AL & IRENES BBQ HOUSE

Violations (12)

• 2-103.11(A)-(N) &(P)Critical

  Iowa food code item 1 (Risk Factors)

  Observation: Person in charge was not actively monitoring cooling, reheating, and cold holding activities throughout the establishment.

  Risk Factors | PF | Item 1

• 5-205.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Hand sink in the kitchen was observed with several dish towels being stored inside of it. Corrected by: removing towels from blocking access to the hand sink.

  Risk Factors | PF | Item 10

• 6-301.12CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: No paper towels were available at the hand sink in the kitchen. Corrected by: providing paper towels at the hand sink.

  Risk Factors | PF | Item 10

• 4-601.11(A)Critical

  Iowa food code item 16 (Risk Factors)

  Observation: The large ice machine in the kitchen was observed with a small accumulation of build-up along the interior ceiling of the bin. The blade of the french fry cutter was observed with dried food debris. Both food contact surfaces require additional cleaning and sanitizing.

  Risk Factors | PF | Item 16

• 3-403.11(A)&(D)CriticalCorrected on site

  Iowa food code item 19 (Risk Factors)

  Observation: Ribs were observed at 88*F in the steam table. Ribs were being reheated from the walk- in cooler. Ribs had been in the steam table for approximately 1 hour. Corrected by: placing ribs in the oven to reheat to 165*F before returning to hot holding.

  Risk Factors | P | Item 19

• 3-501.16(A)(1)CriticalCorrected on site

  Iowa food code item 21 (Risk Factors)

  Observation: Cooked ribs and pulled pork were observed hot holding at temperatures between 85*-90*F. Products had been in the steam table for less than 1 hour. Corrected by: relocating cooked product to the oven to reheat to 165*F.

  Risk Factors | P | Item 21

• 3-501.16(A)(2)Critical

  Iowa food code item 22 (Risk Factors)

  Observation: Two containers of mac & cheese were observed holding in the cold prep table between 56*-58*F. Unit is not maintaining temperatures of 41*F or below. Corrected by: voluntarily discarding containers of product. Unit temperature will be rechecked during re-inspection. Observation: walk-in cooler was observed holding several products at 42*-43*F. Walk-in cooler door was observed hanging slightly open. Corrected by: securely shutting the door to the walk-in cooler and rechecking temperatures.

  Risk Factors | P | Item 22

• 3-501.15(A)CriticalCorrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: Cooked pork observed cooling in a container inside of a cold prep table in the kitchen at 80*F. Product had been in the unit for less than 1 hour. Corrected by: relocating product to the interior of the walk-in cooler for rapid cooling.

  Good Retail Practices | PF | Item 33

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Facility does not have a quaternary ammonium test kit available for checking the concentration of their sanitizing solution.

  Good Retail Practices | PF | Item 48

• 4-101.19

  Iowa food code item 47 (Good Retail Practices)

  Observation: The gasket/seal to the walk-in cooler door is compromised and preventing the door from shutting securely without assistance.

  Good Retail Practices | C | Item 47

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: The flooring located around the cooking equipment (fryer/oven) in the kitchen was observed with a build up of grease and soil. The flooring requires additional cleaning.

  Good Retail Practices | C | Item 49

• 3-501.15(B)Corrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: Cooling foods were observed tightly covered with foil. Corrected by: venting foil on containers to expedite the cooling process.

  Good Retail Practices | C | Item 33