- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is not a hand washing sink in the prep area of kitchen and there should be. This has been noted in previous inspections and they all allowed the use of the bathroom sink to be used as the hand wash sink. However, convenience and competition does not comply with the state law.
- Physical facilities maintained in good repair
Observation: Large cracks in the floor from the dining area leading into the kitchen prep area causing unevenness and is of porous material which is unable to keep clean and sanitize. Will need to be replaced in the future.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have someone on staff with a Certified Food Protection Management certificate. Reference 3/13/14 report.
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03/18/2015 | Regular |
- Physical facilities maintained in good repair
Observation: Large cracks in the floor from the dining area leading into the kitchen prep area causing unevenness and is of porous material which is unable to keep clean and sanitize. Will need to be replaced in the future.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple items in the walk in cooler not date marked. Also, jellies made in the establishment that are not hermetically sealed and refrigerated are allowed use in establishment but they also have a seven day date marking requirement. Corrected on site.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with a bun on the grill. Corrected on site.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is not a hand washing sink in the prep area of kitchen and there should be. This has been noted in previous inspections and they all allowed the use of the bathroom sink to be used as the hand wash sink. However, convenience and competition does not comply with the state law.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: A good general cleaning is needed in the kitchen prep area especially in the hard to reach areas under equipment, walls, and ceilings.
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03/13/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed mashed potatoes in walk-in cooler at 53* after one full day and sliced potatoes on countertop at 75* Both were disposed of for correction onsite, however, a long-term corrective action plan must be implimented to protect the integrity of food safety. Guidance document left for proper cooling methods and cold hold.
- Test kit provided and used to measure sanitizing solution concentration
Repeat violation.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Some general cleaning throughout the kitchen is needed especially underneath and behind equipment. Some floor repair will need to be made at some point in the foreseeable future.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed malt mixer soiled. Corrected onsite.
- Handwashing sinks-Numbers, capacities, location, and placement
There is not a handwash sink located in the kitchen prep area and there should be. Previous inspections have allowed the use of the hand wash sink located in the toilet facility, however, competition and convienience for use does not meet the intent of the law.
- Light bulbs, protective shielding
Provide shielded light bulbs above three-compartment warewash sink and walk-in cooler.
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03/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Pearl's Place, 215 Jess St, Bernard, IA 52032 »