- 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: Ranch (70F) and Caesar (70F) sauces were not being cold held correctly at the deli prep cooler. Manager stated sauces were brought out from walk-in cooler an hour before inspection began. Manager moved all sauces to underneath cooler for storage.
- Single use glove use
Observation: Line cook observed performing multiple tasks without changing single use gloves. Employee was seen placing raw meat onto grill then touching multiple handles and shakers before changing gloves. Manager educated line cooks on proper usage of single use gloves.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available at bar or at dishwashing area.
- Safe, unadulterated, honestly presented
Observation: Packages of blackberries and raspberries in walk-in cooler were adulterated. Manager discarded the adulterated blackberries and raspberries.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Multiple microwaves had food debris build-up inside.
- Designated areas for employees
use of designated areas by employees
|
02/11/2016 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Follow Up LOC |
- When to wash
Observation: Food handler observed handling trash can, then going to handle food with same gloved hands with no handwashing. Food handler observed wiping gloved hands on apron continuously, then handling food with no handwashing between. Manager discussed handwashing with both employees. Corrected on-site.
- 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: Upright salad cooler holding salads, spinach dip, etc at 46 degrees F. Foods moved to different cooler while on-site.
- In-use utensils, between-use storage
Observation: Utensils stored in dipping well in standing water. Corrected while on-site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available on-site for chlorine sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: Cord in handwashing sink in prep area. Corrected while on-site.
|
06/02/2014 | Routine |
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Baked potatoes temping at 100 degrees F in hot hold unit on cookline. Discarded while on-site. --Cooked onions out at room temperature. Placed in cooler while on-site.
- When to wash
Cook observed washing hands, then touching eyeglasses, then putting on gloves to handle food without washing hands after touching glasses.
- Sanitization methods - hot water, chemical
Sanitize bucket-sanitizer too strong. Corrected at time of inspection
|
11/21/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
06/18/2013 | Routine |
- Air drying of equipment and utensils
Pans stacked before completely air dry. Corrected at time of inspection
- When to wash
Employee observed handling dirty dishes, then touching clean dishes without washing hands between. Manager discussed with employee while on-site.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet throughout kitchen.
- Multiuse food contact surfaces are constructed of safe materials
Bread stored with cloth in warmer.
- Miscellaneous sources of contamination
Employee observed wiping plate with used apron and then putting dessert on plate.
- Using a handwashing sink- operation and maintenance
Employee observed using handwashing sink to fill pitcher.
- Hand and arm jewelry prohibition
Employees handling food and dishes observed with plastic bands on wrists. 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
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meats/shrimp stored above produce and boxes of raw meat stored next and touching bags of cheese in walk-in cooler.
- Common name-working containers
Spray bottle of cleaner not labeled. Corrected at time of inspection
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06/17/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
04/25/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse #5483, 2671 James St, Coralville, IA 52241 »