| No violation noted during this evaluation. | 08/07/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine had build up inside. Top portion removed and cleaned and sanitized.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink at bar had a pitcher and several scrubers in it. Employee moved items.
- Hand drying provided
Observation: Paper towels missing from bar handwash sink. Employee placed paper towels near sink.
- 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: Cooler across from grill holding tomatoes at 46F. Tomatoes moved to walk in cooler and cooler temperature moved down to catch up from lunch. Cooler next to fryers with a ambient temperature of 80F. Salvageable food moved to different walk in cooler and different refrigerator. Items placed in this cooler at 10am for setup discarded. Machine is iced up so it was unplugged to thaw.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometers missing from both large kitchen coolers and beverage cooler in bar area.
- Outer openings are protected
Observation: West back door does not seal to pests when closed.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee illness agreement report not at facility.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing signage
Observation: Handwash sign missing from hand sink at bar. Sign provided.
|
07/27/2015 | Regular |
- Outer openings are protected
Observation: West back door has openings large enough for pest entry when closed.
|
07/27/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 05/19/2014 | Physical Recheck |
- 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: Potentially hazardous foods, such as cheese diced tomato, sour cream, salsa, etc, in open top cooler next to fryers still temping at 48-56 degrees F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: See routine inspection 5/12/14 for items to clean in kitchen.
|
05/15/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink in bar full of numerous items.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Installed can opener blade dirty.
- 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: Cheese, diced tomato, cooked egg, sour cream, salsa, etc temping at 48-55 degrees F in open top cooler next to fryers.
- Air drying of equipment and utensils
Observation: Containers and cups stacked before completely air dry.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Box of cups on floor of bar area.
- Eating, drinking, or using tobacco
Observation: Open beverage observed in kitchen area.
- Insect control devices are properly designed and installed
Observation: Fly strips hanging over prep area in kitchen.
- Bait stations, pesticides, and tracking powders approved
Observation: Ant and roach killer on-site not approved for food service facility use.
- Outer openings are protected
Observation: Both rear exits doors were open when arrived on-site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The following areas are excessively dirty: Exterior and interior of 2 door over, Floors under equipment, can rack, shelving, Ceiling and walls (especially above prep area and behind fryers), cupboard under fountain pop machine.
|
05/12/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
06/05/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display (Raw burger over sliced cheese in open top cooler) Raw animal species not adequately separated during storage/preparation/holding/display (raw chicken stored above hamburger in walk-in cooler)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment and in walk-in cooler.
- Common name-working containers
Spray bottles of cleaners in kitchen not labeled with common name of contents.
- Air drying of equipment and utensils
Containers and cups stacked before completely air dry.
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving
- Food storage - preventing contamination from the premises
Tomatoes and potatoes sliced and cut without being washed. Boxes of portion cups and foam containers on floor of storage area.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
- When to wash
Employees observed changing gloves to handle food without washing hands between. Employee observed wiping cutting board, then handling food without washing hands between.
- Roasts held at a temperature of 130°F or above
Butter out at room temperature and temping at 70 degrees F. --Baked potatoes on stove temping at 125 degrees F and chicken in hot hold unit temping at 110 degrees F.
- Hand drying provided
Handwashing sink in kitchen blocked by cart. No papertowels available at bar handwashing sink.
- Using a handwashing sink- operation and maintenance
Handwashing sink in kitchen blocked by cart. No papertowels available at bar handwashing sink.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Tomatoes and potatoes sliced and cut without being washed. Boxes of portion cups and foam containers on floor of storage area.
|
04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Quinton's Bar & Deli, 2500 Corridor Way Ste 5 Coralville, Ia 52241, , IA »