- A variance request has been submitted and contains required information
Observation: Facility was house curing corned beef without a variance. Process must immediately be ceased until the facility has applied for a variance from DIA (Department of Inspections and Appeals), and that variance has been approved by DIA.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet wiping cloths in the kitchen that were not stored in sanitizer. When not in immediate use all wet wiping cloths must be maintained in sanitizer solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The 3 door prep cooler on the line, the exterior of line equipment , and behind the line equipment have all become soiled and must be cleaned.
- Food employees hair is effectively restrained
Observation: Employee was observed on the line preparing food without a hair restraint. All employees that prepare or handle food must wear an effective hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bar ice machine and pop guns both have buildup on the inside. Must keep clean to prevent buildup of bacteria.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed TCS food held longer than 7 days (sauce, cooked meat, cooked veggies, etc.). Must discard all TCS food that has been held longer than 6 days past the day of opening/preparation. Discarded at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed ready to eat food that was not date marked (cooked meats, cheese, sauces, etc.). Must date mark all TCS (time/temp control for safety) food with date opened/prepared and then discard within 7 days. Marked at time of inspection.
- Handwashing signage
Observation: Both mens and womens bathrooms do not have hand washing signs posted. Must post a hand washing sign at all hand sinks used by food service employees. Given.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a person with the Certified Food Protection Manager Certificate on staff. Must have a supervisory and or management person on staff with the CFPM. Manager states that the class will be taken within two weeks.
- Equipment location, installation, repair, and adjustment
Observation: Walk in cooler door has a torn door gasket. Must replace to ensure adequate temp is maintained.
- Food storage - preventing contamination from the premises
Observation: Food was observed stored on the floor of the walk in cooler and freezer. All food must be stored at least 6 inches off the floor to prevent contamination. Moved.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters have grease buildup on them. Must clean as necessary .
|
10/01/2015 | Regular |
| No violation noted during this evaluation. | 08/20/2014 | Follow Up LOC |
- Cleaning of cooking and baking equipment
Observation: Degrease oven. Clean as often as necessary to prevent build-up.
- Cutting surfaces maintained
Observation: Deep scores in cutting board. Replace in food preparation area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide chlorine test strips for dish machine. Concentration must be maintain 50-100ppm.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw eggs stored above raw beef/pork. Eggs must be stored below pork/beef to prevent cross-contamination. Corrected on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Defrost chest freezer near fryers 2) Clean trash and wall by trash in kitchen area.
- Light intensity
Observation: Repair light in dry storage room to provide adequate light.
- 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: 1) Prep cooler air temperature, near grill, ranged from 43*f - 46*f. Turned down dial. Maintained 41* F or below at end of inspection. 2) Tall reach-in cooler in kitchen was 47*F. Food held at 43*F. Ice build-up inside top of cooler. May need defrosted. Food was moved to walk-in cooler. repair or replace unit. Potentially hazardous food must be maintain 41* f or below at all times. SUGGEST KEEP TEMP LOGS FOR COOLERS TO ENSURE HOLDING PROPER TEMPERATURE.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Provide a thermometer for tall reach-in cooler (outer thermometer is not accurate) 2) Provide a thermometer to check meat temperatures.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean hood ventilation system (professionally cleaning tomorrow)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous food must be date marked if not used within 24 hours of opening or preparation. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean build-up inside top of microwave. 2) Clean can opener. 3) Clean growth in back of ice machine behind bar area. Must 1) drain 2) wash 3) rinse and 4) Sanitize ice machine. Clean food contact surfaces after use.
- Bare hand contact with ready to eat foods
Observation: Observed kitchen staff cutting lettuce for sandwich with bare hand. Must wash hands and put on a new pair of glove when handling ready-to-eat foods (food ready for service). Corrected with education.
|
08/12/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Large ice machine front chute inide machine has slight growth. Wash, rinse, and sanitize machine frequently to prevent contamination of ice. 2) Food build-up in microwave, 3) Clean out heavy food debris in catch hpans for grill and oven. Clean food conact surfaces as often as necessary to prevent food contamination. 4) Resurface cutting boards 5) Degrease heavy build up in oven and on grill. --Clean all shelving in kitchen area (food build-up)
- Cutting surfaces maintained
1) Large ice machine front chute inide machine has slight growth. Wash, rinse, and sanitize machine frequently to prevent contamination of ice. 2) Food build-up in microwave, 3) Clean out heavy food debris in catch hpans for grill and oven. Clean food conact surfaces as often as necessary to prevent food contamination. 4) Resurface cutting boards 5) Degrease heavy build up in oven and on grill.
- Food storage - preventing contamination from the premises
1) Adjust all shelving to maintain 6 inches off the floor for food protection and easy cleaning. 2)Cover frozen ribs in walk-in freezer to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for prep cooler near grill. Must be maintained 41 degrees or below. Suggest recording cool temps to ensure compliance.
- Sanitization of food contact surfaces - before use and after cleaning
Using water rags to wipe food contact surfaces in kitchen area. Must provide sanitizer (bleach water) and maintain rags in bucket of sanitizer when not in use. Bleach-water solution if maintained 50-100ppm will be food grade safe. Corrected on site. Use chlorine test strips to ensure bleach-water solution is proper concentration.
- Roasts held at a temperature of 130°F or above
Reach-in prep cooler maintaining food 42 degrees (cut tomatoes). Staff cleaning condenser. Remove food from unit if unable to maintain potentially hazardous food 41 degrees or below. Call Service.
- Bare hand contact with ready to eat foods
Observed employee handling bun and cheese for sandwich with bare hands. Must wear gloves or use utensils when handling ready-to-eat foods. (foods that won't be cooked or already cooked ready to serve)- no kill step. Corrected with education. Wash hands before putting on gloves.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test strips for bleach-water solution and dish machine. Maintain sanitizer at 50-100ppm (light blue on color strip)
- Miscellaneous sources of contamination
1) Adjust all shelving to maintain 6 inches off the floor for food protection and easy cleaning. 2)Cover frozen ribs in walk-in freezer to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Must date mark milk, cooked meats, deli meats, homemade salads, and sauces if not used within 24 hours after preparing or opening. Have 7 days from date mark to use or discard.
- Cleaning of cooking and baking equipment
1) Large ice machine front chute inide machine has slight growth. Wash, rinse, and sanitize machine frequently to prevent contamination of ice. 2) Food build-up in microwave, 3) Clean out heavy food debris in catch hpans for grill and oven. Clean food conact surfaces as often as necessary to prevent food contamination. 4) Resurface cutting boards 5) Degrease heavy build up in oven and on grill.
|
12/13/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Cisco coming to repair dispenser this week. Must maintain 200ppm.
- Plumbing system repaired according to law
Plumber coming this week to repair men's restrrom handsink. Needs hot water and higher water pressure.
|
06/20/2013 | Routine |
- Hand drying provided
Missing paper towels at bar. Must provide proper hand drying.
- Common name-working containers
Many working containers of chemical were not labeled. Must label working containers to make easily identifiable. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Must clean 1) Under large kitchen equipment, 2) On bottom shelving belwo preparation tables storing pans, and 3) In all drawers of kitchen area. --1) Resurface cutting boards in kitchen area. 2) Torn and or missing door gaskets for walk-in freezer and reach-in on True cooler. Replace, May be contributing to unit malfunctions. 3) Can opener, catch pans under grills, and all around large equipment have food build-up. Clean.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test strips for bleach-water sanitizer in buckets and fo dishmachine. Must maintain 50-100ppm (light blue)
- Laundry facilities
requirement, location, and use
- Storage or display of food in contact with water or ice
1) Storage rack (bottom shelf) must be atl east 6 icnhes off the ground for easy cleaning. Raise rack near dishmachine. 2) HEAVY ice build-up in walk-in freezer. Service called.
- Sanitization methods - hot water, chemical
Quat sanitizer dispenser not pulling chemical. Service called. Using bleach-water. Only use about a half capfull of bleach for red buckets to maitain 50-100ppm. CORRECTED ON SITE.
- Plumbing system repaired according to law
1) Faucet for men's restroom has very little water pressure and no hot water. 2) Food preparation sink in kitchen leaks. Repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw mea stored above produce in walk-in cooler. Must store all raw meats below ready-to-eat foods. CORRECTED
- Roasts held at a temperature of 130°F or above
True cooler was 52 degrees F. Dressing was 50* F and salsa was 51* F. All potentially hazardous foods were discarded. DO NOT USE cooler until food can be maintained 41 degrees or below. Service being called.
- Cutting surfaces maintained
1) Resurface cutting boards in kitchen area. 2) Torn and or missing door gaskets for walk-in freezer and reach-in on True cooler. Replace, May be contributing to unit malfunctions. 3) Can opener, catch pans under grills, and all around large equipment have food build-up. Clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean air ducts of hood system above grills and fryers. Buid-up mau cause unit to malfuction and not vent properly
- Food storage - preventing contamination from the premises
1) Storage rack (bottom shelf) must be atl east 6 icnhes off the ground for easy cleaning. Raise rack near dishmachine. 2) HEAVY ice build-up in walk-in freezer. Service called.
|
06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Scooters Bar & Grill, 10537 Shaw Rd, Anamosa, IA 52205 »