TIPSY CROW TAVERN

Violations (13)

• 2-103.11(O)Critical

  Iowa food code item 3 (Risk Factors)

  Observation: Establishment could not provide a verifiable manner in which employees are being trained on illness reporting.

  Risk Factors | PF | Item 3

• 3-501.16(A)(2)CriticalCorrected on site

  Iowa food code item 22 (Risk Factors)

  Observation: Firm had a container of garlic parmesan and wing sauce left out at room temperature overnight. However, both packages state, "refrigerate after opening". Corrected by: Person in charge voluntarily discarded both food items.

  Risk Factors | P | Item 22

• 3-501.17CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Several scratch made items in the reach-in coolers not date-marked. This included cooked ground beef, refried beans, salsa and queso. Photo attached. Corrected by: Person in charge voluntarily discarded the identified food items.

  Risk Factors | PF | Item 23

• 3-501.18CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Food items held past 7 days in the reach-in coolers on the cook line. This included cooked rice (6-18) and cooked meat (6-23). Photo attached. Corrected by: Person in charge voluntarily discarded both items.

  Risk Factors | P | Item 23

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Test strips not available to measure the chlorine sanitizer concentration.

  Good Retail Practices | PF | Item 48

• 6-301.12CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Hand drying not provided at the dedicated handwashing sinks in the kitchen and dish station. Corrected by: Person in charge stocked paper towels at both handwashing stations.

  Risk Factors | PF | Item 10

• 3-101.11CriticalCorrected on site

  Iowa food code item 13 (Risk Factors)

  Observation: Firm had a package of cream cheese in a reach-in cooler in the prep kitchen that no longer appeared to be safe to consume. Photo attached. Corrected by: Person in charge voluntarily discarded the identified food item.

  Risk Factors | P | Item 13

• 4-601.11(A)CriticalCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Firm had a build-up of debris on the table mounted can opener and on the interior of the microwave. Corrected by: Person in charge cleaned and sanitized both pieces of equipment.

  Risk Factors | PF | Item 16

• 3-501.16(A)(2)CriticalCorrected on site

  Iowa food code item 22 (Risk Factors)

  Observation: Food in the walk-in cooler measured at 45.6 degrees F. This included: cut cabbage, scratch made salsas and cheese products. Photo attached. Corrected by: Person in charge voluntarily discarded all identified foods.

  Risk Factors | P | Item 22

• 6-301.14Corrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Handwashing signage not posted in the restroom that employees may use. Corrected by: Person in charge posted handwashing signage.

  Risk Factors | C | Item 10

• 6-201.11-13, 6 -201.15-18

  Iowa food code item 55 (Good Retail Practices)

  Observation: Ceiling tiles missing in the kitchen drop ceiling, over an area where food is open and exposed to the environment.

  Good Retail Practices | C | Item 55

• 4-903.11(A)(C )Corrected on site

  Iowa food code item 45 (Good Retail Practices)

  Observation: Cases of single use articles stored directly on the floor in the expo station area. Corrected by: Person in charge moved the single use articles to dedicated storage spaces off of the floor.

  Good Retail Practices | C | Item 45

• 4-401.11(A)(B), 4.402.11, 4-402.12, 4-501.11Corrected on site

  Iowa food code item 47 (Good Retail Practices)

  Observation: Walk-in cooler does not appear to be maintained in good repair. This was evidenced by the unit holding at 45.0 degrees F. Corrected by: Person in charge had the unit serviced/repaired by a third party technician at the time of the inspection.

  Good Retail Practices | C | Item 47