- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: Light showing through several gaps around back door kitchen entrance. Repair/provide new weather striping.
- Material characteristics of non-food contact surfaces
Observation: Wire racking in walk in cooler is heavily rusted and worn. Resurface or replace.
- Cleanability of floors, walls, and ceilings
Observation:1)Several holes present in wall below dish area. 2)Ceiling tiles broken or missing in kitchen area. Repair/replace.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager currently employed by facility. Owner stated staff members have been signed up for class in April.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several large buckets of chips near cook line heavily soiled with food debris. Clean.
- Plumbing
materials, design, construction and installation
- 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: Employee reporting agreements are not currently in place. Owner given forms 1A & 1B to have filled out by staff members.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents throughout kitchen area are heavily soiled with dust and debris. Clean.
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02/19/2016 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: 1) Broken wall tile near handsink at kitchen entrance. Repair/replace. 2)Caulk along 3 compartment sink is deteriorated. Recaulk along wall sink juncture. 3) Walls in walk in cooler are peeling paint. Remaining paint must be removed. 4) Several holes found in wall below dish area. Repair. 5) Ceiling tiles broken or missing in both kitchen area and mens restroom stall. Repair/replace.
- 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: Container of salsa in small rockstar cooler temped at 46.3*F. Salsa was voluntarily discarded at time of inspection.
- Designated areas for employees
use of designated areas by employees
- Handwashing cleanser, availability
Observation: No handsoap available at handwashing sink at bar.
- 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: Not able to verify if employee reporting agreements are in place.
- Hand drying provided
Observation: No hand drying provided at handwashing sink at bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Can opener near 3 compartment sink heavily soiled with food debris. 2) Meat slicer in kitchen area heavily soiled with food debris. 3)Buckets of chips on cook line are heavily soiled with food debris. Must wash, rinse, and sanitize.
- Outer openings are protected
Observation:Light showing through several gaps around back door kitchen entrance. Repair/provide new weather stripping.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Nobody currently employed with certified food protection manager certification.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment throughout facility is heavily soiled. Specifically interior of coolers and doors. Gaskets of reach in coolers heavily soiled with food debris. Clean.
- Preventing contamination from equipment, utensils, and linens
Observation: 1)Food being stored in walk in cooler with no cover. Walls of cooler are peeling off and chips are falling onto food items. Food items with paint chips on them were vacuum packed. 2) Squeeze bottles of dressing being stored in container of lettuce in prep cooler on cook line.
- Backflow protection
air gap, device standard, when required
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bleach sanitizer at bar tested too strong. New sanitizer prepared at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: Wire racking in walk in cooler is heavily rusted and worn. Resurface or replace.
- Plumbing system maintained in good repair
Observation: Left faucet of 3 compartment sink is leaking. Repair.
- Bare hand contact with ready to eat foods
Observation: Staff member observed garnishing drinks with bare hands. Staff member was educated on proper practices and drinks were discarded.
- Plumbing
materials, design, construction and installation
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several containers of food in walk in cooler were not datemarked. Including large bucket of salsa, and several cooked meat dishes.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Small container of salsa dated 2/1/16 found in walk in cooler. Container was voluntarily discarded at time of inspection.
- Unpackaged food protected from contamination during preparation
Observation: 1) Container of flour in dry storage area without cover. 2) Several containers of meats and beans stored in walk in cooler without cover. Provide covers.
|
02/11/2016 | Regular |
- Plumbing system maintained in good repair
Observation: The right side of urinals is drain slow. Must maintain in good working order. Fix.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct or control food preparation in a certified food manager.
- Outer openings are protected
Observation: Both exit doors in kitchen have light showing around outer edges. Must seal outer edges and replace weather striping to prevent entry pest.
|
03/03/2015 | Physical Recheck |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Provided thermometer in all coolers. But there are damaged thermometer been used. The thermometer must be accurate to +/-2*F in the intended range of use. Replace.
- Plumbing system repaired according to law
Observation: 1)Drain slow on right side of urinal. 2)Flush valve leaks on right side of urinal. 3) Flush valve closer to the hands sink leaks in women's restroom. Must maintain all plumbing in good working order to prevent contamination. Must get serviced by licensed plumber.
- 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: Rockstar mini cooler was out of temperature. Cooler was temped at 44*F. Waiting for service. Fix or Replace. No food was in the cooler. MAY NOT USE COOLER UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct or control food preparation is a certified food manager.
- Package integrity
Observation: Observed a dented can on can shelving. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must has procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Outer openings are protected
Observation: Both exit doors in kitchen have light showing around outer edges. Must seal outer edges and replace weather striping to prevent entry pest.
- Sanitization methods - hot water, chemical
Observation: 1)Sanitizer concentration was lower than 10ppm in kitchen. 2) Sanitizer in bar was over 200ppm. Made new sanitizer during inspection. Chlorine sanitizing solution must be maintained between 50 to 100ppm. Must use test strips to ensure concentration is correct.
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02/20/2015 | Physical Recheck |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Light bulbs, protective shielding
Observation: Missing light cover on the ceiling above dish machine area. Must provide an adequate cover or shatter resistant bulbs in kitchen.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips provide. Must have to have chlorine test strips to accurately determined the correct sanitizing solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food/sauce buildup out side of three door reach-in cooler in kitchen. Clean as needed.
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thermometer in 1) both prep coolers in kitchen, 2) Rockstar mini refrigerator. Must provide thermometer to ensure adequate temperature is maintained.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Visible buildup on can opener 2) Inside of microwave not clean, a lot of food debris buildup. REPEAT VIOLATION. Clean as needed. Must keep all equipment clean to prevent bacteria.
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
Observation: 1)Several foods are holding on steam table were not covered. 2) The ice bin next to hand sink in bar not fully covered. Replace a new ice bin lid. Must have lid to prevent sources of contamination. REPEAT VIOLATION
- Cleanability of floors, walls, and ceilings
Observation: Recaulk the walls behind both hand sinks in kitchen.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Mold buildup inside of pop gun holders in bar. MUST CLEAN MORE FREQUENTLY TO PREVENT CONTAMINATION. REPEAT VIOLATION
- Outer openings are protected
Observation: Both exit doors in kitchen have light showing around outer edges. Must seal outer edges and replace weather striping to prevent entry pest.
- 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: Rockstar mini cooler was out of temperature. Cooler temperature was 51.1*F, and food stored in the cooler was temped at 47.9*F. Food removed. MAY NOT USE COOLER UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
- Equipment location, installation, repair, and adjustment
Observation: Observed cracked salsa bucket in Rockstar refrigerator. Replace. Food utensil must be maintained in good condition.
- Separation from food, equipment, utensils, linens, and single service
Observation: A bottle of chemical was stored above single service item at front shelf. All chemical item must be store separated from food and single service item.
- Sanitizers
Observation: Sanitizer concentration was over 200ppm in kitchen. Chlorine sanitizing solution must be maintained 50 to 100ppm.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Eating, drinking, or using tobacco
Observation: Food employee beverage cup has no lid in kitchen. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Package integrity
Observation: Observed a dented can on can shelving. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Physical facilities maintained in good repair
Observation: Water leaks from kitchen roof. Must fix the leaking problem to keep roof in good condition.
- Food employees hair is effectively restrained
Observation: A food employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available at time of inspection in bar. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: 1) Hand sink next to three compartment sink is slow to drain. 2) The drain line from three compartment sink in bar leaks. 3)Flush valve closer to hand sink in Women's restroom leaks. 4) Urinal on right side drain slow. REPEAT VIOLATION. Must maintain all plumbing in good working order to prevent contamination. Must get serviced by licensed plumber.
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02/04/2015 | Regular |
- Plumbing
materials, design, construction and installation
- Test kit provided and used to measure sanitizing solution concentration
Observation: Must provide QA test strips to ensure QA sanitizer concentration at bar. QA concentration must be maintained between 200 to 400ppm.
|
09/05/2014 | Physical Recheck |
- Drying mops
Observation: Used mop was stored in mop bucket with water after use. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Plumbing system repaired according to law
Observation: 1) Pipes are leaking in basement. 2)Faucet on three compartment is broken in kitchen 3)Discharge line on the right basin on three compartment is disconnected in bar. 4)Urinal on right side drain slow. Must maintain all plumbing in good working order to prevent contamination. Must get serviced by licensed plumber.
- Hand drying provided
Observation: No paper towels provided on both hand sinks in kitchen. Must have paper towels for hands dry.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on three-door reach-in cooler are torn. Equipment must be maintained in good condition. Replace as needed.
- Insect control devices are properly designed and installed
Observation: Back doors opened without screen door is installed at time of inspection. Considerable fruit fly issue in kitchen. Must install at least one screen door on one of the exit doors. That is the only door is allowed to open for ventilation.
- Handwashing cleanser, availability
Observation: No hand soap provided on following hand sinks: 1)kitchen, 2)bar. Must have hand soap available for properly hands cleaning.
- Stored frozen foods shall be maintained frozen
Observation: Chicken in mini reach-in freezer were not maintained frozen. Freezer was unplugged properly. Internal food temperature was 51.7*F or above. Discarded. Corrected at time of inspection
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Outside of white reach-in freezer not clean to touch REPEAT VIOLATION 2)Food debris buildup in walk-in cooler REPEAT VIOLATION 3)Dish holding table behind steam table has heavy grease buildup. Must keep all equipment and facility clean. DEEP CLEANING. 4)Several racks in walk-in cooler are rusting. Replace or resurface to provide smooth and easy cleanable food contact surface. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Mold buildup inside of pop nozzle holder in bar. REPEAT VIOLATION. MUST CLEAN MORE FREQUENTLY TO PREVENT CONTAMINATION
- Food employees hair is effectively restrained
Observation: One food employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Inside of microwave very dirty, a lot of food debris buildup. 2) Inside of three-door reach-in cooler has sauce stain and food debris buildup. Clean as need. Must keep all equipment clean to prevent bacteria buildup.
- In-use utensils, between-use storage
Observation: 1) 2oz. cup being used as scoop in condition containers. 2) A large stainless steel bowl was used as scoop in beef soup bucket in walk-in cooler. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink nearby dish machine has no hot water. Shut hot water line down. Water pressure was weak. Repair to ensure washing is at least 100*F.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Both thermometers are damaged in walk-in cooler. Must provide an accurate thermometer in the warmest place in walk-in cooler to monitor cooler temperature.
- Sanitization methods - hot water, chemical
Observation: 1)Didn't machine shut down during the time of inspection. Called for service. Fixed. 2)No sanitizer provided to clean food contact surface in kitchen at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria. Sanitizer is the most effective way to ensure surface are clean. 3)Unable to detect chlorine in sanitizer bucket in bar. Chlorine sanitizer concentration must be maintained 50-100ppm.
- Air drying of equipment and utensils
Observation: Glasses were face down and stored on paper towels on beer station. Must stored on smooth and easy cleanable food contact surface. Replace to bar mats.
- Miscellaneous sources of contamination
Observation: Food in following areas were not covered properly: 1)Tortilla bin 2)Condiment buckets on condiment shelving 3)Steam table. Must have lid to prevent sources of contamination. REPEAT VIOLATION
|
08/14/2014 | Routine |
- Outer openings are protected
Observation: Both exterior doors have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest. REPEAT VIOLATION.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Observation: No hand soap provided on both hand sinks in kitchen. Must be provided with a supply of hand cleaning liquid, powder, r bar soap. Must have hand soap to instead hand sanitizer.
- Plumbing system maintained in good repair
Observation:The faucet on 3 compartment sink is broken. Replace or repair.
- Backflow protection
air gap, device standard, when required
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Unable to find date plate on dish machine. Every dis machine must have a date plate indicating operational requirements.
- Test kit provided and used to measure sanitizing solution concentration
Observation:The facility have chlorine test strip, but can not find color chart. Replace a new test strip with color chart to identify concentration of sanitizer solution.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Indoor and outdoor surfaces
Observation:Big hole on the wall under draft beer section in bar. Repair. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several racks in walk-in cooler are rusting. Must clean or resurface to provide cleanable contact surface.
- Toilets and urinals provided according to law
Observation: Urinal near hand sink is out of order. Repair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Dust buildup on can opener, 2)Pop nozzle holders has mold buildup in bar, 3)Broken glasses in reach-in freezer in bar. Must clean more frequently to prevent contamination.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. Correct at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No employee with supervisory and management have the certified food protection manager certificate. Must have least one management have food protection manager certificate from an accredited program.
|
02/24/2014 | Physical Recheck |
- Maintaining premises free of litter and unnecessary equipment
Observation: Observed an oven and a microwave is no longer to use in kitchen. Must discard or remove any equipment that is no longer in working order to make kitchen area more easily cleanable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall have good date marking. Observed several containers in walk-in cooler, and opened gallon milk in bar were not date marked. Date marking stickers on order. 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.
- Hand drying provided
Observation: No paper towel provided on both hand sinks in kitchen. Refill paper towel as needed.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Unable to find date plate on dish machine. Every dish machine must have a date plate indicating operational requirements.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Toilets and urinals provided according to law
Observation: 1) Urinal near hand sink is out of order. 2)Toilet in Men's restroom is not functioning to flush. Repair.
- Food storage, prohibited areas
Observation: Ice buildup in white reach-in freezer in kitchen. Must keep freezer free of ice to prevent contamination.
- Plumbing system maintained in good repair
Observation: 1) The faucet on 3 compartment sink is broken. Replace or repair. 2) The drain sink underneath steam table have a lot of waste water stay in kitchen. Must fix to drain properly.
- Indoor and outdoor surfaces
Observation: Big hole on the wall under draft beer section in bar. Repair. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas must be cleaned: 1)Outside of large white chips bucket, 2)Outside of Reiginaire reach-in freezer, 3)Outside of white reach-in freezer, 4)Food debris buildup in walk-in cooler. Clean as needed. 5) Several racks in walk-in cooler are rusting. Must clean or resurface to provide cleanable contact surface.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken containers were stored above raw beef and raw pork in walk-in cooler. Raw meat must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Mus not store any acidic food inside a galvanized can to prevent contamination.
- Backflow protection
air gap, device standard, when required
- Miscellaneous sources of contamination
Observation: 1) There were no lids on containers on the steam table in kitchen. 2) No lid is covered on ice bin in bar. Must have lid to prevent sources of contamination.
- Outer openings are protected
Observation: Both exterior doors have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest. REPEAT VIOLATION.
- Handwashing cleanser, availability
Observation: No hand soap provided on hand sink in bar. Must be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Handwashing signage
Observation: No handwashing sign posted on several hand sink. Every hand sink to be used by employee must has sign posted reminding employees to wash their hand.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No employee with supervisory and management have the certified food protection manager certificate. Must have least one management have food protection manager certificate from an accredited program.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Dust buildup on can opener, 2) Water stain and dust buildup on beverage glass shelving in bar. 3)Pop nozzle holders has mold buildup in bar. 4) Observed broken glasses in reach-in freezer in bar. Must clean more frequently to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility have chlorine test strip, but can not find color chart. Replace a new test strip with color chart to identify concentration of sanitizer solution.
- Toilet room
receptacle, enclosed, fixtures clean
|
02/06/2014 | Routine |
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
08/14/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The kitchen line cooler was run out. Inside of the cooler was temped at 66*F, and a container of cut tomato was temp at 63.3*F. POTENTIALLY HAZARDOUS FOOD MUST BE STORED IN REFRIGERATE EQUIPMENT THAT MAINTAINS AN AMBIENT AIR TEMPERATURE OF 41*F OR LESS. Discard all potentially hazardous food. The cooler is NOT ALLOWED TO USE FROM 08/12/2013. Owner said that they are going to replace a new prep cooler. MUST CALL PUBLIC HEALTH DEPARTMENT BEFORE INSTALL A NEW COOLER, AND MAY NOT USE UNTIL THE INSPECTOR TO CKECK THE TEMPERATURE OF THE NEW COOLER. Office Number: (319) 892-6037 See note for detail.
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08/12/2013 | Routine |
- Posting of a valid license
Most ecent inspection report not posted. Must post inspection report in area viewable to the public.
- Linens- cleaning and storage
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Replace.
- Roasts held at a temperature of 130°F or above
Cut tomato in prep cooler was temed at 55*F, and the inside of the cooler was temped at 49.1*F. Cooler was out of temperature. Called for service. Removed all foods from this cooler. May not use the cooler until aproval has been given through health department.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed a bucket of tomatillos are moldy. Discarded. May not use food that is mold. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The follwoing hood system and ventilation systems have dust and greas buildup: 1) Hood system on main cook area in kitchen 2) vents in kitchen. Clean dust and grease to prevent contamination.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
1) Large gap under screen door in kitchen. Must put weather striping or door sweep to prevent entry pest. 2) Considerable fruit fly issues in both kitchen and basement. Call pest control service to prevent fly in the facility.
- Cutting surfaces maintained
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Replace.
- Miscellaneous sources of contamination
Buffet line has food unprotected from consumer self-service. Must provide sneez guard or other effect means to provent contamination.
- Plumbing system repaired according to law
Faucet on 3 compartment sink in bar section leaks when running water. Must bbe replaced to maintain in good condition.
- Laundry facilities
requirement, location, and use
- Foods are cooled using appropriate methods
Observed three metal containers of cooked rice were temped at 96.8*F which was made at 11:00am and storing in walk-in cooler. All food must be cooled from 135*F ot 70* in 2 hours, and from 70*F to 41*F or below in 4 hours. Discard.
- Cleanability of floors, walls, and ceilings
1) The following areas are missing cove base:1) basement 2) bar area 3) kitchen, Must replace new cove base. 2) Big hole on the wall under draft beer section in the bar. Repair.
|
08/07/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Cutting surfaces maintained
1) Most door gaskets on cooler and freezer are torn in the facility. Waitting for parts to replace. 2) Several surfaces of cutting bboard are scratching and scoring. Keeping replace the bad condition boards. 3) Pop nozzel holder was not clean. Clean
- equipment food contact surfaces and utensils clean to sight and touch.
1) Most door gaskets on cooler and freezer are torn in the facility. Waitting for parts to replace. 2) Several surfaces of cutting bboard are scratching and scoring. Keeping replace the bad condition boards. 3) Pop nozzel holder was not clean. Clean
|
08/02/2013 | Routine |
- Handwashing signage
Handwashing signs not posted in both restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
- In-use utensils, between-use storage
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Discard. 3) A box of napkins was stored on the floor in kitchen. Single service items must be stored 6" off the floor for prevent contamination and cleaning purposes. 4) Ice buildup in the freezer by 3 compartment sink in the kitchen. Defrost to prevent saurces of contamination. 5) Food buildup in microwave. Must clean more frequently to prevent contamination. 6) Cup being used as scoop in sugar bucket. Must use utensil with handle stored out side of food and keep inverted. 7) The whole ice scoop was stored into the ice in ice bin at bar. Keep the handle of ice scoop out of the ice to prevent contamination. 7) Pop nozzle holder was not clean. Must clean more frequently. 8) Many cleaned metal and plastic lids were laid on dirty floor in kitchen. All cleaned food utensils must be stored on the rack or clean area.
- 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
Two buckets of cooked rice were stored in room temperature for cooling and was temped at 109*F on the surface after 4 hours cooling. Food must be cooled from 135*F to 70*F in 2 hours, and from 70*F to 41*F. Discard.
- Cleaning of cooking and baking equipment
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Discard. 3) A box of napkins was stored on the floor in kitchen. Single service items must be stored 6" off the floor for prevent contamination and cleaning purposes. 4) Ice buildup in the freezer by 3 compartment sink in the kitchen. Defrost to prevent saurces of contamination. 5) Food buildup in microwave. Must clean more frequently to prevent contamination. 6) Cup being used as scoop in sugar bucket. Must use utensil with handle stored out side of food and keep inverted. 7) The whole ice scoop was stored into the ice in ice bin at bar. Keep the handle of ice scoop out of the ice to prevent contamination. 7) Pop nozzle holder was not clean. Must clean more frequently. 8) Many cleaned metal and plastic lids were laid on dirty floor in kitchen. All cleaned food utensils must be stored on the rack or clean area.
- Smoke free air act
Must has " No Smoking" sign posted on the entrant door.
- Poisonous or toxic materials used and applied
A can of Raid (Fumigator) was found in kitchen. Raid is not approved for commerical use. All chemicals used in licensed kitchens must be for commerical use.
- Light bulbs, protective shielding
The following areas are missing cove base: 1) Basement 2) bar area 3) kitchen. Must replace new cove base. 4) Ceiling tiles in kitchen are damaged. Replace all damaged tiles. 5) Light bulbs above dish machine were not covered. Must be shielded light bulbs in area where there is exposed food. 6) Bigh hole on the wall under draft beer section in the bar. Repair.
- Cleanability of floors, walls, and ceilings
The following areas are missing cove base: 1) Basement 2) bar area 3) kitchen. Must replace new cove base. 4) Ceiling tiles in kitchen are damaged. Replace all damaged tiles. 5) Light bulbs above dish machine were not covered. Must be shielded light bulbs in area where there is exposed food. 6) Bigh hole on the wall under draft beer section in the bar. Repair.
- Drying mops
1) Ceiling is leaking, and the water is dropping into the 3 compartment sink in the bar. Must find out leak issue and fix. 2) Basement in very poor condition. Water damage/ sewer backup. Has happened in the past times. Clean to prevent bactira buildup. 3) Mop was stored in the dirty water in mop container. Mop must be air dry.
- Toilets and urinals provided according to law
Urinal are not functioning to flush. Repair to keep in good condition.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Raw chicken was stored above raw pork in walk-in cooler, 2) Several containers of aw meat were stored above milk in walk-in cooler. Raw animal food must be stored by cooking temperature, put lower cook temp meat above heigher cook temp meat. All kinds of raw meat must be stored below ready-to-eat food.
- Linens- cleaning and storage
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Discard. 3) A box of napkins was stored on the floor in kitchen. Single service items must be stored 6" off the floor for prevent contamination and cleaning purposes. 4) Ice buildup in the freezer by 3 compartment sink in the kitchen. Defrost to prevent saurces of contamination. 5) Food buildup in microwave. Must clean more frequently to prevent contamination. 6) Cup being used as scoop in sugar bucket. Must use utensil with handle stored out side of food and keep inverted. 7) The whole ice scoop was stored into the ice in ice bin at bar. Keep the handle of ice scoop out of the ice to prevent contamination. 7) Pop nozzle holder was not clean. Must clean more frequently. 8) Many cleaned metal and plastic lids were laid on dirty floor in kitchen. All cleaned food utensils must be stored on the rack or clean area.
- Hand drying provided
Didn't provide hand soap and paper towels at both hand sinks in kitchen. Must provide hand soap and paper towels for hands cleaning and dry purpose.
- Miscellaneous sources of contamination
1) Foods were stored on the floor in walk-in freezer. Food must be stored 6" off the floor. 2) Buffet line has food unprotected from consumer self-service. Must provide sneez guard or other effect means to provent comtamination. 3) Didn't have lids on taco bowl container and chips bucket in kitchen. Must have lid on the container which foods are stored for prevent contamination.
- Roasts held at a temperature of 130°F or above
Fagita in buffet steam table was temped at 120*F. Potentially hazardous food must be hot hold at 135*F or above. Discard. --1) Cut tomato in prep cooler was temped at 53.1*F 2) Cold salsa in prep cooler was temped at 48.8*F. 3) Milk in cooler at bar section was temped at 50.8*F. Potentially hazardous food must be cold hold at 41*F or below. Discard.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) floors in both walk-in freezer and walk-in cooler have food debris 2) A lot of food buildup on the floor under large equipment in kitchen. 3) A lot of food debris on the floor in walk-in cooler behind racks. 4) Mold buildup on the wall in walk-in cooler Clean. 5) Door on reach-in cooler by fryer is broken 6)The cover on ice bin in bar is broken. Repair. 7) Wet towel put under cutting board. Wet towel is nonabsorbent surface, and it is not allowed to put under cutting board. --1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Discard. 3) A box of napkins was stored on the floor in kitchen. Single service items must be stored 6" off the floor for prevent contamination and cleaning purposes. 4) Ice buildup in the freezer by 3 compartment sink in the kitchen. Defrost to prevent saurces of contamination. 5) Food buildup in microwave. Must clean more frequently to prevent contamination. 6) Cup being used as scoop in sugar bucket. Must use utensil with handle stored out side of food and keep inverted. 7) The whole ice scoop was stored into the ice in ice bin at bar. Keep the handle of ice scoop out of the ice to prevent contamination. 7) Pop nozzle holder was not clean. Must clean more frequently. 8) Many cleaned metal and plastic lids were laid on dirty floor in kitchen. All cleaned food utensils must be stored on the rack or clean area.
- Handwashing cleanser, availability
Didn't provide hand soap and paper towels at both hand sinks in kitchen. Must provide hand soap and paper towels for hands cleaning and dry purpose.
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Nothing in reach-in cooler or walk-in cooler was dated. All PHF must be dated and then used or discarded within 7days. Product not dated must be discarded during recheck inspection. REPEAT VIOLATION.
- Cutting surfaces maintained
1) Most door gaskets on cooler and freezer are torn in the facility. Must replace all torn gasket. 2) Several surfaces of cutting board are scratching and scoring. No longer be effectively cleaned. Discard. 3) A box of napkins was stored on the floor in kitchen. Single service items must be stored 6" off the floor for prevent contamination and cleaning purposes. 4) Ice buildup in the freezer by 3 compartment sink in the kitchen. Defrost to prevent saurces of contamination. 5) Food buildup in microwave. Must clean more frequently to prevent contamination. 6) Cup being used as scoop in sugar bucket. Must use utensil with handle stored out side of food and keep inverted. 7) The whole ice scoop was stored into the ice in ice bin at bar. Keep the handle of ice scoop out of the ice to prevent contamination. 7) Pop nozzle holder was not clean. Must clean more frequently. 8) Many cleaned metal and plastic lids were laid on dirty floor in kitchen. All cleaned food utensils must be stored on the rack or clean area.
- Posting of a valid license
1) License not posted 2) Most recent inspection report not posted. Must post both license and inspection report in area viewable to the public.
- Capacity, availability, and pressure of hot and cold water
Water system in women restroom has low pressure. Repair.
- Food storage - preventing contamination from the premises
1) Foods were stored on the floor in walk-in freezer. Food must be stored 6" off the floor. 2) Buffet line has food unprotected from consumer self-service. Must provide sneez guard or other effect means to provent comtamination. 3) Didn't have lids on taco bowl container and chips bucket in kitchen. Must have lid on the container which foods are stored for prevent contamination.
- Responsibilities of Permit Holder
1) License not posted 2) Most recent inspection report not posted. Must post both license and inspection report in area viewable to the public.
- Backflow protection
air gap, device standard, when required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The following hood system and ventilation systems has dust and grease buildup: 1) Walk-in cooler 2) Hood system on main cook area in kitchen 3) vents in kithchen. Clean dust and grease to prevent contamination.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Material characteristics of non-food contact surfaces
1) floors in both walk-in freezer and walk-in cooler have food debris 2) A lot of food buildup on the floor under large equipment in kitchen. 3) A lot of food debris on the floor in walk-in cooler behind racks. 4) Mold buildup on the wall in walk-in cooler Clean. 5) Door on reach-in cooler by fryer is broken 6)The cover on ice bin in bar is broken. Repair. 7) Wet towel put under cutting board. Wet towel is nonabsorbent surface, and it is not allowed to put under cutting board.
- Plumbing system repaired according to law
The following areas are water leaking: 1) Hand sink near to dish machine 2) Both faucets on 3 compartment sink 3) Drain line under sprayer sink 4) Faucet on 3 compartment sink in bar section. Must be replaced to maintain in good condition.
- Outer openings are protected
1) exterior door in party room has light showing under or around outer edges. 2) Large gap under screen door in kitchen. Must put weater striping or door sweep to prevent entry pest. 3) Considerable fruit fly issues in both kitchen and basement. Call pest control service to prevent fly in the facility.
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07/30/2013 | Routine |
Restaurant representatives - add corrected or new information about La Camelia Mexican Restaurant And Bar, 475 Northland Dr, Marion, IA 52302 »