| No violation noted during this evaluation. | 5/12/2010 | Mail-In |
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Observed cooked meats in walk in cooler not date marked.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Observed boxes of meat stored on walk in cooler floor. Observed fried tortilla shells (salads) stored uncovered under ceiling vent.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw meats (beef) stored over cooke potatoes on rack in walk in cooler.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Blue cloths in kitchen not maintained in sanitizer water between uses.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Open box of Tide stored with bulk flours in food prep area. Corrected.
- 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 does not identify (with asterick) burgers that could be served undercooked.
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5/4/2010 | Routine |
| No violation noted during this evaluation. | 4/26/2009 | Mail-In |
| No violation noted during this evaluation. | 4/23/2009 | Routine |
| No violation noted during this evaluation. | 4/2/2008 | Routine |
| No violation noted during this evaluation. | 4/4/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Kitchen make lines (salad line and makeline by grill) holding foods between 45 and 50 degrees.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Employee drinking from an open coffee mug while preparing food. Discarded drink .
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Food scoops shall have handles to avoid hand/food contact. (flour bins)
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Shall obtain and use test kit foe Sanibet sanitizer.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Bar area- have both soap and paper towels accesdible by the designated hand sink.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Standing water between ice machine and water heater. Check for leaks or faulty pipe connections.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometers shall be placed in all cold holding equipment.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Ice scoop stored on unclean surface. Corrected.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Soda gun nozzle holder in bar area soiled. Corrected.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Sanitizer (Sanibet) not used according to directions. Shall not use directly from bottle. Shall test sanitizer concentration regularly.
|
3/27/2007 | Routine |
| No violation noted during this evaluation. | 12/14/2006 | Complaint |
| No violation noted during this evaluation. | 6/13/2006 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Steam table Bag soups in the steamtable at 110 degree's and they had been in there for 2 hours. All hazardous foods must be heated up to 165 degree's within 2 hours and then place in the steamtable. Steamtables are used for holding hot foods after they have reheated to 165.
- 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 ALL HAZARDOUS FOODS WHEN REHEATING MUST BE REHEAQTED TO 165 DEGREE'S WITHIN THE 2 HOURS THAT IS REQUIRED BY THE STATE FOOD CODE. EMPLOYEE''S MUST BE INSTRUCTED ON THE PROPER REHEATING PROCEDURES.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
THERE WAS A FEW ITEMS OF THE HAZARDOUS READY TO EAT FOODS THAT WERE NOT DATE MARKED AND THIS WAS CORRECTED AT THE TIME OF THE INSPECTION. EMPLOYEE'S MUST BE INSTRUCTED ON THE PRODUCTS THAT MUST BE DATE MARKED WHEN IT IS OPENED OR ON THE DAY IT IS PREPARED AND MUST BE USED WITHIN 7 DAYS FROM THAT DATE.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
ALL CASES OF FOOD ITEMS MUST BE STORED UP OFF THE FLOOR IN THE WALKIN FREEZER.
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
MUST LABEL THE FLOUR BIN CONTAINER. WHEN FOODS THAT ARE HARD TO IDENTIFY AREN OUT OF THEIR ORIGINAL CONTAINERS, THEY MUST BE LABELED.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
THE HANDSINK NEXT TO THE DISHWASHER AREA MUST BE REPAIRED SO IT HAS MORE WATER PRESSURE IN ORDER TO PROPERLY WASH HANDS.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
MUST HAVE THERMOMETERS IN ALL REFRIGERATED UNITS AND THEY MUST BE IN INSIGHT TO READ.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
CLEAN AND SANITIZE THE CAN OPENER. CLEAN AND SANITIZE THE POP GUN IN THE BAR. CLEAN AND SANITIZE THE PLASTIC LEXON CONTAINER THAT HAS FLOUR IN IT, BACK FOOD PREP AREA.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
CLEAN THE WALL BEHIND THE SLICER AND BEHIND THE STEAMTABLE. THE STORE ROOM NEXT TO THE POOL TABLE MUST BE CLEANED AND STRIGHTENED UP. THE FLOOR MUST BE SWEPT.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
IT IS PROHIBITED TO STORE CHEMICALS, TOXIC ITEMS ABOVE SINGLE SERVICE ITEMS, STYROFOAM CUPS IN ORDER TO PREVENT CROSS CONTAMINATION. MUST CORRECT ASAP.
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
|
4/22/2005 | Routine |
Restaurant representatives - add corrected or new information about Legends American Grill, 1280 Copper Creek Dr, Pleasant Hill, IA »