- Plumbing system maintained in good repair
Observation: 1) Three compartment sink has leak. 2) Floor sink is not in working order- clogged and has waste water with food in it. All plumbing fixtures must be in good working order and must be repaired. Need to fix the leak and floor sink to prevent contamination with waste water and bacteria build up.
- Common name-working containers
Observation: 1) Detergent in yellow buckets not labeled 2) Sanitizer bucket in dish room not labeled. Must label all working container with common name for easy identification.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: 1) both inside/outside of refrigerator in the kitchen, 2) walk-in cooler has moldy condensation above the fens, 3) Kitchen line equipment, such as toaster machine, fryer, 3) Food debris buildup on three compartment sink 4) Dish sink in chicken prep area, 5) Visible buildup which are stored on the wall above three compartment sink. 5) Can opener excessive soiled has food debris. The facility needs to have cleaning in the kitchen. Must clean more often.
- Physical facilities maintained in good repair
Observation: 1) Air-duck vent is rusty above in the kitchen has paint peeling. Physical facilities and air ducks must be cleaned as often as necessary to keep them clean so they are not a source of contamination by dust, rust dirt, and other materials. Repaint with light colors or repair it.
- Handwashing aides and devices, use restrictions
Observation: Both paper dispensers at hand washing sinks are not working properly and cannot get the paper easily. Replaced the battery.
- Storage and maintenance of wet and dry wiping cloths
Observation: All yellow sanitizer buckets are stored on the floor. All sanitizer buckets must be stored off the floor to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: The following: 1) Reach in cooler doors in the kitchen, 2) Small fridge in drive through has all door gaskets torn. Must replace and be in good repair order.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer in hot holding equipment is not working. Food temperature devices must be in working order in all cold or hot holding equipment.
- Miscellaneous sources of contamination
Observation: Bacon that is not in use was uncovered on food prep area in the kitchen server area. Must cover all food when not in immediate use to prevent contamination. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Water on the floor in the kitchen next to exit door, 2) Floor are soiled and sleekly in prep area, warewash area and back in the storage area. Physical facility must be cleaned as often as necessary to keep them clean.
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06/01/2015 | Regular |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Light intensity
Observation: In the women's restroom in both stalls there is NO lighting. The bulbs are burned out. The stalls are dark and difficult to see. In the men's restroom two lights are burned out in the hand washing area. Replace all lighting for proper viewing.
- Miscellaneous sources of contamination
Observation: In the walk in cooler a blue bucket on the floor holding a red gasket for (catch pot). The water is stagnant and manager reports is suppose to be changed every day, and reports it is probably at least three days old. This water was discarded and must be kept at least 6" off the floor. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Observation: In the walk in freezer three buns were sitting on the floor in a box uncovered. Food shall be stored at least 6" off the floor and covered to prevent contamination. The buns were discarded during this inspection. CORRECTED ON SITE.
- Common name-working containers
Observation: Numerous sanitizer buckets the label has been worn offso the bucket is NO LONGER LABELED. ALL chemicals taken from original packages shall have the proper name of the chemical. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Numerous sanitizer buckets are stored on the floor. ALL sanitizer buckets must be stored off the floor to prevent contamination. CORRECTED ON SITE.
- Maintaining premises free of litter and unnecessary equipment
Observation: In the walk in freezer equipment is stored (a "tumbler" for the seasoning). This unit is broken. The food establishment shall be free of equipment items that are no longer used or in disrepair. Remove the "tumbler" from the food establishment or repair as needed.
- Food temperature measuring devices are provided and readily accessible
Observation: The pepsi cooler at the front counter holding cartons of milk do not have any temperature measuring devices. ALL cooling units shall be provided with thermometers.
- Plumbing system maintained in good repair
Observation: The men's restroom toilet two times during this inspection had to be unclogged with a plunger due to almost over flowing. ABOUT TWO WEEKS AGO THE FOOD ESTABLISHMENT REPORTED THE FACILITY HAD SEWAGE IN SOME OF THE DRAINS IN THE TOILET ROOMS AND KITCHEN DRAINS THIS INFORMATION WAS NOT PROVIDED TO THE LINN COUNTY PUBLIC HEALTH DEPARTMENT. SPOKE WITH THE GENERAL MANAGER ABOUT THE NECESSITY TO CALL AND REPORT ANY SEWAGE IN THE FOOD ESTABLISHMENT. THEY REPORTED DRAIN WIZARD WAS CALLED AND CORRECTED THE ISSUE. The general manager verbalized understanding food establishments shall call the health department if sewage is in the food establishment. It appears if too much toilet paper is used in the men's toilet room the toilet clogs. Repair as needed. NO SEWAGE WAS OBSERVED DURING THIS INSPECTION.
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03/12/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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11/15/2013 | Routine |
- Cleaning of cooking and baking equipment
1) Visable buildup on can opner. REPEAT VIOLATION 2) Food debris builup inside of microwave. Must clean more frequently to prevent bactria. 3) Observed several utensils were laid down on the floor. Utensils must be stored 6" off the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The folloing areas have a lot of food debris buildup: 1) Dry storage area, 2) Larger walk-in cooler, 3) Walk-in freezer, 4) Underneath hot holding table. Clean as needed.
- Handwashing cleanser, availability
Hand soap was empty at hand sink area near by walk-in cooler. Refill as needed. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
Bare wood is exposed at front conter, and it is no longer cleanable. Resurface at least two coats of paint make smooth and easily cleanable.
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in walk-in freezer. Food must be stored 6" off the floor to prevent contamination. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Visable buildup on can opner. REPEAT VIOLATION 2) Food debris builup inside of microwave. Must clean more frequently to prevent bactria. 3) Observed several utensils were laid down on the floor. Utensils must be stored 6" off the floor.
- Cleanability of floors, walls, and ceilings
Provide caulking behind hand sink near by walk-in cooler to prevent bactria buildup.
- Plumbing system repaired according to law
1) Sprayer on 3 compartment sink is leaking. 2) The drain line from prepare sink leaks. Must repair or replace to maintain in good conditon.
- Posting of a valid license
Most recent inspection report not posted. Must post in area viewable to the pbulice.
- Linens- cleaning and storage
1) Visable buildup on can opner. REPEAT VIOLATION 2) Food debris builup inside of microwave. Must clean more frequently to prevent bactria. 3) Observed several utensils were laid down on the floor. Utensils must be stored 6" off the floor.
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11/06/2013 | Routine |
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