| No violation noted during this evaluation. | 02/09/2015 | Physical Recheck |
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observation:1)Lisght bulb outside walk in cooler needs to be covered or shatter resistant bulb. 2)Light above ice machine needs cover or tube and endcaps to protect from shattering.
- Sanitizers
Observation:Has bleach sanitizer in excess of 100 ppm, must dilute to 50-100 ppm. Use 1/4 tsp per quart or 1 tsp per gallon for 50-100 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on chute edge, clean and sanitize at least monthly or more frequently if buildup persists. 2) Clean interior of ice bin cold plate area, using plastic insert with lid and holes in bottom, may discontinue the cold plate if not needed, no soda dispensed in this manner any longer.
- Storage of clean linens, single-service, and single use articles
Observation:Has on case of single use cups on floor in dry storage area near the mopsink, must store at least 6 inches off floor.
- Disclosure of menu items offered or served raw or undercooked
Observation:Does not have disclosure statement on menu of items able to be cooked to order, given examples for burgers and eggs.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Need data plate for directions on warewashing directions.
- Drying mops
Observation:Need to hang air dry mops between uses.
- Food storage - preventing contamination from the premises
Observation:Must store ice buckets off the floor, currently in walk in cooler, on floor. 2)One rack in main kitchen and bar kitchen are set up less than 6 inches off floor, raise to 6 inches to aid cleaning and protect food.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need test strips to check for bleach concentration.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Has worn wood near the bar grill, planning to resurface, use durable material. 2)Has worn wood in bar area planning to resurface, suggest two coats of light colored paint or varnish.
- Reminder statement
Observation:Does not have reminder statement on menu, does have it posted, but must be on your printed menu, given example.
- Handwashing cleanser, availability
Observation:Need soap for handsink in basement near the ice machine area.
- Hand drying provided
Observation:Need paper towels for the basement near the ice machine area.
- Posting inspection reports
Observation:Post most recent inspection within public view.
|
12/29/2014 | Regular |
| No violation noted during this evaluation. | 09/24/2014 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: Provide stem thermometer to check cooked meat temperature to ensure adequate cooking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean GE fridge behind bar and defrost 2) Clean residue on pop nozzle 3) Clean and remove ice build-up in fried food freezer in small kitchen near bar 4) Clean food build-up in door tracks and shelving of True cooler in small kitchen near bar. 5) Drain, clean, and sanitize large ice machine in basement. Mold growth inside front ice chute.
- 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: Must provide a thermometer for ALL reaching cooler to ensure food is maintained 41 degrees or below.
- Material characteristics of non-food contact surfaces
Observation: 1) Must re-paint white board wall under bar counter (trim and back wall). NO longer smooth and easily cleanable. 2) Surface all white painted wood shelving and cupboards in small kitchen near bar. Ares must be easily cleanable and nonabsorbent. All painted wood needs resurfaced.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean all floors and walls in bar area and small kitchen near bar. Clean under large kitchen equipment in large kitchen.
- Miscellaneous sources of contamination
Observation: Staff rinsing raw chicken in main kitchen 3 compartment sink next to clean drying dishes. Must separate source of contamination away from clean dishes to prevent re-contamination. and wash/ sanitize sink after to ensure ware washing is not affected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Not date marking potentially hazardous foods (meat, dairy, cooked foods, prepared sauces and various salads, etc) Must date mark if not used within 24 hours of preparation/opening and use within 7 days of date mark or discard.Repeat violation.
- Where to wash
Observation: Hand sink behind bar area is not being used. Electrical wiring is placed over sink handles creating an employee hazard. Employees going to back kitchen are restrooms to use sink. MUST MAKE BAR SINK EASILY ACCESSIBLE TO ENSURE PROPER AND FREQUENT HAND WASHING
- When to wash
Observation: Observed employee putting on glove when frying chicken wings, must wash hands before to prevent contamination of gloves.
- Handwashing cleanser, availability
Observation: No hand soap available for hand sink behind bar area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: Doors for True cooler in small kitchen are near bar does not close properly. Bad seals may lead to cooling issues. Repair to ensure door seal closed when not in use.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No est strips for quat sanitizer bottles and dish machine chlorine sanitizer. Provide test strips to ensure adequate concentration.
- Common name-working containers
Observation: Degreaser and sanitizer in same sanitizer bottle. Must label container is not in original packaging to easily identify product.
- Hand drying provided
Observation: No paper towels available for hand sink behind bar area. Must sue disposable hand drying to prevent hand re-contamination by cloth towels.
- Using a handwashing sink- operation and maintenance
Observation: Currently using hand sink behind bar area as a dump sink for ice/liquid left over in glasses. Must use designated dump sink attached to 3 compartment sink and use the hand sink for hand washing only.
|
09/08/2014 | Routine |
- Sanitization methods - hot water, chemical
Sanitizer was below 10ppm for glassware. Must be maintain at 50-100ppm for chlorine sanitizer. CORRECTED IN SITE.
- Food employees hair is effectively restrained
Wear adequate hair restraint when handling food (hat, hair net, visor, etc.)
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
Cracked tile under hand sink behind bar area. Shall replace to make smooth and easily cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cracked edges of ice bin liner behind bar. Must provide a material that is easily cleanable and in good repair for food protection. 2) Microwave and door tracks of reach-in coolers need cleaned. 3) Ice chute of large ice machine in basement has slight growth. Drain, wash , rinse, and sanitize to prevent build-up.
- Multiuse food contact surfaces are cleanable
1) Cracked edges of ice bin liner behind bar. Must provide a material that is easily cleanable and in good repair for food protection. 2) Microwave and door tracks of reach-in coolers need cleaned. 3) Ice chute of large ice machine in basement has slight growth. Drain, wash , rinse, and sanitize to prevent build-up.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark milk, hot dogs, deli meats, and cut tomatoes if not used within 24 hours after opening or preparation. Have 7 days from date mark to use or discard. REPEAT CORRECTED ON SITE WITH EDUCATION.
- Material characteristics of non-food contact surfaces
Resurface bare wood with paint or clear varnish or non absorbent/easly cleanable material on 1) Chemical storage shelf below hnd sink behind bar, 2) behind ice bin behind bar, and 3) Behind handles on drawers behind bar.
- Handwashing cleanser, availability
Provide soap at bar hand sink for proper hand washing.
|
06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Wapsipinicon Country Club, 21309 Co Rd E-34, Anamosa, IA 52205 »