- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer tested low in kitchen and bar (0ppm). Person in Charge made up new quat sanitizer buckets for kitchen and bar.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: No hand washing reminder signs posted in men's restroom, bar sink, and at handsink in kitchen near back door.
- Designated areas for employees
use of designated areas by employees
- Equipment location, installation, repair, and adjustment
Observation: Quat dispenser in basement was not properly siphoning quat concentrate. Quat dispenser upstairs in the kitchen is working properly and will be used until the downstairs dispenser is repaired.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink at far end of bar did not provide water of at least 100F.
|
02/22/2016 | Regular |
- 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: Turkey from line hold oven temped at 109F. Cook placed turkey back in oven to start the reheating process. A turkey that was at correct temperatures was used by the cook.
- Plumbing system maintained in good repair
Observation: Mop sink in basement not draining. The city has been notified to fix issue, per employee. Manager will follow up with inspector when the sink is repaired.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Table top can opener in basement has visible soil on the blade and the mechanism is starting to create metal shavings during use. PIC started to break down the can opener for repair and cleaning.
- Designated areas for employees
use of designated areas by employees
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation: Employee illness form not signed off by employees. PIC has acquired a form that employees will sign as they come in for their next shift.
|
02/13/2015 | Regular |
- Food employees hair is effectively restrained
Observation: Cook on prep line and employee washing dishes had no hair restraint.
- Equipment location, installation, repair, and adjustment
Observation: Quat sanitizer wall mixing unit in not mixing correctly. PIC put in a service call to chemical company.
- Sanitizers
Observation: Chlorine sanitizer solution in the bar three compartment sink tested high. 200 ppm. PIC diluted solution to 100 ppm.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer buckets tested low. 100 ppm. PIC manually mixed a new batch and replaced buckets. Mixer unit downstairs is not working correctly.
- Handwashing signage
Observation: No hand washing reminder signs posted in main restrooms and at bar hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the downstairs table mounted can opener blade. Cleaned.
|
04/01/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/13/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
|
07/08/2013 | Routine |
- In-use utensils, between-use storage
Observed metal bowl stored in dry ingredient in between use at downstair kitchens. Observed scoops stored in container of water. Corrected at time of inspection. Observed pop gun dispenser with residue build up. Corrected at time of inspection. Observed ice containers stored upright at the ice machine in kitchen.
- Handwashing cleanser, availability
Observed no hand soap at the employee restroom next to downstairs kitchen. Observed paper towel dispenser ran out of batteries at the bar hand sink.
- Common name-working containers
Observed chemical spray bottles in the upstairs kitchen not labeled with the common name of product. Corrected at time of inspection.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Eating, drinking, or using tobacco
Observed open beverage by the ice machine in kitchen. Corrected at time of inspection.
- Linens- cleaning and storage
Observed metal bowl stored in dry ingredient in between use at downstair kitchens. Observed scoops stored in container of water. Corrected at time of inspection. Observed pop gun dispenser with residue build up. Corrected at time of inspection. Observed ice containers stored upright at the ice machine in kitchen.
- Hand drying provided
Observed no hand soap at the employee restroom next to downstairs kitchen. Observed paper towel dispenser ran out of batteries at the bar hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed metal bowl stored in dry ingredient in between use at downstair kitchens. Observed scoops stored in container of water. Corrected at time of inspection. Observed pop gun dispenser with residue build up. Corrected at time of inspection. Observed ice containers stored upright at the ice machine in kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed standing water next to downstairs walk in cooler from condensation.
- Plumbing system repaired according to law
Observed sanitizer leaking onto the floor under the 3-compartment sink when sanitizer is turned on.
- Storage and maintenance of wet and dry wiping cloths
Observed cloth in water and not maintained in sanitizer in between use held at the dump sink next to the cookline. Observed white ice barrier had become detached in the interior of the ice machine.
- Roasts held at a temperature of 130°F or above
Observed pineapple at 47*F and butter at 49*F held at the bottom drawers of the upstairs prep cooler. Potentially hazardous dairy products was discarded on this day. Observed product in walk in cooler such as beans at 46*F and coleslaw at 42*F.
- Food employees hair is effectively restrained
Observed food employee in the downstairs kitchen without a beard restraint.
|
06/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Bandana's Bar-B-Q, 807 1st Ave, Coralville, IA 52241 »