Kirkwood Culinary Kitchen, 1100 3rd Se St, Cedar Rapids, IA 52401 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food storage - preventing contamination from the premises
Observation: Equipment being stored on the floor. Food and food items must be stored a minimum of 6" off the floor. Moved during inspection. CORRECTED.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Provide thermometer in small cooler in kitchen area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs being stored over ready to eat produce. All food must be stored in a manner that will prevent contamination. Moved to lower shelve. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Undated milk in cooler. When opened potentially hazardous foods must be dated and than used or discarded with 7 days.
- Sponges not used on clean or in use food contact surfaces
Observation: Sponges back by 3 tank sink. Sponges are not allowed for food contact surfaces. Discarded during inspection. CORRECTED
- Toilet room
receptacle, enclosed, fixtures clean
|
07/02/2014 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/12/2013 | Routine |
- Bare hand contact with ready to eat foods
Employee was using their bare hand to grab ice and ice in cups. No bare hand contact is premitted with ready to eat foods. Employees must use utensil, gloves, deli tissue, or otherwise separate food from hands.
- Food in a hermetically sealed container
Observed a jar os home canned tomatoes. Home canning goods are not permitted to be used in licensed kitchens.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observed several wooden spoons n dry storage. Wooded spoons are not an approved food contact surface. Remove from establaihment.
- 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.
Any one selling food out of a licensed kitchen must have knowledge of food safety and demonstrate compliane with Food Code.
- Food employees hair is effectively restrained
Employees must wear an eefective hair restraint when cooking or prepping food. Wear a hat, visor, or hair net.
|
12/05/2013 | Routine |
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