- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed for upstairs bar. Ensure that iodine test strips are available for downstairs bar.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Items thawing on counter, other alligator thawing in water in sink.
- Beverage tubing, cold plates, and ice unit drain lines
Observation:cold plates, beverage tubing in ice bin. The facility has placed a basket over the cold plate, however this does not protect ice that is used for customer's drinks from contamination.
- Light bulbs, protective shielding
Observation:light shields are missing over some areas.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Deep cleaning is needed in the back of the house-kitchen area/storage...especially around and within equipment.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
Observation:no wiping cloth sanitizer buckets were set up when prep began and wiping cloths were used.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Each ice machine-mold and yeast like growth noted, staff cleaned lower level at time of visit...upstairs must be cleaned prior to use. Both machines need to be put on a routine cleaning schedule.
- Cutting surfaces maintained
Observation:prep boards are scored and no longer smooth and easily cleanable.
- Physical facilities maintained in good repair
Observation:Walk in cooler floor is in disrepair,flooring is layered, separated and broken. Some areas of kitchen need attention and maintenance- areas should be smooth and easily cleanable.
- 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 cooler is in danger zone, foods at 50-54F. Items that are potentially hazardous cannot be used for human consumption. ensure unit is working properly before using again.
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12/15/2015 | Regular |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
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12/12/2013 | Routine |
- Cleanability of floors, walls, and ceilings
there is insulation exposed above warewashing machine, these need to be replaced to prevent contaminating your wares
- Handwashing signage
Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Beverage tubing, cold plates, and ice unit drain lines
critical: be sure to clean and sanitize all working container (flour bins etc). handles to walkin cooler, utensil bin etc. Ice served to the public must be seperated from the cold plate and hoses ice.
- Food storage - preventing contamination from the premises
do not store food (boxes) on the floor or the floor of walkin cooler/freezer. Observed mostly in basement. Must be stored at least 6inches off floor. Organize all coolers/freezers to prevent cross contamination (see sheets)
- Cleaning frequency of food contact surfaces (PHF/TCS)
critical: be sure to clean and sanitize all working container (flour bins etc). handles to walkin cooler, utensil bin etc. Ice served to the public must be seperated from the cold plate and hoses ice.
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12/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Bourbon Street Bar & Grill, 314 Main St, Cedar Falls, IA 50613 »