- Using a handwashing sink- operation and maintenance
Observation: Fix leaking pipe under handsink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Alfredo sauce in reach in dated 11/14, should have been discarded on 11/20.
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12/01/2015 | Regular |
| No violation noted during this evaluation. | 12/01/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date mark on prepared salads, bean, etc, in walk in.
- Eating, drinking, or using tobacco
Observation:Personal drinks were set on food contact surface and were without lids
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Taco meat and chili were 50-55 deg F in warming unit.
- Light bulbs, protective shielding
Observation:Clean light shields and provide end caps
- Cleanability of floors, walls, and ceilings
Observation:Repair broken tiles in kitchen
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean large accumulation of food and debris from floors in kitchen especially under and around equipment
|
06/04/2015 | Regular |
- 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 reach-in coolers need a thermometer. Keep near front of cooler for easy access to read temp.
- Using a handwashing sink- operation and maintenance
Observation: Water turned off to kitchen handsink while food prep/dishmachine being used. Turn water on & wash hands before handling food or washing dishes.
- Plumbing system maintained in good repair
Observation: Faucet at mop sink is leaking. Repair.
- Light bulbs, protective shielding
Observation: Light shields are not connected in area above grill.
|
12/17/2014 | Regular |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
09/04/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/17/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Hose on pop gun holder is clogged.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in all reach-in coolers.
|
06/10/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/01/2013 | Routine |
- Food storage - preventing contamination from the premises
Store boxes of bread and lettuce 6 inches off of the floor in the walk-in.
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in grill reach-in.
- Cleanability of floors, walls, and ceilings
Clean stainless steel wall behind grill.
- Sanitization of food contact surfaces - before use and after cleaning
Temp of dishmachine is inadequate to properly sanitize.
- Hand drying provided
Paper towels are needed at kitchen handsink, A plastic covered roll of paper towels was found in a dispenser. This is not accessible. Clean handles on handsink in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark chicken enchillada filling and pasta in reach-in.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
- When to wash
After working with dirty dishes or at dishmachine employee shall wash hands. Corrected at time of inspection
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have knowledge of code and regulations.l
- Capacity, availability, and pressure of hot and cold water
Hot and cold water are needed at kitchen handsink. There were two valves each on both the hot and cold water there were turned off. Inspector turned all 4 valves back on at time of inspection. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drink found on prep surface uncovered. Employee drinks shall be covered, use a straw and on a bottom shelf. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground beef found over whole cuts of raw meat and over cooked ham. Store food properly to prevent against possible cross contamination.
- Food storage containers identified with common name of food
Label squirt bottles of oil and water. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
The following need cleaning - slicer, can opener, ice scoop, bandsaw. large mixer, gaskets on kitchen reach-in.
- Separation from food, equipment, utensils, linens, and single service
Degreaser found right next to bag of pasta. Corrected at time of inspection
- Bare hand contact with ready to eat foods
When placing toppings such as lettuce tomato etc on sandwich do not use barehands. There is no barehands contact with ready-to-eat foods.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
10/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/30/2013 | Routine |
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
- 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
|
05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Sneaky Petes Woodfire Grille, 207 N Cody Rd 758 Le Claire, Ia 52753, , IA »