- Eating, drinking, or using tobacco
Observation: Open drink on prep table - picture attached.
- Miscellaneous sources of contamination
Observation: Scoop handle laying in bread crumbs. Bowl laying in croutons. Bowl of coleslaw sitting directly on top of bowl of salad, picture attached.
- Cleaning of cooking and baking equipment
Observation: Exterior of fryers heavily soiled - pictures attached.
- Separation from food, equipment, utensils, linens, and single service
Observation: Butane stored with forks and cookies - picture attached. First aid spray stored with spoons, picture attached. Relocated 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
Observation: Raw pork stored over desserts in walk-in cooler, picture attached, relocated at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior of reach-in freezer on cook line soiled. Handles on drawers (under cook top) soiled. Table under cook top soiled.
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12/04/2015 | Regular |
- Posting inspection reports
Observation: Inspection reports not posted.
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05/28/2014 | Physical Recheck |
- Storage of clean equipment and utensils
Observation: Spoons not dispensed by handles - corrected at time of inspection.
- 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: Coleslaw in pan of ice at 50 degrees, placed more ice in pan at time of inspection. Partially cooked bacon sitting on cook line at 72 degrees, removed at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles containing chemicals stored with food - relocated at time of inspection.
- Handwashing cleanser, availability
Observation: No soap at handsink on cook line.
- Where to wash
Observation: Food handler did not use soap when washing hands. Wiped hands on common towel.
- 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: Missing thermometers in refrigeration units.
- Air drying of equipment and utensils
Observation: "wet stacking" dishes/pans
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Mechanical warewashing machine not reaching proper temperature to sanitize. Switching to three compartment sink until running properly.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: Food handler wiped soiled knife with wet towel and placed in knife holder with cleaning and sanitizing - removed to be cleaned and sanitized at time of inspection
- Cleaning procedure
Observation: Food handler rinsed hands two compartment sink.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger over vege burgers in cooler drawer. Raw chicken over hamburger in walk-in cooler, both relocated at time of inspection.
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04/29/2014 | Routine |
- 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
Ventilation not hooked up in restrooms.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No hot water at handsinks in kitchen.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Cleanability of floors, walls, and ceilings
Floors and walls not finished.
- Warewashing sinks in establishments serving alcoholis beverages
Sinks not hooked up in bar area. Mechanical warewashing machine not hooked up.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Coolers not hooked up in bar area.
- Handwashing sinks-Numbers, capacities, location, and placement
Handsink in bar area not hooked up. Sinks not installed in restrooms.
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11/27/2013 | Routine |
Restaurant representatives - add corrected or new information about On The Green, 2214 S 11th St, Oskaloosa, IA 52577 »