- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory on menu or displayed in the facility. Inspector provided consumer advisory signs during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips on site to test sanitizer in sink behind bar.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Window sills and utility lines in kitchen with debris. Bottom and side of reach in alcohol coolers with debris.
- Light bulbs, protective shielding
Observation: No light protective shield covers over lights in kitchen, dry storage area and walk in cooler and freezer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on baked beans, diced ham and pancake batter in reach in cooler. Employee date marked the items during the inspection.
- Posting of a valid license
Observation: Posted license is out of date. Current license to be posted as soon as possible.
- Physical facilities maintained in good repair
Observation: Dry storage area ceilings and walls and shelving in poor repair. Door to cooler and wire racks in cooler in poor repair. Windows in kitchen in poor repair. Shelving and cabinets and countertops in kitchen in poor repair.
- In-use utensils, between-use storage
Observation: Handles in pancake batter, lettuce and coleslaw placed down in product. Employee properly placed handles up out of the food.
- Food storage - preventing contamination from the premises
Observation: Food in boxes stored on the floor in walk-in freezer.
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02/10/2016 | Regular |
- Light bulbs, protective shielding
Observation:Lights in food prep and storage areas to have plastic shield over lights.
- 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:Employee reporting form handed out and talked about.
- Posting of a valid license
Observation:Current license to be posted.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Mixing valve required at hand sink at bar.
- Physical facilities maintained in good repair
Observation:Dry storage area ceilings and walls and shelving in poor repair. Door to cooler and wire racks in cooler in poor repair. Flooring in facility in poor repair. Windows in kitchen in poor repair. Shelving and cabinets and countertops in kitchen in poor repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact areas of handles to equipment, lids with buildup. Window sills and utility lines in kitchen with debris. Bottom of reach in coolers with debris and water.
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12/12/2014 | Regular |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
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12/04/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
tip sensitive thermometer required
- equipment food contact surfaces and utensils clean to sight and touch.
drawers with utensils with debris, prep surfaces not clean, cutting surfaces --shelving with buildup, bottoms of coolers with water standing, sides of equipment with food splatter, walls with food splatter, debris on walls above food areas, most surfaces not clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
back storage room ceiling in poor condition, room with ice machine with items not neccessary, wood cabinets in poor repair, floor of kitchen in poor repair, debris behind equipment on floor, floor throughout rest with debris along walls, bathroom doors are not self closing
- Designated areas for employees
use of designated areas by employees
- Stored frozen foods shall be maintained frozen
freezer not holding temps below 32, items starting to thaw
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
ventilation not clean, debris on ceiling and equipment from vent system
- Roasts held at a temperature of 130°F or above
items in top of prep coolers not below 41
- Service sink required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal species not adequately separated during storage/preparation/holding/display
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11/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Barb's Service, 1290 Hwy 18, Everly, IA 51338 »