| No violation noted during this evaluation. | 11/03/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Wall over dry storage food area has flaking paint. All walls must be smooth and easily cleanable. Make repairs as needed.
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface in the bar. Food employee must drink from closed beverage container to prevent mouth to hand contamination. Removed and corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Has chlorine test kit for the 3 compartment sink but using Quat sanitizer. Sanitizer was tested too strong above 400ppm. Staff was educated and added water to have between 200-400ppm. CORRECTED ON SITE.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Pressure gauge is not working on mechanical dishwasher and need to be repaired.
- Indoor and outdoor surfaces
Observation: Shelving in back storage is untreated particle board. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal shelving with two coats of light colored paint or varnish. --Observation: The following flooring areas are not a smooth, cleanable and nonabsorbent surface. The flooring in the upper kitchen and the entrance into the walk in salad cooler. Reapir as needed.
- Sanitizers
Observation: Quat sanitizer was too strong over 400ppm when tested. QA sanitizer concentration must be maintained between 200ppm and 400ppm. Educated staff on how to make sanitizer solution at proper concentration. Corrected at time of inspection.
- Protecting food from environmental contamination
Observation: Several large pots of cooked ribs on the kitchen table, have no lids. Employee said was confused by inspectors and left them for the moment only All food must be protected from contamination.
- When to wash
Observation: Employee did not wash the hands before donning disposable gloves. Must wash hands properly immediately before, during and after engaging in food preparation to reduce the risk of contamination. Corrected on site.
- Backflow protection
air gap, device standard, when required
- Preventing contamination from equipment, utensils, and linens
Observation: Scoop for food stored on used cutting board with food debris and used for both cooked potato and rice with meat. Scoop must be stored on clean determined place for scoop. Removed cleaned and corrected on site.
- Miscellaneous sources of contamination
Observation: Scoop for food stored on used cutting board with food debris and used for both cooked potato and rice with meat. Scoop must be stored on clean determined place for scoop.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have the written procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee reporting agreement at the facility. Must have Employee Reporting Agreement for conditional employee for reportable symptoms, diagnosis, past illness, and history of exposure.
- Storage or display of food in contact with water or ice
Observation: Ice buildup in several chest freezer in the bar and the kitchen Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Food employees hair is effectively restrained
Observation: One employee has no hair restraint during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.
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08/11/2015 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation: In the service area pitchers for water are held near, around and under the soap dispenser. SHALL RELOCATE THE PITCHERS FROM THE SOAP DISPENSER TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: The following food items were not labeled,breeding and yeast. ALL food items taken from original packaging shall be identified with the common name of the food. BOTH WERE CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit/delivery door has a small amount of light shining through on the right side of the door. ALL EXIT DOORS SHALL BE SELF CLOSING AND TIGHT FITTING TO PREVENT ENTRANCE OF PESTS AND RODENTS. THIS IS A REPEAT VIOLATION FROM THE LAST INSPECTION. REPAIR AS NEEDED SUCH AS WEATHSTRIPPING.
- Sanitizers
Observation: The Quat sanitizer exceeded 200 ppm. The staff poured some of the sanitizer out and added water. The Quat sanitizer at this time is 200 ppm. CORRECTED ON SITE.
- Eating, drinking, or using tobacco
Observation: In the service area a employee was drinking from a glass without a lid. SHALL always have a lid to prevent contamination. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Miscellaneous sources of contamination
Observation: Most of the food in the freezer is covered. One bag was open and not covered. After opening food items assure the food is closed to prevent contamination. CORRECTED ON SITE. --Observation: Some of the containers holding flour and sugar are clean and per the manager food product was in the containers prior to the above food items. SHALL VERIFY IF THE FOOD CONTAINER ARE NSF. IF NOT SHALL PURCHASE NSF CONTAINERS IF THE FOOD PRODUCT IS TAKEN OUT OF THE ORIGINAL PACKAGING.
- Indoor and outdoor surfaces
Observation: The following flooring areas are not a smooth, cleanable and nonabsorbent surface. The flooring in the upper kitchen and the entrance into the walk in salad cooler. REPAIR AS NEEDED TO PROVIDE A SMOOTH, CLEANABLE AND NONABSORBENT SURFACE.
- Handwashing signage
Observation: The kitchen handwashing sink does not have a sign posted when employees shall wash their hands. ALL handwashing sinks that employees use SHALL ALWAYS HAVE A SIGN POSTED AT THE HANDWASHING SINK. Given during this inspection. ALL other handwashing sinks in the food establishment have signs posted. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: In the flour container a bowl and a handle with a scoop held upright. DO NOT USE BOWLS DUE TO PREVENTION OF CONTAMINATION (NO HANDLE) If keeping a scoop in the food product with the handle upward is within compliance of the Iowa Food Code. The bowl was discarded and the scoop with the handle stored upward was in the flour. CORRECTED ON SITE.
- Light intensity
Observation: The following areas the light bulbs have burned out. The center light fixture in the kitchen and the light bulb over the fryers. BOTH WERE CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: 1)A wet cloth was sitting on the side of the handwashing sink in the kitchen. The cloth was placed in the laundry. 2) The sanitizer bucket was stored on the floor. All wiping cloths shall be kept in a sanitizer solution in between uses. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES CORRECTED ON SITE.
- Demonstration of Knowledge
Observation: The bartender has chlorine tablets for the 3 compartment sink BUT is using Quat test strips. Chlorine test strips are available in the kitchen. For convenience keep at bar and the concentration for chlorine sanitizer is 50-100 ppm. At this tine with the chlorine test strips the concentration was 100 ppm. Staff was educated and all verbalized understanding.CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces had some food build up 1)One of the microwaves,ice machine, and the nozzles on the soda machine. SHALL CLEAN ALL OF THE ABOVE AS NECESSARY TO KEEP CLEAN. ALL WERE CORRECTED ON SITE.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The small cooler in the service area the temperature was 50 degrees. The only potentially hazardous food item was the Hersey's syrup. The label states KEEP REFRIGERATED AFTER OPENING. The small amount of syrup was discarded. ALL other items are not potentially hazardous food. The unit was turned down at the end of the inspection the temperature was 47 degrees. MAY NOT USE THIS COOLER UNTIL IT IS 41 OR LOWER FOR POTENTIALLY HAZARDOUS FOOD ITEMS
- Common name-working containers
Observation: One plastic container of soapy water was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
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06/12/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Eggs were stored above sour cream in walk-in cooler. 2) Raw meats were stored above ready to eat food in reach-in cooler in main kitchen. Raw animal food must be separated or stored below from ready to eat food.
- Linens- cleaning and storage
1) Gasket on the small white refrigeratory is torn. Replace 2) Observed cutting board on teop of small cooler on line with deep gashes and scores. Must resurface or replace to prevent contaimnation and buildup of bacteria. 3) Inside of cabinet above pop machine in service station has paint chipping away, and no longer smooth and cleanable. Resurface with at lleast two coats of paint or replace to bar matting to make smooth and easily cleanable. 4) Two brushs be using to clean grill surface were stored on the floor. All utensils must be stored 6" off the floor.
- Cutting surfaces maintained
1) Gasket on the small white refrigeratory is torn. Replace 2) Observed cutting board on teop of small cooler on line with deep gashes and scores. Must resurface or replace to prevent contaimnation and buildup of bacteria. 3) Inside of cabinet above pop machine in service station has paint chipping away, and no longer smooth and cleanable. Resurface with at lleast two coats of paint or replace to bar matting to make smooth and easily cleanable. 4) Two brushs be using to clean grill surface were stored on the floor. All utensils must be stored 6" off the floor.
- Material characteristics of non-food contact surfaces
1) Utensils were stored on the wiping cloth on the top of the microwave in main kitchen. Must replace wiping cloth to bar mating to provide air gap and non-absorbent. 2) Gasket on the reach-in freezer is torn. Replace.
- Cleanability of floors, walls, and ceilings
Missing cove base behind dish machine. Must put cove baseto prevent buildup and keep wall in tact.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Small dressing cooler in main kitchen area was temped at 51.5*F. inside of the dressing was temped at 49*F. Turned the cooler temperature down, and the temp droped to 38.5*F. Potentially hazardous food such as home made dressing must be stored at 41*F or below.
- Outer openings are protected
Gaps under or around exterior door. Must replace weather striping or dor sweep to prevent entry pest.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on the small white refrigeratory is torn. Replace 2) Observed cutting board on teop of small cooler on line with deep gashes and scores. Must resurface or replace to prevent contaimnation and buildup of bacteria. 3) Inside of cabinet above pop machine in service station has paint chipping away, and no longer smooth and cleanable. Resurface with at lleast two coats of paint or replace to bar matting to make smooth and easily cleanable. 4) Two brushs be using to clean grill surface were stored on the floor. All utensils must be stored 6" off the floor.
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08/23/2013 | Routine |
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