- Light bulbs, protective shielding
Observation: No protective shielding over lights in basement storage area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling with debris build up.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer dispenser tested at 500ppm. Ecolab came into the facility and adjusted the concentration to 200ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on tomatoes in cooler. Improper date marking on siracha sauce.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of equipment and plate container holders with food residue buildup.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Steak tips date marked 9 days old. Employee voluntarily discarded the product during inspection.
- Food storage - preventing contamination from the premises
Observation: Food products stored in boxes in walk-in freezer stored on the floor.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Not all cold hold units equipped with a thermometer.
- Physical facilities maintained in good repair
Observation: Floor and wall tiles broken.
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12/23/2015 | Regular |
- 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:Items removed from cooler, not holding below 41. Is taken out of service until repairs can be made.
- Physical facilities maintained in good repair
Observation:Walls in poor repair, holes, corners in poor shape, cove tile, wall tile.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles to coolers with debris. Edges of cooler doors and drawers with debris.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on wall water lines, edges of coves tile with debris.
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04/13/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces on cooler handles and areas around food prep areas to be clean and sanitized. Cooler door gaskets and walk in doors to be free of buildup.
- Physical facilities maintained in good repair
Observation:Walls and ceiling tiles in poor repair.
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11/18/2014 | Regular |
- Hand drying provided
Observation:All hand washing sinks to be supplies with soap and paper towels, the bar sink does not have paper towels.
- Physical facilities maintained in good repair
Observation:Walls of the facility in very poor condition. Outlet covers to be installed in kitchen. Edges and corners of walls in poor condition.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All cooler units are to have a thermometer inside.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling tiles and wall areas with ventilation debris and buildup.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Proper separation of raw animal foods, burger cannot be stored on same pan in cooler. Burger must be stored away from and above chicken.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Exterior of equipment with food splatter. Walls with food splatter, tops of equipment with buildup. Areas of hand contact to be cleaned and sanitized.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer with left over debris and food stuff. Inside of coolers with debris and buildup.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris and buildup under equipment and along walls, cleaning and mopping under equipment and along wall/ floor juncture needed.
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05/15/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls soiled especially behind equipment Walls in poor repair Ceiling in poor repair
- Miscellaneous sources of contamination
ingredient containers to be closed or sealed when not in used
- Hand drying provided
soap and papertowels required in bar area
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
wire racks with debris, door handles cooler gaskets with buildup and debris, equipment sides with smears and splatter, top shelving with debris, hinges of coolers
- Handwashing cleanser, availability
soap and papertowels required in bar area
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
areas on ceiling ventilation with debris
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11/13/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
debris under prep line, wall corners and walls in poor repair
- equipment food contact surfaces and utensils clean to sight and touch.
utensil containers with debris, bottom of cooler with debris, CLEANED AND CORRECTED ON SITE --shelving with debris, over prep area and under tables
- Posting of a valid license
- Test kit provided and used to measure sanitizing solution concentration
temp strips needed for checking dishwasher
- Hand drying provided
bar needs papertowels for hand drying
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
tip sensitive thermometer required
- Miscellaneous sources of contamination
ingredient bags/ containers not closed or sealed
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02/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Minerva's Restaurant & Bar, 1405 Hwy 71, Okoboji, IA 51355 »