- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Taco beef, taco chicken, ham & potatoe soup not reheated after cooling prior to hot holding. Temperatures at 100 to 115 F in hot hold wells. Food reheated in microwave to 165F and placed on hot hold. CORRECTED during inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection manager on staff. Required to complete training within 6 months of this inspection.
- Bare hand contact with ready to eat foods
Observation: Staff in kitchen handeling ready to eat foods (bread, condiments, frenchfries, etc.) w/ no gloves on. CORRECTED during inspection, reviewed proper proceedures w/ kitchen manager and staff during inspection.
- Handwashing signage
Observation:No hand wash sink sign posted at kitchen and bar hand wash sink.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Bar mechanical wash machine at 0ppm bleach based sanitizer at 110 degrees F. CORRECTED during inspection. Staff will utulize mechanical wash machine in main kitchen until repairs are completed at bar area.
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01/23/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Handsink does not work. The hot and cold faucet handles need replaced by 10-29-14.
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10/15/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Mold on fans in coolers. Freezers have frost build up.
- Posting inspection reports
Observation: Last food inspection report not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Dirty shute on ice making machine. Corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: Handsink not functional. no handles to turn on unit.
- Food storage - preventing contamination from the premises
Observation:ice bags on floor of walk-in freezer. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No thin meat thermometer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Standing water on floor in basement from heavy rains. Using sump pumps.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:wait staff cooler does not have thermometer
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09/11/2014 | Routine |
- Multiuse food contact surfaces are cleanable
Observed meat slicer not clean. Grill not clean. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving & bottom of coolers were not clean.
- Disclosure of menu items offered or served raw or undercooked
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vents above grill not clean.
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12/13/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Corrected at time of inspection. New menu being printed with this on it.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use in bar. Bottom of coolers need cleaned. Observed in salad dressing cooler.
- Food temperature measuring devices are provided and readily accessible
Reach in cooler where salad dressing stored does not have a thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use in bar. Bottom of coolers need cleaned. Observed in salad dressing cooler.
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04/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Barley's, 114 W Broadway, Council Bluffs, IA 51503 »