- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be deceased cockroaches at upstairs and downstairs bar. Establishment is serviced by professional pest control service once a week.
|
11/13/2015 | Physical Recheck |
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be deceased cockroaches at up stairs and downstairs bar. Establishment has began working with new professional pest control sevice and has submitted copies of invoice. Pest control seviced establishment twice since last inspection. Establishment submitted a copy of their contract to inspector on 10/3/15. Contract and invoices attached to inspection.
|
10/12/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be deceased cockroaches throughout main floor bar and upstairs bar.
|
10/02/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
05/11/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
05/04/2015 | Physical Recheck |
- When to wash
Observation: Server touched raw steak and placed on the grill. Server did not remove gloves to wash hands prior to other tasks. Manager discussed hand washing requirements with server.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
02/26/2015 | Physical Recheck |
- When to wash
Observation: Food employee touched raw steak and placed on the grill. Food employee did not remove gloves to wash hands prior to other tasks. Inspector discussed with employee procedures of when to wash hands. Food employee discarded gloves, washed hands, and put on new gloves.
- Where to wash
Observation: Food employees wash hands in 3-compartment dish sink. Person in charge instructed food employees wash hands in hand sink in kitchen.
- Eating, drinking, or using tobacco
Observation: Open beverages on back bar counters. Person in charge discarded all drinks. Person in charge instructed employees to have covered beverages behind the bar.
- Hand drying provided
Observation: No paper towels at bar hand sink. Person in charge brought paper towels at hand sink.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink at bar did not have hot water.
- Bare hand contact with ready to eat foods
Observation: Food employee touch tortillas with bare hands. Food employee cut tomatoes with bare hands. Food employees voluntarily discarded tortillas and tomatoes, wash hands, and put on gloves.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Tamales between 100-107*F. Food employee increased temperature of product at time of inspection.
- Linens and napkins, use limitations
Observation: towels used to cover food product in kitchen refrigeration. Person in charge instructed food employees to remove towels and use aluminum foil to cover food items.
- Handwashing cleanser, availability
Observation: Hand washing soap not available at bar hand sink and kitchen hand sink. Food employee brought hand soap to hand sink in kitchen. Person in charge brought hand soap to bar hand sink.
- Handwashing signage
Observation: No hand washing sign identifying hand washing sinks at bar hand sink. Person in charge hung up hand washing signs at hand sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food splatters on wall behind cook line. Grease build up under small stove in kitchen.
|
02/16/2015 | Regular |
| No violation noted during this evaluation. | 05/23/2014 | Physical Recheck |
- Hand drying provided
Observation:No paper towels in kitchen. Food employee brought paper towels to hand sink.
- Handwashing cleanser, availability
Observation:No hand soap at kitchen hand sink. Food employee brought hand cleanser to hand sink.
- When to wash
Observation:Food employee touched raw chicken with gloves, discarded gloves, and did not wash hands prior to conducting other tasks.
- Bare hand contact with ready to eat foods
Observation:Food employee touch tortillas with bare hands. Food employee voluntarily discarded tortillas on this day.
|
05/09/2014 | Illness Complaint |
- Hand drying provided
Observation:No paper towels at kitchen hand sink and main floor bar hand sink.
- Eating, drinking, or using tobacco
Observation:Open beverage in kitchen.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation:Observed two dead cockroaches at the upstairs bar.
|
04/17/2014 | Physical Recheck |
- When to wash
Observation:Food employee placed raw steak on grill and did not remove gloves to wash hands prior to performing other tasks.Instructed food employee to remove gloves and wash hands. Corrected.
- Material characteristics of non-food contact surfaces
Observation:Wooden hot plate holders becoming worn with chipped pieces of wood. Food employee discarded some hot plates.
- Hand drying provided
Observation:No towels at kitchen hand sink, upstairs women's restroom, and main floor bar hand sink.
- Eating, drinking, or using tobacco
Observation:Open beverage in kitchen. Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Raw chicken and steak thawing on prep table. Food employee removed product to be thawed in refrigeration unit.
- Foods are cooled using appropriate methods
Observation:Cooked meat in large metal pan cooling on kitchen prep table at a temperature of 109*F. Person in charge stated product was cooked around 1PM.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation:1 dead cockroach in container where knives are stored. Food employee removed cockroach and cleaned and sanitized all food contact surfaces.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw steak stored above ready-to-eat food items in the upstairs middle 2-door standing refrigeration unit. Food employee removed steak to be stored in different refrigeration unit.
- Bare hand contact with ready to eat foods
Observation:Employee touched hamburger bun with bare hands. Food employee discarded bun. Corrected.
- Common name-working containers
Observation:Green chemical not labeled with common name of product. Person in charge labeled spray bottles.
- Plumbing system maintained in good repair
Observation:3-compartment sink at bar was not turned on. When turned on it was leaking from faucet.
- Handwashing cleanser, availability
Observation: No hand soap in the upstairs women's restroom. No hand soap at the main floor bar hand sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked product in upstairs middle two-door refrigeration was not date marked.
|
02/19/2014 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Observed toxics stored with food product ( liquor) in down stair bar area. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood filters are heavily soiled. PIC stated that a crew was scheduled for this evening to clean the hood.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Sanitizer in dish machine > 200 ppm when tested. Sanitizer was adjusted to 50-100 ppm. Corrected at time of inspection.
- Posting of a valid license
Observed most recent inspection report not posted in public view.
- Hand drying provided
Soap and disposable towels were not present at hand sink in kitchen when inspector arrived. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed bottle of liquor without any labeling.
- Handwashing signage
Observed no handwashing signs posted at hand sinks in restrooms.
- Laundry facilities
requirement, location, and use
- Handwashing cleanser, availability
Soap and disposable towels were not present at hand sink in kitchen when inspector arrived. Corrected at time of inspection.
|
04/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Casa De Oro, 1211 2nd St, Perry, IA 50220 »