| No violation noted during this evaluation. | 07/07/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: When notifying the GM about bare hand contact with lemons and limes ,the GM stated that "bare hand contact is trivial, his hands are clean" Also when notifying the GM about some cross contamination, stated "there is always cross contamination, get over it".
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw meats placed over RTE items in a make table cooler and raw bacon over spinach dip in the walk-in cooler. Discussed the dangers of cross contamination. Employee corrected violation at time of inspection.
- Cutting surfaces maintained
Observation: Make table cutting boards and individual cutting boards were in bad repair.
- Bare hand contact with ready to eat foods
Observation: An employee was handling cut lemons and limes with bare hands. Discussed the dangers of bare hand contact to the GM. The GM dealt with the violation at the time of inspection.
- Physical facilities maintained in good repair
Observation: The wall near the mixer room was in bad repair.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The middle make table cooler was at an ambient 68 degrees. There was no food in the cooler. Discussed the importance of proper cooling. Cooler was unplugged and service person was called.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan guards in the walk-in cooler, tray racks, shelving, handles of hand sinks, knife holders and the interior lip of the ice machine were soiled.
- Using a handwashing sink- operation and maintenance
Observation: Not all hand sinks had hand soap provided.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The hood filters, A/C vents and light fixtures near the cookline were soiled.
- Posting inspection reports
Observation: The most recent inspection report not posted.
- Handwashing cleanser, availability
Observation: Not all hand sinks had paper towels provided.
- Eating, drinking, or using tobacco
Observation: There were beverages on prep areas.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes were not properly stored. There were wet wiping clothes on prep areas and on a hand sink faucet.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors and wall were soiled underneath and near equipment in the kitchen.
|
06/09/2015 | Regular |
- 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 salad make table cooler was exceeding 41 degrees
|
07/17/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Light bulbs, protective shielding
Observation: The lights above the make table coolers were not shielded. There was not a protective covering on the light bulb in the basement walk-in.
- Miscellaneous sources of contamination
Observation: At Ponzu, there was an uncovered ice well.
- Storage of clean linens, single-service, and single use articles
Observation: There were "To-Go" containers sitting on the floor near the pizza area.
- In-use utensils, between-use storage
Observation: There were knives stored between edges of equipment.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The A/C vents in the kitchen were dusty. The fan guards in the walk-in cooler were dusty.
- 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 salad prep cooler exceeded 41 degrees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors were soiled underneath the equipment in the kitchen.
- Eating, drinking, or using tobacco
Observation: There was an open beer behind the bar during closed hours. - Corrected at inspection.
- 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 hood filters were dusty.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- 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: Thermometers were not placed in every cooler with a perishable item.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags laying around prep surfaces throughout establishment.
- Handwashing cleanser, availability
Observation: Soap was not provided at every hand sink.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Hand drying provided
Observation: Paper towels were not provided at every hand sink. Common cloth towels were being used.
|
06/11/2014 | Routine |
- 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: Items in the salad bar cooler was at 44 degrees . The ambient temp inside the large standing cooler behind the make line was at 46 degrees, cheese at 46 degrees.
- Eating, drinking, or using tobacco
Observation: There were open drink containers sitting at the prep areas.
|
01/08/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
There broken plastic food container and lids. There were cutting boards in bad repair. The meat slicer, mixers, can opener/holster were soiled. The interior of the ice machine was soiled. There was a plastic serving cup used as a dressing scoop. Interiors of microwaves were soiled. --Wiping cloths not maintained in sanitizer between use. The fan guards and shelving in the walk-in cooler were soiled. The exteriors and handles of equipment were soiled.
- Handwashing cleanser, availability
There were not soap and paper towels at every handsink.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. The fan guards and shelving in the walk-in cooler were soiled. The exteriors and handles of equipment were soiled.
- Roasts held at a temperature of 130°F or above
*Repeat* Items in the salad bar cooler were at 47 degrees. There was shrimp at Ponzu at 44 degrees. The larger standing cooler behind the make line's ambient temperature was at 45 degrees.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
*Repeat* The wall near the kitchen's side room was in bad repair, The walls and ceiling near the ice machine were soiled.
- Sanitization of food contact surfaces - before use and after cleaning
*Repeat* The dishwashing machine did not properly sanitize with heat. --The solution of quaternary at the bar three compartment sink was not strong enough.
- Medicine restrictions
At Ponzu, there were propane tanks in cabinet on shelf with wasabi. There was "Aleve" a the bar prep area.
- Miscellaneous sources of contamination
There were beverages stored in the ice well at the bar. There was an uncovered ginger sauce pitcher in walk-in cooler.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The employees asked, did not know that using test strips were required when making sanitizer solution.
- Separation from food, equipment, utensils, linens, and single service
At Ponzu, there were propane tanks in cabinet on shelf with wasabi. There was "Aleve" a the bar prep area.
- Designated areas for employees
use of designated areas by employees
- Hand drying provided
There were not soap and paper towels at every handsink.
- Food temperature measuring devices are provided and readily accessible
*Repeat* Thermometers were not provided in every cooler with perishable items.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled.
- Multiuse food contact surfaces are cleanable
There broken plastic food container and lids. There were cutting boards in bad repair. The meat slicer, mixers, can opener/holster were soiled. The interior of the ice machine was soiled. There was a plastic serving cup used as a dressing scoop. Interiors of microwaves were soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There were raw chicken lips above ready to eat items in the large standing cooler behind the make line.
- Eating, drinking, or using tobacco
Employee was drinking open beverage behind the bar.
- Cutting surfaces maintained
There broken plastic food container and lids. There were cutting boards in bad repair. The meat slicer, mixers, can opener/holster were soiled. The interior of the ice machine was soiled. There was a plastic serving cup used as a dressing scoop. Interiors of microwaves were soiled.
- Test kit provided and used to measure sanitizing solution concentration
Establishment did not have test strips for quaternary solution.
- 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
*Repeat* There were potatoes being reheated in the steamer, after 2 hours the temperature was at 102-115 degrees.
- In-use utensils, between-use storage
There broken plastic food container and lids. There were cutting boards in bad repair. The meat slicer, mixers, can opener/holster were soiled. The interior of the ice machine was soiled. There was a plastic serving cup used as a dressing scoop. Interiors of microwaves were soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarking was not consistent throughout.
|
12/17/2013 | Routine |
- Bare hand contact with ready to eat foods
Employee touched rice with bare hands.
- Handwashing cleanser, availability
*Repeat Violation* There are handsinks at the bar with no soap and paper towels.
- When to wash
Dishwasher did not wash hands after dirity dishes and clean dishes.
- Disclosure of menu items offered or served raw or undercooked
There is no consumer advisory posted in the menu for undercooked or raw meats.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment, shelving and knife holders are soiled. The condenser fans in the walk-in cooler are dusty. There are wiping cloths not maintained in sanitizer between use.
- Food temperature measuring devices are provided and readily accessible
Not every cooler had a thermometer provided.
- Other personal care items - storage
There are personal items stored improperly in prep areas. There is a wall in the kitchen in bad repair.
- Hand drying provided
*Repeat Violation* There are handsinks at the bar with no soap and paper towels.
- Roasts held at a temperature of 130°F or above
There was cheese at 53 degrees and tomatoes at 45 degrees in the most western make table cooler.
- Handwashing signage
Handwashing signs not posted.
- 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
The soups in the make line did not properly reheat to 165 degrees in 2 hours.
- Designated areas for employees
use of designated areas by employees
- Sanitization of food contact surfaces - before use and after cleaning
*Repeat Violation* The dishwashing machine is not sanitizing food contact surfaces using heat. The sanitizer at the bar was to low to properly sanitize.
|
04/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Martini's Grille Llc, 610 No 4th St Ste 400 Burlington, Ia 52601, , IA »