| No violation noted during this evaluation. | 7/28/2010 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Beef/chicken/pork once cooked has 6 hours to cool down from 135 to 41 degrees F.
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Roast beef-47 degrees, chicken-47 degrees F, and ribs -47 degrees F. All items in the walk in cooler shall maintain 41 degrees or below. All items were removed from the shelf.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Cooks shall know all cold and cooking requirements on site. The management shall take temps of the walk in units and cold hold units everyday to make sure they are temping out right.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
The dish machine was not sanitizing the dishes at 50-100 ppm. It was not dispensing santizer at all.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
All single use containers shall be stored into plastic sleeves or dispensing units.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Shall store all common towels into santizer solution after each use.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Sanitizer solution shall operate at 50-100 ppm. The one I tested did not have any sanitizer in it at all.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Shall post the most recent inspection report so the public can view it.
|
7/9/2010 | Routine |
| No violation noted during this evaluation. | 9/1/2009 | Mail-In |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
All food shall be stored 6 inches off of the floor in the walk in cooler.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Bare hands are not allowed to touch foods in the food prep area. Tongs, spoons, gloves shall be used.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Shall place hand washing signs at each hand washing sink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
Shall obtain a thermometer to temp small masses with.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
All ice scoops shall be stored handle up in the ice holding unit.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Shall clean the bottoms of the ice cream holding unit. Lots of material on the bottom of the unit.
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Shall cover the lights above the prep area.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Bleach water shall operate at 50-100 ppm. The one that I tested did not have any in it.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
|
8/21/2009 | Routine |
| No violation noted during this evaluation. | 7/1/2008 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Salads (tuna and chicken salad) shall be maintained at tempsl of 41 degres or less. If time is used as a control then the time shall be marked on the item and discarded after 6 hours as long as it does not reach 70 degrees or higher.
- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Common towels cannot be used to wipe hands with. Soap and hand towels shall be used to wipe hands with.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Hair restraints shall be used when prepping or serving food in the food prep area in the kitchen.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Cream pies shall be dated with a 7 day date mark. After 7 days the item shall be discarded.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Food shall be stored 6 inches off of the floor in the kitchen and dry storage areas. Onions and oil was spotted on the floor.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
All fridgerator units shall have a thermometer in place. I could not find a thermometer in some units in the back.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
The single use containers shall be stored into a plastic container or a dispensing unit. The ice machine down stairs shall be cleaned out. Some rust and calcium build up was spotted.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
The fridge unit, behind the sandwich fridge, has a gaskit that needs to be fixed. It is hanging and is uncleanable. All common towels shall be placed into sanitizer after each use. They shall not be just laying on the counter tops. The bottoms of the freezer units shall be cleaned. They have a lot of food material on them.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
The floor tiles that are damaged in the kitchen shall be fixed.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The vent filters in the walk in coolers are dusty and shall be cleaned. The ventilation is not adequate to prevent grease or condensation from collecting on walls and ceilings
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
The bleach that was being added to the water was making a toxic solution. The solution shall be 50-100 ppm. The solution was 200 ppm that was being made on site. Shall labe all chemical spray bottles with their chemical names. Several bottles in the dish washing area were not labeled or the label was wiped away enough that an employee could not read it.
- Inside physical facilities designed/maintained (Premises not free of unnecessary items 6-501.114, p 179)
Shall take the old equipment out of the food establishment that is not being used anymore. These collect pests.
|
6/19/2008 | Routine |
| No violation noted during this evaluation. | 8/16/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The cream pies shall be stored into temperatures of 41 F or below. The unit was being set at 45 degrees F.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
All drinking cups shall have a lid and a straw or have drinking cups with a screw cap in the back rooms.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
All food shall be stored 6 inches off of the floor in the dry storage room and in the walk in coolers.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Shall obtain a set of test strips for the sanitizer solution of choice.
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Shall store all single use containers in a plastic sleeve or in a dispenser. The scoops for the flour or suger shall be store so the handle is not in direct contact with the food or shall store the scoop in a bucket outside.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Shall clean the bottom of the freezer units. Lots of crumbs spotted on the bottom of the units.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Shall clean the vents in the fridge units.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Shall clean the ceilings in the prep area. Lots of dust and grease on the outlet fixtures and the lights. Shall clean behind the oven/fryer units. Lots of stuff behind the units.
|
6/25/2007 | Routine |
| No violation noted during this evaluation. | 7/10/2006 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The pre-cooked chicken was temped out at 48 degrees. Note on all ready too eat products employees shall time mark them. Meaning when the products are put on the cold hold they only have 4 hours on the cold hold unit and after the 4 hours the staff shall dispose of the products.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
All employees shall wear an effective hair restraint while prepping or serving food in the food prep area.
- Food Source/Handling
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
All food shall be stored 6 inches off of the floor in the facility.
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
The powder cheese had mold growing on it and it was disposed of.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
All cold hold facilities shall have a thermometer placed in them.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
All single use containers shall be placed in a plastic sleeve or in dispensers so that containers will not be contaminated.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
All cold hold units and freezer units shall be cleaned out. They are very filthy on the bottoms of them. All wiping cloths shall be maintained in sanitizing solution.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Shall clean the vent filters in the fridge units as well as the vents above the ovens.
- Other Operations
- Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
All chemical spray bottles shall be labeled with their chemicals that are inside of them.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
The employees shall clean behind the ovens. There is a lot of stuff behind them.
|
6/29/2006 | Routine |
| No violation noted during this evaluation. | 10/4/2005 | Re-Check |
| No violation noted during this evaluation. | 7/19/2005 | Routine |
| No report available. | 8/31/2004 | Re-Check |
| No report available. | 7/30/2004 | Re-Check |
| No report available. | 7/1/2004 | Routine |
| No report available. | 6/3/2003 | Routine |
| No report available. | 6/24/2002 | Re-Check |
| No report available. | 5/23/2002 | Routine |
| No report available. | 6/11/2001 | Routine |
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