| No violation noted during this evaluation. | 01/15/2016 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: ice bin and bar guns soiled.
- Physical facilities maintained in good repair
Observation: baseboard throughout main kitchen needs repaired.
- 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: Meat drawer temping at over 55 degrees. Ham 55 degrees, raw burger 51 degrees, raw chicken 50 degree.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in back prep area and dry storage area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No one at this facility has a certification.
- Miscellaneous sources of contamination
Observation: items in both reach in freezers not covered.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: no sanitizer present
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: both reach in freezers soiled.
|
12/30/2015 | Regular |
- 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:Ceiling vent collecting dust.
- Bare hand contact with ready to eat foods
Observation: Handling a wrap with no gloves.
- Physical facilities maintained in good repair
Observation:FRP board coming off the wall in the kitchen by the dressing cooler.
- Food storage - preventing contamination from the premises
Observation:Food and food items stored on the floor in the kitchen, prep kitchen and walk-in cooler.
|
07/17/2015 | Regular |
| No violation noted during this evaluation. | 01/14/2015 | Physical Recheck |
- Cutting surfaces maintained
Observation: Cutting board on the prep table in the kitchen.
- Eating, drinking, or using tobacco
Observation: Drinks in the kitchen without lids and straws.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop guns and holders at bar , also the area around the wait station pop nozzles.
- Hand drying provided
Observation: Bar
|
12/17/2014 | Regular |
| No violation noted during this evaluation. | 06/12/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 05/07/2014 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation:.Carpet in the hallway to the prep area and party room is very soiled. Also a piece of wood is missing on the the wood floor in the party room.
- Handwashing cleanser, availability
Observation:Soap missing at the bar handsink.
- Multiuse food contact surfaces are cleanable
Observation:.Pop gun at bar soiled, along with the holder.
- Handwashing signage
Observation:men's and women's restrooms missing handwashing sign.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Refrig with the chicken in it soiled in the kitchen.
- Hand drying provided
Observation:Paper towels missing at the prep kitchen's handsink.
- Eating, drinking, or using tobacco
Observation:Staff has open glasses of water and pop setting on work stations. Staff eating in the kitchen.
|
05/02/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
09/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Meat drawer at 46 degrees and black refrig at 56 degrees. Checked black refrig again down to 50 degrees.
- Bare hand contact with ready to eat foods
Wait staff handling lemons for drinks with bare hand. Corrected at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Pop nozzles and the bar gun soiled.
|
08/30/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Gun at bar very soiled. Corrected at time of inspection
|
04/29/2013 | Routine |
Restaurant representatives - add corrected or new information about The Fainting Goat, 118 10th Sw St, Waverly, IA 50677 »