- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of microwave there is food buildup. This is a repeating violation.
- 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: Kitchen reach-in cooler has no thermometer inside.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Does not have correct chlorine test strips, but sanitizer solution was good between 50-100ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided forms to post, corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager employed by the establishment.
- 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: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided form to read and sign. Manager, who is employed only signed and corrected.
- Storage or display of food in contact with water or ice
Observation: Package food in contact with ice in chest freezer who had excessive build up.
- Plumbing system maintained in good repair
Observation: There is a slight leak on 3 compartment sink in the back kitchen behind the bar.
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02/25/2016 | Regular |
- Restricted use pesticide applied by a certified applicator
Observation: A spray bottle of chlorine sanitizer was tested too strong. The concentration of chlorine sanitizer must be maintained at 50-100ppm.Corrected at time of inspection. REPEAT VIOLATION
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must removed acidic food into plastic or stainless steel container after opened to prevent chemical contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) Sliced tomato in prep cooler, 2) A bag of brats in walk-in cooler were not date marked. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard. REPEAT VIOLATION
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no cover on it. Food employee must drink form a closed beverage container to prevent mouth to hand contamination. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Top of the inside of microwave has food buildup. Clean as needed. REPEAT VIOLATION
- Food storage, prohibited areas
Observation: Ice buildup in chest freezer. Clean more frequently to prevent contamination
- Toilet room
receptacle, enclosed, fixtures clean
- Smoke free air act
Observation: Didn't post "No Smoking" sing on the entrant doors. Must has sing posted. Corrected at time of inspection. REPEAT VIOLATION
- Miscellaneous sources of contamination
Observation: There was no lid on ice bin. Must have lid to prevent sources of contamination during all business hours.
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08/18/2014 | Routine |
- Poisonous or toxic materials used and applied
1) Two chemical spray bottles not labeled. Must label all working containers with common name for easy identification. 2) A spray bottle of chlorine sanitizer was tested too strong. The concentration of chlorine sanitizer must be maintained at 50 - 100 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A bag of hot dogs was not date marked in walk-in cooler. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Smoke free air act
Didn't post "No Smoking signs on the entrance doors. Must have sign posted.
- Drying mops
Used mop was stored in mop bucket. Must hand dry or drape on bucket.
- Cleaning of cooking and baking equipment
Inside of the microwave has buildup. Clean more frequently.
- Plumbing system repaired according to law
Three compartment sink near walk-in cooler is leaking on hot water handles. Must repair or replace to maintain in good condition.
- Handwashing signage
Handwashing sign not posted at kitchen hand sink. Every hand sink to be used by employees must have sign posted reminding employees to wash hands.
- Common name-working containers
1) Two chemical spray bottles not labeled. Must label all working containers with common name for easy identification. 2) A spray bottle of chlorine sanitizer was tested too strong. The concentration of chlorine sanitizer must be maintained at 50 - 100 ppm.
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08/27/2013 | Routine |
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