- Light bulbs, protective shielding
Observation: Missing bulb shields in the back prep area.
- In-use utensils, between-use storage
Observation: Knives stored in sanitizer buckets in between uses. Employee removed the knives from the sanitizer buckets.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No dates marked on the cooked pasta, cooked roast beef, and party potatoes in the walk in cooler. No date marks on the containers or spinach dip and cooked pastas on the prep line. Person in charge marked all items correctly.
- Sanitizers
Observation: The quat solution in the sanitizer buckets is testing too high, >400 ppm. Person in charge added water to dilute the quat solution to the correct concentration. The dispenser unit is mixing the solution strong and should be serviced.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Noro virus bodily fluids clean-up procedure available at time of inspection.
- Posting inspection reports
Observation: Current food inspection report not posted.
- 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: No verifiable Employee Health Policy available at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Tubs of proofing pizza dough stored on the floor in the walk in cooler. Person in charge moved the bins onto shelves.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build on the fan guards in the walk in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test strips not available for the dish machine and the bar three compartment sink to test the sanitizer concentration.
- 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: Cut lettuce salad (47F) at the lettuce salad cooler. Lettuce discarded by person in charge and cooler temperature adjusted. Temperature is currently reading 40F Ranch dressing (48F) on ice bath. Employee stated the dressing was placed out within 3 hours. Ice was added for rapid cooling. Tomato lettuce garnish (70F + 45F) on ice bath. Employee stated the garnish was placed out over 4 hours ago. Garnishes discarded by person in charge. Perishable food were not maintaining proper cold holding temperatures.
- Food storage containers identified with common name of food
Observation: Squeeze bottles on the prep cold line are not labeled with the name of the contents.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer solution at the three compartment bar sink tested low. < 50 ppm. Employee made up a new solution at the correct concentration.
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11/04/2015 | Regular |
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