- Test kit provided and used to measure sanitizing solution concentration
Observation:Test papers for sanitizer were not able to be located.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Observed pork roasts and French onion soup with prep date of 11/1, chili dated 10/24, and spinach dip dated 10/30 in walk-in cooler. All foods discarded as they were past the 7-day limit, corrected on site.
- Eating, drinking, or using tobacco
Observation:Observed open glass of pop on grill prep counter by the toaster, corrected on site.
- 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 are no thermometers in the upright kitchen refrigerator, storeroom refrigerator and bar cooler.
- 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:Observed cut tomatoes and lettuce, baked potatoes, taco meat, and raw chicken breasts and fish fillets stored at room temperature at the grill. Foods placed in refrigeration, corrected on site.
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11/09/2015 | Regular |
- Bare hand contact with ready to eat foods
Observed employee handling cheese with bare hands - repeat violation, corrected.
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05/09/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed smoked ribs, spaghetti noodles and other foods beyond the 7-day use-by date, and other foods not date-marked - all discarded voluntarily. All potentially hazardous foods in the salad prep cooler that was in the cooler overnight were discarded - a voluntary destruction form was given to the owner. 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 rice and gravy reheating in steam table - after 3 hours, rice was 89 degrees and gravy at 81 degrees. Foods were removed from steam table and discarded, corrected. Repeat violation.
- Bare hand contact with ready to eat foods
Observed grill cook handling peppers, cheeses, toast and sandwich buns with bare hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed pan of cooked meats stored on floor under raw ground beef in walk-in cooler.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Salad prep cooler was not working, the breaker was tripped and compressor would not stay on more than a couple seconds. Air temperature inside the cooler was 58 degrees, foods were 55 degrees. Various foods were voluntarily discarded, fresh foods were placed in ice. Observed diced tomatoes held at room temperature at the grill, placed in ice. Repeat violations.
- 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
Observed two deep covered plastic containers full of reuben chowder at 48 and 50 degrees - containers were stacked and by the walk-in cooler door, prepared last night. Soups no longer safe to serve, discarded. Repeat violation, corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed smoked ribs, spaghetti noodles and other foods beyond the 7-day use-by date, and other foods not date-marked - all discarded voluntarily. All potentially hazardous foods in the salad prep cooler that was in the cooler overnight were discarded - a voluntary destruction form was given to the owner. Corrected.
- Food storage - preventing contamination from the premises
Observed numerous boxes of food on walk-in freezer floor and bags of onions and potatoes on storeroom floor.
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03/20/2013 | Routine |
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