- Storage and maintenance of wet and dry wiping cloths
Observation: 1) Sanitizer bucket was being stored on floor underneath handwashing sink in kitchen area. Sanitizer buckets must be stored at least 6 inches off the floor. Bucket was moved to appropriate location during inspection. 2) Wet wipe rags were laying on top of bar area. Must store wet wipe rags in sanitizer solution between use. Wipe rag was placed into sanitizer solution during inspection.
- Food on display is protected from contamination by consumers
Observation: Ice bin at bar extends into walkway for customers. No cover provided for ice bin at bar. When not in use ice must be covered for protection from consumers and other sources of contamination. Provide cover.
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: Walk in cooler door had torn gasket. Repair or replace gasket to ensure tight fitting seal on door.
- Cutting surfaces maintained
Observation: Cutting boards used for facility and cutting board attached to rail line cooler are soiled. Resurface or replace cutting boards so they are cleanable.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events available during inspection. Information provided to establishment. Procedures must be written and provided to Linn County Public Health.
- Common name-working containers
Observation: Several unlabeled buckets of sanitizer were found throughout kitchen and bar area. All working containers must be labeled with common name of contents. Red buckets are also allowed for use.
- Miscellaneous sources of contamination
Observation: Rosemary garnish shipped to facility for use with paper towels in packaging. Recommend removing paper towels upon arrival to facility. Paper towels were removed during inspection. Corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine sanitizer concentration measured at 10ppm. Dish machine was primed during inspection and violation was corrected.
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09/15/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Light intensity
Observation:1)Provide bulbs for lights in hood system, already has the dome covers in place. 2)Provide light for same Continential cooler opposite the fryers, burned out or defective bulb.
- Plumbing
materials, design, construction and installation
- Handwashing signage
Observation:Post handwashing signage at handsinks in kitchen and bar area, examples provided.
- Drying mops
Observation:Provide a means to air dry mops between uses, such as mop hook system.
- Cleanability of floors, walls, and ceilings
Observation:1)Both RR's sink countertops need to be caulked to wall, to aid cleaning. 2)Both RR's wall floor jucture need to be grouted yet. 3)Floor in beer walk in has deep grooves in floor seams yet, need to have seams sealed ie with expansion compound to make floor cleanable and smooth. 4)Ceiling access to attic for water heaters in dry storage area needs to be closed with panels or other materials to keep pests from entering. 5) Soda lines X2 need to be sealed ie foam, as they pass through the wall in dry storage area. 6)One line in dishmachine area near the corner was not sealed, provide some form of cover for this opening. 7)Bar has unsealed wood on underside of both main bar and beer tapper bar counter, seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent.
- Hand Antiseptics
Observation:Remove hand sanitizer pump from POS area since no handsink in the area to be used. Handsanitizer may be used only after handwashing.
- Handwashing cleanser, availability
Observation:Provide paper towels for handsinks at bar.
- Miscellaneous sources of contamination
Observation:1) Provide ice bin covers for both ice bins at bar, ie plexiglass or metal. 2) Provide splash guard on left side of handsink in bar near the clean end of the three compartment sink.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Hand drying provided
Observation:Provide soap for handsink at bar on exterior side.
- Outer openings are protected
Observation:Backdoor needs to have door sweep and threshold installed yet, seal wherever light shows through when fully closed to keep pests from entering.
- Food storage, prohibited areas
Observation:Condensate pump in walk in cooler is mounted on wall within the shelving system for foods, provide a protection mechanism, ie drip tray or gutter, to catch any potential drips from impacting foods stored in this area.
- Equipment location, installation, repair, and adjustment
Observation:1)Door to walk in cooler needs adjustment, excess rubbing of floor. 2)Heat tape not functioning on door of walk in freezer. 3)Condensate line for walk in freezer needs to be coated yet. 4)Continental reach in freezer opposite the fryers has damaged door, warped and condensate collecting on interior, new one has been ordered and cooler will not be used for food until door is replaced.
- Sanitization methods - hot water, chemical
Observation:Dishmachine delivering in excess of 100 ppm chlorine, make necessary adjustments, usually set at 50-100 ppm.
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11/24/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Hurricane Grill And Wings, 4444 1st Ne Ave Ste 62 Cedar Rapids, Ia 52402, , IA »