- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean fan covers in beer walk-in cooler for adequate ventilation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean microwave, especially inside top of unit. 2) Clean fallen food build-up in crock pots stored on shelving under preparation table. 3) Clean inside reach-in coolers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above onion in walk-in cooler. Must store raw meats below ready-to eat foods. Corrected on site with education.
- Mechanical ventilation
Observation: Gas stove and oven not located under a hood ventilation system. May cause fire and heat hazard. Repeat violation.
- Food storage - preventing contamination from the premises
Observation: Raise shelving a at least 6 inches off the floor in walk-in cooler storing meat and beer for easy cleaning and food protection.
- Bare hand contact with ready to eat foods
Observation: Observed employee wash hands the touch ready-to eat foods. Must wash hands then wear gloves if handling ready-to-eat foods (food after cooked or never cooked and ready for service. Corrected on site with education.
- Material characteristics of non-food contact surfaces
Repaint wood shelving support for plates above food preparation table across grill/fryers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Food ant water buildup in top of dish machine. Clean more frequently. Repeat violation. 2) Clean all flooring under shelving and pallets in walk-in coolers/freezers.
- Outer openings are protected
Observation: Hole in window in salad bar dining room. Repair all holes in screens and windows to aid in preventing pest entry.
- Equipment location, installation, repair, and adjustment
Observation: Condenser line for bar reach-in cooler is draining on towel on floor. Must drain into plumbing or provide a catch pan. Damp towels may growth pathogens and aid pest control problems.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Syrup stains on floor under and around pop dispenser. 2) Heavy grease build-up under fryers. MUST CLEAN to prevent build-up and aid in pest control issues. Suggest power washing floors as often as necessary. Repeat violation.
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08/18/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Tile in kitchen area is worn and chipped. Must resurface to make smooth, easily cleanable, and non-absorbent.
- Maintaining premises free of litter and unnecessary equipment
1) Food build-up behind meat slicer counter. 2) Food and syrup build-up behind pop machine 3) Chemical spill under dishmachine. Must clean areas more frequently may be aiding in pest problem.
- Food storage - preventing contamination from the premises
1) Food boxes stored directly on floor in walk-in freezer. 2) Boxes of napkins stored directly on floor near pop machine in server area. Food build-up around boxes. Must store at least 6 inches off the ground for proper cleaning and pest control. REPEAT VIOLATION.
- Backflow protection
air gap, device standard, when required
- Material characteristics of non-food contact surfaces
1) Bare wood is exposed for wood supports, shelving, and cupboads in kitchen and dry storage. Must re-surface/paint surface to make smooth, easily cleanable, and non-absorbent. REPEAT VIOLATION. 2) several damp or dirty towels around kitchen and bar area. If using spray bottles for sanitizer, use single use towles (paper towels) otherwise provide a bucket of sanitizer and store towels in bucket after use. 3) Towel wrapped around edge of dishmachine counter. Replace with non absorbent, cleanable material (plastic cover).
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips are discolored and have grease build-up. Must replace with new strips and check concentration for food safe sanitizer in dishmachine.
- Linens and napkins, use limitations
1) Using towels under plastic netting to store glassware on counters behind bar and in reach-in coolers behind bar. Towels were very dirty. Must replace towles more freqently even if netting is used to prevent contamination. CORRECTED ON SITE 2) Can opener 3) Microwave, 4) Sides of fryers, 5) all reach-in freezers and coolers, 6) Compartment below grill 7) Top of dishmachine 8) Meat slicer, ALL HAVE FOOD, DUST, AND GREASE BUILD-UP. NEEDS CLEANED. Clean food contact surfaces more frequently to prevent contamination of food. 9) Handles to both spatulas used for grill are melted and no longer cleanable. Replace. 10) Plates are chipping and no longer cleanable. Replace.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using towels under plastic netting to store glassware on counters behind bar and in reach-in coolers behind bar. Towels were very dirty. Must replace towles more freqently even if netting is used to prevent contamination. CORRECTED ON SITE 2) Can opener 3) Microwave, 4) Sides of fryers, 5) all reach-in freezers and coolers, 6) Compartment below grill 7) Top of dishmachine 8) Meat slicer, ALL HAVE FOOD, DUST, AND GREASE BUILD-UP. NEEDS CLEANED. Clean food contact surfaces more frequently to prevent contamination of food. 9) Handles to both spatulas used for grill are melted and no longer cleanable. Replace. 10) Plates are chipping and no longer cleanable. Replace.
- Utensils and pressure measuring devices maintained
1) Using towels under plastic netting to store glassware on counters behind bar and in reach-in coolers behind bar. Towels were very dirty. Must replace towles more freqently even if netting is used to prevent contamination. CORRECTED ON SITE 2) Can opener 3) Microwave, 4) Sides of fryers, 5) all reach-in freezers and coolers, 6) Compartment below grill 7) Top of dishmachine 8) Meat slicer, ALL HAVE FOOD, DUST, AND GREASE BUILD-UP. NEEDS CLEANED. Clean food contact surfaces more frequently to prevent contamination of food. 9) Handles to both spatulas used for grill are melted and no longer cleanable. Replace. 10) Plates are chipping and no longer cleanable. Replace.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
All vent fans and condensers for walk-in coolers and emplyee restroom is exposed. Cover to prevent dust from contaminating food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Using towels under plastic netting to store glassware on counters behind bar and in reach-in coolers behind bar. Towels were very dirty. Must replace towles more freqently even if netting is used to prevent contamination. CORRECTED ON SITE 2) Can opener 3) Microwave, 4) Sides of fryers, 5) all reach-in freezers and coolers, 6) Compartment below grill 7) Top of dishmachine 8) Meat slicer, ALL HAVE FOOD, DUST, AND GREASE BUILD-UP. NEEDS CLEANED. Clean food contact surfaces more frequently to prevent contamination of food. 9) Handles to both spatulas used for grill are melted and no longer cleanable. Replace. 10) Plates are chipping and no longer cleanable. Replace.
- Disclosure of menu items offered or served raw or undercooked
Menus have consumer advisory but does NOT identify the specific foods that may be under cooked (ex. steak, burgers, etc) .May place astericks by foods that are cook rare, med. rare, med. well, well. REPEAT VIOLATION.
- Removing dead or trapped birds, insects, rodents, and other pests
1) Many little bugs near and around meat slicer and counter. 2) Several flies flying in kitchen area, Must provide adequate pest control to prevent bugs from contaminating food. 3) Many dead flies around pop machine area. Has BLADE PEST CONTROL coming twice a week. PROVIDE A PREVENTATIVE ACTION PLAN TO CONTROL PESTS WITH PEST CONTROL SUGGESTIONS. SEE NOTES.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Food build-up behind meat slicer counter. 2) Food and syrup build-up behind pop machine 3) Chemical spill under dishmachine. Must clean areas more frequently may be aiding in pest problem.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
1) Bare wood is exposed for wood supports, shelving, and cupboads in kitchen and dry storage. Must re-surface/paint surface to make smooth, easily cleanable, and non-absorbent. REPEAT VIOLATION. 2) several damp or dirty towels around kitchen and bar area. If using spray bottles for sanitizer, use single use towles (paper towels) otherwise provide a bucket of sanitizer and store towels in bucket after use. 3) Towel wrapped around edge of dishmachine counter. Replace with non absorbent, cleanable material (plastic cover).
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06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Hale Tap Inc, 5522 Co Rd E45, Wyoming, IA 52362 »