- Physical facilities maintained in good repair
Observation: floor tiles missing and grout missing between floor tiles -- facility has 90 days from first inspection for compliance
- 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: East end of maketable holding 50-51*F -- manager will switch set-up of table so that only non-TCS (non-PHF) foods are on the east end of the table. All other areas of the table are below 41*F.
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10/22/2015 | Physical Recheck |
- Physical facilities maintained in good repair
REPEAT VIOLATION: floor tiles missing and grout missing between floor tiles -- facility has 90 days from first inspection for compliance
- Foods are cooled using appropriate methods
Observation: taco meat cooling in plastic covered container filled deeper than 2-inches -- kitchen manager transferred to metal pan and placed uncovered in freezer
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
REPEAT VIOLATION: pizza maketable holding 44-57*F -- PIC called for service
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09/25/2015 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation cooling foods stored in plastic bags/containers, covered, and stacked while cooling
- 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: pizza table 49-55*F -- manager stated he would discard all TCS foods above 50*F
- When to wash
Observation: hands not washed prior to wearing gloves
- Hand drying provided
REPEAT VIOLATION: paper towels not placed at all handsinks
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: foods above 70*F after cooling for 2 hours -- fettucini 72*F (voluntarily discarded), taco meat 71*F (voluntarily discarded)
- Bare hand contact with ready to eat foods
Observation: item from bar caddy placed in drink without utensil or gloved hand
- 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: Employee Reporting Agreement (form 1B or eqivalemt) not available
- Air drying of equipment and utensils
Observation: equipment not air dried before stacking in storage
- Cleanability of floors, walls, and ceilings
Observation: floor tiles missing and grout missing between floor tiles
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: door seals and interior of back line cooler not clean
- Handwashing aides and devices, use restrictions
Observation: handwashing signs not placed at handsinks
- Handwashing sinks-Numbers, capacities, location, and placement
REPEAT VIOALTION: handsink blocked in dishroom
- Handwashing cleanser, availability
Observation: handsoap not provided at handsinks
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09/01/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
ice machines
- Roasts held at a temperature of 130°F or above
salad cooler 41-47*F
- Food temperature measuring devices are provided and readily accessible
Provide thin probe tip-sensitive long stem thermometer.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths shall be maintained in sanitizer between use
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05/29/2013 | Routine |
- Using a handwashing sink- operation and maintenance
paper towels empty at back handsink
- Hand drying provided
paper towels empty at back handsink
- equipment food contact surfaces and utensils clean to sight and touch.
Oberved mold in interior of both ice machines. REPEAT VIOLATION: Ice scoops shall be placed in ice with handle up. Provide scoops with handles for use in ready-to-eat foods, such as salad toppings. Ice buckets shall be stored upside down to drain.
- Food storage containers identified with common name of food
label bulk storage bins, such as flour bin
- Food on display is protected from contamination by consumers
Cover foods in walk-in cooler. Place lids on bulk storage bins.
- Food temperature measuring devices are provided and readily accessible
Provide thin probe tip-sensitive long stem thermometers. Place thermometers inside all coolers.
- Miscellaneous sources of contamination
Cover foods in walk-in cooler. Place lids on bulk storage bins.
- Disclosure of menu items offered or served raw or undercooked
new menus are on order
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All refirgerated potentially hazardous foods shall be dated and used or discarded at the end of seven day period
- Smoke free air act
place no smoking signs on all entrances www.iowasmokefreeair.gov
- Designated areas for employees
use of designated areas by employees
- When to wash
Glove use does not replace hand washing -- review proper handwashing requirements with all food employees. Dishroom employee is required to wash hands after contact with dirty items before touching clean items.
- Roasts held at a temperature of 130°F or above
REPEAT VIOLATION: numerous cold tables out of compliance -- salad cooler 51-53*F, fryer cooler 45-46*F, deli meat 50-53*F
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
- In-use utensils, between-use storage
Oberved mold in interior of both ice machines. REPEAT VIOLATION: Ice scoops shall be placed in ice with handle up. Provide scoops with handles for use in ready-to-eat foods, such as salad toppings. Ice buckets shall be stored upside down to drain.
- Bare hand contact with ready to eat foods
Observed food employee dicing tomatoes without donning gloves
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths shall be maintained in sanitizer between use
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
glasswasher not sanitizing at bar -- corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage -- walk-in cooler. Raw animal foods not adequately separated from precooked or ready-to-eat foods during preparation -- dicing tomatoes next to raw sausage.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code -- employee health policy. Recommend implementing employee health form 1B.
- Test kit provided and used to measure sanitizing solution concentration
REPEAT VIOLATION: Provide test kit for glasswasher
- Handwashing signage
Post handwashing signs at all handsinks. www.profoodsafety.org
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05/14/2013 | Routine |
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