Brix Cheese Shop & Wine Bar, 209 N Linn St 1 Iowa City, Ia 52240, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test sanitizer concentration.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids Clean-up Procedure available onsite. Inspector provided a clean-up procedure to person in charge.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Bare hand contact with ready to eat foods
Observation: Employee handing customers ready to eat block cheese with bare hand. Discussed bare hand contact and glove requirements with person in charge. A bare hand contact hand out was also left with person in charge.
- Handwashing signage
Observation: Hand washing reminder sign is not present at the bar. Inspector left a hand sign with person in charge.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Person in charge cleaned and sanitized inside of the ice machine.
|
04/22/2015 | Regular |
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Tomato pepper soup(124F) in the hot well was not reheated properly before placed into hot holding. PIC removed soup and reheated item up to 165F before placing back into hot well.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the ice machine. Cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods prepared onsite and commercial foods opened onsite are not date marked. Corrected by PIC.
- Handwashing signage
Observation: Hand washing reminder sign not posted at bar hand sink.
- Food temperature measuring devices are provided and readily accessible
Observation: No food thermometer available in establishment.
|
05/13/2014 | Routine |
- Preventing contamination when tasting
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/06/2013 | Routine |
- Preventing contamination when tasting
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/06/2013 | Routine |
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