- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The establishment did not have consistent datemarking.
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09/17/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/13/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in cooler, there was raw eggs over pancake batter and chicken over raw beef. -COS
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Meatballs and hamburgers in the warmer were not at 135 degrees or above- Thermostat was adjusted at time of inspection and temped good afterwards.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitizers
Observation: There was a bucket of bleach sanitizer that exceeded the required concentration. - COS
- In-use utensils, between-use storage
Observation: There was a spoon that fell handle down into the blueberries. - COS
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not chlorine test strips for bleach sanitizer and did not have heat-sensitive tape for the dish machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors and handles of equipment were soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, walls and floors were soiled underneath and around equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The mixer, meat slicer and can opener was soiled. The can opener was cleaned and sanitized at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags sitting on the counter tops and prep areas in the kitchen and not in sanitizer solution.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters were soiled.
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03/31/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was no evidence of date marking in the walk-in cooler.- Owner stated that he will instruct employees to datemark everything for 6 days.
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05/13/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors underneath equipment and along walls were soiled throughout establishment. The wall and floor were soiled near th dishes washing machine.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters were soiled.
- 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 at the make table cooler exceeded 41 degrees
- Demonstration of Knowledge
Observation:PIC did not know what temperature was required for cold hold and did not change gloves when going from touching raw frozen chicken to ready to eat fries.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Outer openings are protected
Observation: Front door was not insect/rodent tight.
- 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: There was chili made on 4-10-14 still at 48 degrees at the middle of product. Chili did not meet the time/temperature control requirements.
- Miscellaneous sources of contamination
Observation: Condiments in the kitchen were not covered.
- Single use glove use
Observation: PIC handled frozen raw chicken then handled ready to eat fries with same pair of gloves.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The can opener and meat slicer were soiled.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The alto sham was not holding items above 135 degrees
- When to wash
Observation: Several employees did not wash hands before putting on gloves. PIC rinsed gloved hands at the hand sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent in the walk-in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment did not have a thin tipped thermometer.
- Foods are cooled using appropriate methods
Observation: Chili was being cooled in a bulk container.
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04/11/2014 | Routine |
- Multiuse food contact surfaces are cleanable
*Repeat Violation* The interior and interworkings of the ice machine were soiled. The mixers, can opener/holster and meat slicer were soiled. The dish washing trays were soiled.- Already on order. The cutting boards and plastic lids were in bad repair.
- Outer openings are protected
*Repeat Violation* The front exterior door was not insect/rodent tight.
- Cutting surfaces maintained
*Repeat Violation* The interior and interworkings of the ice machine were soiled. The mixers, can opener/holster and meat slicer were soiled. The dish washing trays were soiled.- Already on order. The cutting boards and plastic lids were in bad repair.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The exteriors and handles of equipment were soiled. Shelving was rusty and/or soiled. The areas surrounding the pop and juice nozzles were soiled. The knife holders were soiled. --*Repeat Violation* The interior and interworkings of the ice machine were soiled. The mixers, can opener/holster and meat slicer were soiled. The dish washing trays were soiled.- Already on order. The cutting boards and plastic lids were in bad repair.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. - Corrected at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors/walls soiled especially under and near equipment, i.e. the dish room.
- Test kit provided and used to measure sanitizing solution concentration
Establishment did not have a test strips for chlorine sanitizer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There was french toast mix sitting over ready to eat items in the make table. - Corrected at inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled. The ceiling vents were dusty.
- Food storage - preventing contamination from the premises
*Repeat Violaion* There was food sitting on the freezer floor.
- Sanitizers
Chlorine bucket sanitizer in excess of required concentration. - Corrected at inspection.
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09/25/2013 | Routine |
Restaurant representatives - add corrected or new information about All Star Maid-Rite Diner, 112 W Division St, West Burlington, IA 52655 »