- Eating, drinking, or using tobacco
Observation:Open drinking cups of employees through out facility.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utwnsil, and a bowl with food splatter, cutting board not clean on prep table.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Fish to be thawed under running water while being submersed.
- Mechanical ventilation
Observation:Ventilation not working in smoking area.
- Common name-working containers
Observation:Bottles not labeled with contents.
- Duties of PIC
Observation:Duties delegated to other employees must comply with food code, excessive violations.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Box of chicken blood on top of prep table.
- Food storage containers identified with common name of food
Observation:Food storage containers are to be labeled with contents.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Pressure gauge not working on dish washer.
- Outer openings are protected
Observation:Bottom door in stairs was open.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers are to have thermometer inside which are accurate.
- Cutting surfaces maintained
Observation:Cutting boards are in poor condition.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris along walls under equipoment, cooler floors with debris, stairwell and smoke area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cooler rails, door handles, sherlving with buildup.
- Mechanical warewashing equipment, sanitization pressure
Observation:Pressure gauge being replaced for dish washer, eco lab is aware of this.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths were not in sanitizer, were dry lying on prep tables.
- 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:Prep table came unplugged, food not bbeing held at 41 or below, items discarded.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Hand drying provided
Observation:Soap and papertowels required at all hand sinks.
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06/19/2015 | Regular |
- 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:Handed out the employee reporting form along with the big 5 info sheet.
- 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:Cooler in the Bear not holding food below 41 degrees, items were discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food debris on floor under equipment along the walls both areas.
- Single use glove use
Observation:Talked about the glove use in relation to not changing gloves at the proper time and hand washing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Prep table and cooler in pizza area with a lot of build up on handles and cooler surfaces. Some splatter on equipment sides in the bear and on hot line.
- Food storage containers identified with common name of food
Observation:Bulk food items to be labeled with name of food.
- Posting inspection reports
Observation:Current inspection report to be posted.
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11/26/2014 | Regular |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation:A proper HAACP plan was not acquired according to past chef. All items using ROP will not be used from this date forward.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation:Reduced oxygen packing will not be done from this point forward with out a proper HAACP plan in place
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06/25/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces not clean, cooler handles, faces of equipment, sides of doors, etc.
- 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:Coolers in lower area not cold, not below 41 degrees, items discarded and removed from coolers.
- Eating, drinking, or using tobacco
Observation:Drinking containers to be kept in specified area.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation:Proper paperwork not presented for variance, no record keeping to be in compliance with HAACP plan
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Hand sink must be available for use behind the line in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor behind and under equipment along walls.
- Handwashing cleanser, availability
Observation:All handsinks must have both sopa and papertowels available.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Utensil containers with debris, can opener with buildup, handles of utensils in pizza area not clean.
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06/20/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
cooler handles and equipment handles with buildup
- Food temperature measuring devices are provided and readily accessible
thermometers must be accessible in all coolers
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
floors with debris under equipment
- Handwashing cleanser, availability
Hand soap needed at all handsinks, bars in both areas
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09/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Gary's On The River / The Bear Coffeehouse, 24 W Park St, Spencer, IA 51301 »