- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:In drawers across from grill, raw meats were stored above shredded cheese, jalapenos, and other ready to eat foods.
- Eating, drinking, or using tobacco
Observation:Employee drink was sitting above make table without a lid or straw.
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11/19/2015 | Regular |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Red cabbage and soup were 70-80 deg F in steam table.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Sauerkraut was 52 deg F sitting on the side of the grill.
- Eating, drinking, or using tobacco
Observation:A coffee cup, a to go container and 2 cans of Mountain Dew were on food contact surfaces in kitchen.
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04/23/2015 | Regular |
- Common name-working containers
Observation: Label spray bottles with contents.
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10/06/2014 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Common name-working containers
Observation: Several spray bottles (hanging over 3-compartment sink) are not labeled with contents.
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04/15/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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09/23/2013 | Routine |
- Bare hand contact with ready to eat foods
Two employees observed touching ready-to-eat foods with their barehands. There is no barehands contact allowed with ready-to-eat foods. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
After taking raw chicken out of bag with gloved hands, take off gloves, wash hands before touching handle of reach-in. Also sanitize prep table. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Label container of bleach water in bar - also the strength is too high and will leave a toxic residue. Do not store toxic over plastic gloves or ice bucket in kitchen.
- Roasts held at a temperature of 130°F or above
The make table on the left side is holding sour cream at 46F amd sour cream at 45F. A bag of muenster cheese was on the counter at 67F - product was discarded. mozzerella sticks on a prep table 68F - was put away in walk-in. Potentially hazardous foods shall be 41F or below.
- Separation from food, equipment, utensils, linens, and single service
Label container of bleach water in bar - also the strength is too high and will leave a toxic residue. Do not store toxic over plastic gloves or ice bucket in kitchen.
- Common name-working containers
Label container of bleach water in bar - also the strength is too high and will leave a toxic residue. Do not store toxic over plastic gloves or ice bucket in kitchen.
- Eating, drinking, or using tobacco
Partially eatten food found on prep counter across from dishmachine area - there is to be no eating in the kitchen.
- Hand drying provided
Soap and paper towels are needed at the bar handsink,
- Handwashing cleanser, availability
Soap and paper towels are needed at the bar handsink,
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09/11/2013 | Routine |
- Multiuse food contact surfaces are cleanable
Popgun holder clogged (standing water). Corrected.
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04/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Bierstube, 1001 Canal Shore Dr, Le Claire, IA 52753 »