- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED A CERTIFIED FOOD PROTECTION MANAGER. SCHEDULED TO TAKE IT.
- Physical facilities maintained in good repair
Observation:need to complete wall next to warmer lights per our discussion.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:physical facilities shall be cleaned as often to keep clean. need to write list: dailey, weekly and monthly. need to clean vents above freyer, grill & stove, grease and dirt accumulation.
|
08/18/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:NEED TO CLEAN GRILL, STOVE AND POP CORN MACHINE, GREASE AND FOOD RESIDUE ACCUMULATION.
- Handwashing signage
Observation:GAVE HANDWASH SIGNS. COS
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATEMARK SINGLE SERVICE SALAD DRESSINGS, BRISKET, TACO MEAT, CHICKEN LEGS.
- Using a handwashing sink- operation and maintenance
Observation: HAND SINK IN KITCHEN NEEDS TO BE FREE OF ITEMS SO AVAILABLE AT ALL TIMES. COS
- Plumbing system maintained in good repair
Observation:HANDSINK DRAIN IN KITCHEN IS NOT WORKING, NEEDS REPAIR.
- When to wash
Observation:NEED TO WASH HANDS BEFORE DONNING GLOVES. WENT OVER WHEN TO WASH HAND OUT.
- Food is properly labeled
Observation:NEED TO LABEL BRISKET, TACO MEAT, CHEESY POTATOES, GARLIC CLOVES,
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED A CERTIFIED FOOD PROTECTION MANAGER.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:PHYSICAL FACILITIES SHALL E CLEANED AS OFTEN TO KEEP CLEAN. NEED TO WRITE UP LISTS: DAILEY, WEEKLY AND MONTHLY LIST. NEED TO CLEAN VENTS ABOVE FREYER, GRILL & STOVE, GREAS, DIRT.
- Physical facilities maintained in good repair
Observation:NEED TO COMPLETE WALL NEXT TO WARMER LIGHTS.
- Linens- cleaning and storage
Observation NEED TO STORE DIRTY LINENES, RAGS IN A CLEAN RECEPTACLE.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:3 BEEF PATTIES, LETTUCE, PAN OF PULLED PORK, ARMANDILLO EGGS OUTDATED, DISGARDED. COS
- Established procedures for responding to vomiting and diarrheal events
Observation:NEED PROCEDURE FOR PROCEDURES FOR VOMIT AND DIARRHEAL CLEANUP.
|
08/07/2015 | Regular |
| No violation noted during this evaluation. | 06/24/2014 | Physical Recheck |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: NEED TO BE ABLE TO IDENTIFY SYMPTONS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THRU FOOD.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETER FOR FREEZER, COS.
- Linens and napkins, use limitations
Observation:NEED TO WASH/REPLACES GLOVES USED AS HOT PADS.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:NEED TO DISCARD CUT TOMATOES OUTDATED, COS.
- Disclosure of menu items offered or served raw or undercooked
Observation:NEED ASTERIKS BY FOOD ITEMS THAT ARE SERVED RAW OR UNDERCOOKED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATE MARK CHEESE POTATOES, BRISKET & SINGLE SERVICE DRESSINGS PER OUR DISCUSSION, COS.
- Warewashing equipment, determining chemical sanitizer concentration
Observation:NEED A TEST KIT TO DETERMINE SANITIZER CONCENTRATION, GAVE QUAT AND CHLORINE STRIPS, WILL ORDER COS.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:NEED TO DEFROST FREEZER IN STORAGE ROOM AND SANITIZE. CLEAN & SANITIZE INSIDE OF MICROWAVE.
|
06/17/2014 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food temperature measuring devices are provided and readily accessible
|
12/23/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food temperature measuring devices are provided and readily accessible
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
- When to wash
|
12/05/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food employees hair is effectively restrained
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Frozen PHF/TCS foods are properly slacked and thawed
- equipment food contact surfaces and utensils clean to sight and touch.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Person in charge is present
- Food temperature measuring devices are provided and readily accessible
|
11/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Backdraft Bar & Grill, 109 N Main, Holstein, IA 51025 »