- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger above potatoes in the fridge. Corrected by moving the potatoes to the walk-in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces (microwave and all handles) not clean.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink was not accessible with a laundry basket in front of it. Corrected by moving the laundry basket.
- Posting inspection reports
Observation: The inspection is not placed in the view of the public.
- 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: The facility does not have a Sick Policy.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: the facility does not have a date marking system.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Food storage containers identified with common name of food
Observation: Food storage container (taco meat) not identified with the common name.
- In-use utensils, between-use storage
Observation: Ice scoop handle in the ice behind the bar. Corrected by placing the handle above the ice.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
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04/03/2015 | Regular |
- Mechanical ventilation
Observation: Restrooms require mechanical ventilation.
- Multiuse food contact surfaces are cleanable
Observation: Counter in kitchen in poor condition and no longer cleanable. This must be replaced with an adequate countertop with durable surface meant for a counter
- Cleanability of floors, walls, and ceilings
Observation: Carpet installed under ice machine must be replaced with smooth, cleanable surface.
- Hand drying provided
Observation: Provide paper towels at designated bar hand sink.
- Handwashing signage
Observation: Post hand sink signs.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue cleaning - walk-in door (all sides), microwave exteriors, etc...
- Handwashing cleanser, availability
Observation: Provide soap at designated bar hand sink.
- Indoor and outdoor surfaces
Observation: Tiles installed in kitchen are individual adhesive tiles and will not stand up to wear and cleaning. Replace with appropriate tiles. Screw down corner of steel floor cover. Ensure floor-wall junctions are cleanable and have no gaps to trap debris.
- Light bulbs, protective shielding
Observation: Lights in kitchen still require shielding.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Old white upright freezer is in poor condition and door no longer closes. Gasket has been painted and is no longer pliable. Large gap at door lets cold air out and also causes a great deal of ice formation - need to defrost.
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04/25/2014 | Pre Opening |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Hand drying provided
Observation:Kitchen handsink and designated bar handsink must have paper towels.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Kitchen must have handsink installed w/ hot and cold water.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Obtain tip-sensitive, thin probe thermometer for temping thin items.
- Handwashing cleanser, availability
Observation:Kitchen handsink and designated bar handsink must have soap.
- Protecting food from environmental contamination
Observation:Ice bin at bar must also have a cover.
- Mechanical ventilation
Observation: Restrooms must be mechanically ventilated.
- Cleanability of floors, walls, and ceilings
Observation: Walk-in cooler must be smooth and easily-cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean in ice machine - empty, remove baffle, and clean and sanitize. Clean pop holster at bar.
- Physical facilities maintained in good repair
Observation: Repair broken tiles on all floors as needed - kitchen, bar, restrooms. Replace corner molding at floor/wall junction as needed. Repair walk-in floor as needed.
- Equipment location, installation, repair, and adjustment
Observation: Replace freezer that is rusted and cracked - no longer easily-cleanable. Replace formica counters that are damaged and no longer easily-cleanable.
- Preventing contamination from equipment, utensils, and linens
Observation:Cold plate in ice bin at bar is prohibited from having contact with drink ice. Replace bin with one that has cold plate built in to the bottom.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Obtain sanitizer and test strips for use.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Mechanical salad bar but are planning to use ice - ice must be draining.
- Handwashing signage
Observation:
- 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:All cooling units must have an accurate, easily-visible thermometer.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean all counters, shelves, storage, equipment as needed.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean all walls and floors as needed. Clean door at walk-in cooler.
- Light bulbs, protective shielding
Observation: Lights in kitchen and walk-in cooler must be shielded or shatterproof.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean hood and vents/filters thoroughly.
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04/16/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Schottsy's Bar & Grill, 1319 2nd Ave, Sheldon, IA 51201 »