- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Establishment without a certified food protection manager. Potential course list issued today.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade coleslaw dated February 3rd. Discarded on site to correct.
- Material characteristics of non-food contact surfaces
Observation: Triple sink counter with chips and pieces missing exposing an absorbent, not smooth surface.
- Physical facilities maintained in good repair
Observation: Floor in front of stove missing tile.
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02/16/2016 | Regular |
- Safe, unadulterated, honestly presented
Observation:Bread with a mold like substance on it. Item discarded to correct. Inspector will recheck at the next regular inspection
- 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: No thermometer available in the fridge. One will be provided by the owner
- Foods are cooled using appropriate methods
Observation:Sausage gravy @89 placed in a closed container in the fridge. Lid removed to correct. Inspector instructed the PIC on proper methods to cool down foods. Inspector will recheck at the next regular inspection
- 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:Pasta salad and lettuce salad on an ice bath @52 and 54. Items placed in the fridge to correct.Inspector will recheck at the next regular inspection
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06/08/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Walls, and ceiling with exposed wood
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03/25/2015 | Pre Opening |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Sausage on top of the grill out of temperature control @89, item place in the fridge to correct.Inspector will re-check at the next regular inspection.
- 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
Observation:Pot with gravy on the stove without temperature control @104 close to 2h on the stove. Item placed in a container into the cooler for a rapid chill.Will re-check at the next regular inspection.
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03/13/2015 | Follow Up RCP |
- Demonstration of Knowledge
Observation: Dishwasher machine not working, establishment does not have adequate way to sanitize equipment and utensils. Dishwasher machine has never worked during inspections.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes, utensils and equipment washed in a dishwasher that's not reaching 165 for temperature sanitation, temp today at 118.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishwasher machine temperature for sanitation not working. it has never worked for inspector to verified reach temperature of 165. Three compartment sink not adequate for ware washing, 3rd compartment doesn't hold water
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Manual warewashing sinks requirements
Observation: 3rd compartment sink doesn't hold water for sanitation.
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12/04/2014 | Physical Recheck |
- Scheduling and service of water system devices
Observation:Greased traps in the basement over flooded with greased. Greased has come out of it and into the floors
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Storage container of utensils with residue inside and out. top lid has caved in.
- Duties of PIC
Observation:Several items in the reach in cooler past 7 days, poor hygienic conditions of the kitchen.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dishwasher not reaching a temp of 160 for sanitation of utensils. establishment will use a 3 compartment sink until fixed. if is not fixed machine will have to be removed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:prep tables, soda dispenser cup, with heavy residue. Interior of storage cabinets with mice droppings, basement storage with mice droppings
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Several items outdated, potato salad, Coleslaw, taco meat, items discarded to correct.
- Cleaning of cooking and baking equipment
Observation:fryers and grill with heavy residue.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled especially under /behind equipment (kitchen) Heavy residue of foods and grease on the floors.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Prep tables with residue from day before, establishment not cleaning food contact surfaces every 4 hours according to code.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Cooked breakfast sausage at 78, left out of temperature control. items discarded to correct.
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11/20/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
- 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
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12/09/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dishwasher machine not woeking. Establishment is sanitizing dishes by hand
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Refried beans without dates in poor condition, corn dated 11/26. Both items discarded to correct today.
- Cleaning of cooking and baking equipment
KITCHEN, prep-tables, warewashing area, grills, ovens, stoves, interior of the smallest refrigerator, all with heavy residue. Interior of cabinets (storage) (Kitchen) with mice dropings.
- Plumbing system repaired according to law
Kitchen hand waspartment sink comh sink is caving into the 3 compartment sink. Water not draining properly
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Baked beans, fried chicken, baked potato without dates. Dated to correct. Corrected at inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under /behind equipment (kitchen) Heavy residue of foods and grease on the floors. Floors in poor repair, inadequate for a license kitchen, pieces of floor missing. Mats over the floors soiled. Pieces of equipment in the warewashing area, hose, pump compressor from dsihwasher
- Indoor and outdoor surfaces
Floors in very poor repair, rubber mats on the kitchen floor in poor repair with heavy food residue.
- Maintaining premises free of litter and unnecessary equipment
Floors soiled especially under /behind equipment (kitchen) Heavy residue of foods and grease on the floors. Floors in poor repair, inadequate for a license kitchen, pieces of floor missing. Mats over the floors soiled. Pieces of equipment in the warewashing area, hose, pump compressor from dsihwasher
- equipment food contact surfaces and utensils clean to sight and touch.
Storage bins for utensils with residue. Light covers in the kitchen with heavy insects stuck on them --KITCHEN, prep-tables, warewashing area, grills, ovens, stoves, interior of the smallest refrigerator, all with heavy residue. Interior of cabinets (storage) (Kitchen) with mice dropings.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
A head of lettuce stored inside raw chicken container. Lettuce discarded to correct.
- Duties of PIC
Establishment kitchen in poor sanitary condition. Floors in poor condition (kitchen)
- Designated areas for employees
use of designated areas by employees
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12/04/2013 | Routine |
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