- Bare hand contact with ready to eat foods
Observation: Bare hand contact was observed with ready to eat food. Food was discarded.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items that may be served under cooked or raw are not identified.
- Established procedures for responding to vomiting and diarrheal events
Observation: Do not have a procedure for the cleanup of a vomiting and or diarrheal incident. Given today.
- 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: Do not have an employee reporting agreement in place. Given today.
- Handwashing signage
Observation: Mens bathroom did not have a hand washing sign posted.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Taco meat cooked @ 11 am was temped @ 103*F. Temp was taken @ 2:50 pm. Meat was discarded a time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a Certified Food Protection Manager on staff.
- Equipment location, installation, repair, and adjustment
Observation: The following units have torn door gaskets: Maximum freezer (appetizer) right door, Turbo Air 2 door prep (both), Turbo Air (right door), and the Turbo Air bar cooler.
- 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: Cooked onions were holding at room temp at time of inspection. Onions were discarded at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish was stored above ready to eat bread in the line cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The salamander has become soiled on the inside and front.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Corned beef and taco meat were dated 1/26. Both items were discarded at time of inspection.
- Food employees hair is effectively restrained
Observation: Employee preparing food in the kitchen did not have a hair restraint.
- Food temperature measuring devices are provided and readily accessible
Observation: Bottom level of the pizza cooler did not have a working thermometer inside.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in cooler fan covers are soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two sanitizer bottles were stored adjacent to food in the kitchen.
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02/04/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide quat test strips for sanitizer. Ensure sanitizer is maintained at 200ppm.
- In-use utensils, between-use storage
Observation: Provide a scoop with a handle for large flour bins to prevent bare hand contamination. Ensure handles are inverted and maintained out of food for protection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean back of meat slicer after use to prevent build-up.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Clean inside all reach-in coolers and freezer. Clean more frequently to prevent food build-up.
- Equipment location, installation, repair, and adjustment
Observation: Torn door gasket on right door for reach-in appetizer freezer. Replace to maintain in good condition.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization methods - hot water, chemical
Observation: Sanitizer bottles in serving area tested below 10ppm for quat sanitizer. Must maintain 200ppm. May need to change out bottles more frequently. Will loose concentration over time. Use quat test strips to ensure proper concentration. Corrected on site.
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07/08/2014 | Routine |
- In-use utensils, between-use storage
Observation: Cup used as a scoop for spicy flour. Must use a scoop with a handle to prevent hand contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Several deli meats in food preparation reach-in cooler are past 7 days from date mark. Must discard potentially hazardous food if past 7 days from date mark. CORRECTED ON SITE
- Sanitization methods - hot water, chemical
Observation: Several spray bottles of sanitizer tested less than 100ppm for quat sanitizer. Must maintain quat sanitizer at 200ppm for food grade approval. Facility had been closed for several days. Chang out all spray bottles with new quat sanitizer. CORRECTED ON SITE.
- Bare hand contact with ready to eat foods
Observation:Observed kitchen staff handling ready-to-eat foods (ex. salads) with bare hands. Must wash hands and wear gloves when handling ready-to-eat foods or use utensils to prevent bare hand contact contamination. 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: Soup "warming" in hot hold units. Must reheat soup to 165*F for 15 sec. before hot holding. Hot hold units do not reach 165 *F within 2 hrs, not adequate for reheating. Suggest reheating soup in microwave or stove top before hot holding. CORRECTED ON SITE WITH EDUCATION
- Material characteristics of non-food contact surfaces
Observation: Duct tape on handle of reach-in cooler in kitchen area. Duct tape is not an easily cleanable surface. Replace Handle.
- When to wash
Observation: Wash hands before placing on a new pair of glove. CORRECTED ON SITE
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Potato wedge slicer 2) Dough press has flour and food build-up. Clean all food contact surfaces as often as necessary to prevent contamination.
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12/26/2013 | Routine |
- Miscellaneous sources of contamination
Ice bin was uncovered exposing ice when not in use. Cover ice when not using to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Placing stir spoons on napkin. Must store on a cleanable surface or wash after use to prevent contamination. 2)Bottom shelf in wine cooler behind bar has slight build-up. Clean.
- In-use utensils, between-use storage
1) Scoop handle in spicy flour bin was touching flour. Store inverted with handling up or store out side of container on a cleanable surface to prevent contamination. 2) Straws in server station were in a holder that may contaminate when grabbing fro straws. Provide a dispenser that will prevent hand contamination of straws. 3) Crock pots on lower shelf in server station have food debris. Clean more frequently to prevent build-up. 4) Large ice machine had slight build-up on ice chute. Drain , clean, and sanitize more frequently. 5) Torn door gasket on left side of reach-in cooler near grill.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Overal great prevention of cross contamination. Did observe raw tenderloins above pizza sauce and cheese in reach-in cooler near grill.
- Food storage containers identified with common name of food
Spice shaker in hot hold window were not labeled. Must label working containers with common name of food item for easy identification.
- Using a handwashing sink- operation and maintenance
drain plugs and brush was stored in hand sink behind bar. Must keep sink clear of all items and use for hand washing only.
- Laundry facilities
requirement, location, and use
- Food employees hair is effectively restrained
Observed cook not wear a hair restraint. Must wear and effective hair cover when handling food. Ex. hat, hair net, visor, bandana, etc.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Placing stir spoons on napkin. Must store on a cleanable surface or wash after use to prevent contamination. 2)Bottom shelf in wine cooler behind bar has slight build-up. Clean. --1) Scoop handle in spicy flour bin was touching flour. Store inverted with handling up or store out side of container on a cleanable surface to prevent contamination. 2) Straws in server station were in a holder that may contaminate when grabbing fro straws. Provide a dispenser that will prevent hand contamination of straws. 3) Crock pots on lower shelf in server station have food debris. Clean more frequently to prevent build-up. 4) Large ice machine had slight build-up on ice chute. Drain , clean, and sanitize more frequently. 5) Torn door gasket on left side of reach-in cooler near grill.
- Liquid food or unpackaged ice dispensing equipment
1) Scoop handle in spicy flour bin was touching flour. Store inverted with handling up or store out side of container on a cleanable surface to prevent contamination. 2) Straws in server station were in a holder that may contaminate when grabbing fro straws. Provide a dispenser that will prevent hand contamination of straws. 3) Crock pots on lower shelf in server station have food debris. Clean more frequently to prevent build-up. 4) Large ice machine had slight build-up on ice chute. Drain , clean, and sanitize more frequently. 5) Torn door gasket on left side of reach-in cooler near grill.
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06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Whitey's Bar N Grill, 125 E Highway 30, Lisbon, IA 52253 »