- Bare hand contact with ready to eat foods
Observation: Food employee was not wearing gloves when prep ready-to-eat food. Must wash hands then wear gloves or use utensils to handle ready-to-eat food.
- 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: Vents are dusty in 1) pizza prep cooler 2) salad prep cooler. Clean as needed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips on site in bar. Must provide test strips to ensure sanitizer concentration. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy dust buildup on all wire racks in kitchen. Must clean more frequently to prevent contamination.
- Backflow protection
air gap, device standard, when required
- Multiuse food contact surfaces are constructed of safe materials
Observation: Observed several cracked lids on the utensil shelving in kitchen. Replace. Utensils must be maintained in good condition.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on ice machine chute. Clean more frequently to prevent contamination.
- Handwashing cleanser, availability
Observation: Hand soap not provided at kitchen hand sink near by walk-in freezer. Corrected at time of inspection.
- Handwashing signage
Observation: Missing handwashing sign on kitchen hand sink near by walk-in cooler. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lid. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk-in freezer. Must stored all food at least 6" off te floor to prevent buildup of bacteria and contamination. REPEAT VIOLATION. Corrected at time of inspection.
- Cutting surfaces maintained
Observation: Most cutting boards in kitchen have deep gashes and scored. Must resurface or replace to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Fryer utensils stored on wiping cloths at kitchen line area. 2) Condiment bottles stored on wiping cloths on shelving in kitchen. May not store utensils and food container on wiping cloth to prevent buildup of bacteria and contamination. Must provide smooth, nonabsorbent, and easy cleanable food contact surfaces.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Corrected at time of inspection.
- In-use utensils, between-use storage
Observation: Ice scoops in 1)Pepsi machine in kitchen 2) Ice bin on the right side of the bar were stored in ice, so that handles were touching ice. Must store outside food ice bin and keep inverted to prevent contamination.
- Common name-working containers
Observation: 1) A spray bottler in bar not labeled 2) Sanitizer bucket in kitchen no labeled. Must label all working containers with the common name of the chemical for easily identify.
- Posting inspection reports
Observation: Didn't have most recent inspection report post. Must post in area viewable to the public.
- Plumbing system repaired according to law
Observation: 1) Hand sink was not working in bar 2) Hot water handle on three compartment sink leaks. Replace or replace. All plumbing must be maintained in good condition.
- Utensils and pressure measuring devices maintained
Observation: Cardboard was reused in salad prep cooler. Cardboard is not smooth, easily cleanable and nonabsorbent surface. Many not use cardboard for any purposes. Remove.
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03/16/2015 | Regular |
- In-use utensils, between-use storage
1)Observed fryer utensils stored on cookie sheet on top of trash can. May not store utensils on top of trash can to prevent buildup of bacteria and contamination. 2) Observed utensils that were badly burned on handles. May not use utensils that are not in good working condition. Utensils were discarded at time of inspection. Corrected at time of inspection. 3) The following areas have become soiled and must be cleaned: ice machine, can opener, and pop nozzles @ bar. Must keep clean to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer at time of inspection. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture in kitchen as well as cardboard. May not use towels or cardboard to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria. 3) The following areas have become soiled and must be cleaned: all wire racks, inside double door oven, push carts, and FRP by oven. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Hand drying provided
1) Observed measuring bowl in kitchen handsink at time of inspection. May not use handsink for any other purpose than handwashing to prevent buildup of bacteria and contamination. 2) Bar handsink did not have disposable method of handwashing available. Must have a disposable method of handwashing available at all handsinks used by food service employees.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) Observed bags of soup stored in warmer (75*F) but still frozen in middle. May not thaw products in warmer to prevent contamination and buildup of bacteria. Must thaw in one of four approved methods: under running water, in a cooler, as part of the cooking process, and or in a microwave as part of a continual cooking process.
- Hand and arm jewelry prohibition
Observed handling food with jewlery on hands. Must remove jewlery when preparing food to prevent contamination and buildup of bacteria.
- Utensils and pressure measuring devices maintained
1)Observed fryer utensils stored on cookie sheet on top of trash can. May not store utensils on top of trash can to prevent buildup of bacteria and contamination. 2) Observed utensils that were badly burned on handles. May not use utensils that are not in good working condition. Utensils were discarded at time of inspection. Corrected at time of inspection. 3) The following areas have become soiled and must be cleaned: ice machine, can opener, and pop nozzles @ bar. Must keep clean to prevent buildup of bacteria and contamination.
- Using a handwashing sink- operation and maintenance
1) Observed measuring bowl in kitchen handsink at time of inspection. May not use handsink for any other purpose than handwashing to prevent buildup of bacteria and contamination. 2) Bar handsink did not have disposable method of handwashing available. Must have a disposable method of handwashing available at all handsinks used by food service employees.
- Smoke free air act
Do not have official no smoking signs posted on entrances. Must post official no smoking sign on all entrances.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer at time of inspection. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture in kitchen as well as cardboard. May not use towels or cardboard to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria. 3) The following areas have become soiled and must be cleaned: all wire racks, inside double door oven, push carts, and FRP by oven. Must keep all areas clean to prevent buildup of bacteria and contamination. --1)Observed fryer utensils stored on cookie sheet on top of trash can. May not store utensils on top of trash can to prevent buildup of bacteria and contamination. 2) Observed utensils that were badly burned on handles. May not use utensils that are not in good working condition. Utensils were discarded at time of inspection. Corrected at time of inspection. 3) The following areas have become soiled and must be cleaned: ice machine, can opener, and pop nozzles @ bar. Must keep clean to prevent buildup of bacteria and contamination.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory statement is in menu, however does not correctly identify what items may be served undercooked or raw. Must identify what menu items may be served undercooked or raw.
- Food employees hair is effectively restrained
Owner was preparing food without hair restraint. Must wear an effective means of hair restraint to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer at time of inspection. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture in kitchen as well as cardboard. May not use towels or cardboard to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria. 3) The following areas have become soiled and must be cleaned: all wire racks, inside double door oven, push carts, and FRP by oven. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Handwashing signage
Mens RR and bar handsink do not have handwashing signs posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Roasts held at a temperature of 130°F or above
Parm cheese stored in shakers was observed at room temp. Per manufacturer requirements cheese must be held under temp control at 41*F or less. Cheese will be discarded.
- Food storage - preventing contamination from the premises
1) Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) Observed bags of soup stored in warmer (75*F) but still frozen in middle. May not thaw products in warmer to prevent contamination and buildup of bacteria. Must thaw in one of four approved methods: under running water, in a cooler, as part of the cooking process, and or in a microwave as part of a continual cooking process.
- Plumbing system repaired according to law
Some drain lines below bar area are disconnected and mop sink faucet is broken. Must repair or replace both areas to prevent buildup of bacteria and contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed ribs and sliced turkey that were past hold time. May only hold potentially hazardous food for 7 days and then it must be discarded. Items were discarded at time of inspection. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed items that were not date marked (cooked items, lunch meat, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Shell eggs were stored above ready to eat food in walk in cooler. Ground beef was also stored above pork loins in same cooler. Must adequately separate raw animal products from each other in order of internal cooking temp to prevent contamination.
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12/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Wild Hog Saloon & Eatery, 350 Commercial Dr, Walford, IA 52351 »