- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the following-floor under bar back to wall, clean all floor sinks bar and kitchen, floor around and under fryer, grill, floor under 3 comp sink and dump sink, base where water heater sits, floor by wall of windows, floor of walk-in freezer, air vent above dishwasher, wall above prep coolers
- Handwashing cleanser, availability
Observation:Have handsoap available at hand sink at bar
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:
- Established procedures for responding to vomiting and diarrheal events
Observation:
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing signage
Observation:Repeat violation, restroom does not have signs reminding employees to wash hands
- Eating, drinking, or using tobacco
Observation:open employee beverages in kitchen area
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior of prep coolers, microwaves, utensil pans, counter mounted can opener, shelves where pots pans sit
- When to wash
Observation:Observed employees changing gloves but not hand washing between glove changes
- Hand drying provided
Observation:Have paper towels available for hand drying at bar
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Storage and maintenance of wet and dry wiping cloths
Observation:Store wiping towels in sanitizer bucket between each use
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02/19/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
General cleanliness issues in kitchen and storage areas under and around eqipment and shelving.
- Storage or display of food in contact with water or ice
Ice from freezer fans dripping on pork tenderloins. Corrected.
- When to wash
Handling raw meats and not washing hands before changing glove. Touching raw or undercooked meats on the grill with gloved hands then handling ready to eat foods wth the same gloves without handwashing and glove change. Addressed at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of ice machine soiled. Email inspector with completion date by 3/21/13. --Interior and exterior of kitchen equipment soiled.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Foods held longer than 7 day shelf life- blue cheese dressing, ribs, chicken, alfredo. All discarded at time of inspection.
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03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about West Towne Pub, 4518 Mortensen Rd Ste 101 Ames, Ia 50014, , IA »