- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was lots of potato salad left over from an event on Saturday night 4-25-15 that was not date marked. Owner stated that potato salad will be discarded today. Date marking documentation will be left with the owner.
|
04/27/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and floors in the kitchen and storage room were soiled. There was debris on the bar floor.
- Physical facilities maintained in good repair
Observation: There were broken floor tiles through out. In the walk-in cooler, the wall and ceiling was not secure and chalked to the wall/ceiling to prevent contamination.
- Package integrity
Observation: There were dented cans of vegetables and a rusty can of corn - Owner discarded items at time of inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the refrigerator, there were raw hamburger patties placed above lemons. In the walk-in cooler, there was raw bacon placed above RTE coleslaw and raw pork placed over raw eggs. - COS Will check cross contamination upon recheck.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent. Discussed the importance of proper datemarking.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Outer openings are protected
Observation: Exterior doors not insect/rodent tight.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Establishment does not discard items after the seven day period
- In-use utensils, between-use storage
Observation: Knives were stored between a soiled pipe and the wall.
|
04/14/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw tenderloins sitting on a box of lettuce. Corrected at inspection.
- Sanitizers
Observation: Sanitizer at the three compartment sink exceeded required concentration. Corrected at inspection.
- 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 make table cooler was exceeding 41 degrees
- 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: A thermometer was not placed inside of every cooler with potentially hazardous foods.
- Physical facilities maintained in good repair
Observation: The floor at the bar was in bad repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath equipment and along the walls, and the walls behind the make table and three compartment sink/hand sink were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors and handles of equipment were soiled
|
04/14/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The interworkings of the ice machine was soiled.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* The make take cooler was exceeding 41 degrees
|
10/21/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The exteriors and handles of equipment were soiled. There are dusty fans in the kitchen. There was a broken light disfuser in the kitchen. The ice machine and make table cooler was in bad repair. The hood was soiled. --*Repeat Violation* The interior and interworkings of the ice machine was soiled. A cutting board was in bad repair.
- Laundry facilities
requirement, location, and use
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
*Repeat Violation* The women's restroom hand sink not equipped to provide 100 degree water.
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
The receiving door was not insect/rodent tight.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There were raw hamburger and raw chicken over ready to eat food items. - Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
There was raw chicken thawing on a sitting freezer.
- Cutting surfaces maintained
*Repeat Violation* The interior and interworkings of the ice machine was soiled. A cutting board was in bad repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floor at the bar was in bad repair. The floors and walls in the kitchen were soiled.
- Roasts held at a temperature of 130°F or above
Items in the make table cooler exeeded 41 degrees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* No evidence of a date marking system.
|
10/04/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Steve's Place, 852 Washington, Burlington, IA 52601 »