- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/31/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Laundry facilities
requirement, location, and use
- No direct connection between sewage system and from culinary equipment
Observed ice bin drain at bar is directly connected to the sewer line - there is no air gap to prevent backflow of sewage into the ice bin.
- Hand drying provided
There were no paper towels at bar handsink - corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observed HELP sanitizer test papers but establishment uses chlorine sanitizer - there are no chlorine test papers to monitor sanitizer which shall be 50-100 ppm.
- Linens- cleaning and storage
Observed liquor bottles with unprotected toppers in the speed rail at the bar, in an area prone to contamination from splashing water at the sinks. Observed mold on edge of metal chute in ice machine. Observed cardboard pizza boxes on kitchen storeroom floor and box of plastic cups on storeroom floor.
- In-use utensils, between-use storage
Observed liquor bottles with unprotected toppers in the speed rail at the bar, in an area prone to contamination from splashing water at the sinks. Observed mold on edge of metal chute in ice machine. Observed cardboard pizza boxes on kitchen storeroom floor and box of plastic cups on storeroom floor.
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10/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Gerbs Bar & Grill, 110 S Lawrence St, Stacyville, IA 50476 »