| No violation noted during this evaluation. | 09/16/2015 | Physical Recheck |
- 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: cooling units throughout out the facility need to have thermometers.
- Plumbing system maintained in good repair
Observation: 3 compartment sink not draining, women's restroom toilet not flushing. Ice machine also broken and leaking - all need to be addressed.
- Posting of a valid license
Observation: food license expired 9/1/2015 - license needs to be renewed. 30 days to renew license before facility will be closed for operating without a valid license.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: hood and vents throughout the facility soiled.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: facility is not properly using/sanitizing food contact surfaces.
- Cleanability of floors, walls, and ceilings
Observation: areas throughout the facility missing flooring - floor is no longer smooth and easily cleanable.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: no one on staff has completed the certified food protection manager requirement - have 90 days to fulfill requirement.
- Slash-resistant and cloth gloves used properly
Observation: no glove - no bare hand contact allowed on ready to eat foods.
- Air drying of equipment and utensils
Observation: dishes not being properly sanitized or air dried.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the walk-in cooler - need to be up off the floor at least 6 inches.
- Service sink required
Observation: no mop sink - can either dump mop water down another drain in facility, but do not dump outside.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: facility is not properly sanitizing dishes. Need to follow the wash, rinse, sanitizer, and air dry procedure. Facility has sanitizer, it needs to be used properly.
- Test kit provided and used to measure sanitizing solution concentration
Observation: no test strips.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: ice machine needs to be cleaned.
- Smoke free air act
Observation: no smoking signs posted - also observed smoked cigarettes at bar. No smoking allowed in food facilities.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: general cleaning needed throughout the facility - under and around equipment - grease built up - and behind equipment and walls. Floor in the walk-in needs to be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items throughout the walk-in cooler need to be date-marked (lettuce, pizza toppings, coleslaw).
|
09/08/2015 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: hood over grill and fryers needs to be cleaned.
- Hand drying provided
Observation: paper towels needed at kitchen hand sink.
- Disclosure of menu items offered or served raw or undercooked
Observation: consumer advisory needs to be posted for foods that can be served under cooked (burgers, eggs, prime rib, etc.). If menus are re-printed, advisory needs to be printed in menu, and noted with an * (asterisk). Until new menus are printed, it needs to be posted in the public's view.
- Handwashing signage
Observation: handwash signs needed in men's restroom and at kitchen hand sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor needs to be cleaned in front and underneath equipment.
- 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: thermometers needed in freezer with pizza meats, and refrigerator by grills (both cooler and freezer areas).
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the walk-in cooler and freezer.
- Handwashing cleanser, availability
Observation: soap needed at kitchen hand sink.
- Miscellaneous sources of contamination
Observation: ice scoop handle stored in the ice in the ice machine.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: taco meat and sloppy joe's meat past 7 days per date on containers - discarded at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items in walk-in cooler and kitchen cooler need to be date-marked (pizza meats, chicken).
|
12/02/2014 | Regular |
- Linens- cleaning and storage
Pots and pans
- Indoor and outdoor surfaces
Kitchen
- Food temperature measuring devices are provided and readily accessible
- Food storage containers identified with common name of food
- Food storage - preventing contamination from the premises
store foods up off the floor in walk in freezer and cooler
- 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
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
clean hood vent filters
- Handwashing cleanser, availability
Kitchen
- Test kit provided and used to measure sanitizing solution concentration
- Handwashing signage
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/18/2013 | Routine |
Restaurant representatives - add corrected or new information about The Bar, 309 S 3rd St, Raymond, IA 50667 »