| No violation noted during this evaluation. | 02/19/2016 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Employee observed placing sandwich on plate with bare hands.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Soups and meat from previous day not re-heated to 165 F. Foods re-heated in sham to only 100 F. Sham was not on proper setting to re-heat food. Foods that are re-heated must reach a temp of 165, before being stored in a hot unite at or above 135 F.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Roast cooked on previous day was temped at 55 F. Food must be cooled to 70 F within two hours, and must be 41 F and below within 6 hours. Corrected meat thrown away.
- Demonstration of Knowledge
Observation: Employees present did not exhibit basic food safety knowledge. Primary cook did not know
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Employee stated that tortilla soup was being held in sham at 100 F, and would be continued to be held there to later in the evening. After proper re-heating to 165 F, hot foods must be held at 135 F and above. Corrected, employee heated soup on stove top.
- Separation from food, equipment, utensils, linens, and single service
Observation: Toxic cleaner stored above pop. Toxics shall be stored away from food. Corrected.
- Hand drying provided
Observation: Paper towels not available at hand sink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ribs date marked with 1/30, five days outside of acceptable holding time. Corrected, Food thrown away.
- 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: Reach-in cooler and Walk-in cooler both holding foods at 45 F. Foods must be held at a temp of 41 and below.
|
02/11/2016 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer needed in prep table by grill.
|
11/25/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitizing - work order placed
|
05/29/2015 | Regular |
| No violation noted during this evaluation. | 05/29/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 09/15/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Store food off of the floor in the walk-in, corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store one cleaner in a container that previously held another chemical, container was discarded. Do not store chemicals over bag and box pop, toxics were moved.
- 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: The two coolers on the line are holding foods at 43-54F - shall be 41F or below. Units were emptied out.
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for vomit and diarrheal events
|
09/03/2014 | Routine |
| No violation noted during this evaluation. | 04/04/2014 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Food in steamtable temp is 95F-135F - shall be 135F or above. Food will be reheated to 165F, have repairman check out the unit.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw meat on the same tray as ready-to-eat or do not store raw meat over ready-to-eat in walk-in.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of portioned pork dated 3/20 - it is over the 7 days allowed - if you freeze it put a second date on it so we know it has been in the freezer - food was discarded.
- Hand drying provided
Observation: Paper towels are needed at bar handsink
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - interior drawers of hot holding drawers, refrigerated drawers under grill, gaskets on reach-in doors on line, some stainless steel containers, pop guns and holders in bar
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store spray bottle of sanitizer on container used to hold stainless steel lids. Toxic was moved.
- Poisonous or toxic materials used and applied
Observation: Concentration of sanitizer in dishmachine and in spray bottles is 200+ ppm of chlorine - shall be 50-100 ppm chlorine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - shelf under steamtable, racks in walk-in, milk crate used to hold stainless steel containers, small rack on wall in area
|
03/31/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floor next to fryer. Corrected at time of inspection
- Miscellaneous sources of contamination
Store the box of meat off of the floor and the small plastic container. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Do not store ice machine cleaner over bag n box pop and concentration of sanitizer in wiping cloth solution is too strong and will leave a toxic residue. 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
Do not store raw chicken over ribs to protect against possible cross contamination. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw and place on a bottom shelf. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store ice machine cleaner over bag n box pop and concentration of sanitizer in wiping cloth solution is too strong and will leave a toxic residue. Corrected at time of inspection
|
10/24/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
BE SURE TO CHANGE DATES ON CONTAINERS WHEN RENEWING PRODUCT.
- Ice used as exterior coolant not used as a food
DO NOT PLACE CUP USED TO SOAK POP WANDS IN ICE BINS IF YOU ARE PLANNING TO USE THE ICE.
- Eating, drinking, or using tobacco
PERSONAL CUPS NEED TO HAVE A LID AND STRAW WHEN IN THE KITCHEN. DO NOT STORE ABOVE FOOD CONTACT SURFACES.
- Plumbing system repaired according to law
FLOOR DRAIN NEAR DISH MACHINE HAS STANDING WATER AND NOT DRAINING. DISH MACHINE IS STILL DRAINING PROPERLY. PLUMBER CALLED.
|
04/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Kellys Irish Pub & Eatery, 2222 E 53rd St Unit 10 Davenport, Ia 52807, , IA »