- Storage of clean equipment and utensils
Observation: The clean cutting boards are stored on the floor. COS by washing, rinsing, sanitizing them and moving up off of the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There is apparent black mold around the condenser unit of the beer walk in cooler.
- Handwashing cleanser, availability
Observation: There was no hand soap at the waitress stand/bars hand sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw beef steaks stored over containers of cut tomatoes and onions. COS by moving raw steaks to a lower shelf.
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02/05/2016 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw burger stored above ready to eat foods in the reach in fridge. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There is apparent black mold around the condensor unit of the beer walk in cooler. The floors and walls in the kitchen are generally soiled, especially behind the equipment.
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12/15/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed black apparent mold, in addition to poor ceiling repair in the beer walk-in cooler. Cooler is said to be replaced in the near future and shall not be used for food storage unless throughly cleaned beforehand.
- Miscellaneous sources of contamination
Keep all food stored up off the floor in walk-in cooler. Observed utensils stored directly under paper towel dispenser and must be relocated for protection from contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several cooked and prepared foods in walk-in cooler that were not datemarked. Foods that were prepared by the person in charge and the prep date was known were datemarked and foods in question were disposed of onsite. Repeat violation - a long-term corrective action plan must be implemented for voluntary compliance to datemarking requirements. If voluntary compliance cannot be achieved, a corrective action plan will be implemented that will include weekly reporting to demonstrate compliance.
- Roasts held at a temperature of 130°F or above
Refrigerated salad bar items must be immersed into the ice for proper cold holding. Corrected today but a long-term solution is required. Repeat violation. Observed fresh baked Pumpkin pie at room temperature and must be refrigerated per manufactures instruction.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw fish stored above ready to eat foods in walk-in cooler. Cooler was rearranged for correction of todays inventory, but future storage must ensure that ready to eat foods are protected from cross contamination.
- Food storage - preventing contamination from the premises
Keep all food stored up off the floor in walk-in cooler. Observed utensils stored directly under paper towel dispenser and must be relocated for protection from contamination.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required for use on thinly cooked foods like fish.
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12/13/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Repeat violation - todays inventory was corrected while onsite, but long-term corrective action must be implimented for datemarking to avoid further regulatory action.
- Roasts held at a temperature of 130°F or above
Observed homemade cream filled pie in un-refrigerated display case - Food must be 4.6 pH or below, or .85 Aw or less to be considered non-temperature controled for safety. Observed salad bar items extending up out of the ice - keep refrigerated items immersed in ice up to the top of food containers. Corrected onsite.
- Light bulbs, protective shielding
Observed several damaged ceiling tile - repairs are being scheduled. Uncovered light under the grill hood must be covered or shatter-proof bulb.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed ice extending down from the condenser unit in walk-in freezer and accumulating on packaged food. This ice is not considered safe for consumption and the food must be protected from it. Observed semi-frozen fish being thawed on the kitchen prep table - returned to walk-in cooler for correction. Three ways to properly thaw meats: under refrigeration, under cold running water, or as part of the cook step. Keep ice storage bin at the bar covered for protection from contamination.
- Cleanability of floors, walls, and ceilings
Observed several damaged ceiling tile - repairs are being scheduled. Uncovered light under the grill hood must be covered or shatter-proof bulb.
- Storage or display of food in contact with water or ice
Observed ice extending down from the condenser unit in walk-in freezer and accumulating on packaged food. This ice is not considered safe for consumption and the food must be protected from it. Observed semi-frozen fish being thawed on the kitchen prep table - returned to walk-in cooler for correction. Three ways to properly thaw meats: under refrigeration, under cold running water, or as part of the cook step. Keep ice storage bin at the bar covered for protection from contamination.
- Bare hand contact with ready to eat foods
Observed tomatoes being diced with bare hands.
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03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Stadium Bar & Grill, 919 S 5th St, Guttenberg, IA 52052 »