| No violation noted during this evaluation. | 03/24/2015 | Follow Up RCP |
| No violation noted during this evaluation. | 03/04/2015 | Follow Up RCP |
- 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: Various items in cold holding on buffet are again out of required temperature range. Specifically, pea salad measured 42.5 degrees, cut watermellon measured 42.7 degrees, cut honey dew 45.0, cut romaine lettuce 48.2 degrees, spinach iceburg lettuce mix 45.3 degrees, rotini pasta salad 43.4 degrees, bean salad 43.6 degrees. Maximum allowable temperature is 41 degrees. Not all TCS foods are monitored. Items were placed under a time control until long term plan of correction is implemented. Time shall be used as a public health control food shall be discarded at six hours provided it does not exceed 70 degrees and the food is marked when it is removed from cold holding control. Also a written standard operating procedure for same.
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03/03/2015 | Physical Recheck |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Update employee health reporting policy to reflect more recent code changes which include EHEC, STEC, and norovirus. Currently old forms are used. Provided new forms at inspection. Maintain forms in a manner that they can be reviewed at inspection.
- 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: Buffet items in cold holding running warm. Specifically pasta salad 49.2 degrees, cole slaw 50.8 degrees, pea salad 52.1 degrees, and cut watermellon 47.2. Maximum allowable temperature is 41 degrees. Product was discarded and reset using ice. Routinely monitor temperatures to ensure TCS/PHF foods are 41 degrees or less. Repair buffet refrigeration if necessary.
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02/19/2015 | Illness Complaint |
| No violation noted during this evaluation. | 12/09/2014 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Bulk bins in Banquet Kichen need to be labeled as to contents. Bulk bins in Woodfire Grill need to be labeled as to contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following items were not date-marked: sliced salami, sliced roast beef, prosciutto, pasta salad in Banquet Kitchen and chicken (cubed), cut tomatoes, and prosciutto in woodfire Grill kitchen.
- Plumbing system maintained in good repair
Observation: The following handsinks are draining slow: High Limit bar, Tree Bar (S.E.), Kitchen Buffet (North) line
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting inspection reports
Observation: Post inspection report in public area at eye level.
- Equipment location, installation, repair, and adjustment
Observation: Tape on bulk bin Banquet Kitchen. Drawer refrigerator rear prep line Woodfire Grill 60 degrees (no Food).
- Hand drying provided
Observation: the following handsinks were out of papertowels at inspection: Cherry Lanes prep kitchen, Woodfire Grill Bar, and High limit Bar. handsinks shall be kept stocked at all times.
- Food storage - preventing contamination from the premises
Observation: Floor storage of food in pans Mojo's walk-in refrigerator.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ham dated 10/12/14, Feta cheese opened 09/25/14, and turkey opened 11/01/14, turkey dated 11/05/14, and cooked chicken (diced) dated 10/31/14 all on 11/14/14 in Banquet Kitchen. Product was discarded at inspection. Cut tomatoes dated 11/06/14, and 11/05/14 on 11/14/14
- Backflow protection
air gap, device standard, when required
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11/14/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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10/15/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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10/15/2013 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Iodine sanitizer was empty at Moon bar glasswasher. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Tree bar staff observed having bare hand contact with lemons and limes in tree bar. Bare hand contact is prohibited with ready to eat foods. Product was discarded at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut tomatoes in Woodfire walk in require date-marking.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Stroganoff cooked and cooled 10/3/13 measured 51.3 degrees, tomatoe basil soup cooked and cooled 10/03/13 measured 53.6 and 48.4 for second container. alfredo sauce cooked and cooled 10/03/13 measured 66.4 degrees 10/04/13 at 0850-9:15 a.m. Products improperly cooled and this is a repeat violation. Improper cooling is a leading cause of foodborne illness and shall be completed as required. Food was discarded at inspection. Kitchen Buffet. Corrected on-site
- Posting of a valid license
- Compliance with submitted HACCP plans and approved variance procedures
Vacuum package raw meat in Woodfire grill walk-in was not date marked as to when vacuumed packaged in conflict with requirements that it be datemarked and held not to exceed 14 days.
- Handwashing sinks-Numbers, capacities, location, and placement
Provide handwashing for Harbor View bars.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Moon bar ice machine requies a more thorough cleaning.
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10/04/2013 | Routine |
- Bare hand contact with ready to eat foods
Tree bar staff observed having bare hand contact with lemons and limes in tree bar. Bare hand contact is prohibited with ready to eat foods. Product was discarded at inspection.
- Compliance with submitted HACCP plans and approved variance procedures
Vacuum package raw meat in Woodfire grill walk-in was not date marked as to when vacuumed packaged in conflict with requirements that it be datemarked and held not to exceed 14 days.
- Designated areas for employees
use of designated areas by employees
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Stroganoff cooked and cooled 10/3/13 measured 51.3 degrees, tomatoe basil soup cooked and cooled 10/03/13 measured 53.6 and 48.4 for second container. alfredo sauce cooked and cooled 10/03/13 measured 66.4 degrees 10/04/13 at 0850-9:15 a.m. Products improperly cooled and this is a repeat violation. Improper cooling is a leading cause of foodborne illness and shall be completed as required. Food was discarded at inspection. Kitchen Buffet. Corrected on-site
- Posting of a valid license
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut tomatoes in Woodfire walk in require date-marking.
- equipment food contact surfaces and utensils clean to sight and touch.
Moon bar ice machine requies a more thorough cleaning.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Iodine sanitizer was empty at Moon bar glasswasher. Corrected at time of inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Provide handwashing for Harbor View bars.
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10/04/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli roast beef opened 03/12/13 and held refrigerated in banquet walk in (three packages) did not have a date mark as to when opened on 03/18/13. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer to deli.
- Storage and maintenance of wet and dry wiping cloths
Many wiping rags not returned to sanitizer between use.
- Miscellaneous sources of contamination
Thawing puff pastries at room temperature. Storage of ice scoop with handle in contact with ice High Limit bar and Tree bar. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Provide iodine test papers to tree bar glass washer.
- Roasts held at a temperature of 130°F or above
Buffet temperatures were out of compliance for the following items, puff pastries 59.7 degrees, cut mellon 49.5 degrees, macaroni salad 63.8 degrees, coleslaw 61.2 degrees, potato salad 51.5 degrees, pea salad 64.2 degrees, broccoli salad 57.8 degrees, and cut tomatoes in cold well 58.4 degrees. Maximum allowable temperature is 41 degrees. Food was discarded at inspection Corrected at time of inspection --Pizza holding station running too low in temperature cheese foccacia bread 120.2 degrees, BBQ pulled pork pizza 130.0 degrees, vegtable pizza 120.4 degrees, and sausage pizza 112..6 degrees. Minimum allowable hot holding temperature is 135.0 degrees. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing puff pastries at room temperature. Storage of ice scoop with handle in contact with ice High Limit bar and Tree bar. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Deli menus do not contain consumer advisory for eggs made to order and menu does not identify which items are served less than fully cooked.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked rice in a large pan in buffet prep walk-in cooler which was cooked and cooled on 03/17/13 measured 57.8 degrees on 03/18/13. Corrected on-site
- Variance obtained for specialized processing methods
Asian pasta salad made and dated 03/10/13 in walk in 03/18/13. Deli sliced ham dated 03/08/13 in banquet walk in refrigerator on 03/18/13. Both were held greater than seven days as allowed by code. Establishment is using reduced oxygen packaging for cheese, cooked carrots, cooked potatoes, scallops, raw meats. Reduced oxygen packaging may not be done without a variance and a HACCP Plan. Vacuum packaging system may not be used until State of Iowa variance is obtained. Corrected at time of inspection
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Asian pasta salad made and dated 03/10/13 in walk in 03/18/13. Deli sliced ham dated 03/08/13 in banquet walk in refrigerator on 03/18/13. Both were held greater than seven days as allowed by code. Establishment is using reduced oxygen packaging for cheese, cooked carrots, cooked potatoes, scallops, raw meats. Reduced oxygen packaging may not be done without a variance and a HACCP Plan. Vacuum packaging system may not be used until State of Iowa variance is obtained. Corrected at time of inspection
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03/18/2013 | Routine |
- Variance obtained for specialized processing methods
Asian pasta salad made and dated 03/10/13 in walk in 03/18/13. Deli sliced ham dated 03/08/13 in banquet walk in refrigerator on 03/18/13. Both were held greater than seven days as allowed by code. Establishment is using reduced oxygen packaging for cheese, cooked carrots, cooked potatoes, scallops, raw meats. Reduced oxygen packaging may not be done without a variance and a HACCP Plan. Vacuum packaging system may not be used until State of Iowa variance is obtained. Corrected at time of inspection
- Miscellaneous sources of contamination
Thawing puff pastries at room temperature. Storage of ice scoop with handle in contact with ice High Limit bar and Tree bar. Corrected at time of inspection
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Asian pasta salad made and dated 03/10/13 in walk in 03/18/13. Deli sliced ham dated 03/08/13 in banquet walk in refrigerator on 03/18/13. Both were held greater than seven days as allowed by code. Establishment is using reduced oxygen packaging for cheese, cooked carrots, cooked potatoes, scallops, raw meats. Reduced oxygen packaging may not be done without a variance and a HACCP Plan. Vacuum packaging system may not be used until State of Iowa variance is obtained. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli roast beef opened 03/12/13 and held refrigerated in banquet walk in (three packages) did not have a date mark as to when opened on 03/18/13. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Many wiping rags not returned to sanitizer between use.
- Roasts held at a temperature of 130°F or above
Pizza holding station running too low in temperature cheese foccacia bread 120.2 degrees, BBQ pulled pork pizza 130.0 degrees, vegtable pizza 120.4 degrees, and sausage pizza 112..6 degrees. Minimum allowable hot holding temperature is 135.0 degrees. Corrected at time of inspection --Buffet temperatures were out of compliance for the following items, puff pastries 59.7 degrees, cut mellon 49.5 degrees, macaroni salad 63.8 degrees, coleslaw 61.2 degrees, potato salad 51.5 degrees, pea salad 64.2 degrees, broccoli salad 57.8 degrees, and cut tomatoes in cold well 58.4 degrees. Maximum allowable temperature is 41 degrees. Food was discarded at inspection Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing puff pastries at room temperature. Storage of ice scoop with handle in contact with ice High Limit bar and Tree bar. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer to deli.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked rice in a large pan in buffet prep walk-in cooler which was cooked and cooled on 03/17/13 measured 57.8 degrees on 03/18/13. Corrected on-site
- Disclosure of menu items offered or served raw or undercooked
Deli menus do not contain consumer advisory for eggs made to order and menu does not identify which items are served less than fully cooked.
- Test kit provided and used to measure sanitizing solution concentration
Provide iodine test papers to tree bar glass washer.
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03/18/2013 | Routine |
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