- When to wash
Observation: Cook not washing hands when required to switch gloves after breaking raw shell egg. Reviewed correct procedures during inspection w/ owner/PIC.
- Foods are cooled using appropriate methods
Observation: Reviewed w/ owner/PIC during inspection best cooling practices (e.g. shallow pan use).
- 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: Sausage gravy at 105 degrees F in deep container, placed in reach in cooler at 7am. Corrected by placing in shallow pan to meet 41 degrees in 6hrs and into freezer. Reviewed w/ owner/PIC during inspection best cooling practices and shallow pan use.
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09/03/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer in bar sink not registering anything. Corrected.
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11/21/2014 | Regular |
No violation noted during this evaluation. | 08/08/2014 | Routine |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: counters,cutting boards,coolers,grills,ovens, etc. will need to be cleaned before opening kitchen again.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test kit for checking strength of sanitizers.
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07/16/2014 | Pre Opening |
No violation noted during this evaluation. | 03/12/2014 | Pre Opening |
No violation noted during this evaluation. | 02/03/2014 | Other |
No violation noted during this evaluation. | 01/29/2014 | Other |
No violation noted during this evaluation. | 01/24/2014 | Other |
No violation noted during this evaluation. | 01/23/2014 | Other |
- Plumbing system repaired according to law
Warewashing area Mop floor sink overflowng. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings Hood filters over grill and fryers.
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12/19/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
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05/15/2013 | Routine |
- Food storage - preventing contamination from the premises
Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
- Posting of a valid license
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Area behind hood vents has grease on walls.
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04/12/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Area behind hood vents has grease on the walls.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use Corrected at time of inspection
- Food storage - preventing contamination from the premises
Corrected at time of inspection
- Posting of a valid license
|
04/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Gold Mine Bar & Grill, 1601 Harry Langdon Blvd, Council Bluffs, IA 51501 »