| No violation noted during this evaluation. | 02/11/2016 | Follow Up RCP |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin tipped thermometer not working.
- 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 and raw chicken stored over cooked foods, sour cream and milk in reach-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked. REPEAT VIOLATION.
- Bare hand contact with ready to eat foods
Observation: Handling lettuce, buns, tomatoes, cheese with bare hands. Discussed at time of inspection.
- Eating, drinking, or using tobacco
Observation: Plate of food and open drinks in food prep area.
- Safe, unadulterated, honestly presented
Observation: Molding tomato stored with tomatoes to be used. Disposed of.
- 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: Potentially hazardous foods out at room temperature: Lettuce 60 degrees, cheese slices 51 degrees, shredded cheese and cooked meat in walk-in cooler at 46 degrees.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Green beans cooked on 1/28/2016, temping at 49 degrees on 1/28/2016 16 11:45 am. Disposed of.
- Food storage - preventing contamination from the premises
Observation: Frozen hamburgers and tenderloins sitting directly on racks in freezer, no barrier.
|
01/29/2016 | Regular |
| No violation noted during this evaluation. | 06/30/2014 | Follow Up LOC |
- Equipment location, installation, repair, and adjustment
Observation:Faucet on 3 compartment sink leaking.
- Light bulbs, protective shielding
Observation: Light not shielded in dessert display case
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items that can be cooked to order not identified on menu.
- Hand drying provided
Observation: NO paper towels at handsink in bar area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of commercially produced macaroni salad with expiration date of 5/27/14 in reach-in cooler.
- Maintaining premises free of litter and unnecessary equipment
Observation: Buckets of scrap food in store room.
- Miscellaneous sources of contamination
Observation: Bag of onions and boxes of meat on floor in walk-in cooler. Hamburger patties sitting directly on shelving in reach-in freezer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Working containers of mashed potatoes and gravy and deli meats in reach-in cooler not date marked. Cooked ham in walk-in cooler not date marked.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Outer openings are protected
Observation: Upon arrival, doors propped open.
|
06/02/2014 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
04/22/2013 | Routine |
- Miscellaneous sources of contamination
Hamburgers and tenderloins sitting on shelving in reach-in freezer - no barrier.
- Equipment and utensils are adequately rinsed after washing
Not rinsing dishes between soap and sanitizer *.
- Posting of a valid license
- Eating, drinking, or using tobacco
Open drinks prohibited *.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken breast stored on top shelf on chocolate cake and over containers of peeled, uncovered onions. *.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No cold water at handsink.
- Disclosure of menu items offered or served raw or undercooked
Menu does not identify items that can be cooked to order *.
- Foods are cooled using appropriate methods
Placing baked potatoes in walk-in to cool while still wrapped in foil.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working packages/containers of food that have expired: Ham 3/23/13
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Silver Spur Cafe & Bar, 113 Broadway, Grand River, IA 50108 »