| No violation noted during this evaluation. | 08/28/2015 | 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: Lower level of both kitchen prep line coolers are not able to maintain proper cold holder temperatures. Ambient temp cooler 1(49F), Ambient temp of cooler 2 (45F), Cottage cheese cooler 1(47F), Sliced cheese cooler 2 (46F), Blue cheese dressing(45F), Parm peppercorn dressing cooler 2 (48F). All items discarded by person in charge. Food items in the upper level on both coolers are holding fine. NO food is to be held in the lower level of the coolers until serviced and holding at 41F or below.
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08/25/2015 | Physical Recheck |
- Handwashing signage
Observation: No handwashing reminder sign posted at the bar hand 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: Prep line cooler 1- cut tomatoes(62F), butter(63F), Hard boiled eggs(57F), cut lettuce(62F), cottage cheese(56F). Prep line cooler 2- Alfalfa sprouts(48F), cooked chicken breasts(46F), provolone cheese slices(55F) Sauce bottles left overnight on kitchen counter- mayo(80F), 1000 island dressing(81F) Walk in kitchen cooler- whole milk(48F), sliced deli ham(49F), cooked chicken breasts(49F), sliced tomatoes(48F), Ambient air temp(50F). All cooler food items had been held out of proper cold temperature to the best of the kitchen managers knowledge. Perishable food items were discarded. Line cooler 1 had ice build up. Employee began thawing the cooler. Line cooler 2 had heavy dust build up on the vents. Employee vacuumed the back vents and the temperature started to drop close to 40F. Walk in cooler has ice build up on the back side of the condenser unit. Owner turned the cooler up to melt the ice and thaw the condenser. A service tech came onsite and checked all coolers. The defrost timer was repaired to help the walk in control cold holding temperature. Prep cooler 1 will not be used until cold holding at 41F or below.
- 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: No verifiable Employee Health Policy available for current food/service staff.
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometers available in the kitchen to measure hot and cold temperatures.
- Plumbing system maintained in good repair
Observation: Three containers stored on the floor are collecting leaks from drain pipes under the kitchen three compartment sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris build on the blade and blade area of the kitchen slicer. Debris build up on the blade of the table mounted can opener. Debris build up on the inside of all soda gun nozzles at the bar. Kitchen manager cleaned and sanitized the food contact areas noted above. Mold/debris build up on the inside of the kitchen ice machine.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus Bodily Fluid clean-up procedure available onsite.
- Posting inspection reports
Observation: Current routine food inspection report is not posted in a conspicuous location for guests to see/read.
- Common name-working containers
Observation: Quat sanitizer solution stored in a multi-purpose bottle was not labeled with the common name. Bottle labeled by kitchen manager.
- In-use utensils, between-use storage
Observation: Spoon stored inside mustard container. Spoon stored inside cottage cheese container.
- Toilet room
receptacle, enclosed, fixtures clean
- Posting of a valid license
Observation:Current food license is not posted in a conspicuous location for guests to see/read.
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08/14/2015 | Regular |
| No violation noted during this evaluation. | 06/23/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up wall behind soup warmer. Debris build up on the floors under coolers and prep tables in the kitchen. Debris build up on the floors under fryer.
- Toilet room
receptacle, enclosed, fixtures clean
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06/19/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizing dishwasher at the bar is not sanitizing, 0 ppm. Sanitizer chemical is available, but is not reaching the final rinse/sanitizing step. Dishwasher need to be serviced before using.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on wall behind the soup warmers. Debris build up on the floors under coolers and prep tables in the kitchen. Debris build up on the floors under fryers. Debris build up on the hood vents.
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitizers
Observation: Bottles of quat sanitizer solution in the kitchen tested high, above 400 ppm. PIC added water to the spray bottles to lower the concentration. Wall dispensing sanitizer unit in the kitchen is not mixing correctly and needs to be serviced.
- Disclosure of menu items offered or served raw or undercooked
Observation: : Menu serves hamburgers cooked to order and does not have a disclosure statement. A reminder statement is present. DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
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06/10/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizing dishwasher at the bar is not sanitizing, 0 ppm. Sanitizer chemical is available, but is not reaching the final rinse/sanitizing step. Dishwasher need to be serviced before using.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer solution in the kitchen spray bottle tested low, 0 ppm. A new spray bottle was mixed by hand. Bottle of quat sanitizer solution at the mixer unit was empty. A new bottle was replaced. Concentration of sanitizer from the mixer unit is not high, over 400 ppm. Unit needs to be serviced.
- 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: Fresh cut and par fried potato fries(64F) were not being maintained at cold holding temperatures of 41F or below. Employee placed containers of fries into a reach in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of kitchen ice machine. Corrected. Debris build up on parts of the kitchen slicer. Employee broke slicer down to clean. Debris build up on the inside of the bar soda guns.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris on walls behind soup warmers. Debris build up on floors under coolers and prep tables. Debris build up on floors under fryers. Debris build up on hood vents.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu serves hamburgers cooked to order and does not have a disclosure statement. A reminder statement is present. ) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service items stored on the floor in the basement.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips available to test the concentration of the sanitizer solution.
- Hand drying provided
Observation: No paper towels available at the bar hand sink.
- Handwashing signage
Observation: No hand washing reminder sign posted at the bar or kitchen hand sink. No hand washing reminder sign posted in the restrooms for staff.
- 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: No thermometer available in the kitchen reach in cooler across from the grill.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up in kitchen hand sink basin and around. Cleaned by employee.
- Toilet room
receptacle, enclosed, fixtures clean
- Eating, drinking, or using tobacco
Observation: Open employee drink stored on kitchen prep table. Removed.
- In-use utensils, between-use storage
Observation: Drink cup used as an ice scoop at the front bar and stored in the ice.
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05/29/2014 | Routine |
- Outer openings are protected
Observed gap under back exteior door leading outside.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor soiled under fryers.
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07/24/2013 | Routine |
- Package integrity
Observed dented can in the downstairs dry food storage. Person in charge discarded the product on this day. Corrected at time of inspection. Observed spinach dips date marked 7/2 in the two door True Refrigeration unit. Food employee discarded spinach dips on this day. Corrected at time of isnpection.
- Food storage containers identified with common name of food
Observed ingredient squirt bottles not labeled with the common name of the product.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed dented can in the downstairs dry food storage. Person in charge discarded the product on this day. Corrected at time of inspection. Observed spinach dips date marked 7/2 in the two door True Refrigeration unit. Food employee discarded spinach dips on this day. Corrected at time of isnpection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice machine with residue build up in the interior of machine. Observed mounted can opener's blade had food residue. Observed knife stored soiled on the knives magnetic storage strip on wall. Food employee removed knife to be washed, corrected at time of inspection. Observed pop gun dispenser soiled with residue. Observed mounted potato smasher stored soiled in the kitchen. --Observed pop gun dispenser black holder was soiled with pink residue.
- Outer openings are protected
Observed gap under back exterior door.
- Common name-working containers
Observed sanitizer bottle stored above food use equipment on utensil storage rack. Corrected at time of inspection. Observed chemical spray bottles not labeled with the common name of the product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed wall soiled under service window where the trash can is stored in the corner. Observed walls at the cookline soiled with food residue. Observed floors soiled under prep table with microwave. Observed floors soiled under stove and 2-kitchen fryers. Observed floor soiled under dish washing machine.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters had residue build up above stove and fryers.
- Separation from food, equipment, utensils, linens, and single service
Observed sanitizer bottle stored above food use equipment on utensil storage rack. Corrected at time of inspection. Observed chemical spray bottles not labeled with the common name of the product.
- Roasts held at a temperature of 130°F or above
Observed milk at a temperature of 45*F on this day. Person in charge turned down dial of refrigeration unit on this day.
- Food storage - preventing contamination from the premises
Observed hamburger patties and french fries stored uncovered in the walk-in-freezer.
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07/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Quinton's Bar & Deli, 215 E Washington St, Iowa City, IA 52240 »