| No violation noted during this evaluation. | 08/14/2015 | Physical Recheck |
- Package integrity
Observation: Observed a dented can at dry storage area in basement. Must discard any can that is dented on top, bottom, or side seals. Check all can foods.
- Food storage - preventing contamination from the premises
Observation: Observed several boxes of food stored on the floor in both walk-in freezer. REPEAT VIOLATION. Food must be stored at least 6" off floor to prevent contamination.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Visable buildup on ice machine chute which is located at Eagle's Nest service station. REPEAT VIOLATION 2) Can opener in kitchen has food debris build up. REPEAT VIOLATION. Must be cleaned and sanitied at frequency to prevent any contamination.
- Common name-working containers
Observation: Observed a working spray bottle at dish machine area has no labeled. Must label all working bottles with common name for easy identification.
- Sanitization methods - hot water, chemical
Observation: Several sanitier buckets in kitchen were tested lower than 200ppm. Must change sanitizing solution more frequently to ensure concentration is maintained 200-400ppm.
- Plumbing system repaired according to law
Observation: 1) Faucet on large two compartment sink in prep area leaks 2) Missing hot water handle on small two compartment sink in prep area. Fix. All plumbing must be maintained in good condition.
- 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: The top portion of prep cooler on kitchen line is out of temperature. Cooler was temped at 45*F, and food internal temperature was around 49*F. Discarded all potentially hazardous food. Fix.
- Equipment location, installation, repair, and adjustment
Observation: The following units have torn gasket or door not seal well: 1) Walk-in cooler in kitchen 2) Top right door of double door cooler which is facing to coffee table in kitchen.
- Light bulbs, protective shielding
Observation: Light bulb not shielded in Frigidaire reach-in freezer. Need to have shatter resistant bulb installed or a light shielf installed.
- Handwashing signage
Observation: Handwashing sign not posted at bakery handwashing station. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Drying mops
Observation: Used mop was stored in mop bucket. Used mop must be air dry.
- Reminder statement
Observation: Has no reminder statement on at least one page of the menu. Menu does have disclosure with asterisk. REPEAT VIOLATION
- Prohibited storage areas for clean equipment and utensils
Observation: 1) Several boxes of single service item were stored on the floor in basement, such as cups and plates. 2) A box of foam cups in Eagle's Nest service station was stored on the floor. Sigle service items must be stored at least 6" off floor. REPEAT VIOLATION
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink was using as dump sink at Eagle's nest service station. Handwashing sink may not be used for purposes other than handwashing.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
Observation: Ice scoops are touching ice at both bar. Must store inverted to protect the ice. REPEAT VIOLATION.
- Separation from food, equipment, utensils, linens, and single service
Observation: A sanitize bucket was stored on the top of Sprite in basement. Chemcial items must be store separated from food.
- Food storage, prohibited areas
Observation: Ice buildup in top portion of 4 drro cold hold unit on kitchen line. Defrost.
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07/09/2015 | Regular |
- Posting of a valid license
Observation:Has license posted in office area, not usually accessible to public, must post in area accessible to public.
- Storage of clean linens, single-service, and single use articles
Observation:Has cases of single use lids and cups on floor in basement dry storage area, all must be stored off the floor.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of chemicals hanging on the liquor rail or in the liquor rail in the Patio Bar area, moved to area below food and not directly adjacent. Corrected now.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Past dated half and half and milk discarded from Patio Room bar area., since exceeding the best by purchase date. Monitor dates closely for these products.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Bakery area working rolling bins are soiled on exterior, clean. Patio Room bar:2)clean plexiglass hinged ice bin cover and the exterior left edge of the metal ice bin, both soiled.
- Miscellaneous sources of contamination
Observation:New handsink in bakery area needs a guard/shield on left side to protect the adjacent prep table, box of gloves, etc.
- Posting inspection reports
Observation:Has inspection posted in office area, not usually accessible to public, must post in area accessible to public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine in top edge near ceiling has some buildup. 2)Ice machine in Eagles Nest area has buildup on chute edge and on rusty screw holding shield in place, clean and replace this to protect ice from rust. 3)Ice machine in basement has some buildup on chute edge seam, clean. All ice machines need to be cleaned and sanitized at frequency to prevent any buildup. 4)Can opener in kithcen has dried food debris, clean.
- Toilet room
receptacle, enclosed, fixtures clean
- Protecting food from environmental contamination
Observation:Has cases of frozen foods stored on floor in walk in freezer in kitchen, scallops and bread, and in basement area, must store all foods at least 6 inches off floor. Rearrage shelfing or provide more shelving or dunnage racks.
- Reminder statement
Observation:Has no reminder statement on at least one page of the menu for both restaurants, does have foods identified with asterisk (which is the disclosure of this two part notificiation).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Eagles Nest walkway has half and half not date marked, Patio Room bar has milk and half and half not date marked, must date when opened and use within 7 days. All other items appear properly date marked today.
- In-use utensils, between-use storage
Observation:1) Ice scoop in Eagles Nest and Honors Gallery Bar touching ice, must store inverted to protect the ice. 2) Ice scoop in basement stored directly on ice machine surface, provide a tray or other container to store the scoop on to protect from soiling. 3)Has knives, scoop, and spatula stored in 77 degree F water along salad prep line in kitchen, must store either on a cleanable surface, in the product, or in water at least 135 degrees F.
- Air drying of equipment and utensils
Observation:Staff intending on towel drying some pans, must allow to fully dry on own. If want to polish glassware or flatware, may do with dry towel after items fully dry.
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08/29/2014 | Routine |
- Eating, drinking, or using tobacco
1) Observed open beverage glasses wtih straws without lids, must also provide a lid for these glasses. 2) Has several staff with watches on while working with food, must remove any wrist jewelry to aid handwashing.
- Hand drying provided
1) Soap and paper towels need for handsink in main floor bar area, and paper towels needed in kitchen by ice machine. 2) Soap needed for handsink in hallway bar area.
- Hand and arm jewelry prohibition
1) Observed open beverage glasses wtih straws without lids, must also provide a lid for these glasses. 2) Has several staff with watches on while working with food, must remove any wrist jewelry to aid handwashing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has two packages of meat that appear to have exceeded the use by 7 day date mark. One had been frozen and not redated when thawed for usage, corrected with dating. Will discard the one which has exceeded the 7 days of use by. Corrected on site.
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees, must have handsinks in areas where food handling, food prep and dessert prep, and warewashing area. Must install within 3 months.
- Food storage - preventing contamination from the premises
1) Has buckets of food and trays of food stored on floor in walk in cooler and freezer, all foods must be stored at least 6 inches off floor. 2) Has food stored on shallow slats of wood in walk in cooler, must provide more storage racks to deep all foods off floor by 6 inches.
- In-use utensils, between-use storage
1) Ice bin in main kitchen and by bar, both need to be cleaned more frequently, must empty one in bar area, clean and sanitize before allow to refill. Must be done monthly or more frequently, if buildup up present. 2) Clean ice cream freezer near the ice machine, soiled. 3) All ice scoops must be kept inverted out if ice in ice bins.4) Has ice buckets sitting upright near ice machine, must invert so can drain between. 5) must keep dipper well running if using for scooping ice cream.
- Bare hand contact with ready to eat foods
Observed one staff handling bread for sandwich with bare hands, must use barrier method such as tongs, deli papers or gloves. Corrected on site.
- When to wash
Observed staff moving from soiled items to clean items in kitchen without washing hands first, must wash hands more frequently.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, must keep submerged in solution.
- Handwashing cleanser, availability
1) Soap and paper towels need for handsink in main floor bar area, and paper towels needed in kitchen by ice machine. 2) Soap needed for handsink in hallway bar area.
- Common name-working containers
Has several spray bottles in kitchen and bar areas that are not labeled as to contents, must label to identify contents. Will label, correcting.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice bin in main kitchen and by bar, both need to be cleaned more frequently, must empty one in bar area, clean and sanitize before allow to refill. Must be done monthly or more frequently, if buildup up present. 2) Clean ice cream freezer near the ice machine, soiled. 3) All ice scoops must be kept inverted out if ice in ice bins.4) Has ice buckets sitting upright near ice machine, must invert so can drain between. 5) must keep dipper well running if using for scooping ice cream.
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12/17/2013 | Routine |
- Linens- cleaning and storage
1) Ice machines in Sports bar and lower level both have buildup on chute edge, empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if needed. 2) Need to store ice scoop on cleanable tray or in ice with handle inverted at all ice bins throughout facility, most stored on rubber matting or on countertop. 3) Sports bar-has sleeve of cups on floor in bar, store off floor. 4) Has case of single use lids on floor in lower level, store on shelving at least 6 inches off floor.
- In-use utensils, between-use storage
1) Ice machines in Sports bar and lower level both have buildup on chute edge, empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if needed. 2) Need to store ice scoop on cleanable tray or in ice with handle inverted at all ice bins throughout facility, most stored on rubber matting or on countertop. 3) Sports bar-has sleeve of cups on floor in bar, store off floor. 4) Has case of single use lids on floor in lower level, store on shelving at least 6 inches off floor.
- Sanitizers
Sanitizer in excess of required concentration-blue spray bottles used in Sports bar and Zach's area testing at 400 ppm, label states to be 200 ppm, will dilute now. Correcting on site.
- Food temperature measuring devices are provided and readily accessible
Thermometer needed for cooler holding juices in Sports bar area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Kitchen-two portions of cooked beef not dated as to when prepared, dated now. 2) Open containrs of milk and half and half in sports bar area, not dated. Any PHF must be dated as to when opened, thawed or prepped and used within 7 days or discard remainder. Corrected on site.
- Handwashing signage
Need handwash signage at employee RR's in lower level, given examples today.
- Air drying of equipment and utensils
1) Not all areas had test strips for checking concentration of sanitizer, restocked now. 2) Warewashing data plate for Zach's wait station has instructions for chemical use but is operating on high heat, update the data plate instructions. 3) Observed dishmachine staff wiping wet dishes with toweling, must allow to fully air dry, polish with dry cloth only.
- Food storage - preventing contamination from the premises
1) Has cases of food stored directly on floor in walk in freezer in lower level. 2) Has meat on shallow trays and cases of fruit on shallow slats of wood in walk in cooler and buckets of frozen foods in walk in freezer in main kitchen. Must provide more shelving to store all foods at least 6 inches off floor.
- Cleaning procedure
1) Observed staff putting on gloves without washing hands first, must wash hands before putting on gloves and when remove them. 2) Observed some staff with cloth towel wiping hands instead of full handwashing, 3) Observed staff going from handling dirty dishes to clean items without washing hands in between, must wash hands before handling clean items. Review handwashing with all staff.
- Test kit provided and used to measure sanitizing solution concentration
1) Not all areas had test strips for checking concentration of sanitizer, restocked now. 2) Warewashing data plate for Zach's wait station has instructions for chemical use but is operating on high heat, update the data plate instructions. 3) Observed dishmachine staff wiping wet dishes with toweling, must allow to fully air dry, polish with dry cloth only.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machines in Sports bar and lower level both have buildup on chute edge, empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if needed. 2) Need to store ice scoop on cleanable tray or in ice with handle inverted at all ice bins throughout facility, most stored on rubber matting or on countertop. 3) Sports bar-has sleeve of cups on floor in bar, store off floor. 4) Has case of single use lids on floor in lower level, store on shelving at least 6 inches off floor.
- Toilet room
receptacle, enclosed, fixtures clean
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
1) Not all areas had test strips for checking concentration of sanitizer, restocked now. 2) Warewashing data plate for Zach's wait station has instructions for chemical use but is operating on high heat, update the data plate instructions. 3) Observed dishmachine staff wiping wet dishes with toweling, must allow to fully air dry, polish with dry cloth only.
- When to wash
1) Observed staff putting on gloves without washing hands first, must wash hands before putting on gloves and when remove them. 2) Observed some staff with cloth towel wiping hands instead of full handwashing, 3) Observed staff going from handling dirty dishes to clean items without washing hands in between, must wash hands before handling clean items. Review handwashing with all staff.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has packaged salami with date past the 7 days use by date, must use within 7 days or discard remainder of product. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, return to bucket when done wiping area, if use spray bottle then use paper toweling to wipe area or new cloth each time. 2) Clean ice bin hinged covers for Gallery and Patio bar area, hinged area soiled. 3) Has cardboard on shelving in ice cream freezer in lower level, provide a material that is nonabsorbent and cleanable for this use, such as plastic or vinyl.
- Disclosure of menu items offered or served raw or undercooked
Has the Consumer Advisory statement(reminder) on menu but does not identify the foods that can be cooked to order (disclosure) ie with asterick or other marking, ie eggs, burgers, steaks, tuna. Given example today, doing new menus soon.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machines in Sports bar and lower level both have buildup on chute edge, empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if needed. 2) Need to store ice scoop on cleanable tray or in ice with handle inverted at all ice bins throughout facility, most stored on rubber matting or on countertop. 3) Sports bar-has sleeve of cups on floor in bar, store off floor. 4) Has case of single use lids on floor in lower level, store on shelving at least 6 inches off floor. --1) Wiping cloths not maintained in sanitizer between use, return to bucket when done wiping area, if use spray bottle then use paper toweling to wipe area or new cloth each time. 2) Clean ice bin hinged covers for Gallery and Patio bar area, hinged area soiled. 3) Has cardboard on shelving in ice cream freezer in lower level, provide a material that is nonabsorbent and cleanable for this use, such as plastic or vinyl.
- Sanitization of food contact surfaces - before use and after cleaning
1) Sports bar sinks were set up with the sanitizer as the second step, must have a final step, correcting now. 2) Using just soap and water for wiping countertops in bar area, must use sanitizer solution as final step for cleaning. Both corrected on site today.
- Food storage containers identified with common name of food
1) Need to label working container of cocoa in bakery area and the spray bottles of oil and water along grill line. Any product removed from the original container must be labeled to help identify the product.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, return to bucket when done wiping area, if use spray bottle then use paper toweling to wipe area or new cloth each time. 2) Clean ice bin hinged covers for Gallery and Patio bar area, hinged area soiled. 3) Has cardboard on shelving in ice cream freezer in lower level, provide a material that is nonabsorbent and cleanable for this use, such as plastic or vinyl.
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05/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Elmcrest Country Club, 1000 36th Ne St, Cedar Rapids, IA 52402 »