- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Has roasted meat, covered and sitting at room temp, still at 140 degrees F, uncovered and moved to walk in cooler to aid cooling to 70 degrees within 2 hours and 41 degrees in next 4 hours, must reach 41 degrees within total of 6 hours. Corrected on site.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Need to wash hands when changing tasks, money, handling clean equipment, etc.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open style glass beverage in kitcchen, need to have cup with lid and straw or mug style cup with handle and lid.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Must wear hat, visor, or net when working with foods and clean equipment unless strictly doing beverages at bar area.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
1) Has wrapped cups and lids on floor at end of kitchen, several cases of foods on floor in dry storage area, all foods and food service items should be stored at least 6 inches off floor. 2) ice bucket by ice machine, provide a hook or store on shelf. 3) All shelving should have the lowest shelf at least 6 inches off floor to aid cleaning, adjust all that can be raised, when feasible.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage in reach in cooler and walk in cooler, moved to have the raw meat products on lowest shelf and not touching any other food items. Corrected on site.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Using iodine based santizer for kitchen items, provide test strips for iodine. Does have quat santizer for bar sink.
- Facility/Equipment Requirements
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Must post most recent inspection, does have license to post, just got in mail.
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10/20/2010 | Routine |
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Need to provide test strips for chlorine sanitizer being used in bar and kitchen sinks, has been ordered. Will need to be 50-100 ppm.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Provide a food grade container for the ice scoop on top of ice machine.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
Caulk the blue laminate countertop to the wall, caulk the edges of the sink to the countertop to minimize the gap between lip of sink and countertop.
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9/7/2010 | Pre-Opening |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Ice machine scoop needs to be stored either in ice with handle inverted, or in container/tray to protect from contamination.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
- Other Operations
- Outdoor premise designed/maintained (Outdoor refuse area, curbed & not graded to drain 6-202.110, p 172)
Need to provide pad surface for refuse and grease receptacles, does have area adjacent to parking lot but is gravel currently.
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9/3/2010 | Pre-Opening |
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