- 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:Under grill cooler product temperature was 43F after not being opened all night-Mgr in process of ordering some new cooler units, product moved during inspection
- Handwashing signage
Observation:Handsink in kitchen does not have proper signs reminding employees to wash hands-signs printed and hung at handsink
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Walk-in cooler raw chicken improperly stored over cooked foods-corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Product in walk-in cooler from Saturday night was dated at time of inspection
- Plumbing system maintained in good repair
Observation:Leak at handsink was corrected, leak at bar 3 compartment sink at faucet head was still leaking-work order put in for today to be repaired
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Upper interior of ice maker still dirty, unit was turned off during inspection and Mgr put in work order to have cleaned today
|
03/02/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:left info firm has 6 months to have employee go through food safety training
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Sausage gravy not dated or labeled-disposed of during inspection
- Established procedures for responding to vomiting and diarrheal events
Observation:left information
- Plumbing system maintained in good repair
Observation:Bar 3 comp sink leaks at faucet, hand sink in kitchen leaks into cabinet below
- 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:Left FDA Form 1-B have all food service employees read and sign
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:In walk-in cooler raw meats were stored above salads, deli meats and dressing
- Food storage containers identified with common name of food
Observation:Relabel food containers if they do not contain original product
- 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:Under grill cooler several products at 43 F, pork loin at 54F-product tossed, whole pan of breakfast sausage in turned off warmer at 68f-all were tossed
- Foods are cooled using appropriate methods
Observation:Tray of pulled pork and marinara sauce in walk-in cooler were being cooled in deep containers with foil covering top
- Common name-working containers
Observation:Several chemical spray bottles were not labeled with chemical name
- Eating, drinking, or using tobacco
Observation:Open employee beverages in kitchen improperly stored
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean the following, Interior and exterior of salad prep cooler, chip warmer, stand up single door reach in freezer on line, interior of ice maker, interior of smoker, fountain pop machine and fountain nozzle and holder at bar
- Handwashing signage
Observation: Hand sink must have signage reminding employees to wash hands
|
02/18/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REUSING PLASTIC LIDS THAT HAVE EXPIRATION DATE FROM PREVIOUS FOOD ITEM, DISPOSE OF OR CROSS OUT OLD DATE MARK WHEN USING FOR NEW FOOD ITEM
|
10/16/2013 | Routine |
- Food is properly labeled
FOOD CONTAINERS MUST BE LABELED AS TO THIER CONTENTS
- equipment food contact surfaces and utensils clean to sight and touch.
CARDBOARD SHELF LINERS STILL PRESENT / UNCLEANABLE BOARD AS SHELF AT PREP TABLE -NOT CLEANABLE-REMOVED DURING INSPECTION / CLEANING TOWELS LAYING AROUND KITCHEN-STORE IN SANITIZER BETWEEN USE --CLEAN INTERIOR SALAD PREP COOLER-STANDING WATER AND FOOD PARTICLES / ICE BUCKET STORED ON FLOOR AT BAR / DUCT TAPE ON FOOD SCOOP -DISPOSED OF AT TIME OF INSPECTION
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
WALK-I COOLER PAN OF RAW CHICKEN STORED ABOVE READY TO EAT FOODS-CORRECTED AT TIME OF INSPECTION
- Plumbing system repaired according to law
HANDSINK LEAKS INTO CABINET BELOW-REPEAT
- Material characteristics of non-food contact surfaces
CARDBOARD SHELF LINERS STILL PRESENT / UNCLEANABLE BOARD AS SHELF AT PREP TABLE -NOT CLEANABLE-REMOVED DURING INSPECTION / CLEANING TOWELS LAYING AROUND KITCHEN-STORE IN SANITIZER BETWEEN USE
- Light bulbs, protective shielding
SOME LIGHTS ON BUFFET LINE NOT SHIELDED
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
SEVERAL ITEMS IN MULTIPLE COOLERS THAT WERE NOT DATED PROPERLY-LEFT HANDOUT ON DATEMARKING-REPEAT VIOLATION
- Miscellaneous sources of contamination
WALK-IN COOLER WATER DRIPPING ONTO MEAT BOX BELOW / IMPROPER THAWING OF MEAT PRODUCT IN SINK-THAW UNDER RUNNING WATER OR IN SINK FULL OF WATER -THAT ALLOWS WATER TO FLOW OVER RIM OF SINK
- Common name-working containers
CHEMICAL SPRAY BOTTLES IMPROPERLY STORED / CHEMICAL CONTAINERS NEED LABELS
- Multiuse food contact surfaces are cleanable
CLEAN INTERIOR SALAD PREP COOLER-STANDING WATER AND FOOD PARTICLES / ICE BUCKET STORED ON FLOOR AT BAR / DUCT TAPE ON FOOD SCOOP -DISPOSED OF AT TIME OF INSPECTION
- Handwashing signage
POST SIGNS REMINDING EMPLOYEES TO WASH HANDS-RESTROOMS AND KITCHEN HANDSINKS
- In-use utensils, between-use storage
CLEAN INTERIOR SALAD PREP COOLER-STANDING WATER AND FOOD PARTICLES / ICE BUCKET STORED ON FLOOR AT BAR / DUCT TAPE ON FOOD SCOOP -DISPOSED OF AT TIME OF INSPECTION
- Separation from food, equipment, utensils, linens, and single service
CHEMICAL SPRAY BOTTLES IMPROPERLY STORED / CHEMICAL CONTAINERS NEED LABELS
- Food temperature measuring devices are provided and readily accessible
ALL COOLERS MUST HAVE VISIBLE ACCURATE THERMOMETERS
- Frozen PHF/TCS foods are properly slacked and thawed
WALK-IN COOLER WATER DRIPPING ONTO MEAT BOX BELOW / IMPROPER THAWING OF MEAT PRODUCT IN SINK-THAW UNDER RUNNING WATER OR IN SINK FULL OF WATER -THAT ALLOWS WATER TO FLOW OVER RIM OF SINK
|
09/30/2013 | Routine |
- Light bulbs, protective shielding
LIGHTS ON BUFFET NOT SHIELDED
- Outer openings are protected
BACK SCREEN DOOR HAS LARGE GAP AT BASE OF DOOR
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
SWEEP STORE ROOM FLOOR / REPLACE MISSING BASEBOARD BY BACK DOOR
- Handwashing sinks-Numbers, capacities, location, and placement
KITCHEN HAS ONLY ONE HANDSINK THAT IS NOT IN EMPLOYEE BATHROOMS-ONE MORE SINK IS NEEDED FOR SIZE OF KITCHEN
- Plumbing system repaired according to law
HANDSINK LEAKS INTO CABINET BELOW
- Utensils and pressure measuring devices maintained
ICE BUCKET STORED ON FLOOR AT BAR AREA / FOOD SCOOP IN BULK CONTAINER BY BACK DOOR HAS DUCT TAPE ON IT
- Common name-working containers
CONTAINER LABELED BBQ SAUCE HAS CHEMICAL CLEANER IN IT ON CLEAN EQUIPMENT SHELF / CHEMICAL SPRAY BOTTLES IN KITCHEN AND AT BAR NO LABELS
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
CITED DUE TO NUMBER AND TYPE OF VIOLATIONS
- Sanitization of food contact surfaces - before use and after cleaning
CHEMICAL DISHWASHER NOT SANITIZING -SANITIZER BUCKET -EMPTY
- Miscellaneous sources of contamination
WALK-IN COOLER COOLING UNIT DRIPPING ONTO FOOD ITEMS BELOW / TRAY OF DONUTS STORED ON DIRTY SIDE OF DISHWASHER
- Separation from food, equipment, utensils, linens, and single service
CONTAINER LABELED BBQ SAUCE HAS CHEMICAL CLEANER IN IT ON CLEAN EQUIPMENT SHELF / CHEMICAL SPRAY BOTTLES IN KITCHEN AND AT BAR NO LABELS
- Roasts held at a temperature of 130°F or above
SALAD PREP COOLER-EVERYTHING INSIDE AT 50F-TOLD MGR TO DISPOSE OF EVERYTHING IN COOLER / COLD MEATS ON BUFFET AT 48-TOLD MGR TO DISPOSE OF
- In-use utensils, between-use storage
ICE BUCKET STORED ON FLOOR AT BAR AREA / FOOD SCOOP IN BULK CONTAINER BY BACK DOOR HAS DUCT TAPE ON IT
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
WALK-IN COOLER 2 PANS OF COOKED CHICKEN. 2 PANS OF BEANS, TRAY OF MEAT-NOT DATEMARKED / MRS GERRY'S SALADS SOME DATED 6-12-12? -USING OLD LIDS AND NOT DATEMARKING PRODUCT, POT OF PASTA ALSO WALK-IN NOT DATED
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Handwashing signage
POST REMINDER TO WASH HANDS SIGN AT KITCHEN HANDSINK
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display-WALK-IN COOLER RAW PORK AND BEEF IMPROPERLY STORED OVER COOKED READY TO EAT FOODS
- Storage and maintenance of wet and dry wiping cloths
CARDBOARD SHELF LINER USED IN CLEAN DISH AREA AND ON FRONT LINE-NOT ALLOWED / SEVERAL DIRTY TOWELS LAYING AROUND-STORE I N SANITIZER BETWEEN USES OR THROW IN DIRTY LAUNDRY BASKET
|
09/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Quality Inn & Suites, 2601 E 13th St, Ames, IA 50010 »