
- In-use utensils, between-use storage
1) Ice machine chute and sidewall has small areas of buildup, empty, wash, rinse, sanitize and let air dry before refill. Must be done monthly or more frequently if buildup occurs. 2) Ice scoop stored next to liquor bottles on rail, move to area that is a clean surface such as a tray or inverted in ice with handle out of ice.
- Miscellaneous sources of contamination
Has prep table next to handsink, move closer to other prep table to give splash area when handwashing, may place gargabe basket in this area instead.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage-has hamburger and sausage over the gallons of juices in walk in cooler, must these meats below ready to eat items. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Unable to locate test strips for chlorine for dishmachine unit.
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09/16/2013 | Routine |
- Cleanability of floors, walls, and ceilings
The threshold of the walk in cooler has not been sealed. Consider installing a metal threshold.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The condensor cover in walk-in cooler is dirty. Please clean. 2) Condensor discharge line of walk-in cooler needs repair due to leak. Also caulk condnesate line at cooler wall.
- Multiuse food contact surfaces are constructed of safe materials
Has plastic cups which the owner intends to wash and reuse. Provide documentation from the manufacuturer that the cups are intended to be washed, rinsed, and sanitized or remove them from use.
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07/01/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Need to post handwashing signage at all handsinks. Given example today.
- Outer openings are protected
1) Gaps under or around exterior door to walk in cooler, must seal this area to prevent entry of pests, suggest weatherstripping.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on the ice chute next to the bin. 2) Clean reachin bottle cooler, soiled. 3) Has plastic cups intending to have multi use, provide spec sheet to verify cups are intended for reuse. 4) Remove plastic mat on wire rack in walk in cooler, to aid circulation of air around foods. 5) Dishmachine rack is heavily soiled, must provide a new rack. --1) Underside of bar has bare wood, must seal with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable and nonabsorbent. 2) Shipping paper on dishmachine and ice bin, must remove to make smooth, cleanable surfaces. 3) Tracks of door of Randell cooler needs to be cleaned, soiled. 4) Condensor cover in walk in cooler is soiled, clean. 5) Condensor discharge line of walk in needs repair, leaking, then caulk this line to cooler wall.
- Exterior walls and roofs provide effective protection
Exterior steps for the walk in cooler need to be sealed to protect from weather, provide a cleanable surface with durable material.
- Air drying of equipment and utensils
Has cups stacked that are wet on interior, must allow to fully air dry before stack.
- Smoke free air act
Must post IA Smokefree Air Act signage at all entrances including patio, which will be a smokefree area. Given signage today.
- Hand drying provided
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup on the ice chute next to the bin. 2) Clean reachin bottle cooler, soiled. 3) Has plastic cups intending to have multi use, provide spec sheet to verify cups are intended for reuse. 4) Remove plastic mat on wire rack in walk in cooler, to aid circulation of air around foods. 5) Dishmachine rack is heavily soiled, must provide a new rack.
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06/28/2013 | Routine |
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