| No violation noted during this evaluation. | 05/29/2015 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: In the basement, there were boxes of plastic "Paddle Wheel" mugs sitting on the floor. Discussed the importance of storing items off of the floor.
- Storage of clean linens, single-service, and single use articles
Observation: In the tiki bar, there was a box of single service-ware cups sitting on the floor. At the main bar, there were plastic tableware that was not stored to properly prevent contamination from hands. Discussed the importance of proper storage of single service-ware items to prevent contamination.
- Outer openings are protected
Observation: The front and rear exterior doors were not insect/rodent tight.
- In-use utensils, between-use storage
Observation: The handle ice scoop was laying in the ice. - COS Discussed the importance of keeping the handle of the ice scoop out of the ice to prevent contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There was no hand sink provided at the tiki bar and there was alcohol for mixed drinks. Discussed the importance of having a handsink in areas where food and drinks are being prepared. By 5-31-15, provide health department with information of whether a "direct plumbed" handsink will be installed or only bottled and canned products will be served at the tiki bar.
|
05/19/2015 | Regular |
| No violation noted during this evaluation. | 04/02/2014 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The ice machine was soiled around the ice making area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan guards and condenser unit 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 keg cooler at the bar was exceeding 43 degrees. Orange juice, tomato juice and other juice are required to remain under 41 degrees at all times.
- Bare hand contact with ready to eat foods
Observation: PIC was cutting lemons,limes and oranges with bare hands. Discussed with the PIC the importance of not touching ready to eat items with bare hands.
|
03/31/2014 | Routine |
- Outer openings are protected
*Repeat Violation* The rear door and the outside bar serving window was not insect/rodent tight. The rear and front doors were held open,
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The interior of the ice machine was soiled. The fan guards and surrounding area in the walk-in cooler was soiled.
- Linens- cleaning and storage
*Repeat Violation* There are single service-ware items stored on the floor in the outside bar.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The interior of the ice machine was soiled. The fan guards and surrounding area in the walk-in cooler was soiled.
- Test kit provided and used to measure sanitizing solution concentration
*Repeat Violation* There were no test strips for checking chlorine sanitizer.
|
06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Paddle Wheel, 613 Jefferson, Burlington, IA 52601 »