| No violation noted during this evaluation. | 07/21/2014 | Follow Up LOC |
- Insect control devices are properly designed and installed
Observation: Fly strips over food preparation areas. Corrected.
- 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: Sliced tomatoes and shredded cheese in open top cooler on cookline temping 45-48 degrees F.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of cleaner stored above drink cooler in outside bar area. Corrected.
- Food storage - preventing contamination from the premises
Observation: Boxes of coffee and cups stored on floor of dry goods area and box of chips on floor of outside bar.
- Plumbing system maintained in good repair
Observation: Leak in hose at handwashing sink in outside bar area.
- Hand drying provided
Observation: No papertowels at handwashing sink next to grill area. Corrected on site.
|
07/16/2014 | Routine |
- Food storage - preventing contamination from the premises
Boxes of bread on floor.
|
07/31/2013 | Routine |
- Food storage - preventing contamination from the premises
Boxes of bread on floor.
|
07/31/2013 | Routine |
- Material characteristics of non-food contact surfaces
Upright freezer door handle taped and no longer cleanable.
- Package integrity
Dented cans-Removed while on-site.
- Using a handwashing sink- operation and maintenance
Ice dumped in handwashing sinks at bar.
- Food storage - preventing contamination from the premises
Bag of onions and boxes of bread stored on floor of kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced tomatoes, sauerkraut and cooked meats in walk-in cooler not labeled with date.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meat stored over cooked meat in walk-in cooler. Corrected while on-site.
- Roasts held at a temperature of 130°F or above
Sliced cheese in pan on counter temping at 64 degrees F. Corrected while on-site.
- Insect control devices are properly designed and installed
Bug spray in kitchen and in bar that is labeled no indoor use. Fly strips above prep tables and food in kitchen.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer too weak in kitchen dish machine. Do not use dishmachine for dishwashing until capable of sanitizing dishes.
- Cleaning procedure
Cook observed washing hands for short length of time (less than 20 secs), then turning handle off with bare hand. Cook observed wiping hands with cloth.
|
07/24/2013 | Routine |
- Package integrity
Dented cans-Removed while on-site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meat stored over cooked meat in walk-in cooler. Corrected while on-site.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer too weak in kitchen dish machine. Do not use dishmachine for dishwashing until capable of sanitizing dishes.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Insect control devices are properly designed and installed
Bug spray in kitchen and in bar that is labeled no indoor use. Fly strips above prep tables and food in kitchen.
- Cleaning procedure
Cook observed washing hands for short length of time (less than 20 secs), then turning handle off with bare hand. Cook observed wiping hands with cloth.
- Material characteristics of non-food contact surfaces
Upright freezer door handle taped and no longer cleanable.
- Using a handwashing sink- operation and maintenance
Ice dumped in handwashing sinks at bar.
- Food storage - preventing contamination from the premises
Bag of onions and boxes of bread stored on floor of kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced tomatoes, sauerkraut and cooked meats in walk-in cooler not labeled with date.
- Roasts held at a temperature of 130°F or above
Sliced cheese in pan on counter temping at 64 degrees F. Corrected while on-site.
|
07/24/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
05/08/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
|
05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Bobbers Grill, 1850 Scales Bend Ne Rd, North Liberty, IA 52317 »