| No violation noted during this evaluation. | 05/30/2014 | Follow Up LOC |
- 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: Portioned meats in 2 drawer cooler temping at 44 degrees F on cookline.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wall behind ice machine, floor under shelving and fryers excessively dirty.
- Hand drying provided
Observation: No papertowels available at handwashing sink on cookline.
- Preventing contamination from equipment, utensils, and linens
Observation:Pop gun hose in consumable ice at bar.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Coleslaw and diced tomatoes not labeled with date.
- Cleanability of floors, walls, and ceilings
Observation: Baseboard coming off wall under dishtable.
|
05/19/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
06/05/2013 | Routine |
- Package integrity
Dented cans Corrected at time of inspection
- Handwashing cleanser, availability
Bar
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked pasta not labeled with date of discard. 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
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw burger, chicken and fish stored above ready-to-eat meats in 2 drawer cooler on cookline. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls soiled especially behind ice machine. Exterior of hood has dusty build-up.
- Air drying of equipment and utensils
Cups stacked before completely air dry.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine has mold growth on inner, upper surface. Pop guns at bar have build-up.
- Common name-working containers
Spray bottles of cleaner not labeled with common name. Corrected at time of inspection
|
05/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Gus' Food & Spirits, 2421 Coral Ct Unit 3 Coralville, Ia 52241, , IA »