| No violation noted during this evaluation. | 04/23/2015 | Follow Up LOC |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:cold hold drawer under cook line at 58 degrees.
- Posting of a valid license
Observation:license not posted.
- Plumbing system maintained in good repair
Observation:pipes leaking under warewashing machine
- Light bulbs, protective shielding
Observation:light shield above warewashing machine cracked.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:roast beef in left prep cooler not marked as to date of preparation.
- Test kit provided and used to measure sanitizing solution concentration
Observation:test strips not available.
- 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:diced tomatoes & onions on right prep table 45 degrees and 55 degrees. Removed from service.
- Handwashing signage
Observation:no hand washing signs at handsink in bar area or men's restroom.
|
03/31/2015 | Regular |
| No violation noted during this evaluation. | 10/28/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Baffle on ice machine not clean. 2) Ceiling around air exhaust on cook line not clean.
- Air drying of equipment and utensils
Observation: Wet stacking of glasses.
|
09/10/2014 | Routine |
- 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:Lettuce at 45 degrees, diced tomatoes at 43 degrees in right prep table in cook line area.
- Disclosure of menu items offered or served raw or undercooked
Observation:Consumer advisory for undercooked or raw foods not posted on menu.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Sliced mushrooms, mashed potatoes, roast pork and soup not date marked.
- Bare hand contact with ready to eat foods
Observation:Cook placed lettuce on plate.
- Physical facilities maintained in good repair
Observation:Black plastic bags attached to ceiling panels near warewashing machine, ceiling panels missing.
- Separation from food, equipment, utensils, linens, and single service
Observation:Spray bottle of glass cleaner hanging on bread rack by cook line.
- Foods are cooled using appropriate methods
Observation:Container of Asian Beef Noodle Soup sitting on counter to cool.
|
04/02/2014 | Routine |
- Other liquid waste and rain water
Floor drains in prep area not functioning properly. Repairs scheduled to start within next few days.
- Roasts held at a temperature of 130°F or above
Upright cooler beside office at 48 degrees. Temperature adjust and will be monitored by staff.
- Linens- cleaning and storage
Soup spoons and tea spoons at wait station not stored inverted to avoid contamination by the hands.
- Disclosure of menu items offered or served raw or undercooked
- Hand drying provided
No paper towels available at handsink on cook line.
|
12/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Items in right prep table in kitchen: diced tomatoes 55 degrees, salsa 47 degrees, all items replaced. Maintenance to be called to check table.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Two pans of cooked pork not date marked. Corrected at time of inspection.
- In-use utensils, between-use storage
Scoop laying in bin of flour, corrected at time of inspection. Plastic container in bin of panko, replaced with scoop.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs stored above lettuce in walk-in cooler. Corrected at time of inspection.
- Common name-working containers
Two spray bottles not marked as to contents. Corrected at time of inspection.
|
07/17/2013 | Routine |
- When to wash
Employee did not wash hands when changing gloves. Asked employee to wash hands before putting on gloves
- Common name-working containers
Bottle of sanitizer not marked as to contents. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Broccoli/cheese soup, chili, sausage gravy in walk-in cooler not date marked. Voluntarily destroyed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood system scheduled to be cleaned the week of April 3.
- Using a handwashing sink- operation and maintenance
Mustard marinade in handwashing sink in kitchen. Sink cleaned during inspection. Handwashing sink to be used for handwashing only.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored above fish in walk-in cooler. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Tomatoes in prep table at 57 degrees. All items removed.
- In-use utensils, between-use storage
Scoop in bin of flour laying in product. Corrected at time of inspection.
- Food storage containers identified with common name of food
Container of bread crumbs not labeled as to contents. Corrected at time of inspection.
|
03/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Roe's Restaurant & Bar, 221 N Wapello St, Ottumwa, IA 52501 »