- Light bulbs, protective shielding
Observation: No protective shielding on the light bulbs in the walk-in cooler and in the kitchen.
- Cutting surfaces maintained
Observation: Cutting board has scoring and scratching.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. They took the course but do not have certificates.
- Equipment location, installation, repair, and adjustment
Observation: Water leaking from the ceiling in the walk-in cooler over unprotected foods. Foods are unprotected because they are being cooled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The facility is not maintained clean.
- Handwashing cleanser, availability
Observation: No hand soap at the hand sink in the kitchen.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- Physical facilities maintained in good repair
Observation: Ceiling in the storage room in poor repair.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, including but no limited to, freezer, doors, handles, shelves, floor, and Microwave, not clean.
- Hand drying provided
Observation: No paper towels at the hand sink in the kitchen and at the wait staff area. The facility must now follow a Risk Control Plan for the hand sink and hand washing.
- Food storage containers identified with common name of food
Observation: Foods not properly labeled in the walk-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system. Foods that were held past 24 hours and not date marked were voluntarily discarded. During all future inspections, if foods are not date marked and held past 24 hours they will be voluntarily discarded. The facility must now follow a Risk Control Plan for date marking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and soda nozzles are not clean to sight or touch.
- Storage of clean equipment and utensils
Observation: Equipment and utensils stored on the floor.
- Using a handwashing sink- operation and maintenance
Observation: The facility is using the hand sink in the kitchen and wait staff area as a dump sink.
- Outer openings are protected
Observation: Outer openings not protected at the back door.
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12/11/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM in management or supervisory responsibility.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Foods stored at room temperature during the cooling process temped at 100 degrees. Foods were placed in the freezer to cool fast.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the make table and walk-in cooler not date marked. During future inspections, if foods are not date marked the inspector will ask that they be voluntarily discarded.
- Light bulbs, protective shielding
Observation: No protective shielding on the light bulbs in the freezer.
- Equipment location, installation, repair, and adjustment
Observation: The walk-in fridge is leaking water on the floor and the make-table is leaking water on the floor in the kitchen.
- Outer openings are protected
Observation: Outer openings are not protected at the back door.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler.
- 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: The facility does not have a Sick Policy.
- Cutting surfaces maintained
Observation: The cutting boards can no longer be effectively cleaned and sanitized because of scratching and scoring.
- Using a handwashing sink- operation and maintenance
Observation: Coffee pot stored in the hand sink in the waitress area. Corrected by removing the coffee pot. The faucet handles at the hand sink in the kitchen covered in food and grease. Corrected by cleaning the handles.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener not clean to sight or touch. Corrected by cleaning the can opener. Ice chute and nozzles on the pop machine not clean to sight or touch.
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07/14/2015 | Regular |
Restaurant representatives - add corrected or new information about Only Bar & Grill, 313 S Main St, Inwood, IA 51240 »