- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
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09/21/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips available at time of inspection.
- Posting inspection reports
Observation: Previous inspection not posted.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No Employee Health Reporting agreement kept on site
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No small diameter stem thermometer available at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluids cleanup.
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09/11/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Program Manager employed at establishment.
- Separation from food, equipment, utensils, linens, and single service
Observation: Windex stored above food preparation area. Person In Charge moved windex to another location.
- Storage and maintenance of wet and dry wiping cloths
Observation: Food contact surface wiping cloths stored on counter. Person In Charge moved wiping cloths to sanitizer solution.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No small diameter stem thermometer available at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluids cleanup.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips available at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food contact surfaces not sanitized before food preparation began for the day, per Person In Charge. Person In Charge made a sanitizer solution for food contact surfaces.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No Employee Health Reporting agreement kept on site
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08/17/2015 | Regular |
| No violation noted during this evaluation. | 09/02/2014 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer test strips are not provided and used onsite.
- Insect control devices are properly designed and installed
Observation:Fly strips are pinned on boxes of food product (creamer, coffee).
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical spray bottle stored hanging from a shelf with spray nozzle in contact with a sleeve of food containers. Chemical stored with beverage cups and lids. Products were moved to an approved location below food and food contact surfaces. Corrected at time of inspection.
- When to wash
Observation:Food handler returned to the kitchen from outdoors, did not wash their hands and put on gloves to begin food preparation.
- Outer openings are protected
Observation:Screen window in the food preparation are was left open and door that connects the boat rental area to the kitchen was propped open for air flow.
- Food temperature measuring devices are provided and readily accessible
Observation:There is not a stem thermometer onsite to check the temperatures of cooked foods. A stem thermometer with a small diameter probe for measuring temperature of thin foods must be provided onsite for food handlers to use.
- Where to wash
Observation:Employee entered the food preparation area and began washing their hands in the 3 compartment sink.
- Common name-working containers
Observation:Several unlabeled spray bottles containing chemicals stored in the kitchen. Bottles containing an unknown substance were dumped out and other bottles were labeled as to contents. Corrected at time of inspection.
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07/11/2014 | Routine |
- 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
- 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
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08/09/2013 | Routine |
- Food storage - preventing contamination from the premises
Boxes of cups are stored on shelves in the garage area where outer openings are not protected (left open during hours of operations) and I observed dead flies in the boxes of cups.
- In-use utensils, between-use storage
Observed ice scoops stored in standing water without a continuous flow of running water. Corrected at time of inspection.
- Outer openings are protected
Non-critical violation: The entry door to the establishment and the service window are kept open without screening to prevent the entry of pests. The person in charge stated that the screen for the service window is on order. Critical violation: Observed uncovered rodent bait station below the handsink-Must submit documentation of corrective action regarding this critical violation (mail in recheck).
- Rodent bait stations
Non-critical violation: The entry door to the establishment and the service window are kept open without screening to prevent the entry of pests. The person in charge stated that the screen for the service window is on order. Critical violation: Observed uncovered rodent bait station below the handsink-Must submit documentation of corrective action regarding this critical violation (mail in recheck).
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08/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Fin & Feather H2o, Llc, 643 Mccollister Blvd, Iowa City, IA 52240 »