| No violation noted during this evaluation. | 09/16/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/29/2015 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vents are not maintained clean. Some dripping grease on the hood.
- Handwashing signage
Observation: No hand sign at the hand sink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The facility does not have sanitizer. Corrected by purchasing bleach.
- Outer openings are protected
Observation: The back door is not protected from outer openings.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The walk-in cooler is not maintaining required temp. There is not adequate cooling for the amount of food required. Until the walk-in cooler is fixed, the facility should limit their menu.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- When to wash
Observation: Did not observe the employee wash their hands during food prep and cooking.
- Equipment openings, closures, and deflectors
Observation: The freezer seal is no longer in contact with the door.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods.
- Light bulbs, protective shielding
Observation: There is no protective shielding on the light in the freezer.
- Sanitizers
Observation: Quat sanitizer above required level at over 500 ppm. Corrected by adding more water.
- 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 walk-in cooler temped at 45 degrees. All foods in the walk-in cooler at 47 degrees. Potentially hazardous foods voluntarily discarded. Other foods were removed and placed in additional fridges.
|
06/01/2015 | Regular |
| No violation noted during this evaluation. | 11/20/2014 | Follow Up LOC |
- When to wash
Observation: Observed employees not washing hands prior to using gloves and entering the kitchen. Corrected.
- Outer openings are protected
Observation: Observed outer openings not protected at the bottom of the back door.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed the physical facilities not maintained clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (soda nozzles and ice machine) not clean to sight or touch.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed potentially hazardous foods not maintained at 135 degrees or above. Corrected.
- Equipment location, installation, repair, and adjustment
Observation: Observed the seal on the freezer in poor repair.
- 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: Observed cold hold equipment without thermometers. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towel not kept in sanitizer solution. Corrected.
- Light bulbs, protective shielding
Observation: Observed light bulbs in the freezer, fridge and the kitchen without protective shielding.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
|
11/10/2014 | Regular |
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
12/10/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with 7 day "consume by date".
- Storage and maintenance of wet and dry wiping cloths
Wiping clothes must be kept in containers of sanitizer. Walk-in Freezer door gasket must be repaired.
- Roasts held at a temperature of 130°F or above
Make table Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Toilet room
receptacle, enclosed, fixtures clean
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood and circulating fan cage must be cleaned.
- Sanitizers
Quaternary sanitizer must be mixed to yield 200 ppm Corrected at time of inspection
|
12/02/2013 | Routine |
Restaurant representatives - add corrected or new information about The Beach House, 625 2nd Ave, Sibley, IA 51249 »