- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No ambient air thermometers in both kitchen make table reach-in coolers.
- Outer openings are protected
Observation: Back kitchen door (north) has an opening on the bottom and is not protected.
- 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: No verifiable manner that employees are informed in a verifiable manner of Employee Health Reporting agreement.
- In-use utensils, between-use storage
Observation: Knife stored in cooler drawer below grill with food. Employee moved knife to warewashing.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available to verify the concentration of chlorine sanitizer (bar area) or with quat sanitizer (kitchen).
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluids events.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cooked mashed potatoes (46.5F) in walk-in cooler not cold-holding. Container was recently brought into cooler during lunch service. Person In Charge moved container to another location further away from walk-in cooler door.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: French fries (64F) thawed on counter. Person In Charge discarded remaining fries.
- Disclosure of menu items offered or served raw or undercooked
Observation: Food that are served raw or undercooked are not noted on the menu.
- Food storage containers identified with common name of food
Observation: Oils and dry ingredient containers in kitchen and prep area not labeled with common name of food.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Small diameter probe thermometer used to check food temperature not calibrated/accurate.
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10/20/2015 | Regular |
- Common name-working containers
Observation:Unlabeled chemical bottle stored in the back storage area. Chemical bottle was marked as to contents during the inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of degreaser and a bottle of sanitizer are stored hanging on food storage rack above containers of food product covered with plastic wrap.
- Single use glove use
Observation: Food handler used his gloved hands to place raw meat on the grill then grabbed a cloth on the prep table with the same gloved hands and wiped off the prep table and opened the door of the reach in cooler with gloves that had been in contact with raw meat.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Containers of uncovered creme brule stored on a tray under raw meat in the walk in cooler. Creme brule was disposed of by food handler.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Buttermilk used in the process of breading food products is stored without mechanical refrigeration throughout the lunch hour in a container on ice. Buttermilk temped at 54 F. Establishment does not have an approved procedure for using time as public health control. Product was disposed of during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Build up of residue present on walls and floors and around equipment in hard to reach places.
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04/28/2014 | Physical Recheck |
- When to wash
Observation:Observed food handler was handling raw meat with gloved hands and threw away the gloves to work with other food products, and did not wash his hands before donning new gloves for working with FOOD.
- Posting inspection reports
Observation:Previous inspection report is not posted in area easily visible to the public.
- Storage and maintenance of wet and dry wiping cloths
Observation: In use wiping clothes stored on food prep surfaces. 3-304.14 Wiping Cloths, Use Limitation. (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Preventing contamination from equipment, utensils, and linens
Observation: Container of mixed fruit stored directly on top of and in contact with uncovered garlic bread in the walkin freezer. Employee disposed of product. CORRECTED AT TIME OF INSPECTION.
- Hand drying provided
Observation:Paper towel dispenser was empty at the bar handsink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Build up of food residue present on walls and floors and around equipment in hard to reach places.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener blade with a build up food residue on the blade. Ice scoops stored in dirty standing water (non-draining container permanently mounted on the side of the ice machine and container in the bar). Ice scoop in the bar stored in direct contact with beverage bottles that are handled with the bartender's bare hands.
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical spray bottles hanging from food storage racks with and above food products throughout the establishment.
- Food storage containers identified with common name of food
Observation:Several ingredient containers throughout the kitchen are not labeled with the common name of the food in the container. Sauces and food items that can not be clearly identified in the walkin cooler are not labeled with common name of food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Containers of cooked pasta that were prepared yesterday and will be used this weekend were not date marked (located in walkin refrigerator). CORRECTED AT TIME OF INSPECTION.
- Single use glove use
Observation: Food handler touching raw meat with gloved hands then touched the handles of a reach in refrigeration unit with the gloved hands and resumed working with the raw meat without disposing of gloves. CORRECTED AT TIME OF INSPECTION. 3-304.15 Gloves, Use Limitation. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Buttermilk used in the process of breading food products is stored without mechanical refrigeration throughout the lunch hour in a container above ice (ice was not in contact with the container of buttermilk). Buttermilk temp was 51.6 F.
- Posting of a valid license
Observation:Current food service license is not posted in area easily visible to the public.
- Bare hand contact with ready to eat foods
Observation:Food handler grabbed lettuce with his bare hands and placed it in a bowl to make a salad for a customer. Food handler complied with throwing away the lettuce, then washed his hands, and donned gloves. CORRECTED AT TIME OF INSPECTION 3-301.11 Preventing Contamination from Hands. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
- Common name-working containers
Observation:Spray bottles containing cleaners and SANITIZER were not clearly and individually identified with the common name of the material. P
- Using a handwashing sink- operation and maintenance
Observation: Scrub brush stored in handsink in the kitchen back prep area. Items stored in the bar handsink at the bar. 5-205.11 Using a Handwashing Sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.(B) A HANDWASHING SINK may not be used for purposes other than handwashing.
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04/17/2014 | Routine |
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