- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handsink at employee's RR.
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
|
12/23/2015 | Follow Up RCP |
- Established procedures for responding to vomiting and diarrheal events
Observation: No written established procedures for responding to vomiting and diarrheal events.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink in employee restroom. Employee was their hands in the kitchen.This REPEAT violations.
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
|
10/28/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:The hud above dish machinem the owen and above the food steamer are dusty. Clean at frequency to preclude dust build up.
- Material characteristics of non-food contact surfaces
Observation:The drawer across from three door reach-in cooler is rusty. All non-food contact surface must be easily cleanable.
- Backflow protection
air gap, device standard, when required
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:The spinach salad was at 47*F in cold holding display salad bar.Spinach salad needs to be in temp., time control (TTC) at 41*F at less and to be served in next 4 hrs. Unused portion needs to be discarded.
- Established procedures for responding to vomiting and diarrheal events
Observation:Manager states that custodian is responsible for clean up procedure about Vommiting and Diarrhea (V&D). Manager must obtain the copy of the procedures for records. Provided with the information about V&D.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:There is no handsink in employee's restroom.Handwashing sink should be located in, or immediatelly adjacent to, toilet rooms.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips were expired.Manager provided new test strips.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Observation:PIC (Person in charge) has no Food Protection Manger certificate.Certifications needed to be obtained by 07/01/2014.Please plan to attend the course soon.Left info about avaliablr courses.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: --Observation:The red hot holding cabinet has some food residue at the back interior of the unit.All food contact equipment must be cleaned at the frequency to avoid build up.
|
04/23/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: QA sanitizer in the buckets were too weak. QA sanitizer concentration must be between 200-400ppm. Replace more frequently and use warm water to mix solution.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water provided for handwashing. Must provide water at a temperature of at least 100*F through hand sink.
- Material characteristics of non-food contact surfaces
Observation: The dry storage area wooden shelves are not a smooth and cleanable surface. Resurface or replace as needed. REPEAT VIOLATION
|
12/17/2014 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: The cooling unit on the line does not have a temperature measuring device. ALL cooling units shall be provided with thermometers.
- Common name-working containers
Observation: One bucket of zap sanitizer was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation: The dry storage area wooden shelves are not a smooth and cleanable surface. Resurface or replace as needed to provide a smooth and cleanable surface.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The restroom does not have a hand washing sink adjacent to the toilet room. Employees do wash their hands immediately leaving the restroom at the handwashing sink in the kitchen. If a remodel in the future is planned a accessible hand washing sink SHALL BE INSTALLED. REPEAT VIOLATION.
- Outer openings are protected
Observation: The outer exit door has light shining through the bottom of the door. All exit doors shall be self closing and tight fitting to prevent entrance of pests and rodents. Inspector showed the maintenance personnel what needed to be repaired during this inspection. Repair as needed.
- Designated areas for employees
use of designated areas by employees
|
03/20/2014 | Routine |
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in storage. All foods must be 6" off the floor to prevent contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
Hand sink is not located in, or immediately adjacent to, toilet room. Must have a handsink in or directly adjacent to restroom. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in the bucket was too weak. The concentration of QA sanitizer must be maintained between 200 to 400 ppm. New sanitizer was made during inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No vent fan in food employee restroom. Ventilation is necessary to keep rooms free of excessive heat, steam, condensation, vapors and obnoxious odors, mechanical ventilation of sufficient capaciy shall be porvided. REPEAT VIOLATION.
|
09/19/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Hand sink is not located in , or immediately adjacent to , toilet room. Must provide a hand sink in or directly adjacent to restroom. REPEAT VIOLATION.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No ventilation in employee restroom. Provide adequate ventilation in all restrooms. REPEAT VIOLATION.
- Outer openings are protected
Light gap on bottom of back door near employee . Replace door sweep to close gap and prevent pest entry into facility.
|
05/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Erskine Elementary Cafeteria, 600 36th Se St, Cedar Rapids, IA 52403 »