- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cleaning is needed in the refrigerator and the prep cooler.
- Poisonous or toxic materials used and applied
Observation:A fly strip was hanging over clean/dirty dishes. Removed during this inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The chemical sanitizer is testing at 10 ppm.
- Food shall be obtained from sources that comply with law
Observation:Meat not for sale in the freezer. Removed during this inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No chlorine test papers.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No small probe thermometer for checking food.
- Food storage - preventing contamination from the premises
Observation:Chip are stored on the floor. Corrected during this inspection.
- Physical facilities maintained in good repair
Observation:Ceiling tile is in bad repair in the hallway.
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12/01/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Cleaning is needed under all equipment and counters, to include behind and around the dishmachine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Filters need cleaning above the grill.
- Outer openings are protected
Observation:Both doors are open during business hours. Closed during this inspection.
- Miscellaneous sources of contamination
Observation:Breading is being re-used and not sifted or refrigerated.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified manager, was required by 1-30-15. Owner will sign up for June 9th class in Mason City.
- Storage of clean equipment and utensils
Observation:Drying clean dishes on a common towel.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Dishmachine is not sanitizing today. Sanitizer was empty. New bottle was connected and still did not work.
- Drying mops
Observation:Hang mops to dry.
- Cleanability of floors, walls, and ceilings
Observation:Ceiling tile is falling down above the ice machine.
- Foods prepared in a private home may not be used of offered for human consumption
Observation:Home canned food is stored in the facility.
- Material characteristics of non-food contact surfaces
Observation:
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05/07/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation:Single serve plates are stored on the floor. Corrected.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Refrigerator was over 60 degrees and door was not shuting tightly.
- Using a handwashing sink- operation and maintenance
Observation:Hand washing sink had a dish in it. Corrected.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Warewashing equipment, determining chemical sanitizer concentration
Observation:Dish machine is not santizing today. 0ppm Repair has been called during this inspection.
- Designated areas for employees
use of designated areas by employees
- Food storage, prohibited areas
Observation:Chips are stored on the floor. Corrected.
- Posting inspection reports
Observation:The last inspection report was not posted for public viewing. Post current 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:Some foods were 60 degrees in the refrigerator. Some product was destroyed and other was moved to walk in during this inspection. Repair person is on the way to fix the refrigerator.
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07/30/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Installation is showing in the walk in cooler.
- Test kit provided and used to measure sanitizing solution concentration
No test papers for chlorine test papers.
- 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
Reheating food in a crock pot. Corrected during this inspection.
- Material characteristics of non-food contact surfaces
The filters need cleaning.
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11/21/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
No chlorine test papers.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitation in the dish machine. Machine is hooked up with quat sanitizer. Low temp machines run on chlorine sanitizer. Corrected today before use.
- Posting of a valid license
Food inspection report is not posted.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Spray bottle of chemical is stored on top of the microwave. Corrected.
- Outer openings are protected
Doors are open during business hours. Corrected.
- In-use utensils, between-use storage
Ice scoop is stored on top of the ice machine. Single serve carry out containers are stored on the floor. Microwave needs cleaning.
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08/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Tailgaters Sports Bar & Grill, 627 S Federal Ave, Mason City, IA 50401 »