| No violation noted during this evaluation. | 05/11/2015 | Follow Up LOC |
- 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: 2 fridge without thermometers.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Disclosure of menu items offered or served raw or undercooked
Observation: The consumer advisory is not disclosed in the menu.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- 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: The facility does not have a Sick Policy.
- Food storage containers identified with common name of food
Observation: Food containers not identified with the common food name. Corrected.
|
05/05/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods not date marked. Corrected.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
- Food storage - preventing contamination from the premises
Observation: Observed food stored in the walk-in cooler with water dripping on it and food stored on the floor. Observed water in the drawer in the fridge.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (ice machine) not clean to sight or touch. Corrected.
- 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: Observed cold hold equipment without a thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surface (microwave) not clean.
|
10/28/2014 | Regular |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
11/30/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers
- Eating, drinking, or using tobacco
Corrected at time of inspection Open beverage containers in unapproved area
- Equipment and utensils are adequately rinsed after washing
3 compartment sink sequence is !.WASH in detergent, 2.RINSE in plain water, 3. SANI TIZE, then air-dry. Quaternary sanitizer must be mixed to yield 200 ppm ( it was too weak ), or may use bleach (mix 3/4 teaspoon to 1 gallon water)
- Foods are cooled using appropriate methods
To cool food, leave uncovered.
- Sanitization methods - hot water, chemical
3 compartment sink sequence is !.WASH in detergent, 2.RINSE in plain water, 3. SANI TIZE, then air-dry. Quaternary sanitizer must be mixed to yield 200 ppm ( it was too weak ), or may use bleach (mix 3/4 teaspoon to 1 gallon water)
- Plumbing system repaired according to law
Dripping faucet at bar sinks must be repaired. Kitchen sinks must all have drain plugs
- equipment food contact surfaces and utensils clean to sight and touch.
Pop gun holsters must be cleaned.
- Handwashing sinks-Numbers, capacities, location, and placement
|
11/19/2013 | Routine |
Restaurant representatives - add corrected or new information about J & B Bar, 203 9th St, Sheldon, IA 51201 »