- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
The salt shaker was not labeled. Working containers holding food taken from original packages shall be identified with the common name of the food. CORRECTED ON SITE.
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
"Dawn" by Procter & Gemble power dissolver (dish pretreater and oven cleaner) is being used on food contact surfaces per manager this was not observed during this inspection. Shall use a approved sanitizer such as Quat or bleach and maintain at appropriate level of concentration. If using Quat at 200 ppm and using chlorine 50-100 ppm. Education provided and management verbalized understanding.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
The handwashing sink at the front counter CONTINUES to be very loose and shall be attached to the wall to make a smooth and cleanable surface. REPEAT VIOLATION.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors soiled especially under equipment have food debris at the front fry station. Clean this area more frequently to prevent a harborage of pests and rodents.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
The most recent inspection is posted BUT NOT in a conspicuous place for consumers to view. Shall post in a conspicuous place for consumers to view.
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7/27/2010 | Routine |
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Bleach sanitizer in sanitizing compartment of three compartment sink was at 10 ppm when checked. Sanitizer must be kept between 50-100 ppm. Sanitizer in third compartment was changed during inspection and was at correct level when re-checked. Sanitizer in sanitizing bucket at front counter was also at too low concentration. Corrected during inspection. Be sure to use test strips to monitor frequently.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Knife rack on wall by three compartment sink has debris on top surface and needs to be cleaned.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
The Cres Cor hot hold machine in back kitchen is resting on an unfinished piece of particle board. Need to coat particle board with enough paint or varnish to make smooth, non-absorbant and easily cleanable. Or may remove piece of particle board and store on another type of cleanable surface.
- Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
Front handsink is coming loose at sink/wall juncture. Need to resecure and re-caulk juncture to make smooth and cleanable.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The weatherstripping on back door is breaking off and there is light showing through under door and right lower side of door. Need to seal door so that no light is showing through to prevent entrance of insects/rodents.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Unable to find NO SMOKING sign posted at entrance to establishment. Need to post sign per new law requirement. Sign given to manager to post at entrance.
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4/22/2009 | Routine |
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Tiles around plumbing on wall next to front handsink still need to be replaced. Will be replaced in near future now that floor drain has been repaired.
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4/11/2008 | Re-Check |
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
No test kit for checking concentration of sanitizer. Manager to order new kit with next order. Sanitizer was at proper level in sanitizing bucket at front counter and third compartment of warewashing sink.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Drain in floor under front fry station area is backing up a small amount of water when front handsink is used repeatedly. Manager had a serviceman check plumbing and found that there is a collapsed drainage pipe. Plans are to install new pipe as soon as weather allows. Meanwhile, employees are using a wet vac to clean out drain when needed during the day so that water does not back up onto floor. This usually only needs to be done twice daily to keep handsink drainage at bay. Need to have plumbing pipe repaired as soon as possible.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
1) Both microwaves in back kitchen area have food build-up and need to be cleaned. 2) Drawer containing utensils has food particles and should be cleaned. 3) Clean top of knife rack on wall. 4) Bottom shelf of prep table needs to be wiped clean. 5) Clean floor of front reach in freezer across from fry station. 6) One of large rubber spatulas has torn areas and is no longer cleanable and should be discarded.
- Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Build-up of grease on ceiling of hot-hold area. Need to clean.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Some tiles missing around plumbing in wall near front handsink. Need to replace to make wall easily cleanable.
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2/25/2008 | Routine |
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
Observed staff using sprayer hose to rinse soiled hands instead of using handsink at front area with soap and paper toweling. If remodel will need to install handsink in back work area.
- Good hygienic practices (Jewelry prohibitions 2-303.11, p 44)
Staff has watch on while working grill area, wrist jewlery not allowed, anly plain bands, no stones, etc.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
All staff, even managers, need to wear hair covering while working with unpackaged foods, hat, visor, or net.
- Food Source/Handling
- Food Protection (Shellstock, condition (clean, free of broken/dead shellfish) 3-202.19, p 56)
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Three compartment sink and sanitizing buckets need more chlorine concentration, below 50 ppm currently, should be 50-100 ppm..
- Manual washing/sanitizing (Cleaning agents (soap): maintained/used per label 4-501.17, p 125)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Microwave under prep table needs cleaning. Clean ice bin in drive up area, soiled around edges and along back ceiling seam. Store ice scoop on cleanable surface at ice bin area. Clean cloth under the tower of paper cups at druve up area, soiled, suggest webbing or other plastic material. Clean knife holder. Discard one knife with handle taped together.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean ceiling area of the hot hold unit for grill products, buildup. Clean grease trap area. Replace soiled cardboard box holding dishsoap packets, suggest plastic container similar to what is holding sanitizer packets.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
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10/31/2007 | Routine |
| No violation noted during this evaluation. | 11/6/2006 | Routine |
| No violation noted during this evaluation. | 10/27/2005 | Routine |
| No report available. | 9/13/2004 | Re-Check |
| No report available. | 9/1/2004 | Routine |
| No report available. | 12/8/2003 | Re-Check |
| No report available. | 12/26/2002 | Other (Explain In Notes) |
| No report available. | 4/16/2001 | Re-Check |
| No report available. | 3/3/2000 | Routine |
| No report available. | 9/22/1999 | Routine |
| No report available. | 12/17/1998 | Routine |
| No report available. | 1/20/1998 | Re-Check |
| No report available. | 12/16/1997 | Routine |
| No report available. | 12/2/1996 | Routine |
| No report available. | 9/5/1995 | Routine |
| No report available. | 4/6/1994 | Routine |
| No report available. | 12/21/1993 | Routine |
| No report available. | 11/23/1992 | Routine |
| No report available. | 1/29/1991 | Routine |
| No report available. | 4/13/1990 | Routine |
| No report available. | 3/14/1989 | Routine |
| No report available. | 7/19/1988 | Routine |
| No report available. | 1/14/1988 | Routine |
| No report available. | 9/2/1987 | Routine |
| No report available. | 2/4/1987 | Routine |
| No report available. | 8/27/1986 | Routine |
| No report available. | 3/24/1986 | Re-Check |
| No report available. | 3/10/1986 | Routine |
| No report available. | 12/27/1985 | Routine |
| No report available. | 9/5/1984 | Routine |
| No report available. | 1/30/1984 | Routine |
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