Food storage - preventing contamination from the premises Observation: items stored on the floor in the back dry storage area and walk-in beer cooler.
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: thermometers needed in all cooling units.
Handwashing signage Observation: hand sign needed at bar handsink - provided at the time of inspection.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: meat slicer, pop gun, and pop gun holder need to be cleaned.
Frozen PHF/TCS foods are properly slacked and thawed Observation:hamburger and crabs thawing out at room temperature.
When to wash Observation: make sure to wash hands when entering into the kitchen, and each time before putting gloves on.
Disclosure of menu items offered or served raw or undercooked Observation: provided the consumer advisory language to be posted in the public's view for items that can be served undercooked (eggs, burgers, etc). Facility is re-printing menus, and need to make sure to put the advisory in the menu, and also place astericks next to items that be served undercooked.
Bare hand contact with ready to eat foods Observation: observed cook not using gloves when prepping a sandwich for customer - corrected at time of inspection.
04/08/2015
Regular
No violation noted during this evaluation.
02/17/2014
Illness Complaint
Single -service and single-use articles may not be reused Observation: reuse of single service containers.
Manual warewashing equipment, chemical sanitization using detergent-sanitizers Observation: microwaves needs cleaned. ice machine needs cleaned.
Using a handwashing sink- operation and maintenance Observation: handsink used for cleaning and drying dishes.
Linens and napkins, use limitations Observation: glasses drying on towels.
02/05/2014
Routine
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
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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