Ogo's Restaurant And Buffet, 3757 Main St, Keokuk, IA 52632 - inspection findings and violations



Business Info

Name: OGO'S RESTAURANT AND BUFFET
Address: 3757 Main St, Keokuk, IA 52632
Phone: 319-524-6467
Total inspections: 5
Last inspection: 02/04/2016

Restaurant representatives - add corrected or new information about Ogo's Restaurant And Buffet, 3757 Main St, Keokuk, IA 52632 »


Inspection findings

Inspection date

Type

  • Foods are cooled using appropriate methods
    Observation:Baked potatoes being cooled in tightly wrapped foil. Potatoes were unwrapped and placed in cooler to correct.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Santizer solution measured too strong on test strips. Solution was remixed to proper concentration for correction on site.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Mop sink in basement accumulated with a mold like substance.
02/04/2016Regular
  • Bare hand contact with ready to eat foods
    Observation:Employee touched burger buns with bare hands. Employee will be trained in no bare hand contact. Inspector will provide educational materials with the inspection report. Buns discarded today
  • Sanitizers
    Observation: Sanitize bucket stronger than code requirement. Re-mixed to correct
01/30/2015Regular
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Observation: Diced tomatoes dated 1/30. Discarded to correct. Inspector will re-check at the next regular inspection.
  • Sanitization methods - hot water, chemical
    Observation: Sanitize bucket not strong enough, solution re-mixed to correct. Inspector will re-check at the next regular inspection
02/06/2014Routine
  • Laundry facilities
    requirement, location, and use
  • Storing maintenance tools
    Basement, dry foods stored with tools and other items
08/08/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
05/01/2013Routine

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