- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer on the mechanical warewash machine is not registering zero on the test strip. COS by priming the sanitizer until it dispensed and continued dispensing at appropriate concentration level.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple items in the walk in cooler and food prep table that are not date marked. COS by date marking items.
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02/19/2016 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There is no thermometer to check the temperatures of foods. A thin tip digital thermometer is needed to check the temperatures of thin foods. Also, need thermometers in the reach in refrigerator and walk in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple foods in the walk in cooler that are not date marked. Corrected on site by initiating date marking of foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice maker behind the bar is visibally soiled.
- 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: The reach in refrigerator in the kichen has an internal temperature of 46*. Corrected on site by discarding all prepared foods.
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02/26/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled ice machine, ice scoops and microwave oven. Ice for consumption cannot be stored in the same vessel as ice that is considered contaminated by the soda cold plate behind the bar. Ice also needs to be covered for protection from contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed Several salads, ground beef and gravy all dated 10-30 & 10-31, in addition to ribs and other beef not datemarked, located in walk-in cooler, that are all to be disposed of for non compliance to the 7-day datemarking requirements. Guidance document left for reference.
- Cross connection between drinking water and non-drinking water
Observed a direct connection between the water discharge line from the water softner and the sewer line, located in the basement.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Thorough cleaning of the kitchen and cooler is needed throughout.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory language exists on the bottom of each menu but does not identify the menu line-items that can be cooked to order such as an asterisk in front of each burger that is offered undercooked, for example.
- No direct connection between sewage system and from culinary equipment
Observed a direct connection between the water discharge line from the water softner and the sewer line, located in the basement.
- Hand drying provided
Hand towels must be conviently located to the hand wash sink in kitchen, hand soap and towels are needed behind the bar.
- Beverage tubing, cold plates, and ice unit drain lines
Observed soiled ice machine, ice scoops and microwave oven. Ice for consumption cannot be stored in the same vessel as ice that is considered contaminated by the soda cold plate behind the bar. Ice also needs to be covered for protection from contamination.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is needed for use on thinly cooked foods.
- Handwashing cleanser, availability
Hand towels must be conviently located to the hand wash sink in kitchen, hand soap and towels are needed behind the bar.
- Backflow protection
air gap, device standard, when required
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11/07/2013 | Routine |
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