| No violation noted during this evaluation. | 11/06/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease accumulation on floor under fryer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef and fish foods stored above ready to eat vegetables in walk in cooler. Corrected on site by moving raw meats to lower shelves.
- Bare hand contact with ready to eat foods
Observation: Cook had bare hand contact with grilled cheese. Corrected on site by discard.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available for Quat based sanitizer and chlorine based dishwashing sanitizer.
- 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: Pizza prep table holding ham, pepperoni, green olives and cheese at 73* and reach in cooler holding foods at 46-51*. Repair service called during inspection and discard of food.
|
10/12/2015 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
|
09/10/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
There was no thermometer in kitchen upright refrigerator.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced ham and roast beef are not labeled with date of slicing, and ribs are not labeled with date of preparation.
- Hand drying provided
Observed a bus tub of soiled dishes on top of back kitchen handsink. There were no paper towels at back kitchen handsink - corrected.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed heavy grease and food particle deposits on wall/floor/equipment in kitchen around the dishwashing machine, in an area with the highest concentration of insects.
- Bare hand contact with ready to eat foods
Observed employee handle grilled hamburger buns with bare hands. Corrected.
- Food on display is protected from contamination by consumers
Observed uncovered drinking glasses of ice water on countertop uncovered, and salad ingredients in uncovered containers in tubs of ice at wait station - repeat violation.
- Using a handwashing sink- operation and maintenance
Observed a bus tub of soiled dishes on top of back kitchen handsink. There were no paper towels at back kitchen handsink - corrected.
- Roasts held at a temperature of 130°F or above
Observed baked potatoes held on door of oven, potatoes were 127 degrees. Oven was not on. Owner said potatoes are held for lunch and dinner service in that manner then discarded - establishment does not have an approved time as a public health control policy.
- Multiuse food contact surfaces are cleanable
Observed garlic bread stored in bag designed for use in garbage cans, instead of a food-grade plastic.
- Plumbing system repaired according to law
Drain was slow at pizza kitchen handsink.
|
08/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Gus & Tony's Pz & Steakhouse, 508 W Main St, Waukon, IA 52172 »