| No violation noted during this evaluation. | 12/03/2014 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs over deli meats in walk-in cooler.
- Mechanical ventilation
Observation: No hood over stove - existing.
- Miscellaneous sources of contamination
Observation: Cup used for dispensing ice at wait station laying in ice. Pan used for dispensing corn meal laying in product
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Forks not dispensed by handles (wait station)
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Crocks storing knives and spoons soiled. Blade on can opener soiled. Flour scoop heavily soiled.
- 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: Partially cooked bacon at 50 degrees.
|
11/20/2014 | Regular |
- Preventing contamination when tasting
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
07/16/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Bottle and scrub brush in handsink in kitchen. No source for hand drying at handsink in kitchen.
- Indoor and outdoor surfaces
Carpeting in store room - existing.
- Linens- cleaning and storage
"Wet stacking" glasses.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units *.
- Common name-working containers
Chemicals in unlabeled spray bottles.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working containers of food expired: Baked potatoes - 6/28/13, 6/26/13. Prime rib - 6/28/13.
- Handwashing signage
Signage required at all handsinks, including restrooms *.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Working packages of deli meats not date marked *. Cooked prime rib not date marked *.
- Hand drying provided
Bottle and scrub brush in handsink in kitchen. No source for hand drying at handsink in kitchen.
- Eating, drinking, or using tobacco
Open drinks prohibited *.
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods prohibited *. Lettuce and buns. Discarded food, washed hands and put on gloves at time of inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No hood over stove in kitchen - existing.
- Roasts held at a temperature of 130°F or above
Partially cooked bacon at 47 degrees *. placed in cooler at time of inspection.
|
07/02/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Non stick coating on pans coming off. Ice scoop in bar laying in ice *. Slicer soiled. --Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic container that stores lids soiled.
- Foods are cooled using appropriate methods
Placing baked potatoes in cooler to cool, wrapped in foil. Placing cooked products, left in hot crocks to cool.
- Separation from food, equipment, utensils, linens, and single service
Country Vet spray not approved for use in a licensed establishment. Bottles of sanitizer next to and above food.
- Using a handwashing sink- operation and maintenance
No soap at handsink in dishwashing area. Washed head of lettuce in handsink up front.
- Handwashing signage
Signage required at all handsinks, including restrooms.
- Duties of PIC
Staff not familiar with reportable diseases *.
- Handwashing cleanser, availability
No soap at handsink in dishwashing area. Washed head of lettuce in handsink up front.
- In-use utensils, between-use storage
Non stick coating on pans coming off. Ice scoop in bar laying in ice *. Slicer soiled.
- Roasts held at a temperature of 130°F or above
Potentially hazardous foods in main prep table at 48 degrees. Partially cooked bacon out at room temperature. --Pre cooked chicken on stove top at 116 degrees - removed to be reheated at time of inspection.
- Multiuse food contact surfaces are cleanable
Non stick coating on pans coming off. Ice scoop in bar laying in ice *. Slicer soiled.
- Indoor and outdoor surfaces
Carpeting on floor in store room - existing
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic container that stores lids soiled.
- Eating, drinking, or using tobacco
Open drinks in food prep areas prohibited.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units.
- Poisonous or toxic materials used and applied
Country Vet spray not approved for use in a licensed establishment. Bottles of sanitizer next to and above food.
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods prohibited.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ready to eat foods not date marked (cooked, deli meats, etc) *.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No hood over stove - existing
|
08/29/2012 | Routine |
Restaurant representatives - add corrected or new information about Scooter's Pub & Grub, 108 E Maple St, New Sharon, IA 50207 »