- Bare hand contact with ready to eat foods
Observation: Cook used bare hands to pick up pickle and sandwich to put onto plate. Corrected by instruction.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The mechanical dishwasher in the kitchen area was not sanitizing. Corrected by changing bucket of sanitizer and priming machine.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor mats in the bar area were heavily soiled.
- Food storage - preventing contamination from the premises
Observation: Bar mixer stored on the floor in the basement. Corrected by moving.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Mechanical dishwashers in back dish room (chlorine) and in bar area (iodine) did not have test strips to test sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The beer cooler closest to the waitress station in the bar area has standing water in the bottom.
- Cleanability of floors, walls, and ceilings
Observation: The area around the drain next to the mop sink is not covered or cleanable.
- Employee medicine - labeling and storage
Observation: Employee medicine bottle was in the bar area. Corrected by moving.
- Storage of clean linens, single-service, and single use articles
Observation: Pizza boxes, napkins and to go boxes stored on the floor in the basement. Corrected by moving.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths in kitchen area were not stored in sanitizer buckets between use. Corrected by disguarding.
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01/19/2016 | Regular |
| No violation noted during this evaluation. | 09/15/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The inside of the north bar bottle cooler is soiled.
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05/12/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: The pizza oven handle is wrapped with tape (non-cleanable surface).
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01/06/2015 | Regular |
- 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: Grinder meat and spagetti sauce dated 8/13 are 45 F and 50 F respectively and have not cooled properly
- 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: The cheese sauce was about 125-128 F in the steam table.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under hand washing sink in the bar and around the mop sink are soiled.
- Common name-working containers
Observation: Bottle of degreaser in the outside bar and west kitchen are not labeled.
- Handwashing cleanser, availability
Observation: There was no hand soap at the hand washing sinks in the west kitchen or outside bar.
- Handwashing signage
Observation: There were several hand washing sinks (kitchen areas, bar areas, restrooms) that did not have signs reminding employees to wash their hands.
- Hand drying provided
Observation: There were no paper towels at the hand washing sinks in the west kitchen or outside bar.
- Separation from food, equipment, utensils, linens, and single service
Observation: There is a can of insecticide on the counter near food in the west kitchen.
- Storage of clean equipment and utensils
Observation: There are plastic tubs stored on top of the mop sink.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/14/2014 | Routine |
- Handwashing aides and devices, use restrictions
Observation: The hand washing sink in the main prep area was not accessible due to a cutting board covering it---The cutting board was moved during this inspection and the concern was discussed with the main prep cook.
- 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: A large container of chicken noodle soup was about 90 F after two hours of cooling in an ice bath---The soup was quickly cooled during this inspection with the addition of a cooling paddle.
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01/31/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
THE FLOOR UNDER THE DISH MACHINE IS SOILED.
- Hand drying provided
THERE WERE NO PAPER TOWELS AT THE DECK KITCHEN HAND WASHING SINK AND ONE OF THE BAR HAND WASHING SINKS.
- equipment food contact surfaces and utensils clean to sight and touch.
THE INSIDE OF THE KEG COOLER ON THE DECK HAD EXCESS MOISTURE AND IS MOLDY, THE TABLE BY THE GRILL IN THE DECK KITCHEN IS SOILED.
- Handwashing signage
MANY HAND WASHING SINKS DID NOT HAVE SIGNS POSTED REMINDING EMPLOYEES TO WASH THEIR HANDS----SIGNS ARE NEEDED AT ALL HAND WASHING SINKS USED BY EMPLOYEES TO WASH THEIR HANDS
- Roasts held at a temperature of 130°F or above
THE BUTTERMILK BATTER IS ABOUT 58 F-----THERE ARE SEVERAL COOLERS THAT WERE BORDERLINE TEMPERATURE (NEAR 41 F) IN THE TOP BINS: THE TWO PREP COOLERS ON THE DECK
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08/12/2013 | Routine |
- Handwashing signage
THERE ARE NO HAND WASHING SIGNS POSTED IN THREE OF THE FOUR RESTROOM AND THE SE HAND SINK IN THE KITCEN REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Food temperature measuring devices are provided and readily accessible
THERE IS NO THIN PROBE THERMOMETER FOR CHECKING THINNER TYPES OF FOOD SUCH AS BURGERS AND CHICKEN BREAST.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
THE BUTTERMILK BATTER COOLER WAS 48 F TO 49 F DURING THE INITIAL CHECK--THE COOLER WAS ADJUSTED AND THE FOLLOW-UP CHECK INDICATED A TEMPERATURE OF 38 F-----THERE WERE ALSO THREE OTHER COOLERS THAT WERE BORDERLINE TEMPERATURE PRIOR TO OPENING OF THE RESTAURANT: TOP OF THE MAIN PREP COOLER BY THE COOK LINE
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03/26/2013 | Routine |
Restaurant representatives - add corrected or new information about The Other Place, 200 Highway 18 W, Clear Lake, IA 50428 »