- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Many cases of food on basement walk-in freezer floor - install more shelving to keep food off the floor. Case of salad mix on salad walk-in cooler floor.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Employee cutting celery with bare hands. Bare hand contact of ready to eat foods is prohibited - glove use is required or use tongs, spatula, etc. Corrected. Keep gloves at the grill prep area. Also keep gloves at the bar if lemons/limes, etc. are cut there.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Handwashing signs required at all handsinks, including restrooms used by employees. Restroom signs need to say "Employees must wash hands before returning to work."
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometer needed in salad prep cooler.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Cases of souffle cups on basement floor.
- Other Operations
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Post this report on the bar wall by the food license.
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11/24/2009 | Routine |
- Food Source/Handling
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw meats stored above butter in kitchen walk-in cooler - reorganize shelves to keep raw meats below and separate from other foods. Corrected.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Need test papers to check sanitizer used in dishroom and at bar. Chlorine must test at least 50 ppm.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Need paper towels at pub bar handsink - repeat.
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
Replace spray hose at pot sink - it has stretched out. The end of the hose needs to be at least 2 inches above the flood rim of the sink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometers needed in bar cooler (where cream is stored) and grill cooler - repeat.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Cans of insecticide are stored above coffee on basement shelf. Store all chemicals below and separate from food and food contact surfaces. Corrected.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Need Iowa approved "No Smoking signs at all entrances. Check www.IowaSmokefreeAir.gov or call 888/944-2247 for signs.
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12/2/2008 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Ribs cooling in au jous. Cool meats and liquids separately - grease will solidify on top and slow down the cooling process.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Paper towels needed at salad prep handsink. Also, keep the paper towels in a visible location at the bar, to discourage the use of cloth towels for hand drying.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometers needed in both grill prep coolers - corrected.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean inside microwave at grill prep area.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
Replace broken and cracked floor tiles under and around brazier.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Label spray bottles in kitchen with the chemical that is contained in them.
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10/9/2007 | Routine |
- Facility/Equipment Requirements
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
Replace wood tops of prep tables, or recover with stinless, plastic cutting board or other approved surface.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Replace cracked and broken floor tiles under brazier. Seal ceiling cracks in food prep area.
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4/4/2007 | Pre-Opening |
Restaurant representatives - add corrected or new information about The Oaks Steakhouse, 1101 Highway 9 West, Decorah, IA »