- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Heavy grease on a kitchen equipment and around fryers 2) Oven has build-up on door and stove too. This is a repeating violation. --Observation: There is build-up in microwave in the kitchen. This is a repeating violation. Manager cleaned during the inspection.
- 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: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign.
- Cleanability of floors, walls, and ceilings
Observation: Tiles are missing and flooring behind bar is damaged, not easily cleanable.This is a repeat violation.2) Flooring damaged (where are drain lines and floor drain) and not easily cleanable in basement and have odor. The owner is planing to remodel this summer.
- License required to operate a food establishment
Observation: License expired in December 2015. Must have valid license.
- Handwashing signage
Observation: Handwashing signs were not posted at the handwashing sinks in both restrooms. Provided, posted, corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many food items in plastic containers and plastic bags were not date marked: 1) Cooked potato, open sour cream, diced onion, bacon in plastic containers, homemade ranch etc, in kitchen reach-in cooler. Manager date marked and corrected.
- Reminder statement
Observation: No reminder statement to advice consumers of under-cooked food on one side of the menu that has asterisks. The asterisk is on each food item that has not been offered uncdercooked.
- Posting inspection reports
Observation: Most recent inspection report is not posted.
- Plumbing system maintained in good repair
Observation: 1) Three compartment sink in the bar is leaking on drain lines, 2) faucet has a slight leak on 3 sinks in the bar.
- Storage and maintenance of wet and dry wiping cloths
Observation: Two wet wiping cloths stored in 3 sinks in the kitchen, not stored in sanitizer between use or to air dry. Moved and corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Shredded salad in plastic bag was not date marked more then 7 days. Manager discarded and corrected.
- Storage or display of food in contact with water or ice
Observation: The following freezers have excessive build up inside:1) Two reach-in freezers with meat located in the basement,and 2) chest freezer in basement.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed by the establishment.
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02/22/2016 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Heavy grease on a kitchen equipment. 2) Build-up in microwave 3) Mini-fridge behind bar has dirt build-up 4) Oven has build-up on door and stove top, 5) Fridge in kitchen has food build-up. Clean al food contact surfaces frequently to prevent contamination.
- Cleanability of floors, walls, and ceilings
Flooring behind bar is worn and not easily cleanable. Replace with a smooth, non-absorbent , and easily cleanable surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Must date mark homemade salads and dressing, also cooked and deli meats (sandwhich eat and hot dogs) if not used within 24 hours fter preparation or opening of package. Have 7 days from date mark to use or discard product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Grease build-up on foor in kitchen area. Clean.
- Handwashing cleanser, availability
Hand soap missing at hand sink at bar. Hand soap must be available at all hands sinks. Corrected on site.
- Miscellaneous sources of contamination
Food stored under unshielded sewer lines. Potatoes, and canned food items stored in basement under unshielded water lines. Must store in "food safe" area away from possible contamination from basement water lines, or shield lines.
- Plumbing system repaired according to law
1) 3 compartment sink behind bar is leaking. Part on order. 2) Floor sink in basement is clogged and waste water is not draining properly. Service has been called and is coming today or tomorrow.
- Food temperature measuring devices are provided and readily accessible
Provide thermometers for all reach-in cooler within facility. Cooler must maintain 41 degrees or below for potentially hazardous foods.
- Bare hand contact with ready to eat foods
Observed cutting tomatoes with bare hands. Must wash hands then wear gloves when handling ready-to-eat foods (foods that will no longer be cooked and are ready for service- ex. Buns, tomotoes, onions, etc.) Corrected on site with education.
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10/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Bill's Tap, 109 E Main St, Lisbon, IA 52253 »