No violation noted during this evaluation. | 02/03/2016 | Follow Up LOC |
- Maintaining premises free of litter and unnecessary equipment
Observation: Establishment is still working on removing items not necessary from basement and the back part of the restaurant.
- Equipment and utensils are adequately rinsed after washing
Observation: Triple sink was not set up at bar. Plug for third sink fell apart and was discarded then the use of all three sinks was discontinued.
- Light bulbs, protective shielding
Observation: Three lights in the kitchen do not have shields.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee health forms are not in place - establishment has not trained employees in a verifiable manner on when to report foodborne illnesses diagnosis, exposure and symptoms.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have written norovirus cleanup procedures.
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11/18/2015 | Regular |
No violation noted during this evaluation. | 08/06/2015 | Follow Up LOC |
- Indoor and outdoor surfaces
Observation: Back door garbage area has construction equipment and debris.
- Maintaining premises free of litter and unnecessary equipment
Observation: Establishment dining room is still full of construction equipment and debris. Final cleaning of dining room and bathrooms has not been completed.
- 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: Lowboy prep table holding at 49 degrees at time of inspection. Adjustments made and food moved to working cooler - not sure if the cooler is/will hold temp.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The kitchen has a three door lowboy and one working glass door coca cola beverage cooler. Given the menu - this isn't adequate for cooling cooked items and keeping items cold.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have thin tipped probe type thermometer.
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08/05/2015 | Pre Opening |
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