- Variance obtained for specialized processing methods
Observation:Fermenting items such as mustard and sauerkraut at room temperature. Will be submitting variance and HACCP plans to State for approval.
- Hand and arm jewelry prohibition
Observation: Food employee observed preparing food with watch on wrist.
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11/07/2014 | Physical Recheck |
- Variance obtained for specialized processing methods
Observation: Fermentation of items such as mustards and sauerkraut at room temperature.
- Cleaning procedure
Observation: Food handler observed washing gloved hands to handle food.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with bread, greens, etc.
- Hand drying provided
Observation: No paper towels at north end cookline handwashing sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw beef stored next to gallons of milk in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer has food particle build-up.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Same dry cloth used to wipe knives, cutting boards, other food contact surfaces in cookline.
- 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: Breading used for chicken out at room temperature. Aioli holding at 54 degrees F.
- When to wash
Observation: Food handlers observed changing gloves without washing hands between.
- Eating, drinking, or using tobacco
Observation: Open drink in kitchen.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw fish and raw beef in walk-in cooler.
- Sponges not used on clean or in use food contact surfaces
Observation: Sponges used on prep tables.
- Reminder statement
Observation: Reminder statement for undercooked foods not available on menu.
- Hand and arm jewelry prohibition
Observation: Chef observed with watch on wrist.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items served undercooked are not indicated on menu.
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10/28/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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11/19/2013 | Routine |
- Handwashing cleanser, availability
Container present in dishwash area handwashing sink. Utensil stored in bar handwashing sink. So soap present at cookline handwashing sink or at dishwashing area handwashing sink.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Employee cutting into lemons with washing first.
- Using a handwashing sink- operation and maintenance
Container present in dishwash area handwashing sink. Utensil stored in bar handwashing sink. So soap present at cookline handwashing sink or at dishwashing area handwashing sink.
- When to wash
Employee observed handling dirty dishes, then handling clean dishes with no handwashing between.
- Separation from food, equipment, utensils, linens, and single service
Spray bottle sanitizer stored above spices, etc in back prep line, spray bottle sanitizer stored above wine in bar area, hand soap stored above spices on storage rack by beverage area.
- Food employees hair is effectively restrained
Dishwash employee observed with no hair restraint. Cookline staff with no hair restraint.
- In-use utensils, between-use storage
Utensils stored in standing water in kitchen. Knives stored on cloth in kitchen. Ice scoop stored on top of ice machine.
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11/08/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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08/23/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Big Grove Brewery & Public House, 101 W Main St, Solon, IA 52333 »