Brogans Pub & Grub, 806 1st St, Palo, IA 52324 - inspection findings and violations

Business Info

Name: BROGANS PUB & GRUB
Address: 806 1st St, Palo, IA 52324
Phone: 319-851-3278
Total inspections: 4
Last inspection: 01/28/2016

Ratings Summary

Based on 2 votes

Overall Rating:		4.8
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		4.0
Ambience:		4.5
Cleanliness:		4.5

Restaurant representatives - add corrected or new information about Brogans Pub & Grub, 806 1st St, Palo, IA 52324 »

Inspection findings	Inspection date	Type
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:No certified Food Protection Manager with supervisory responsibility employed by the establishment. Established procedures for responding to vomiting and diarrheal events Observation: No established procedures for responding to vomiting and diarrheal events. Provided forms to posted it corrected on site. Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Date marking is good,but several plastic bags with mushrooms and open commercial containers held for more than 24 hours not date marked in reach-in cooler. This is a repeat violation. Manager date marked and corrected. Eating, drinking, or using tobacco Observation: Employee beverage with no cover lid being stored above prep table in the kitchen. Discarded and corrected. Food employees hair is effectively restrained Observation: One employee has no hair restraint during the food preparation and serving. Food storage - preventing contamination from the premises Observation: Containers with dough stored on the floor in walk-in cooler. Removed off the floor and corrected. 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:The new food employees have not read and signed Food Employee Illnesses Reporting Agreement.Provided forms to read and sign. Outer openings are protected Observation: Light showing through back doors around outer edges.	01/28/2016	Regular
Food storage - preventing contamination from the premises Observation: The walk in cooler is MUCH IMPROVED OBSERVED TWO PLASTIC CONTAINERS OF DOUGH ON THE FLOOR. AT THE ROUTINE INSPECTION DATED 05-12-2004 NUMEROUS FOOD ITEMS ON THE FLOOR ALL OF THE FOOD AT THIS TIME IS OFF THE FLOOR EXCEPT THE DOUGH. CORRECTED ON SITE. Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Over-all date marking is much improved. Observed two bags of cooked pork and one cooked bag of hamburger not date marked. Potentially hazardous food if not used within 24 hours SHALL be date marked. Any unused portion after 7 days must be discarded. CORRECTED ON SITE. Food temperature measuring devices are provided and readily accessible Observation: The upright white homestyle refrigerator had a broken temperature measuring device. ALL cooling units SHALL BE PROVIIDED WITH WORKING THERMOMETERS. CORRECTED ON SITE. Cleanability of floors, walls, and ceilings Observation: At the routine inspection the walk in cooler the wood storing the food was not visible. During this inspection the wood is visible due to the food is off the floor. The wood is not a smooth,cleanable and nonabsorbent surface. Shall re-surface to have the bare wood be a smooth, cleanable and nonabsorbent surface. SHALL SEND LETTER OF CORRECTION WITHIN 90 DAYS. Posting inspection reports Observation: The routine inspection was posted BUT NOT VISIBLE DUE TO THE SEVERAL VIOLATIONS WERE PLACED AGAINST THE WALL AND ONLY POSTING THE FRONT PAGE OF THE INSPECTION. SHALL POST THE SIDE WITH THE VIOLATIONS TO BE IN COMPLIANCE OF POSTING A INSPECTION REPORT. THE BARTENDER WAS EDUCATED AND VERBALIZED UNDERSTANDING. CORRECTED ON SITE.	05/19/2014	Physical Recheck
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Large loaf of raw hamburger which was defrosting earlier was placed in the reach in cooler over tomatoes. The tomatoes were moved. Raw animal food items shall NEVER be stored over ready to eat food items. CORRECTED ON SITE. Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Numerous food items are not date marked. ALL potentialy hazardous food items shall be date marked if NOT used within 24 hours. If the food items are not all used SHALL discard in 7 days. Follow up inspection scheduled within 1 week ALL potentially food items SHALL be date marked. Posting of a valid license Observation: The most current license posted had expired in 2012. The bartender found the current license and plans on posting in a conspicuous place for consumers to view. Backflow protection air gap, device standard, when required Frozen PHF/TCS foods are properly slacked and thawed Observation: Observed a large tube of raw hamburger "thawing" in the hand washing sink, without running water. When thawing food items shall be completely submerged under running water. With sufficient water velocity to agitate and float off loose particles in an overflow, and portions of READY-TO-EAT FOOD to rise above 41 degrees. The hamburger was defrosted and placed in the refrigerator. Food employee was educated and verbalized understanding. CORRECTED ON SITE. Using a handwashing sink- operation and maintenance Observation: A large tube of hamburger was "thawing" without running water in the HANDWASHING SINK. A HANDWASHING SINK IS ONLY FOR HANDWASHING NO FOOD ITEMS MAY BE KEPT IN THIS SINK. The thawed hamburger was removed and placed in the refrigerator. CORRECTED ON SITE. Bare hand contact with ready to eat foods Observation: Observed the food employee touching bread which was prepared for a sandwich and he handled the bread without gloves with bare hands.FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 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: The reach in cooler ambient air temperature was 55 degrees. Several food items internal temperature were taken and were 55 or above. This cooler does NOT have a thermometer. The chef called the owner for service for this cooler at 1:10 and the refrigeration repair Nichols Commercial Kitchen Systems Repair LLC arrived at 1:40. ALL food items which were potentially hazardous were discarded. The inspector spoke with the owner and he is aware of numerous food items stored in the cooler were discarded IE: cut tomatoes a large oven roaster filled with beef which was internally 55.3 degrees. The refrigeration company stated this unit needed to order a part to repair the cooler The chef, Jake Nichols owner of refrigeration company and inspector signed a paper stating this unit will remain unused until the unit is at 41 degrees or lower. Jake plans on calling this inspector tomorrow when the part is installed and the unit is in good repair with a temperature at 41 degrees or lower. The food establishment is using the walk in cooler at this time and other upright refrigeration for ALL POTENTIALLY HAZARDOUS FOOD ITEMS. Test kit provided and used to measure sanitizing solution concentration Observation: The kitchen uses chlorine test strips and the bar area uses Quat test strips. BOTH WERE NOT AVAILABLE DURING THIS INSPECTION. AT THE PHYSICAL RE-CHECK THE TEST STRIPS SHALL BE AVAILABLE AND BEING USED. In-use utensils, between-use storage Observation: The scoop for the flour was laying in the food product. The flour was very low and appeared to not have enough flour to hold the scoop with the handle in place. SHALL always have the handle upwards or do not store in the food product. Demonstration of Knowledge Observation: Several observations during this inspection that the person in charge of the food establishment kitchen was not able to answer questions. Such as no test strips and when asked what the concentration was suppose to be for chlorine sanitizer he could not reply with the adequate concentration. 2) The cooler was not at minimum temperature of 41 degrees and he was not doing anything to start with calling the owner and reporting the cooler was out of temperature. When to wash Observation: Observed the food employee wearing gloves and not removing the gloves and wiping his hands on a cloth. The food employee was educated he needed to remove the gloves and not wipe his hands with the gloves on. Although throughout the inspection this inspector did observe several handwashing properly being done. Employee was educated and verbalized understanding. CORRECTED ON SITE. Food storage, prohibited areas Observation: Recent delivery per the chef, the walk in cooler has an EXCESSIVE AMOUNT OF FOOD ON THE FLOOR. ALL food items shall ALWAYS be at least 6" off the floor to prevent contamination. Toilet room receptacle, enclosed, fixtures clean Common name-working containers Observation: Two spray bottles of degreaser are not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE. Food temperature measuring devices are provided and readily accessible Observation: The reach in prep cooler which is over 50 degrees, does not have a temperature measuring device. ALL COOLING UNITS SHALL HAVE A THERMOMETER AT ALL TIMES. UPON PHYSICAL RE-CHECK THIS COOLER MUST HAVE A WORKING THERMOMETER.	05/12/2014	Routine
Using a handwashing sink- operation and maintenance Hand sink at bar had a bucket of soapy water in it at beginning of inspection. Hand sinks must be maintained for hand washing at all times. Bucket removed during inspection. CORRECTED. In-use utensils, between-use storage Can being used as a scoop in the flour. All in use utensils must be stored with their handles inverted. Scoop inverted and can removed during inspection. Eating, drinking, or using tobacco Employee drinks must be in a container with lid. Provide lids for drinks. Smoke free air act Ashtrays and cigarette butts were observed on patio tables. Smoking is prohibited in outdoor seating areas of licensed establishments. Remove ash trays and enforce no smoking on patio. Food storage - preventing contamination from the premises Shelve for food prep is not 6" off the floor. Boxes of food are on the floor in the walk-in cooler. All food and food items must be stored a minimum of 6" off the floor. Move bottom shelve up and stre food in walk-in on shelving provided. Material characteristics of non-food contact surfaces Wood under ice machine is bare. All surfaces exposed to food and/or splashing must be cleanable and nonabsorbent. Seal wood with two coas of lght colored paint or varnish.	08/29/2013	Routine

2 User Reviews:

Rick

Added on Oct 12, 2021 3:49 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Would you recommend BROGANS PUB & GRUB to others? Yes

BER

Added on Sep 4, 2021 5:51 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Would you recommend BROGANS PUB & GRUB to others? Yes

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