- Sanitization methods - hot water, chemical
Observation:There is no sanitizer available to sanitize pitchers after they are cleaned.
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07/07/2014 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation:Observed missing floor tiles in walk-way and behind bar. Floor behind bar and at pool table area is not easily cleanable or non-absorbent. Observed missing mop board behind bar and in men's restroom. Observed missing caulk around floor and wall and the mopsink. Wood trim is not smooth, nonporous and easily cleanable.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:A residential dishwashing machine is installed - there is no dishwashing machine with automatic chemical dispensing equipment or temperature measuring device.
- License required to operate a food establishment
Observation:Establishment opened without a license and inspection June 27. Owner required to pay penalty of $236.25.
- Plumbing system repaired according to law
Observation:Observed leaks at the faucet at the four-compartment sink and the drain at the last compartment.
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07/02/2014 | Pre Opening |
| No violation noted during this evaluation. | 07/01/2014 | Non Illness Complaint |
- 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:There was no thermometer in the kitchen prep cooler - repeat violation.
- 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:Kitchen prep cooler was at 43 degrees, corrected on site.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Observed knives with visible food particles on blades stored in the knife holder, removed, corrected on site. Observed steam pan had pans from last night with bacon in one pan and water and broccoli pieces in another - the pans and inserts were not removed and cleaned and sanitized before closing last night. All were corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:There was no detectable level of sanitizer in dishwashing machine - bucket had sanitizer in it but the tube was full of air and was unable to pump the chemical to the machine.
- Hand drying provided
Observation:There were no paper towels at basement bar, corrected on site.
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03/13/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
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09/09/2013 | Routine |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Filters were not in place in kitchen ventilation hood.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed meats and sauces with no date of preparation on containers - discarded, corrected.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed soup in steam table at 80 degrees, owner thought it was likely frozen and placed in steam table to thaw and reheat. Corrected.
- Handwashing signage
Downstairs bar and upstairs wait station handsinks, and basement restrooms do not have handwashing signs.
- Cleanability of floors, walls, and ceilings
Observed unpainted and unsealed wood in basement bar and wait station around sinks and countertops - repeat violation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed sauces, french dip meats, cooked ribs, baked beans and reuben meat in kitchen refrigerator that were dated more than 7 days from today's date - discarded, corrected.
- Food storage - preventing contamination from the premises
Observed uncovered bread slices and chunks drying for croutons, and uncovered sugar.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed numerous food particles on meat slicer, owner did not think it was used today.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed shell eggs stored on walk-in cooler shelf above other foods, corrected.
- Food temperature measuring devices are provided and readily accessible
There was no thermometer in grill prep cooler
- Foods are cooled using appropriate methods
Observed pork steaks cooling in deep pan in refrigerator, steaks were 83 degrees after 1 1/2 hours. Transferred to shallow pan to walk-in cooler, corrected.
- Hand drying provided
There were no paper towels at basement bar handwashing sink - corrected.
- No direct connection between sewage system and from culinary equipment
A check valve was installed at the kitchen food prep sink, instead of an air gap as required. Repeat violation. The bar ice bin drain is submerged into the sewer drain, there is no minimum 2" air gap.
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08/29/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Still no handwashing sink in wait station
- No direct connection between sewage system and from culinary equipment
There is still no air gap on food prep sink drain
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06/14/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Observed unpainted and unsealed wood in basement bar around the sinks and edges of countertop.
- Laundry facilities
requirement, location, and use
- No direct connection between sewage system and from culinary equipment
Food prep sink is directly connected to main drain, there is no indirect connection or air gap.
- Handwashing sinks-Numbers, capacities, location, and placement
Basement bar and upstairs wait station
- Plumbing
materials, design, construction and installation
- Roasts held at a temperature of 130°F or above
Observed whipped butter and garlic whipped butter held at room temperature - corrected.
- Outer openings are protected
Observed holes in screen door screen and gaps along edges of doors.
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06/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Bernie's Bar, 111 W J St, Forest City, IA 50436 »