- Safe, unadulterated, honestly presented
Observation: Onions in storage with rot. Onions with visible signs of rot were discarded.
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Overflow shield on the ice machine is soiled. Utensil storage tray is soiled. Moldy paper towels in the bottom of the sliding door cooler.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Hand drying provided
Observation: No hand drying provided at time of inspection. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths used to wipe down bars and food prep surfaces not stored in sanitizer solution between uses.
|
06/17/2015 | Regular |
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
12/18/2013 | Routine |
| No violation noted during this evaluation. | 12/18/2013 | Physical Recheck |
- Indoor and outdoor surfaces
No coving in women's restroom. Flooring in women's restroom is raw wood.
- Cleanability of floors, walls, and ceilings
No coving in women's restroom. Flooring in women's restroom is raw wood.
- License required to operate a food establishment
- Service sink required
Cannot access mop sink. Owner does not know if it is operational or not. Must be accessible and operational.
- Designated areas for employees
use of designated areas by employees
|
12/04/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
12/04/2013 | Routine |
- Responsibilities of Permit Holder
License and inspection report not posted where consumer can see it.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer *.
- Handwashing signage
Handwashing signs not posted *,
- Hand drying provided
No paper towels at handsink in bar area, using a common towel.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Both deep freezers have large amount of ice build up. Bottom of Perlick reach-in cooler rusting and has holes in it. Shelving about sinks soiled.
- Posting of a valid license
License and inspection report not posted where consumer can see it.
- Cleanability of floors, walls, and ceilings
Flooring in women's restroom is raw wood.
- Designated areas for employees
use of designated areas by employees
- Duties of PIC
Staff not familiar with reportable diseases *.
|
10/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Wooster's Roost, 331 N 2nd St, Wapello, IA 52653 »