- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: 1) A big work container with cooked potato found uncovered and exposed to contamination in reach-in cooler,2) Shredded cheese in plastic container uncovered in bar cooler. Employee covered and corrected on site.
- In-use utensils, between-use storage
Observation: Bowl dish continues to be stored in food containers and used as scoop in taco meet.
- Equipment location, installation, repair, and adjustment
Observation: Maximum reach-in cooler in the kitchen continues to have torn gasket on the left door and in disrepair.
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12/07/2015 | Physical Recheck |
- Protecting food from environmental contamination
Observation: Several containers of foods in reach-in kitchen cooler, have no lids or uncovered. All food must be protected from contamination. Cover the food.
- Established procedures for responding to vomiting and diarrheal events
Observation: Has Florida Sate forms but not Iowa's forms. Must have written standard operation procedure to respond to vomiting and diarrhea(V&D)events.
- Disclosure of menu items offered or served raw or undercooked
Observation: Offered under-cooked foods are not identified on menu with star *. All items that are offered undercooked must be identified on all menus. Discussed with owner and plans on consumers who order raw or partially cooked ready-to-eat foods of animal origin should be informed that the food is not cooked sufficiently to ensure its safety. Revised the menu.
- Eating, drinking, or using tobacco
Observation: Employee beverage containers in the kitchen area are required to have lid, that cannot contaminate prepared food, or food contact surfaces, with spillage or condensate drip.This is repeat violation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold growth on ice machine chute. Must empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth. This is repeat violation.
- Light bulbs, protective shielding
Observation: Must provide adequate light intensity in the reach-in cooler in the bar area where is food stored inside reach-in refrigerators for easily cleaning and maintaining.
- Equipment location, installation, repair, and adjustment
Observation: Maximum reach-in cooler continues to have torn gasket- in disrepair in the kitchen.Must replace gasket to maintain proper seal.
- In-use utensils, between-use storage
Observation: Bowel being used as scoop in taco meat. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Must educate the employee about for preventing the transmission of food-borne disease by a food employee who has a disease or medical condition that may cause food-borne disease. Must understand and sign Employee Reporting Agreement.
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09/23/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface. Food employee must drink from closed beverage container to prevent mouth to hand contamination. Corrected on site. COS.This is repeat violation.
- Storage or display of food in contact with water or ice
Observation: The front reach in freezer for both chest freezer has excessive amount of ice build up. Must defrost as needed to avoid contamination.
- Equipment location, installation, repair, and adjustment
Observation: Maximum reach-in cooler has both torn gasket. ?Must replace gasket to maintain proper seal.
- Sanitization methods - hot water, chemical
Observation: Sanitizer dispenser is not working at dish-washing machine. Manger called Ecolab for repair.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Person in charge (PIC) unable to adequately demonstrate knowledge as follows:1) food cooking and safety, PIC did not know proper cooking temperature for hamburger, 2)PIC is unable to adequately demonstrated knowledge of foodborne disease prevention and management's control of maintaining the food establishment in a clean and good repair, 3) employee was unsure of proper method to test for sanitizer. Food employee was educated and verbalized understanding.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food in reach in-cooler not date marked or not visible: an opened deli meat, turkey, cooked hamburger, cheese, bacon ham. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation.
- Package integrity
Observation: Observed dented can of olives on shelf. May not use any can that is dented on top, bottom, or side seals.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The reach in coolers do not have an accessible temperature measuring device. Provide a thermometer in each cooler.
- Food temperature measuring devices are provided and readily accessible
Observation: Have no temperature measuring device to check cooking and internal temperature for hamburger. Must always have thermometer to check hot food and ensure proper cooking. This si repeat violation.
- Bare hand contact with ready to eat foods
Observation: Employee is touching ready-to eat food (RTE) with bare hand when serving. Must wash hands than wear gloves or use utensils to handle ready-to-eat food. Educated employee. COS
- Protecting food from environmental contamination
Observation: Several containers of food in reach-in kitchen cooler, and walk-in cooler have no lids or uncovered. All food must be protected from contamination. Lids were placed on kitchen line and plastic wrapped product in walk-in. CORRECTED. COS
- Indoor and outdoor surfaces
Observation: Wall is peeling away below the counter in the kitchen area and the bar area next to reach-in refrigerators. Make repairs as needed. --Observation: There is big whole and wood is chipping away at door kitchen. Physical facility must be cover and be maintained in good repair. Cover the whole.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips expired during checking sanitizer. Must have test strips to ensure proper concentration sanitizer. Eco service provided them. Corrected on site.COS
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Visible mold growth on ice machine chute in the kitchen.2) mold on coca-cola ice dispenser. Clean empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth. --Observation: 1) Food –contact surface, such as cutting board 2) hand contact surface, such as taps, faucets, 3) can opener are soiled, 4) shelves above three compartment sink. All food contact surfaces must be cleaned in the kitchen and bar area. All equipment and surface must thoroughly clean, rinse and sanitize.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Most of the violations from the previous inspections have not been corrected and are recurring. Must have more training to inform staff of duties and responsibilities. Must take training in training before 10/8/2015 Certified Food Protection Manager.Provided info.
- Disclosure of menu items offered or served raw or undercooked
Observation: There is no sign * next to undercooked food such as hamburgers on menu. All items that are offered under cooked must be identified on all menus. Discussed with owner and provide explanation.
- Handwashing signage
Observation: Hand-washing sign not posted at the hand-washing sink in women restroom. Every hand-sink use by employee must have sign posted reminding employee to wash their hands. Provided sign and Corrected on site. COS. This is repeat violation.
- Light intensity
Observation: Missing light bulbs or burn out in: 1) in the hood system, 2) in both reach in-cooler in bar area. Must provide adequate light intensity in the area where is food stored or prepared.Replace.
- Person in charge is present
Observation: Person in charge or designated person was not present at the time of inspection. Person in charge must be is present at the at the food establishment during all hours of operation.Bartender called PIC came shortly. Corrected on site COS.
- When to wash
Observation: Employee did not wash the hands before donning disposable gloves. Must wash hands properly immediately before, during and after engaging in food preparation. Must follow strict hand washing and bare hand contact rules to reduce the risk of contamination. Corrected on site. COS. This is repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge PIC has no procedure for vomiting and diarrheal events. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- In-use utensils, between-use storage
Observation: Bowel being used as scoop in taco meat and basket in potato. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashng sink next to door blocked by boxes. Hand sink must be maintained so that it accessible at all times for employee use.Removed boxes and corrected on site. COS
- Plumbing system maintained in good repair
Observation: Drain line from ice machine has no 1"air gap and is not PVC material. Drain lines for ice machine require an 1" air gap between the drain line and flood rim of floor drain. Provide required air gap.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employee using only water on kitchen line for food contact surfaces. All food contact surfaces must be sanitized with an approved sanitizer. Must have sanitizer.
- Wiping cloths properly air dried
Observation: Wiping cloths lying on clean dishes. In between uses wiping cloths must be maintained in sanitizer. Removed CORRECTED. COS
- Separation from food, equipment, utensils, linens, and single service
Observation: Personal items such as, rucksack, cell pone, CD etc.stored in food contact area next to single service food times. Must separate personal items.
- Capacity, availability, and pressure of hot and cold water
Observation: Inadequate pressure of jot water at hand sink in the kitchen and employee us washing in prep sink. The water source and system shall be of sufficient capacity to meet the peak water demands. Call for service.
- Physical facilities maintained in good repair
Observation:There is gap between dish-washing sink and the wall in the kitchen. Re-caulk the gap between the walls and sink to provide a smooth and easily cleanable surface.
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07/08/2015 | Regular |
| No violation noted during this evaluation. | 08/14/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: The dish machine was not reaching a minimum of 120 degrees. The first time the dish machine reached 111.8 and the second time the dish machine reached 115.6 degrees. After 5 attempts the dish machine reached at least 120 degrees or higher. Ecolab caled to repair as needed. The food establishment has hot water in all of the sinks. If needed run the dish machine several times prior to placing equipment in the dish machine. The bar area does not have any 3 compartment sinks CANNOT serve alcoholic drinks in glass until the dish machine is properly working. and is dispensing at least 50-100 ppm. of chlorine. Physical re-check tomorrow to assure the dish machine reaches at least 120 degrees AND DISPENSING AT LEAST 50-100 PPM OF CHLORINE.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The dish machine does not have any chlorine test strips for the low temperature machine. Shall have test strips and maintain at 50-100 ppm. Ecolab called during this inspection. Obtain chlorine test strips from Ecolab when the dish machine is being repaired. Physical re-check inspection tomorrow to check for chlorine test strips when checking the dish machine. Shall be maintained at 50-100 ppm.
- Eating, drinking, or using tobacco
Observation: Observed one food employee drinking from a glass without a lid. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination. CORRECTED ON SITE.
- Other personal care items - storage
Observation: Food employee had personal care items next to single service food items IE: cell phone. CORRECTED ON SITE.
- When to wash
Observation: Food employee was observed to try and place gloves on without washing hands first. Shall wash hands prior to placing on gloves. Education provided and verbalized understanding. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The upright cooler/freezer on the handles have duct tape, the door leading from the bar into the kitchen is missing a large piece of wood. All of the above violations are not cleanable, and nonabsorbent. Shall replace the handles on the doors so the duck tape can be removed and the wood repaired to provide a smooth, cleanable surface.
- Backflow protection
air gap, device standard, when required
- Common name-working containers
Observation: Two black buckets have soapy water in the container and sanitizer and are not labeled. One is in the kitchen the other at the bar area. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.BOTH OF THE BUCKETS WERE LABELED. SUGGEST PURCHASING PRE-LABELED SANITIZER/SOAPY WATER BUCKETS.(RED & GREEN) CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food temperature measuring devices are provided and readily accessible
Observation: When inspector asked the food employee for a temperature measuring device to check internal hot temperatures of food could not find a thermometer. Later in the inspection the thermometer was found. SHALL ALWAYS HAVE A THERMOMETER TO CHECK HOT FOOD ITEMS. CORRECTED ON SITE.
- Food employees hair is effectively restrained
Observation: Food employee not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Posting inspection reports
Observation: No inspection posted. Shall post this inspection at eye level for consumers to view per the Iowa Code. REPEAT VIOLATION.
- Hand drying provided
Observation: The kitchen and the bar area both have automatic paper towel dispensers. The dispenser in the bar area is broken and in the kitchen sometimes will provide paper towels. Repair the dispensers to provide paper towels after handwashing. Next to the handwashing sinks in both of the areas above do have a roll of paper towels available.
- Handwashing signage
Observation: The women's restroom does not have a sign posted when food employees must wash their hands. ALL handwashing sinks used by food employees shall have signs posted when to wash their hands. Given at this inspection to post at the handwashing sink. CORRECTED ON SITE.
- Drying mops
Observation: One mop not air-drying properly.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- 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
Observation: The food manager reports using the hot hold unit to reheat food. This was not observed during this inspection.SHALL ALWAYS USE THE PROPER EQUIPMENT TO RE-HEAT FOOD NEVER IN THE HOT HOLDING UNIT. SUCH AS THE MICROWAVE, STOVE, OR OVEN. EDUCATION PROVIDED AND VERBALIZED UNDERSTANDING. THE PEAS AND THE AU JUS GRAVY WERE BOTH PLACED ON THE STOVE AND THEN PLACED IN THE HOT HOLD UNIT AND ARE BOTH AT 135 DEGREES OR HIGHER. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
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08/13/2014 | Routine |
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