- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Outside of dish-washing area needs more cleaning to sight and touch.
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01/21/2016 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following food items such as: cooked ham, bacon, green shredded salad, cheese were not date marked. Corrected by date marking the items.
- Outer openings are protected
Observation: Men's RR doors is not self-closing and tight fitting.
- Cutting surfaces maintained
Observation: Cutting boards along prep line are dark stained and not cleanable.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)The racks in dry storage area have build up, 2) the rucks with the pile of plates have build up. This is a repeat violation. 3) Reach-in cooler in the bar area and 4) walk-in cooler have rusty surface inside. 5)Food debris/grease build up underneath large equipment in the kitchen. This is a repeat violation.
- 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: Unable to verify if food employees read and signed Food Employee Illnesses Reporting Agreement. Manager stated they have it in an another office. This is a repeating violation. Provided forms to sign and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces have food debris and excessive build up: 1) inside of reach-in freezer, 2) "True" small refrigerator, 3) outside of dish-washing area there is build up and it is soiled, 3) fryers are soiled and 4) steam table have food debris.
- Separation from food, equipment, utensils, linens, and single service
Observation: Employee hand lotion stored next to juice beverage in bar's cupboards. Removed and corrected on site.
- Plumbing system maintained in good repair
Observation: Water handle of sprayer is leaking above sink.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observation: Plastic bottle with oil as well as seasoning not labeled on the shelves above line cooler. This is a repeating violation. Employee labeled and corrected on site.
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12/17/2015 | Regular |
- Light bulbs, protective shielding
Observation: Burnt out light bulbs in kitchen. Replace as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Food racks have heavy dust/grease buildup. 2)Food debris and grease buildup underneath large equipment in kitchen. Clean.
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11/14/2014 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: 1)Several with powder containers were not labeled in kitchen. REPEAT VIOLATION 2)All dressing squeeze bottles were not labeled. Containers holding food which would be mistaken for other foods must be identified with the common name of the food.
- Light bulbs, protective shielding
Observation: Burnt out light bulbs in kitchen. Replace as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)All food racks have heavy dust/grease buildup. REPEAT VIOLATION 2)Food debris/grease buildup underneath large equipment in kitchen. Clean more frequently to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide THIN PROB thermometer to check food internal temperature.
- 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: Four door reach-in cooler was out of temperature. cooler temperature between 40.0*F to 47.2*F. May not use cooler until approval has been given through health department.
- Posting inspection reports
Observation: Didn't have most recent inspection report. Must post in area viewable to the public. REPEAT VIOLATION
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
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10/10/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw bacon box was stored above ready to eat food in walk-in cooler. Raw animal food must be separate from RTE food.
- Storage of clean equipment and utensils
Observation: Dish racks were stored in mop sink. Food equipment must be stored in clean area to prevent contamination.
- Food storage containers identified with common name of food
Observation: 1)Several white powder containers and bucket were not labeled in kitchen. REPEAT VIOLATION 2)All dressing squeeze bottles were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Posting inspection reports
Observation: Didn't have most recent inspection report. Must post in area viewable to the public. REPEAT VIOLATION
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- 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: All food employees must read and sign Form 1-B Conditional Employee or Food Employee Reporting Agreement.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Can not find test strips. Must provide chlorine test strips to test sanitizer concentration.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)All food racks have heavy dust/grease buildup. REPEAT VIOLATION 2)Food debris/grease buildup underneath large equipment in kitchen. CLEAN MORE FREQUENTLY TO PREVENT CONTAMINATION.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintain in sanitizing solution between used. Wiping cloths must be maintain in sanitizer when not immediately use. 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: 1)4 doors reach-in cooler was out of temperature. Internal food temperature between 44-47*F. Discarded. 2)Prep cooler next to steam table was out of temperature. Cooler was temped at 47*F and internal food was temped at 44*F. REPEAT VIOLATION. May not use cooler until approval has been given through health department.
- When to wash
Observation: Food employee didn't wash hands and change new gloves between touch chemical and food. Must clean hands immediately before engaging in food preparation.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) No thermometer provided in prep cooler next to steam table. 2) Didn't have thin prob thermometer to check food internal temperature. Must provide thermometer to ensue adequate temperature is maintained.
- Light bulbs, protective shielding
Observation: Burnt out light bulbs in kitchen. Replace as needed.
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10/07/2014 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Ice machine has torn door gasket. REPEAT VIOLATION. Replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Can food racks 2)Rack nearby hot hold equipment in kitchen. Have dust buildup. Clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer has food debris buildup. Must have deep cleaning.
- Posting inspection reports
Observation: Most recent inspection report not posted. Must post report in area viewable to public. REPEAT VIOLATION.
- Sanitizers
Observation: Chlorine sanitizer was too strong. Concentration of chlorine sanitizer must be maintained between 50-100ppm. Please use test kit to testing solution after it is made.
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05/06/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken was stored above ready-to-eat food in large kitchen line cooler. Raw animal food must be separate from ready-to-eat food.
- 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: Small prep cooler near by hot hold equipment was temped at 48.8*F. All food removed from cooler. May not use cooler for potentially hazardous food until cooler can maintain at 41*F or below. Food in those kitchen coolers were temped around 39 to 40*F. Adjusted all other cooler as needed.
- Equipment location, installation, repair, and adjustment
Observation: 1) Kitchen line cooler (REPEAT VIOLATION) 2) Ice machine (REPEAT VIOLATION) 3) Pizza prep cooler. Have torn door gasket. Must replace.
- Outer openings are protected
Observation: Light gap on back door in kitchen area. Must replace door sweep to close gap and prevent pest entry. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Microwave 2)Meat slicer (REPEAT VIOLATION) 3)Dish racks 4)All reach-in cooler 5)All reach-in freezer. Have grease/food buildup on and around in kitchen area. Must be cleaned deeply and more frequently to prevent buildup and food contamination. MUST CLEAN KITCHEN IMMEDIATELY.
- Posting inspection reports
Observation: Most recent inspection report not posted. Must post most recent inspection report in area viewable to public. REPEAT VIOLATION.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Unable to read date plate on dish machine. Every dish machine must have a date plate indicating operational requirements.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't find thermometer in all kitchen line cooler in kitchen. Must provide thermometer to monitor temperature.
- In-use utensils, between-use storage
Observation: 2oz container being used as scoop in granulated garlic container. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintain in sanitizing solution between used. Wiping cloths must be maintain in sanitizer when not immediately use.
- Food storage containers identified with common name of food
Observation: Several white powder containers and bucket were not labeled in kitchen. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Can food racks 2) rack nearby hot hold equipment in kitchen. Have dust build up. CLEAN.
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04/24/2014 | Routine |
- Laundry facilities
requirement, location, and use
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Kitchen line cooler 2) Ice machine have torn door gasket. Must be replaced. 3) All cutting boards are scratched and scored.It is no longer be effectively cleaned and sanitized. Must be resurfaced or replaced. 4) Fryers 5) Meat slicer have grease/food buildup on and around in kitchen area. Must be cleaned more frequently to prevent buildup and food contamination. 6) Visable buildup on ice machine chute and inside of the wall. Must be washed, rinsed, and sanitized more frequently.
- Outer openings are protected
Light gap on bottom right side of back door in kitchen area. Must replace door sweep to close gap and prevent pest entry.
- Cutting surfaces maintained
1) Kitchen line cooler 2) Ice machine have torn door gasket. Must be replaced. 3) All cutting boards are scratched and scored.It is no longer be effectively cleaned and sanitized. Must be resurfaced or replaced. 4) Fryers 5) Meat slicer have grease/food buildup on and around in kitchen area. Must be cleaned more frequently to prevent buildup and food contamination. 6) Visable buildup on ice machine chute and inside of the wall. Must be washed, rinsed, and sanitized more frequently.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer was dispensing from dish machine. Bleach bottle was empty. Replaced a new bottle of bleach. Check amount of bleach in the bottle more frequently. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in walk-in cooler has dust buildup. Must clean off dust buldup to prevent contamination.
- Posting of a valid license
Most recent inspection report not posted. Must post most recent inspection report in area wiewable to public.
- Roasts held at a temperature of 130°F or above
Kitchen line cooler was temped at 46.8*F, and cut tomato on top section was temped at 46*F. Called for service during inspection. Must not store food in top unit until repairs are made to ensure potentially hazardous foods are maintained below 41*F at all time. Mail-in re-check due within 2 days of cooler repair. Temp food frequently to ensure in compliance.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Missing a covered receptacle in womens restroom. Add one more trash receptacle that has lid or covering.
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07/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Nasos Pizza, 453 7th Ave, Marion, IA 52302 »