| No violation noted during this evaluation. | 04/17/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machine were soiled. Spoke to kitchen manager and front end manager regarding the importance of cleaning and sanitizing the ice machine. Ice machine must be corrected by Friday 4-17-15. Send a couple pictures of each machine to 319-750-9126 or reicheltm@dmcounty.com
|
04/14/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent in the coolers.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The establishment did not have a thin tipped thermometer.
- Cutting surfaces maintained
Observation: Make table cutting boards were in bad repair.
- 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: Hood filters were soiled.
- Sanitizers
Observation: There buckets of chlorine sanitizer that exceeded the required concentration. -COS
- Posting inspection reports
Observation: Last inspection report was not posted.
- Food employees outer clothing is clean
Observation: There was an employee with a soiled shirt.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping clothes sitting on prep surface and not in sanitizing solution.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machines were soiled. A can opener was soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled.
- Sanitization methods - hot water, chemical
Observation: The high temp dish machine was not adequate to properly sanitize dishes. The boost heater was turned on.
- Physical facilities maintained in good repair
Observation: The door frame around the banquet walk-in door was in bad repair.
- Outer openings are protected
Observation: The front, side and receiving door were not insect/rodent tight.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was coffee cleaner placed on top of the coffee machine and bug spray placed on top of the ice machine. Both were removed at time of inspection.
- Eating, drinking, or using tobacco
Observation: There was an open beverage container on a prep table cooler. - It was discarded at time of inspection.
- Capacity, availability, and pressure of hot and cold water
Observation: There was no hot water provided at the handsink as you walk into the front of the kitchen.
- Reminder statement
Observation: Consumer advisory was not placed in the menu. Reminder statement is place in a frame near the front of the lobby. Place consumer advisory in next menu re-do.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Handwashing cleanser, availability
Observation: There was no soap located at the bar handsink.
- Miscellaneous sources of contamination
Observation: The plates near the dish washing machine were not covered.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in cooler, there was raw sausage placed over ranch dressing. -COS
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have heat sensitive stickers for the dish machine.
|
03/31/2015 | 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: Items in the walk-in cooler were exceeding 41 degrees
|
06/06/2014 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: There was a container of chipotle ranch dressing at 44 degrees at the middle of the container. - Dressing was thrown away at time of inspection.
- Physical facilities maintained in good repair
Observation: The seals on the cooler doors were in bad repair. The prep sink near the rear side cooking equipment was not secured to the wall. The wall/floor juncture near the catering walk-in cooler and the walk-in freezer door were in bad repair.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
- Reminder statement
Observation: There was no consumer advisory statement in the menu.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exterior and handles of equipment were soiled. The fan guards in the walk-in coolers were dusty.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer was observed at inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was chafing fuel placed over chafing equipment in the catering area. - Removed at inspection.
- Outer openings are protected
Observation: The rear kitchen door was not insect/rodent tight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machines were soiled. The mixer, meat tenderizer/blades and the can opener/holster were soiled.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitizers
Observation: The bar dishwashing machine's sanitizer level was too strong. - Owner has called dishwashing company for maintenance.
- Storage of clean equipment and utensils
Observation: Plates were stored uncovered.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Observation: There was in ice scoop laying in the ice handle down. There were cups sitting in the salsa and ranch at the salad make table cooler.
- 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 soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls near the dishwashing machine were soiled. The floors were soiled underneath equipment and along the wall.
- 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 walk-in cooler were exceeding 41 degrees
|
05/23/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
10/25/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violations* The interworkings of the ice machines were soiled. The meat slicer and tenderizer were soiled. There were cutting boards in bad repair. There were plastic food containers and lids in bad repair. There were uncovered plates in storage. --*Repeat Violations* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The can holder rack track's were soiled. There were door seals in bad repair
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violations* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The can holder rack track's were soiled. There were door seals in bad repair
- Cutting surfaces maintained
*Repeat Violations* The interworkings of the ice machines were soiled. The meat slicer and tenderizer were soiled. There were cutting boards in bad repair. There were plastic food containers and lids in bad repair. There were uncovered plates in storage.
- Cleanability of floors, walls, and ceilings
The floor/wall juncture near the beer walk-in was in bad repair.
- Foods are cooled using appropriate methods
There was salsa that was made 10-15-13, stored in a bulk container and exceeded 44 degrees. - Corrected at inspection. There was a marinara cooling in a bulk container.
- Laundry facilities
requirement, location, and use
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
There was salsa that was made 10-15-13, stored in a bulk container and exceeded 44 degrees. - Corrected at inspection. There was a marinara cooling in a bulk container.
- Linens- cleaning and storage
*Repeat Violations* The interworkings of the ice machines were soiled. The meat slicer and tenderizer were soiled. There were cutting boards in bad repair. There were plastic food containers and lids in bad repair. There were uncovered plates in storage.
- Disclosure of menu items offered or served raw or undercooked
No consumer advisory posted on lunch menu.
- Air drying of equipment and utensils
Employee used cloth towel to dry utensil.
- Multiuse food contact surfaces are cleanable
*Repeat Violations* The interworkings of the ice machines were soiled. The meat slicer and tenderizer were soiled. There were cutting boards in bad repair. There were plastic food containers and lids in bad repair. There were uncovered plates in storage.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
The bar dish washing machine did not adequately sanitize. - Service person was called.
- Outer openings are protected
*Repeat Violation* The rear door was not insect/rodent tight.
|
10/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Peaches Cafe & Steakhouse, 1780 Stonegate Center Dr, Burlington, IA 52601 »