| No violation noted during this evaluation. | 11/30/2015 | Follow Up LOC |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored in same container as cooked beef. Raw hamburger stored above cooked beef. Cooked beef was moved during inspection. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed be establishment.
- Food on display is protected from contamination by consumers
Observation: Oreo and nut ice cream toppings not covered. Toppings were covered during inspection. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Bleach water below 50ppm. Bleach was added to solution to achieve 50ppm during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods in kitchen reach in cooler not date marked. Foods were date marked during inspection. Corrected.
- 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: Diced tomatoes on ice temped at 60 degrees. Tomatoes were moved to cooler during inspection. Corrected.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No designated hand sink in bar area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facilities not clean to sight or touch.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: Kitchen door that leads to outside has light coming through the bottom of the door.
|
11/10/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean walls, ceilings, shelving, and all surfaces that have visible residue buildup. Maintain regular housekeeping of floors under and around storage equipment.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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:Provide thermometers in all cold hold units
- Disclosure of menu items offered or served raw or undercooked
Observation:Provide disclosure and reminder in menu.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Maintain the vent hood system to be adequate to remove grease and steam during cooking operations.
- Physical facilities maintained in good repair
Observation:Repair or replace damaged ceiling tiles.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Ensure that hand sinks are used for handwashing only.
- Plumbing system maintained in good repair
Observation:Repair damaged hand sink in kitchen area. Use an alternate sink until repairs are completed.
|
07/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
|
10/16/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger stored above whole cut beef in walk in cooler and front reach in cooler.
- When to wash
Observed glove change without handwashing.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory in the menu.
- Utensils and pressure measuring devices maintained
Observed utensils that are fraying. Observed pop spiget holder in bar area not clean to sight or touch.
- Roasts held at a temperature of 130°F or above
Observed shredded cheese in front prep area stored in ice temped at 52*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in walk in cooler and front reach in cooler held longer than 24 hours and not date marked.
- Air drying of equipment and utensils
Observed wet pans in storage.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat bread. Bread was voluntarily discarded employee put on gloves.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed physical facilities not clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed utensils that are fraying. Observed pop spiget holder in bar area not clean to sight or touch.
|
10/07/2013 | Routine |
Restaurant representatives - add corrected or new information about D.P.S. Inc., Dba Danny's Sport Spot, 1013 S 2nd St, Cherokee, IA 51012 »