- Physical facilities maintained in good repair
Observation: Floor throughout the establishment is no longer smooth and easily cleanable. Lots of pits especially on the cook line.
- Plumbing system maintained in good repair
Observation: Sensor faucet by the dishmachine is not staying on.
- Backflow protection
air gap, device standard, when required
- Cutting surfaces maintained
Observation: All cutting boards are soiled black.
|
11/10/2015 | Regular |
No violation noted during this evaluation. | 06/29/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:Floor is pitted, no longer smooth and easily cleanable.
- Hand drying provided
Observation: Paper towels out at bar.
|
05/27/2015 | Regular |
No violation noted during this evaluation. | 01/09/2015 | Physical Recheck |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Cooked brisket marked Dec. 13th in the cooler. Discard.
- Physical facilities maintained in good repair
Observation: Floor is pitting on the cookline.
- Hand drying provided
Observation: Paper towels out at the bar.
|
12/30/2014 | Regular |
- Plumbing system maintained in good repair
Observation: leaking gasket on back sink.
- Cutting surfaces maintained
Observation: several cutting boards had deep cuts, black stains, no longer smooth and easily cleanable.
|
03/25/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
|
11/01/2013 | Routine |
- Cutting surfaces maintained
3 on top of the 3 prep coolers on the cookline very black and stained.
- Roasts held at a temperature of 130°F or above
|
09/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cooler - open face on-line - white square cheese 56 degrees. Yellow shredded cheese 48 degrees on top. 44.2 degrees white cheese bottom of unit. chesses on top showing signs of temp abuse. Discard all PHF's.
- Miscellaneous sources of contamination
Several items in the cooling unit uncovered.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
RTE/PHF in several coolers have no label or date mark on them.
|
09/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
04/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Pop gun and holder soiled at the bar.
- Miscellaneous sources of contamination
Pots and pan stored upright.
|
03/25/2013 | Routine |
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