- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken was stored above ready to eat food in the walk in cooler in the kitchen. Corrected by placing chicken on bottom shelf.
- 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: Three coolers in the kitchen did not have thermometers. The white mini-fridge in the bar, holding perishable items did not have a thermometer.
- Handwashing cleanser, availability
Observation: The hand washing sink in the bar area did not have soap available.
- Separation from food, equipment, utensils, linens, and single service
Observation: Fog machine cleaner and solution were stored on top of the ice bin. Corrected by moving to designated area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The filters above the fryer in the kitchen, the top rack of the white mini-fridge in the bar area, the white shelving in the upright cooler in the kitchen area all need to be cleaned.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer solution in both three compartment sinks, and the sanitizer buckets was weak.
- 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 white mini-fridge in the bar area was holding milk, juice, cut lemons and limes at 48 degrees. Corrected by moving perishable food into a different mini-fridge in the bar. Also the white refrigerator in the kitchen area was holding sliced cheese at 48 degrees and sliced tomatoes at 50 degrees. Corrected by turning cooler down.
- Storage and maintenance of wet and dry wiping cloths
Observation: Multiple wet and dry wiping cloths were not properly stored in sanitizer buckets.
- Handwashing signage
Observation: The hand washing sink in the bar area did not have required signage. Corrected by posting sign.
- Food storage - preventing contamination from the premises
Observation: Boxes of food were stored on the floor of the freezer. Corrected by moving to shelving.
|
02/01/2016 | Regular |
- Sanitizers
Observation:The quat sanitizer is over 400 ppm. Corrected during this inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Filters need cleaning.
|
09/10/2015 | Regular |
- Outer openings are protected
Observation:Doors have space to allow rodent entry.
- Food shall be obtained from sources that comply with law
Observation:Dented cans on shelf. Removed from shelf during this inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Equipment needs cleaned in the prep area.
|
01/27/2015 | Regular |
- Hand drying provided
Observation:No paper towel at the hand sink in the bar.
- Physical facilities maintained in good repair
Observation:Open ceiling tile in the prep area. The floor is in bad repair in the walk in cooler.
- 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:Thermometers are missing in the refrigerator and the 2 door sliding cooler.
- Handwashing signage
Observation:No hand washing sign in the ladies restroom. Corrected.
- Handwashing cleanser, availability
Observation:No hand soap at the hand sink in the bar area.
- Separation from food, equipment, utensils, linens, and single service
Observation:W-D 40 and misc items are stored over and on the ice machine.
|
04/23/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
No thermometer in the small cooler in the bar area.
|
09/09/2013 | Routine |
- Outer openings are protected
Back door has space to allow rodent entry.
- Indoor and outdoor surfaces
Open and or missing ceiling tile in the store room with the ice machine.
- Food temperature measuring devices are provided and readily accessible
No thermometer in the small cooler at the serve station.
- Food shall be obtained from sources that comply with law
Over seven day hold on chili soup in the walk in cooler. Thrown out during this inspection.
- In-use utensils, between-use storage
Uncovered straws and single serve cups and lids are stored without protection at the service bar.
- Eating, drinking, or using tobacco
Open beverage in the prep area-corrected.
- Sanitizers
Quat sanitizer is over 500 ppm. Corrected.
|
03/27/2013 | Routine |
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