- 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. Manager stated in mail that she is working on the classes to complete.
|
01/11/2016 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: A new test kit not provided to measure sanitizing solution concentration. Manager showed the text on the phone that delivery is tomorrow on 12/30/2016.
- 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. Manager is in process of taking class on-line.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A temperature measuring device with a suitable small diameter probe is not provided and readily accessible to measure the temperature of thin foods.
- Backflow protection
air gap, device standard, when required
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Metal shelving units in warewashing room have rusty buildup. This is a repeat violation.
|
12/29/2015 | Physical Recheck |
- Handwashing signage
Observation: No hand washing sign on hand sink in kitchen , dish and bar area.This is a REPEAT violation.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement. This is a repeat violation.
- Storage or display of food in contact with water or ice
Observation: All uncovered food in reach -in freezer in the cooking area has excessive ice build up contact.
- Handwashing cleanser, availability
Observation: No soap at the handsink in the bar.
- 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: Uncovered food such as chopped garlic, cooked broccoli and cooked rice stored and in shallow plastic containers uncovered on ice line cooler to keep for cold holding all day. Employee removed food to keep in cooler and corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: Beer bottle and cup stored in handwashing sink in the kitchen.
- Backflow protection
air gap, device standard, when 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: Spaghetti sauce and cream sauce tempted only 112*in hot holding unit and kept 1 hr. Employee removed reheated at 165*, turned on hot holding unit to keep the food at least 135* verbalized undersign and corrected on site. This is a repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. This is a repeating violation.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips, all QA test strips and chlorine test strips expired in 2014.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink next to stove in the kitchen has no hot water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above cream "deleche" in walk-in cooler. This is repeating violation. Corrected at time of inspection
- Hand drying provided
Observation: Two paper towel dispensers were not working in kitchen and no paper towels. This is a repeat violation.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Do not have thin probe thermometer to check food temperature to check thin food internal temperature, such as meat patties.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Moldy cooked papers stored in walk-in cooler. Removed and corrected on site.
- 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. This is a repeat violation.
- Protecting food from environmental contamination
Observation:Left Ice bin at server station in the bar are not covered.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Metal shelving units in warewashing room have rust buildup. This is a repeat violation.
|
12/08/2015 | Regular |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Metal shelving units in walk-in cooler and warewashing room have rust buildup. Must be resurface or provide a surface that is smooth and easily cleanable.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Backflow protection
air gap, device standard, when required
|
12/08/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Insect control devices are properly designed and installed
Observation: The facility have a separate storage cabin outside of the restaurant. Storage door was open during business hours. Must close the door to prevent entry pest. Corrected at time of inspection
- Drying mops
Observation: Used mop were stored in mop bucket. Must allow mop air dry between uses.
- When to wash
Observation: 1)Employee didn't wash hands between touch dirty and clean utensils. 2)Employee didn't wash hands before putting on gloves when handling food.Dirty hands may contaminate gloves if not washed. Employee must wash their hands between each task to prevent contamination. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs were stored above cheese in walk-in cooler. Raw animal food must be stored below ready to eat food. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- In-use utensils, between-use storage
Observation: Bowel and cup being used as scoop in condiment bucks in dry storage. Must use utensil with handle stored outside of food. Corrected at time of inspection
- 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: Spaghetti sauces was temped 107*F for hot holding over 4 hours. Thrown away. Food must be hot held at 135*F or above. Corrected at time of inspection.
- Cutting surfaces maintained
Observation: Cutting board on kitchen line cooler in food prep room with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. REPEAT VIOLATION
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Food debris visible on utensils after a cycle from chemical dish machine. Observed employee spraying with water to remove debris. If debris observed, must go back to dish machine. Never rinse items after sanitizing them. Corrected at time of inspection
- Food storage containers identified with common name of food
Observation: Several condiment bucks in dry storage were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- 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: Pizza prep cooler temperature was 52*F. All potentially hazardous food thrown away from the cooler. Repair. May not use cooler until approval has been given through health department.
- Air drying of equipment and utensils
Observation: Utensils were observed wet after being stacked. Must allow fully air dry before stacking.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thin probe thermometer to check food temperature. Must provide a penetration probe thermometer to check thin food internal temperature, such as meat patties.
- Handwashing signage
Observation: No hand washing sign on hand sink in kitchen and bar. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands. REPEAT VIOLATION
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Observed several moldy lasagna dishes in kitchen line prep cooler. Must check and discard any unsafe foods often. Discarded. Corrected at time of inspection
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Metal shelving units in walk-in cooler and warewashing room have rust buildup. Must be resurface or provide a surface that is smooth and easily cleanable.
- Cleanability of floors, walls, and ceilings
Observation: Missing a piece of floor/wall juncture tile next to walk-in cooler. Repair to make smooth and easy cleanable surface. REPEAT VIOLATION
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Light bulbs, protective shielding
Observation: Burnt out light bulbs in dry storage. Replace as needed.
- Hand drying provided
Observation: Two paper towel dispensers were not working in kitchen. Replace battery.
|
12/03/2014 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Cardboard were reused as food container in reach-in freezer in cooking area. Cardboard is not a smooth, easily cleanable, and nonabsorbent surface. Replace. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Didn't have sanitizer available in kitchen at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Handwashing signage
Observation: No hand washing sign on hand sink in kitchen. Every hand sink to be used by employee must has sign posted reminding employees to wash their hand
- Food temperature measuring devices are provided and readily accessible
Observation: Several prep coolers have no thermometer. Must provide thermometer to monitor temperature. Corrected at time of inspcetion.
- Storage of clean equipment and utensils
Observation: Utensil was stored on the floor in dry storage. Utensil and single service items must be 6" off the floor. Corrected at time of inspection.
- Plumbing system repaired according to law
Observation: 1)The following areas are lacking:a.faucet on three compartment sink nearby walk-in cooler b.faucet on four compartment sink in bar. 2)Hand sinks in both restroom are slow to drain. Must repair or replace all pluming issues to maintain in good condition.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in dry storage. Food must be 6" off the floor to prevent contamination and cleaning purpose. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: A lot of food debris on the floor in walk-in freezer. Clean more frequently. Corrected at time of inspection.
- Cutting surfaces maintained
Observation: Cutting board on prep cooler in cooking area with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup.
- Cleanability of floors, walls, and ceilings
Observation: Missing a piece of floor/wall juncture tile next to walk-in cooler. Repair to make smooth and easy cleanable surface.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in salad cooler is broken. Thermometer must be accurate to +/-2*F in the intended range of use. Replace. Corrected at time of inspection.
- Handwashing cleanser, availability
Observation: Soap dispenser is broken in bar. Replace a new bottle.
- 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 very date marking. Tiramisa in walk-in cooler not date marked. All potentially hazardous food need to be date marked after open preparation if not used within 24hrs. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- Sanitization methods - hot water, chemical
Observation: Sanitizer dispenser was not working properly. QA solution concentration was lower than 200ppm. Fix sanitizer dispenser in dish machine room.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Dust buildup on can opener 2)Mold buildup inside of pop nozzle holder. Clean more frequently to prevent contamination. Corrected at time of inspection.
|
05/23/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Several potentially hazardous foods were stored on ice bucket cross grill in kitchen. Must provide mechanical refrige to ensure food can be maintained at 41*F or below.
- Drying mops
Mop was stored in mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Utensils and pressure measuring devices maintained
Observed several damaged utensils. All utensils must be in good condition. Replace.
|
08/29/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items date marked, but some were not. Must date mark all ready to eat food ( deli meat, home made sauce, milk, cut tomato, and cut melons, etc,) with date opened or prepared and then discard within 7 days unless entire contents will be used within 24hrs. REPEAT VIOLATION.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Several utensils used on line were observed stored inside sanitizer at room temp. Must store utensils in running water or at 135*F or above to prevent buildup of bacteria. REPEAT VIOLATION. 2) Observed two wood spoons. No wood utensil is allowed to use. 3) 3 compartment prep sink by salad station is not securely ancored to wall. Must anchor sink to wall and seal back edge with caulk to prevent buildup of bacteria. REPEAT VIOLATION. 4) Observed several damaged utensils. All utensils must be in good condition. Replace more frequently. 5) A box of straw and a box of towels were stored on the floor in single service items storage in separate building. Single service items must be stored 6" off the floor.
- Backflow protection
air gap, device standard, when required
- Air drying of equipment and utensils
Metal containers were observed wet after being stacked. Must allow fully air-dry before stacking.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in solution. Must maintain wiping cloths in sanitizer when not in immediate use to prevent contamination. REPEAT VIOLATION. 2) There is a bare wood shelf in chemical room outside of the restaurant. Many utensils were stored on the bare wood shelf. Must surface bare wood with ate least two coats of paint to make smooth and easily cleanable.
- Linens- cleaning and storage
1) Several utensils used on line were observed stored inside sanitizer at room temp. Must store utensils in running water or at 135*F or above to prevent buildup of bacteria. REPEAT VIOLATION. 2) Observed two wood spoons. No wood utensil is allowed to use. 3) 3 compartment prep sink by salad station is not securely ancored to wall. Must anchor sink to wall and seal back edge with caulk to prevent buildup of bacteria. REPEAT VIOLATION. 4) Observed several damaged utensils. All utensils must be in good condition. Replace more frequently. 5) A box of straw and a box of towels were stored on the floor in single service items storage in separate building. Single service items must be stored 6" off the floor.
- Drying mops
1) Emploee restroom does not have a covered trash can. Must provide a covered trash can in employee restroom. REPEAT VIOLATION. 2) Observed mops bunched up in mop buckets. Must allow mops to air dry by inverting handle, hanging from wall, or draping over side of bucket. REPEAT VIOLATION.
- In-use utensils, between-use storage
1) Several utensils used on line were observed stored inside sanitizer at room temp. Must store utensils in running water or at 135*F or above to prevent buildup of bacteria. REPEAT VIOLATION. 2) Observed two wood spoons. No wood utensil is allowed to use. 3) 3 compartment prep sink by salad station is not securely ancored to wall. Must anchor sink to wall and seal back edge with caulk to prevent buildup of bacteria. REPEAT VIOLATION. 4) Observed several damaged utensils. All utensils must be in good condition. Replace more frequently. 5) A box of straw and a box of towels were stored on the floor in single service items storage in separate building. Single service items must be stored 6" off the floor.
- Roasts held at a temperature of 130°F or above
Several potentially hazardous foods (PHF) were stored in cold holding sink with ice on the bottome of the sink by reach-in freezer in cook section: turkey was temped at 48*F, and ham was temped at 61.4. Discarded during the inspection. This cold hold equipment should not be used because it cannot maintain food at 41*F or below. Must not put any PHF in there ( Deli meat, cut tomato, home made sauce and blue cheese. etc.)
- Light bulbs, protective shielding
1) One light bulb cover in dry storage is missing, 2) Light bulb cover by the back door is damaged. Must replace a new cover. 3) Most light bulbs in kitchen area has not cover on or not shatter resistant. Must put cover ore replace all light bulbs to shatter-resistant in area where there is exposed fod. REPEAT VIOLATION.
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage - preventing contamination from the premises
1) Several boxes of food were stored on the floor in dry storage 2) Several boxes of foods were stored on the floor in beverage walk-in cooler. Food must be 6" off the floor for prevent contamination and cleaning purposes.
- Laundry facilities
requirement, location, and use
- Posting of a valid license
Most recent inspection report not posted.
- Bare hand contact with ready to eat foods
Employee prepare ready to eat food with bare hands. Must wash hands and wear gloves before to touch ready to eat food.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in solution. Must maintain wiping cloths in sanitizer when not in immediate use to prevent contamination. REPEAT VIOLATION. 2) There is a bare wood shelf in chemical room outside of the restaurant. Many utensils were stored on the bare wood shelf. Must surface bare wood with ate least two coats of paint to make smooth and easily cleanable.
- Package integrity
Observed two dented cans. Food packages must be in good condition and protect the integrity of the contents. Must discard or return all dented cans.
- Food storage containers identified with common name of food
A bucket of flour not labeled. Must label all working containers with common name of product to allow for easy identification.
- Hand drying provided
Bar handsink does not have paper towels. Empolyees have wiping towel with them to use for dry hands. Wiping cloths are not allowed to use for dry hands. Must provide paper towel on site. REPEAT VIOLATION.
- Utensils and pressure measuring devices maintained
1) Several utensils used on line were observed stored inside sanitizer at room temp. Must store utensils in running water or at 135*F or above to prevent buildup of bacteria. REPEAT VIOLATION. 2) Observed two wood spoons. No wood utensil is allowed to use. 3) 3 compartment prep sink by salad station is not securely ancored to wall. Must anchor sink to wall and seal back edge with caulk to prevent buildup of bacteria. REPEAT VIOLATION. 4) Observed several damaged utensils. All utensils must be in good condition. Replace more frequently. 5) A box of straw and a box of towels were stored on the floor in single service items storage in separate building. Single service items must be stored 6" off the floor.
- Plumbing system repaired according to law
1) Sprayer by dish machine is leaking. 2) Mop sink faucet leaks. REPEAT VIOLATION. Must repair or replace to maintain in good condition.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef were stored above cooked noodles in walk-in cooler. Must adequately separate raw products from ready to eat foods by storing ready to eat food above raw products. REPEAT VIOLATION.
|
08/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Cibo, 685 Marion Blvd, Marion, IA 52302 »