- Food storage - preventing contamination from the premises
Observation: In the walk-in freezer, there were boxes of food sitting on the floor.
- Storage of clean equipment and utensils
Observation: There were plates in the kitchen that were not covered to properly prevent contamination.
- Bare hand contact with ready to eat foods
Observation: Employee touched some french fries that fell off a plate and put them on the plate by bare hands. Discuss the dangers of touching RTE food with bare hands. The PIC corrected the violation immediately.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw meats over RTE meats in the walk-in cooler. Discussed the importance of proper storage of raw and RTE food items. PIC corrected onsite.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware items stored on the floor in the basement.
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05/20/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors of equipment were soiled
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters were soiled.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors/walls behind and underneath equipment in prep areas, cookline and dishwashing were soiled.
- Physical facilities maintained in good repair
Observation: In general, sinks and preps areas were missing caulking where the piece of equipment touches the wall.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There raw meats placed over ready to eat items in a make table cooler and a standing cooler. Corrected at inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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07/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination from equipment, utensils, and linens
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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11/13/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors/walls soiled especially near equipment, near the dish machine area and the cook line.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled.
- Material characteristics of non-food contact surfaces
*Repeat* Exteriors and handles of equipment were soiled. There was rusty and soiled shelving in the walk-ins and standing coolers. At the bar, there was soiled shelving under bar mesh. There were door seals in bad repair, the freezer walk-in door and a standing cooler door.
- Linens- cleaning and storage
*Repeat* At the bar area, there was uncovered tableware. Cutting boards were in bad repair.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* Exteriors and handles of equipment were soiled. There was rusty and soiled shelving in the walk-ins and standing coolers. At the bar, there was soiled shelving under bar mesh. There were door seals in bad repair, the freezer walk-in door and a standing cooler door.
- Cutting surfaces maintained
*Repeat* At the bar area, there was uncovered tableware. Cutting boards were in bad repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat* There was raw chicken over raw beef in the walk-in cooler. - Corrected at inspection.
- Disclosure of menu items offered or served raw or undercooked
*Repeat* There was not a consumer advisory posted in the menu for raw or undercooked foods.
- Food temperature measuring devices are provided and readily accessible
*Repeat* There was not thermometer provided in every cooler with perishable food items.
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10/30/2013 | Routine |
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/23/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. There was a seal on the standing cooler door in bad repair. Handles and exteriors of equipment are soiled.
- Disclosure of menu items offered or served raw or undercooked
There was no consumer advisory in the menu for undercooked or raw animal products.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There are dusty vents.
- Linens- cleaning and storage
*Repeat Violation* The interior of the ice machine was soiled. There were plates in storage uncovered.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was raw chicken over raw beef. -Corrected at inspection.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have thin tipped thermometer. There was not a thermometer in each cooler.
- Handwashing signage
Handwashing signs not posted at kitchen handsinks.
- Roasts held at a temperature of 130°F or above
Some foods exceeded 41 grees. There several different cheeses ranging from 48-52 degrees and cut roma tomatoes at 50 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use. There was a seal on the standing cooler door in bad repair. Handles and exteriors of equipment are soiled. --*Repeat Violation* The interior of the ice machine was soiled. There were plates in storage uncovered.
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05/09/2013 | Routine |
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