- Toilet room
receptacle, enclosed, fixtures clean
- Foods are cooled using appropriate methods
Observation: Observation: Par cooked hamburgers(76F) prepared this morning in the kitchen True cooler were not being cooled correctly. Meats were stacked high in a large steamtable pan and covered with plastic wrap. Employee removed the burger patties and spread them out on a sheet pan for rapid cooling in the walk in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple food items prepared onsite were held in the walk in cooler upstairs with no dates. Employee labeled the food items correctly.
- Common name-working containers
Observation: Multi-purpose chemical bottles in the kitchen were not labeled with common name. Employee labeled the bottles.
- Equipment location, installation, repair, and adjustment
Observation: Single door white deep freezer in the basement needs to be cleaned out and thawed. Heavy ice build up around food items.
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09/11/2015 | Regular |
- Foods are cooled using appropriate methods
Observation:Par cooked hamburgers(51F) prepared this morning in the kitchen True cooler were not being cooled correctly. Meats were stacked high in a large steamtable pan. cook removed the burger patties and spread them out on a sheet pan for rapid cooling.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build up on the inside blade area on the downstairs table slicer. Manager had employee disassemble and clean the slicer.
- Using a handwashing sink- operation and maintenance
Observation:Green bucket and scrub pad stored in the main prep line hand sink by the fryer. Items removed by cooks.
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02/26/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee preparing food on the main prep line was handling and assembling ready to eat food items with bare hands. Discussed violations with the kitchen manager. Employee put on gloves.
- Using a handwashing sink- operation and maintenance
Observation: Green bucket and scrub pad stored in the main prep line hand sink by the fryer. Items removed by cooks.
- Cooling foods are stored properly
Observation: Par cooked hamburgers(52F) and chicken breasts(84F) in the kitchen coolers were not being cooled correctly. Meats were stacked high in large pans with plastic wrap over the top. Manager removed the meats and spread them out on sheet pans for rapid cooling.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat spray bottles on the main prep line tested low, 0 ppm. A service call was made to the chemical company. Manager made a new solution manually. Service tech arrived onsite during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Pulled pork, spinach slaw prepared onsite (6/30) were held longer than 7 days. Manager discarded food items.
- Common name-working containers
Observation: Chemical spray bottles in establishment were not labeled with the name of contents. Manager labeled bottles correctly.
- Eating, drinking, or using tobacco
Observation: Open employee drinks stored on the main prep line and downstairs in the prep kitchen. All drinks removed and discarded.
- Plumbing system maintained in good repair
Observation: Buckets under pipes of the three compartment sink and prep sink downstairs collecting drips.
- In-use utensils, between-use storage
Observation: Ice scoops stored on the tops of the downstairs ice machines. Manager removed scoops and stored them in cleanable containers on top of the ice machines.
- Sanitizers
Observation: Quat sanitizer spray bottles in the bar server area tested strong, above 500 ppm. Manager added water to dilute the concentration to the correct range of 200-300 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade of the table mounted can opener and the potato slicer downstairs. Manager removed and cleaned/sanitized the items.
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07/08/2014 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
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10/14/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed exterior of mounted can opener in basement was soiled. Corrected at time of inspection. Observed container containing spices was broken at the upstairs cookline. Observed ice build up in the downstairs standing white freezer next to ice machine.
- In-use utensils, between-use storage
Observed ice scoop stored in contact with ice at the service counter ice container.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical spray bottles stored above food contact items upstairs and downstairs kitchen. Observed chemical spray bottles not labeled with the common name of the product throughout establishment.
- Food storage - preventing contamination from the premises
Observed cooking sheets and lids used to cover refrigeration units at the cook line were stored on the ground in between use.
- Using a handwashing sink- operation and maintenance
Observed hand sink located next to fryers at upstairs cookline was blocked. Observed chemicals/soap stored in hand sink at cookline. Observed no soap at bar hand sink and pitcher stored in hand sink.
- Roasts held at a temperature of 130°F or above
Observed open top refrigeration unit in kitchen across from grill contain products such as par cooked chicken and sliced cheese between the temperatures of 55-58*F. Products such as cheese stored in unit overnight was discarded. Establishment will store product containers surrounded by ice during operating hours and will not store items in unit overnight. Observed downstairs walk-in cooler with alcoholic beverages had products at a temperature of 44*F. Observed Pizza make-top table refrigeration unit with product between 45-50*F. Person in charge stated items will not be stored in unit over night and will surround containers with ice.
- Common name-working containers
Observed chemical spray bottles stored above food contact items upstairs and downstairs kitchen. Observed chemical spray bottles not labeled with the common name of the product throughout establishment.
- Food employees hair is effectively restrained
Observed food employee did not have a facial hair restraint at upstairs kitchen.
- Eating, drinking, or using tobacco
Observed open beverages at the server station.
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory disclaimer displayed on the menu and did not identify hamburgers cooked-to-order.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Observed hand sink located next to fryers at upstairs cookline was blocked. Observed chemicals/soap stored in hand sink at cookline. Observed no soap at bar hand sink and pitcher stored in hand sink.
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10/02/2013 | Routine |
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