- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: The following food found was held past shelf life: 1) IN walk-in cooler :dill dressing, mayo ranch tomato sauce 08/05/15., 2) Reach in cooler in the kitchen: pork chops, potato sold, cooked meat May not hold TCS (time/temp control for safety) food longer than 7 days from date of opening/preparation. Food was discarded at time of inspection. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: : Food debris on: 1) Food –contact surface, such as cutting board, 2) reach -in refrigerator has water and rusty metal in and not clean on touch an sights, 3) grill. All equipment and surface must thoroughly clean, rinse and sanitize.
- Food temperature measuring devices are provided and readily accessible
Observation: Do not have thermometer in the following coolers: 1) Kitchen coolers 2) reach-in cooler in bar. Must provide a thermometer in coolers to ensure adequate temp. is maintained. Thi sis REPEAT Violation.
- Physical facilities maintained in good repair
Observation: 1) Tile is missing in the kitchen above the radio, 2) there are many open wholes in back storage area, 3) many whole in the bar on ceiling tiles. Walls and physical facility must be cover and be maintained in good repair. Cover the all wholes.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored all above ready to eat food in walk-in cooler. Eggs must store be stored on lower shelf. This is REPEAT violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to employee in charge.
- Food storage - preventing contamination from the premises
Observation: Flour uncovered in storage area, many containers uncovered in the kitchen (such as shredded cheese). Must cover all food to prevent. This is repeat vioaltion.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must take class and have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service by 11/17/2015.
- Outer openings are protected
bservation: 1)The back exit door continues to have light showing through the bottom. 2) Both restroom are not self-cloning well and need to be adjusted. All outer doors shall be provided with self-closing tight fitting doors to prevent entrance of pests and rodents. Re-install weather-stripping or replace the door. This is a repeat violation.
- Responsibility of food employees and conditional employees to report
Observation: Must have signed by each employee the Employee Reporting Agreement for responsibility of food employees and conditional employees to report symptoms and illness.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Milk and chokolade milk not date market afye openning from original container in reach in cooler in the bar.Employee stated opened yesterday. Must date mark all TCS (time/temp control for safety) food with date opened/prepared.
- Separation from food, equipment, utensils, linens, and single service
Observation: Poisonous toxic sprayers stored on shelves above food and utensils in the kitchen. Chemical present a risk of contamination of food, equipment, utensils, linens, and single-service and single-use articles if not stored properly. Moved below the food. Corrected on site.
- Food storage containers identified with common name of food
Observation:Observation: The following food not labeled: 1) brown sugar, 2) fish batter in the kitchen, 3) flour in back storage area. Must label all working container with correct common name for easy identification.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine from seizer in the three compartment sink bar in the kitchen and bar. Must provide chlorine or QA sanitizer during all business hours
- Test kit provided and used to measure sanitizing solution concentration
Observation: : No test strips available in the bar or kitchen during inspection. Must have test strips available to ensure proper concentration of chlorine sanitizer between 50-100 ppm
- Hand drying provided
Observation: Men's restrooms did not have paper towels. If using paper towel shall always have disposable towels available. Restocked now.
- Storage or display of food in contact with water or ice
Observation: 1) The reach in freezer in the bar has ice build up. Must defrost as needed. 2) Flour on the shel not covered in back sorage area.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Do not have adequate sanitizer in the both 3 compartment sink in the bar and in the kitchen. All utensils, glasses and food contact surface of equipment must be sanitized before use after cleaning.
- When to wash
Observation: Employee is using the same gloves all the time and did not wash the hands between different operations. Food employee must wash their hands and exposed portion of their arms immediately after engaging in food preparation when return to kitchen from other parts of operation. Corrected on site.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Protecting food from environmental contamination
Observation: Utensils and ladle are being stored above hand sink and exposed to splash. Food and food items must be protected from contamination. Move to another place or install a splashguard.
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08/18/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored over cabbage in the cooler. Given a handout how to store food properly in a cooler to prevent contamination. Eggs were moved during this inspection. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: 1)Several areas in the kitchen have some missing or cracked laminate and some of the counters and shelves are worn. Repair or replace as needed with a smooth, cleanable, and nonabsorbent surface.2)Resurface the wood areas in the bar to provide a smooth, cleanable and nonabsorbent surface.3) The wall that divides the toilet from the urinal in the men's restroom is in very poor condition. Shall repair or remove as long as the door continues to have a lock provided.4) The men's restroom entrance door at the bottom has a large hole.Repair or replace this restroom door.5)Tighten the swinging door from the bar into the kitchen due to the hinges are VERY loose, or remove.
- Food temperature measuring devices are provided and readily accessible
Observation: The bar area reach in cooler does not have a temperature measuring device. ALL cooling units SHALL ALWAYS HAVE THERMOMETERS TO ASSURE THE TEMPERATURE IS AT 41 DEGREES OR LOWER. INSTALL A THERMOMETER IN THIS COOLER.
- Indoor and outdoor surfaces
Observation:The tile in front of the reach in cooler has some missing tile or cracked. Repair or replace as needed to provide a smooth, cleanable, and nonabsorbent surface.
- Handwashing signage
Observation: Both restrooms men's/women's do not have a sign when food employees shall wash their hands. Given at the time of inspection. Posted at the handwashing sinks. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: Two large plastic green buckets of raw chicken stored on the floor in the walk in cooler. ALL FOOD SHALL BE KEPT AT LEAST 6" OFF THE FLOOR. CORRECTED ON SITE.
- Drying mops
Observation: One mop drying improperly.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Restricted use pesticide applied by a certified applicator
Observation: Two bottles of unapproved insecticide in the food establishment. The owners are taking home. Shall have a certified applicator for any pests or rodent problems. The manager reported the prior owners had a monthly service with a certified company. CORRECTED ON SITE.
- Common name-working containers
Observation: One plastic container had old bleach water BUT was not labeled. All chemicals taken from original packaging shall be clearly labeled with the common name of the chemical. Suggested to purchase from their food distributer pre labeled sanitizer/soap buckets.CORRECTED ON SITE.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The ventilation hood system has build up shall be cleaned as often as necessary to be kept clean.
- Hand drying provided
Observation: All of the handwashing sinks did not have paper towels. This is a new ownership and the manager installed paper towels at the bar, kitchen, and both restrooms. If using disposable towels ALWAYS HAVE AVAILABLE AT ALL HANDWASHING SINKS. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Outer openings are protected
Observation: The back exit door for deliveries has a self closure and the door closes but light is shining through the bottom. ALL exit doors shall have self closing and tight fitting doors to prevent entrance of pests and rodents. Suggest installing new weatherstriping.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following had food debris and shall be cleaned 1) the grill for the small pizza oven and the upper portion of the microwave.Shall clean food contact surfaces as often as necessary to keep clean.BOTH WERE CORRECTED ON SITE.
- Prohibited storage areas for clean equipment and utensils
Observation: The storage area had single use cups on the floor. SHALL ALWAYS KEEP SINGLE USE ITEMS AT LEAST 6" OFF THE FLOOR. CORRECTED ON SITE.
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07/28/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Chlorine sanitizer from 3 compartment sink in the bar was tested too weak. The concentration of chlorine sanitizer must be maintained at 50 - 100 ppm. The facility is using Sani-Tabs to make sanitizer. Put 3 tablets in two gallons water. Water turned to bule color, but the concentration of sanitizer was less than 50 ppm. Must use bleach water to mix sanitizer, until the tablets work properly.
- Plumbing system repaired according to law
Handsink in kithcen towl is loose from contertop. Tighten.
- Material characteristics of non-food contact surfaces
1) Loose or missing laminate on shelving in kitchen. Repair or seal with two coats of light colored paint or varnish to make smooth clanable and non absorbent. 2) Has two cabinets with laminate tops near by bar. Must seal all bare wood.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on the walk-in cooler is torn. Replace 2) Food debris in refrigeratory. 3) Food debris in microwave 4) Buildup in pizza oven. Must clean more frequently to prevent contamination.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Cooked bacon and cheeses were stored below raw meats in refrigeratory in kitchen. Raw animal food must be sparated or stored below ready to eat food.
- Food temperature measuring devices are provided and readily accessible
Didn't have a thermometer in regrigeratory in kitchen. Must provide a themometer to monitor temperature.
- Cleaning of cooking and baking equipment
1) Gasket on the walk-in cooler is torn. Replace 2) Food debris in refrigeratory. 3) Food debris in microwave 4) Buildup in pizza oven. Must clean more frequently to prevent contamination.
- Outer openings are protected
Gaps under or around exterior door. Must replace weater striping or door sweep to prevent entry pest.
- Handwashing signage
Handwashing signs not posted in both restrooms. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
- Hand drying provided
No paper towels at handsink in bar. Must provide single use towels for hand drying at all handsinks.
- Food storage containers identified with common name of food
Several work containers were not labeled in kitchen area. Must label with common name to identify the contents.
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in storage. Truck was here this morning. Food and single service items must be 6" off the floor for prevent contamination and cleaning purposes.
- Drying mops
1) Open waste basket in women's restroom. Must provide a covered waste recepticle for sanitary napkin disposal. 2) Wet mop in bottom of mopsink. After use, mop must be placed in a position that allows them to air dry.
- Posting of a valid license
Most recent inspection report didn't post. Must post inspection report for public view.
- Cleanability of floors, walls, and ceilings
1) Planning to resurface floors in all kitchen and storage areas. Must be durable material, ie. two part epox. Must install floor wall coving to aid cleaning in all areas that floor is not sealed to wall currently. 2) Missing a piece of ceiling and has a hole on the ceiling in kitchen. Put ceiling back and seal the hole.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A gallon milk in Coca Cola cooler not date marked. 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.
- Toilet room
receptacle, enclosed, fixtures clean
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08/22/2013 | Routine |
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