- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips on site for chlorine sanitizing dish washing.
- Equipment and utensils-durability and strength
Observation: Plates on service line have chips on food contact surface. Staff sorted through plates and discarded during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice barrier in back service station is visibly soiled.
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked baked potatoes are not date marked for keeping over 24 hours. Staff dated potatoes during inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation filters are visibly soiled.
- Sanitizers
Observation: Quat based sanitizing bucket in kitchen measured 0 ppm. Quat based sanitizer in bar measured 500 ppm. Staff re-mixed both sanitizers to proper concentration.
- Bare hand contact with ready to eat foods
Observation: Staff used bare hands to handle bun, lettuce and tomato. Staff was instructed to wash hands, don gloves and discard items.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for clean up of vomiting and diarrhea at establishment. Provided guidance document at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Staff thawing fish standing water in three compartment sink. Staff placed fish in strainer and thawed under running water.
- Physical facilities maintained in good repair
Observation: Ceiling above prep and stove is exposed
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chili on stove temped at 125 degrees. Staff discarded during inspection.
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02/19/2016 | Regular |
- Outer openings are protected
Observation:Rear supply door does not close effectively. Evidence of pests observed.
- Plumbing system maintained in good repair
Observation:Toilet in ladies restroom in need of repair.
- Handwashing cleanser, availability
Observation:Keep soap and paper towels available at all times at all the handsinks.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen fish being thawed not completely immersed in cold running water.
- Using a handwashing sink- operation and maintenance
Observation:Use the handsink that is most convenient in the bar area. Do not use a designated handsink as a dump sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Entire establishment in need of thorough cleaning. Wash all hard surfaces in kitchen and storage areas.
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03/13/2015 | Regular |
- Posting inspection reports
Observation:Report not posted
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Damaged/cracked food containers
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04/18/2014 | Routine |
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Consumer report not posted and needs to be astriced (which items it pertains too) Corrected at time of inspection
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- Manual warewashing sinks requirements
The unapproved 3 hole sink was being intended to be used as food prep. It is an unapproved food contact surface.
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06/19/2013 | Routine |
- Food storage - preventing contamination from the premises
Store all food products up off the floor.
- Food temperature measuring devices are provided and readily accessible
Provide thermometers in all cold hold units. Provide thin tip probe thermometers to check food temps.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Remove unnecessary chemicals from bar area. Corrected at time of inspection
- Light bulbs, protective shielding
Provide adequate lighting behind the bar.
- Using a handwashing sink- operation and maintenance
Provide paper towels at all handwash sinks. Use handsinks for handwashing only.
- Hand drying provided
Provide paper towels at all handwash sinks. Use handsinks for handwashing only.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips - Quaternary 200 ppm.
- License required to operate a food establishment
Operating without a license. Corrected at time of inspection
- Outer openings are protected
Repair damaged door sweeps & thresholds.
- In-use utensils, between-use storage
Store all scoops, spoons, etc., with handles out of the food.
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04/05/2013 | Routine |
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