- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation:Manager was unable to identify symptoms associated with the diseases that are transmissible through food.
- Eating, drinking, or using tobacco
Observation:Food handlers drinking from open beverage containers in the kitchen and storing the open containers with clean equipment and food.
- Foods are cooled using appropriate methods
Observation: Cooked chicken with temp of 136 F placed in the walkin cooler covered and directly on top of another pan of food. Deep container of cooked onions with saran wrap tightly wrapped around the container with temp of 115 F stored in walkin cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Excessive amounts of grease, food, and food residue under equipment on the floors (including in the walkin cooler).
- Smoke free air act
Observation: "No Smoking" sign is not posted in compliance with the smokefree air act.
- Multiuse food contact surfaces are cleanable
Observation: Stainless steel bowl used for storing cooked french fries on the grill in damaged and creates a surface that is not easily cleanable.
- Physical facilities maintained in good repair
Observation:Floors in bad repair in kitchen and bar areas.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Employees are not checking sanitizer concentration for the manual and mechanical warewashing equipment and there are no test strips onsite. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
- Air drying of equipment and utensils
Observation:Clean food equipment removed from dishmachine and immediately stacked on top of each other while still wet.
- Separation from food, equipment, utensils, linens, and single service
Observation:Hand sanitizer stored with clean utensils. Hand soap stored on shelf with food and food equipment.
- Posting inspection reports
Observation:Most recent routine inspection report is not posted.
- When to wash
Observation: Employees did not wash their hands after handling dirty dishes and before handling clean dishes. Food handlers did not wash their hands after removing soiled gloves and before donning clean gloves.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Plastic bags of raw meat stored above containers of croutons, sauces, and cooked meat products in the upright refrigerator across from the grill. Raw meat products moved to the lowest shelves during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Sanitizer test kit not provided for santizer used in the dishmachine and for manual dishwashing behind the bar.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Surface of dishmachine door handle is soiled with residue. Shelves throughout the kitchen are soiled with food debri and residue. Surfaces below and behind equipment soiled with food residue.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Wall mounted potato dicer is soiled with food residue and was last used over 4 hours ago. Tomato slicer blades stored dirty with clean equipment.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Refrigeration equipment containing PHF/TCS foods in the kitchen do not have thermometers.
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12/05/2014 | Regular |
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw ground meat patties stored above cooked chili and lemons in the walkin cooler. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Consumer Advisory guidance document provided at the time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
The wall mounted potato slicer in the kitchen is washed only with water, instead of following the required procedure of washing with soap and water, rinsing with water, and applying a sanitizer and allowing the unit to air dry.
- Dispensing of single-service and single-use articles
Observed the wall mounted potato slicer on the kitchen wall was excessively soiled with food and dried residue. Observed clean silverware stored in stainless steel containers on each customer booth and extra sets of clean utensils are not removed when customers are seated to prevent potential contamination of the utensils. Observed food scoops stored in food substances with the handle in contact with the food product (flour bin in the kitchen, ice bin in the bar).
- Roasts held at a temperature of 130°F or above
Observed sliced potatoes are stored in a standing water/vinegar mixture in large buckets in the kitchen at room temperature and establishment does not have a time as public health procedure in place to allow for this practice.
- Common name-working containers
Observed chemical bottles in the kitchen that were not labeled as to the contents. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed the wall mounted potato slicer on the kitchen wall was excessively soiled with food and dried residue. Observed clean silverware stored in stainless steel containers on each customer booth and extra sets of clean utensils are not removed when customers are seated to prevent potential contamination of the utensils. Observed food scoops stored in food substances with the handle in contact with the food product (flour bin in the kitchen, ice bin in the bar).
- In-use utensils, between-use storage
Observed the wall mounted potato slicer on the kitchen wall was excessively soiled with food and dried residue. Observed clean silverware stored in stainless steel containers on each customer booth and extra sets of clean utensils are not removed when customers are seated to prevent potential contamination of the utensils. Observed food scoops stored in food substances with the handle in contact with the food product (flour bin in the kitchen, ice bin in the bar).
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12/16/2013 | Routine |
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