- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store sternos over food items - toxics were moved. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw ground beef and raw chicken over ready-to-eat foods in the small fridge. Foods were moved.Corrected
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11/23/2015 | Regular |
- 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: Cheese left out on counter 55F - shall be 41F or below. Cheese was put away in cooler. Corrected
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Chili made yestderday is 55F - you have 6 hrs to bring food down to 41F. Food was discarded. Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is required.
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05/26/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required
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12/08/2014 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Since you had a foodborne risk violation at the time of the last inspection you had 6 months to accomplish this, You now have an additional 6 months per our procedure,
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events, procedure was provided.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw sausage over cheese to prevent against possible cross contamination. Corrected
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11/18/2014 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation: Store the oven cleaner sep from the whirl and downstairs do not store the sterno fluid over the pitchers etc downstairs. Toxics were moved
- Food storage - preventing contamination from the premises
Observation: Store the bag of cabbage off of the floor in the walk-in and cover the breading downstairs.
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05/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/27/2013 | Routine |
- Bare hand contact with ready to eat foods
Do not touch ready-to-eat foods such as buns with barehands Food was discarded. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Do not put dirty dishes in handsink. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Mashed potatoes 89F and salsbury steak 93F at room temp - shall be 135F or above - will be keeping in roaster. Corrected at time of inspection --Do not leave raw hamburger 53F and cheese 59F at room temp - keep at 41F - will store in fridge at lunch. Corrected at time of inspection
- When to wash
Wash hands after touching raw ground beef to prevent against possible cross contamination. Corrected at time of inspection
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03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Al & Gerrys Tap, 204 N 2nd St, Eldridge, IA 52748 »