The Sports Page Grill, 1111 W 16th St, Pella, IA 50219 - inspection findings and violations

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Business Info

Name: The SPORTS PAGE GRILL
Address: 1111 W 16th St, Pella, IA 50219
Phone: 641-620-1149
Total inspections: 4
Last inspection: 08/21/2015
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Inspection findings

Inspection date

Type
  • Bait stations, pesticides, and tracking powders approved
    Observation: Fly strip above clean tubs
 08/21/2015Regular
  • Using a handwashing sink- operation and maintenance
    Observation: Hand sink dirty from staff dumping drinks into sink
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Cooked meats stored in cooler not dated
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation:Pop dispenser holder not clean
  • Common name-working containers
    Observation:Spray bottles not labeled with common name of contents : Corrected on site
 02/18/2014Routine
  • Discharge from eyes, nose, and mouth
 04/25/2013Routine
  • Food temperature measuring devices are provided and readily accessible
    No thermometers present at time of inspection
  • Disclosure of menu items offered or served raw or undercooked
    Consumer advisory not indicated for sirloin and new york steaks
  • Duties of PIC
    Person in charge not monitoring hand washing,cooking temps,cooling proceedures,and proper cleaning and sanitizing of equipment,no person in charge at start of inspection
  • When to wash
    Employee changed tasks without washing hands prior to wearing gloves
  • Cleaning of cooking and baking equipment
    Small cooler in wairess area has standing water
  • 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
    Spinach dip at 58 degrees that was prepated yesterday dip was cooled in a deep plastic container with a lid.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Wiping cloths not maintained in sanitizer between use. Multiple peoces of equipment not clean. --Small cooler in wairess area has standing water
  • Foods are cooled using appropriate methods
    Spinach dip at 58 degrees that was prepated yesterday dip was cooled in a deep plastic container with a lid.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Floors soiled especially under equipment
  • Cleaning frequency of food contact surfaces (PHF/TCS)
    Small cooler in wairess area has standing water
  • Roasts held at a temperature of 130°F or above
    Foods in make table at 52 degrees
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Person in charge is present
    Person in charge not monitoring hand washing,cooking temps,cooling proceedures,and proper cleaning and sanitizing of equipment,no person in charge at start of inspection
  • Cutting surfaces maintained
    Small cooler in wairess area has standing water
  • 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
    Chili, queso cheese, beef gravey were not reheated to 165 before placing in hot holding. These were reheated during the insepction. Corrected on site.
  • Laundry facilities
    requirement, location, and use
 04/10/2013Routine

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