- Material characteristics of non-food contact surfaces
Observation: Cardboard and paper towels were being used to absorb moisture in the kitchen. Must replace with material that is smooth, easily cleanable, and non absorbent.
- Plumbing system maintained in good repair
Observation: Bar 3 hole sink has a leak (left faucet). Must keep plumbing in good working order to prevent buildup of bacteria.
- Hand drying provided
Observation: Bar hand sink did not have a hand drying method provided. All hand sinks used by food service employees must have a hand drying method provided.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not have the disclosure of items that may be served under cooked or raw. Each item that may be served under cooked or raw must have a marking next to it and that marking must be defined. At next menu revision the disclosure must be added.
- Single -service and single-use articles may not be reused
Observation: Shot glasses intended for single use were being reused. Single use items may not be reused.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were date marked, however some were not (lunch meat, sauce, cheese, etc.). Must date mark all TCS (time/temp control for safety) food with date opened/prepared.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical bottles were stored on the clean side of the bar 3 hole sink. Must separate chemicals from food/food items to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Taco meat (3/3) and shredded chicken (3/10) were held past maximum date. All TCS food must be discarded within 7 days of preparation/opening. Both items were discarded at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: The following areas must be repaired: Frigidaire freezer (torn gasket), True 3 door prep cooler (right door torn gasket), True 3 door prep cooler (middle and right lids broken and no longer cleanable).
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in cooler fan covers are dusty and must be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shells eggs were stored above ready to eat food (milk, cheese, etc.) in the walk in cooler. Must store all raw animal products below any ready to eat food.
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03/18/2015 | Regular |
- Sanitizers
Sanitizer in excess of required concentration. Quat sanitzier in kitchen 3 compartment sink. Suggest providing test strips with a bigger color scheme to ensure concentration is proper concentration (200ppm for quat). Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Food debris iside reach-in freezer on bottom in kitchen area. 2) Pop nozzle holder behind bar area has heavy build-up CLean frequently to prevent contamination. 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
No date marking observed. Must date mark potentially hazardous foods if not used within 24 hours after opening or preparation. Ex. Chili, cooked meats, homemade sauces/dressings, cut tomatoes, milk, cream cheese dip, etc. Have 7 days from date mark to use or discard product.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean floor under fryers. Grease build-up.
- Storage or display of food in contact with water or ice
Defrost wine cooler (holding wine). Ice build up in back of cooler.
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10/31/2013 | Routine |
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