- Separation from food, equipment, utensils, linens, and single service
Observation: 409 degreaser cleaner stored next to hand sinks at both banquet service bars. Removed by staff.
- Safe, unadulterated, honestly presented
Observation: Two bowls of cut orange garnishes stored in the banquet room bar reach in cooler were not safe and unadulterated. Discarded by staff.
- Using a handwashing sink- operation and maintenance
Observation: The hand washing sink at the coffee station in the kitchen is being used as a dump sink.
- 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: Thermometer not available inside two door reach in cooler on prep line.
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored on prep line in the kitchen. Discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Fan guards in the walk in the produce cooler have debris build up.
- Handwashing signage
Observation: No hand washing reminder sign at main bar hand sink. No hand washing reminder sign at coffee station hand sink in the kitchen. No hand washing reminder sign at both bar hand sinks in banquet room.
- Sanitization methods - hot water, chemical
Observation: High heat sanitizing dish machine in the kitchen is not able to reach minimum surface sanitizing temperature of 160F. Manager made a service call during inspection. All dishes will be wash, rinsed, and sanitized in the three compartment sink until repaired.
- Hand drying provided
Observation: No paper towels available at both bar hand sinks in banquet room. No paper towels available at the main bar hand washing sink.
- Handwashing cleanser, availability
Observation: No hand soap available at both bar hand sinks in banquet room.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the concentration of sanitizer solution.
- Reminder statement
Observation: No reminder statement posted for menu items served undercooked. REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Goat cheese mousse and crab cake stuffing in coolers were held longer than seven days per the food code. Discarded.
- Food employees hair is effectively restrained
Observation: Employee washing dishes was not wearing a hair restraint or beard restraint.
- Disclosure of menu items offered or served raw or undercooked
Observation: Ahi tuna, duck, filet mignon, and hamburgers served undercooked had no disclosure on the menu. the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade on the food slicer. Debris build up on the blade of the table mounted can opener. Debris build up on the inside of the ice machine in the banquet room. Debris build up inside the soda gun nozzle at the main bar.
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04/15/2014 | Routine |
Restaurant representatives - add corrected or new information about The University Athletic Club, 1360 Melrose Ave, Iowa City, IA 52246 »