- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Sanitizer in dishwasher at too low of concentration.
- Other Operations
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
Establishment Manager showed inspector prototype of new menu to meet Consumer Advisory requirement. Menus have not been printed and are not in use at this time.
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2/18/2009 | Re-Check |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area. REPEAT VIOLATION
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Post handwashing signs at all hand sinks used by employees.
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Hand sink in kitchen had a collander inside. Hand sink must be accessible at all times. REPEAT VIOLATION.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Observed several pans stored on shelf soiled. Interior of ice machine has mold build-up. Slicer soiled. Store all single service items off floor.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Cleaning frequency of warewashing equip 4-501.14, p 124)
Dish machine heavily soiled on top and inside.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Rear door of establishment was propped open. Screen door present is in very poor repair.
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Sanitizer in excess of required concentration in bucket.
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
Menu must denote foods that may be served raw or undercooked.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Post approved NO SMOKING sign on entrance to establishment.
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2/5/2009 | Routine |
| No violation noted during this evaluation. | 2/15/2008 | Re-Check |
| No violation noted during this evaluation. | 1/31/2008 | Routine |
| No violation noted during this evaluation. | 10/16/2007 | Re-Check |
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Food contact surfaces are not being cleaned and sanitized properly. The same food contact surfaces are soiled that were soiled on 9/18.
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10/2/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Food in the salad cooler is 60 degrees (cheese and dressings). Food in the top of the pizza cooler is 50 degrees(sausage, pepperoni, cheese, alfrado). Garlic and oil mixture held without refridgeration.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Many different activities were undertaken and no hand washing proir to handling ready to eat food.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Many foods not datemarked. Sausage, cappicola, canadian bacon.
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Many outdated foods. Chicken, ham, turkey. cheese, dip, dressing, pasta.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Drain plugged at the bar.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Ice machine has a large amount of mildew growth. Cutting boards stained, soiled and stored on the floor. Flour bin and sheeter have caked on flour. Lid and cover of ice machine are not tight fitting, Gasket of salad dispenser is broken. Slicer and can opener are soiled.
- Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Much of the equiptment and shelving is soiled. some heavily.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
Carpet bwehind bar not approved.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
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9/18/2007 | Routine |
- Food Temperature/Time Control
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Items not reheated to 165 prior to hot holding. These items were removed and reheated. Corrected on site.
- Food Source/Handling
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Outdated artichoke dip and pasta were voluintarilly disposed of. Corrected on site.
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9/20/2006 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Sausage, ham, and beef 45 degrees in bottom of cooler.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Foods not reheated to 165 prior to hot holding.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Employee did not wash hands after handeling soiled dishes.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Ham, Canadian bacon are not dated.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of food on floor in cooler.
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Alfrado dated 8/15.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw shrimp stored over precooked food in cooler.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
Sanitizer not used on food prep surface. or on lettuce container.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
Thermometer off 14 degrees.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Cheese container not food grade. Dough sheeter heavily soiled. Microwave soiled. Dishes stored unclean. Can opener soiled. Ice machine interior has mildew growth. Lids soiled.
- Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Screen door does not seal thight.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
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9/5/2006 | Routine |
- Food Temperature/Time Control
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
PHF not reheated to 165 within 2 hrs
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
Handwashing facility is located directly next to the hot holding make-table unit and is a potencial source for cross contaminaion. ( Install a protective shield or wall between sink and food holding unit.)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Can opener
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Kitchen baseboard attached to walk-in cooler needs cleaned.
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6/6/2005 | Routine |
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