- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dust buildup on vent's cover in walk-in cooler. Clean to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above deli meats in reach-in cooler in kitchen. Raw animal food must be stored below ready-to-eat food. Corrected.
- Food employees hair is effectively restrained
Observation: Employee was observed preparing food without hair restraint. Must wear a hair restraint when preparing food to prevent contamination. Corrected.
- Storage of clean equipment and utensils
Observation: Pizza boxes were stored on the floor in upstairs storage. Single service items must be stored at least 6" off floor. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer was not in Pepsi cooler at bar. All coolers that store potentially hazardous food must have a thermometer to ensure adequate temp is maintained. Corrected. REPEAT VIOLATION
- Drying mops
Observation: Used mop was stored in mop container with water after use. Must provide a hook for mop or drape over bucket to allow to air dry in between uses. Corrected.
- Smoke free air act
Observation: Must posted "no smoking" sign on all entrant/exit doors. Corrected.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lid in kitchen. Food employee must drink from a closed beverage container to prevent mouth to hand contamination. Corrected.
- Common name-working containers
Observation: Several chemical spray bottles in kitchen no labeled. Must label with common name for easy identify. Corrected.
- Material characteristics of non-food contact surfaces
Observation: Sanitizer bucket was stored on wiping cloth in bar. Wiping cloth is not smooth and nonabsorbent surface. Removed. Corrected.
- Sanitization methods - hot water, chemical
Observation: All sanitizing solutions were tested too low at time of inspection. QA sanitizer must be maintained between 200-400ppm. Corrected.
- 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: The following cold holding units in kitchen are out of temp. 1) Reach-in cooler, food was temped at 50*F 2) Prep cooler, food was temped at 44*F 3) Dressing reach-in cooler, food stored at front was temped at 46*F. Called for service.
- Food storage containers identified with common name of food
Observation: Flour containers not labeled in kitchen. Must label food container with common name for easy identify. Corrected.
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09/03/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items were date marked correctly but some items were not. Milk in bar walk in cooler was missing a date. Deli meat that has been brought from freezer must be date marked when pulled from freezer. First day is when pulled from freezer, and then has shelf life of 7 total days (day pulled + 6 more days).
- Utensils and pressure measuring devices maintained
Observed one spatula that had been badly burned. Must keep all equipment in good working order to prevent buildup of bacteria.
- Food temperature measuring devices are provided and readily accessible
Thermometer was not in Pepsi cooler @ bar. All coolers that store potentially hazardous food must have a thermometer to ensure adequate temp is maintained.
- Sanitization methods - hot water, chemical
Sanitizer was tested too low at time of inspection. Quat sanitizer must be maintained between 200-400ppm for adequate sanitation.
- Food employees hair is effectively restrained
Employee was observed preparing food without hair restraint. Must wear a hair restraint when preparing food to prevent contamination.
- Using a handwashing sink- operation and maintenance
Observed dishes in handwashing sink. Must only use handsink for handwashing only to prevent contamination.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed frozen chicken being thawed in stagnant water. Frozen food must be thawed using an approved method as follows: in a refrigerator, under cold running water, as part of the cooking process, or in a microwave as part of a continual cooking process.
- Handwashing signage
Mens RR does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Test kit provided and used to measure sanitizing solution concentration
Bar was using chlorine sanitizer packets, but only had quat test strips. Must either get strips for each kind of sanitizer or switch to one kind for whole facility.
- Material characteristics of non-food contact surfaces
Observed towels used to absorb moisture under utensils, squeeze bottles, and spices in kitchen. Also used in bar area under drink mixes on far right side of can/bottle cooler. May not use towels to absorb moisture because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
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07/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Star Bar & Grill, 303 Church St, Fairfax, IA 52228 »