- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation::Shelving with debris, sides and fronts of equipment with debris, handles to equipment with buildup, cooler gaskets with buildup, racks in coolers with debris.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Outer openings are protected
Observation: Receiving door open when inspector walked into facility. Employee shut the door during inspection.
- Hand drying provided
Observation: No hand drying provided at bar sink. Employee placed paper towels at sink during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and raw meat stored above ready to eat foods. Manager placed chicken on bottom shelf and beef above the chicken.
- 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: Cooler holding condiments at 55*F. Maintenance came in and the compressor was weak so they placed condiments into another cooler and are removing the old cooler because it is too expensive to fix.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on opened items past 24 hours that are required to be date marked. Employee date marked the items during the inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment, equipment missing covers, walls with holes and corners broken, racks in coolers in poor condition.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potatoes in cooler with fuzzy mold. Employee discarded the potatoes during the inspection.
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01/19/2016 | Regular |
- Hand drying provided
Observation:Hand drying required at bar hand sinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment, equipment missing covers, walls with holes and corners broken, racks in coolers in poor condition.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving with debris, sides and fronts of equipment with debris, handles to equipment with buildup, cooler gaskets with buildup, racks in coolers with debris.
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12/08/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
wire racks in coolers with buildup and debris, cooler handles and surfaces of equipment withbuildup, tops of shelving with de bris, food splater on equipment
- Hand drying provided
papertowels required at all handsinks
- Common name-working containers
generic bottles to be labeled with contents, CORRECTED
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12/06/2013 | Routine |
Restaurant representatives - add corrected or new information about The Main Event Bar & Eatery, 20785 170th St, Spirit Lake, IA 51360 »