- Plumbing system maintained in good repair
Observation:Handsink faucet in kitchen has very small leak where it attaches to sink-mgr will contact plumber
- Hand drying provided
Observation: 2 of 5 handsinks did not have towels available for drying hands after washing
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Both bar dishwashers sanitizing chemicals were empty-both were filled during inspection and met chemical sanitizing requirements, food side dishwasher was replaced last friday
- Handwashing signage
Observation:All handsinks must have signs reminding employees to wash hands, bar handsink on food service side was missing
- Handwashing cleanser, availability
Observation: All handsinks must have handsoap available for proper handwashing/ 2 of 5 handsinks soap dispensers were empty
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02/09/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/29/2014 | Follow Up LOC |
- 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:Lettuce stored above rim of prep table container-out of temp-corrected
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several items were expired or not datemarked-left info
- Handwashing signage
Observation:Several hand sinks missing signage-corrected
- Physical facilities maintained in good repair
Observation:Hole in drywall in employee restroom and in wall directly outside restroom
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floor fans dish area
- Plumbing system maintained in good repair
Observation:Hand sink in kitchen faucet and handles are loose-tighten
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical improperly stored on icemaker-corrected
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior icemaker / clean slicer basement kitchen-chef took slicer apart for cleaning during inspection Need photos of cleaned icemaker submitted
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Need small tip thermometer for thin foods
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:left info 6 months
- When to wash
Observation:Employee wearing gloves handling clean and dirty dishes without changing gloves
- Eating, drinking, or using tobacco
Observation:Employee beverage in kitchen area uncovered and above food prep
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need test kit for bar dishwashers
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12/03/2014 | Regular |
- Disclosure of menu items offered or served raw or undercooked
New menu out for next spring -advisory will be changed and items marked accordingly
- Capacity, availability, and pressure of hot and cold water
Firm is working with contractor to replace/repair automatic sensors for restroom handsink-both mens and womens restrooms
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11/26/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
MENU DOES NOT HAVE COMPLETE CONSUMER ADVISORY LANGUAGE / MENU IDENTIFIES OTHER ITEMS WITH ASTERIK THAT ARE ONLY SERVED AFTER 5PM
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
BOTH CUSTOMER RESTROOMS LET WATER RUN 2 MINUTES NO HOT WATER
- Capacity, availability, and pressure of hot and cold water
NO HOT WATER AT EITHER RESTROOM HANDSINKS
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
CLEAN STAIRWAY GOING TO KITCHEN, WALK-IN FREEZER FLOOR DIRTY / VERY SMALL WALK-IN COOLER UPPER KITCHEN-FRP BOARD COMING OFF OF SUBSTRATE-PORTIONS REPAIRED WITH DUCT TAPE-NO AN APPROVED MATERIAL FOR COMMERCIAL KITCHEN USE / CLOTHES ON SHELF WITH ICE BUCKETS-REMOVE / WALL OUTSIDE OF MOP ROOM -LARGE HOLE / CLEAN MOP ROOM FLOOR AND WALLS / GENERAL CLEANLINESS AROUND AND UNDER EQUIPMENT IS POOR
- Indoor and outdoor surfaces
VENTILATION PIPES IN PREP KITCHEN DUCT TAPE-NOT EASILY CLEANABLE / FLOOR IN PREP KITCHEN NOT EASILY CLEANABLE
- Hand drying provided
BAR ON FOOD SERVICE SIDE HAD NO SOAP OR PAPER TOWELS
- Maintaining premises free of litter and unnecessary equipment
CLEAN STAIRWAY GOING TO KITCHEN, WALK-IN FREEZER FLOOR DIRTY / VERY SMALL WALK-IN COOLER UPPER KITCHEN-FRP BOARD COMING OFF OF SUBSTRATE-PORTIONS REPAIRED WITH DUCT TAPE-NO AN APPROVED MATERIAL FOR COMMERCIAL KITCHEN USE / CLOTHES ON SHELF WITH ICE BUCKETS-REMOVE / WALL OUTSIDE OF MOP ROOM -LARGE HOLE / CLEAN MOP ROOM FLOOR AND WALLS / GENERAL CLEANLINESS AROUND AND UNDER EQUIPMENT IS POOR
- Common name-working containers
2 SPRAY BOTTLES FOUND 1 NEXT TO GRILL AND 1 AT BAR WITH NO LABELS-LABEL ALL CHEMICALS
- In-use utensils, between-use storage
CLEAN INTERIOR OFF ALL PREP COOLERS UPPER KITCHEN, ICE BUCKETS IMPROPERLY STORED ON FLOOR ON CLOTHING NEXT TO FLOOR DRAINS, ON MOP ROOM FLOOR-KEEP OFF OF FLOOR AND INVERT SO THAT WATER DOES NOT POOL IN BOTTOM OF ICE BUCKET, CLEAN INTERIOR BUN WARMER -WAITRESS AREA / KNIVES STORED BETWEEN EQUIPMENT -NOT ALLOWED STORE IN KNIFE HOLDER OR UTENSIL DRAWER / EMPLOYEE CUTTING BREAD ON CUTTING BOARD -ALSO HAD KEY CHAIN ON CUTTING BOARD-PERSONAL ITEMS CANNOT BE STORED ON FOOD CONTACT SURFACES / DIRTY PANS STORED IN HOT CARTS AND UNUSED EQUIPMENT / CLEAN INTERIOR OF BOTH ICE MAKERS
- Linens- cleaning and storage
CLEAN INTERIOR OFF ALL PREP COOLERS UPPER KITCHEN, ICE BUCKETS IMPROPERLY STORED ON FLOOR ON CLOTHING NEXT TO FLOOR DRAINS, ON MOP ROOM FLOOR-KEEP OFF OF FLOOR AND INVERT SO THAT WATER DOES NOT POOL IN BOTTOM OF ICE BUCKET, CLEAN INTERIOR BUN WARMER -WAITRESS AREA / KNIVES STORED BETWEEN EQUIPMENT -NOT ALLOWED STORE IN KNIFE HOLDER OR UTENSIL DRAWER / EMPLOYEE CUTTING BREAD ON CUTTING BOARD -ALSO HAD KEY CHAIN ON CUTTING BOARD-PERSONAL ITEMS CANNOT BE STORED ON FOOD CONTACT SURFACES / DIRTY PANS STORED IN HOT CARTS AND UNUSED EQUIPMENT / CLEAN INTERIOR OF BOTH ICE MAKERS
- Designated areas for employees
use of designated areas by employees
- Handwashing cleanser, availability
BAR ON FOOD SERVICE SIDE HAD NO SOAP OR PAPER TOWELS
- Plumbing system repaired according to law
HANDSINK WAITRESS AREA LEAKS / EMPLOYEE RESTROOM OUT OF ORDER-REPAIR / FLOOR SINKS ARE DIRTY-CLEAN
- Dispensing of single-service and single-use articles
CLEAN INTERIOR OFF ALL PREP COOLERS UPPER KITCHEN, ICE BUCKETS IMPROPERLY STORED ON FLOOR ON CLOTHING NEXT TO FLOOR DRAINS, ON MOP ROOM FLOOR-KEEP OFF OF FLOOR AND INVERT SO THAT WATER DOES NOT POOL IN BOTTOM OF ICE BUCKET, CLEAN INTERIOR BUN WARMER -WAITRESS AREA / KNIVES STORED BETWEEN EQUIPMENT -NOT ALLOWED STORE IN KNIFE HOLDER OR UTENSIL DRAWER / EMPLOYEE CUTTING BREAD ON CUTTING BOARD -ALSO HAD KEY CHAIN ON CUTTING BOARD-PERSONAL ITEMS CANNOT BE STORED ON FOOD CONTACT SURFACES / DIRTY PANS STORED IN HOT CARTS AND UNUSED EQUIPMENT / CLEAN INTERIOR OF BOTH ICE MAKERS
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN INTERIOR OFF ALL PREP COOLERS UPPER KITCHEN, ICE BUCKETS IMPROPERLY STORED ON FLOOR ON CLOTHING NEXT TO FLOOR DRAINS, ON MOP ROOM FLOOR-KEEP OFF OF FLOOR AND INVERT SO THAT WATER DOES NOT POOL IN BOTTOM OF ICE BUCKET, CLEAN INTERIOR BUN WARMER -WAITRESS AREA / KNIVES STORED BETWEEN EQUIPMENT -NOT ALLOWED STORE IN KNIFE HOLDER OR UTENSIL DRAWER / EMPLOYEE CUTTING BREAD ON CUTTING BOARD -ALSO HAD KEY CHAIN ON CUTTING BOARD-PERSONAL ITEMS CANNOT BE STORED ON FOOD CONTACT SURFACES / DIRTY PANS STORED IN HOT CARTS AND UNUSED EQUIPMENT / CLEAN INTERIOR OF BOTH ICE MAKERS --CLEAN EXTERIOR OF ALL EQUIPMENT IN UPPER KITCHEN AREA INCLUDING PREP COOLERS, ICE MAKER, COOLERS, FREEZERS MOVEBALE CARTS ETC / WIPING TOWELS SITTING AROUND ON FOOD CONTACT SURFACES DIRTY-SHOULD BE IN SANITIZER WATER BETWEEN USE
- Eating, drinking, or using tobacco
IN TWO LOCATIONS FOUND OPEN CUP OF ICE WATER IN COOLER AND FOUND OPEN CUP OF CHOCOLATE MILK ON PREP COOLER- Open beverage containers in unapproved area
- Roasts held at a temperature of 130°F or above
CUT ONIONS ON RACK UNDER BREADING PAN UPSTAIRS KITCHEN-AT 65F
- Storage and maintenance of wet and dry wiping cloths
CLEAN EXTERIOR OF ALL EQUIPMENT IN UPPER KITCHEN AREA INCLUDING PREP COOLERS, ICE MAKER, COOLERS, FREEZERS MOVEBALE CARTS ETC / WIPING TOWELS SITTING AROUND ON FOOD CONTACT SURFACES DIRTY-SHOULD BE IN SANITIZER WATER BETWEEN USE
- Food temperature measuring devices are provided and readily accessible
ALL COOLERS MUST HAVE VISIBLE ACCURATE THERMOMETERS-DID NOT SEE ANY WITH THERMOMETERS
|
10/24/2013 | Routine |
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Foods are cooled using appropriate methods
REPEAT VIOLATION: Observed a large covered pan of cooked meat cooling in walkin cooler. Corrected at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed foods held past 7 day shelf life. Rice cooked 7/3, Lasagna 7/2. Discard
- Indoor and outdoor surfaces
Ceiling Lights shall be shielded in kitchen. REPEAT VIOLATIONS: Painted floor in prep kitchen is peeling and not easily cleanable. Ventilation pipes in prep kitchen have exposed insulation, duct tape, and are not easily cleanable.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: Raw meat stored over cooked foods in walk in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
REPEAT VIOLATION: General cleanliness of walls, and floors throughout kitchens- under and around equipment and shelving.
- Food temperature measuring devices are provided and readily accessible
Thin tip thermometer needed for checking cooking temperatures. Thermometers shall be present in each piece of cold holding equipment.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
REPEAT VIOLATION: PRessure guage and rinse temperature guage not working.
- Bare hand contact with ready to eat foods
Kitchen employees handling ready to eat foods with bare hands. Inadequate monitoring of SOP’s addressing bare hand contact/utensil use/hand washing
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
REPEAT VIOLATION: Interior of ice machine soiled. Ice buckets shall be allowed to drain between uses.
- Light bulbs, protective shielding
Ceiling Lights shall be shielded in kitchen. REPEAT VIOLATIONS: Painted floor in prep kitchen is peeling and not easily cleanable. Ventilation pipes in prep kitchen have exposed insulation, duct tape, and are not easily cleanable.
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07/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Olde Main Brewing Company, 316 Main St, Ames, IA 50010 »