- In-use utensils, between-use storage
Observation: When storing utensil in non PHF they must have a handle and be stored inverted.
- Equipment location, installation, repair, and adjustment
Observation: 1) Southbend oven is not able to be shut. 2) Torn gasket on 6 door reach-in cooler. All equipment must be maintained in accordance of manufacturer requirements. Repair as needed.
- Eating, drinking, or using tobacco
Observation: Employees drinks uncovered on kitchen line. Drinks must be covered if not in designated area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef and eggs being stored about ready to eat foods in the upright reach in cooler on line. Foods must be stored according to cook temperature with highest temperature being stored on the lowest shelf.
- Cutting surfaces maintained
Observation: Cutting boards on kitchen line are scored and stained. Cutting boards must be maintained so they do not harbor bacteria. Replace.
- When to wash
Observation: Employee observed not washing hands prior to putting on gloves. Must wash hands prior to putting on gloves to handle ready to eat foods.
- Safe, unadulterated, honestly presented
Observation: Mold covered pepperoni in walk in cooler. Discarded during inspection. Food shall be honestly presented, safe, and unadulterated.
- Food employees hair is effectively restrained
Observation: Kitchen line cook was not wearing a hair restraint. When prepping or cooking all food employees must wear an effective hair restraint such as a hair net, hat, or visor.
- Handwashing signage
Observation: Missing handwashing sign at handwashing sink near food prep sink. Both handwashing sinks in bar area were missing handwashing signs. All handwashing sinks must have sign informing employees to wash their hands.
- Multiuse food contact surfaces are cleanable
Observation: Using towels to separate seafood. All food contact surfaces must be smooth, non absorbent and easily cleanable. Use an approved product.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Line prep cooler is holding at 47 degrees. No food was in cooler at time of inspection. Cold hold equipment must be able to maintain food at 41 degrees or less. Repair and/or replace cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces must be clean to site and touch. Clean the following areas, 1) wall under and behind dish machine, 2) behind equipment on kitchen line, 3) and floor in basement.
- Sanitization methods - hot water, chemical
Observation: 1)Sanitizer dispenser was not working for dish machine. Repair so machine operates according to manufacturers specifications. Bucket replaced during inspection. CORRECTED 2) Sanitizer dispenser in 3 compartment sink was not operational do to pitched line. Repair so sanitizer can be dispensed for manual warewashing. Call for service.
- Storage of clean linens, single-service, and single use articles
Observation: Single service stirrers on floor in basement. All food and food items must be stored a minimum of 6" off the floor. Move to shelving.
- Cleanability of floors, walls, and ceilings
Observation: Flooring in front of dish is broken through to basement. Flooring must be installed so it is cleanable. Repair as needed.
- Posting of a valid license
Observation:Must post current license in area readily viewed by the public.
- Backflow protection
air gap, device standard, when required
- Posting inspection reports
Observation: Must post most recent inspection in area readily viewed by the public.
- Bare hand contact with ready to eat foods
Observation: Employee observed cutting bread with bare hands. No bare hand contact with ready to eat foods.
- Food storage containers identified with common name of food
Observation: All working containers of food that are not easily identified must be named with common name. Label containers as needed.
- Handwashing cleanser, availability
Observation: Hand soap not accessible at hand sink in bar area. All hand sinks must have hand soap readily available. COS
- Hand drying provided
Observation: No hand drying available at hand sink in bar area. All handwashing stations must have adequate means of hand drying. COS
- Common name-working containers
Observation: Several spray bottles were not labeled. All working containers must be labeled with common name of contents there in.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some items date marked but overall date marking needs improvement. All potentially hazardous foods must be date marked if held for more than 24 hours.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Butternut squash puree was date marked 7/2/15. All PHF must be discarded after preperation or opening after 7 days.
- Cleaning of cooking and baking equipment
Observation: 1) Salamander unit has excessive build up on interior. 2)Southbend and altoshaam units has excessive food waste accumulation on inside. Clean. Cooking and baking equipment must be cleaned every 24 hours to prevent build up of soil and food waste.
- Storage and maintenance of wet and dry wiping cloths
Observation: Dry cloths on kitchen line. In between uses wiping cloths must be stored in sanitizer. Bucket made during inspection. Keep wiping clothes in bucket when not in use.
- 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: Walk in cooler was not holding temp. Ambient air temperature measured at 51.3*F and harvest blend of cous cous and quinoa temped at 50*F. All PHF/TCS foods must be maintained at 41*F or below. PHF were discarded at time of inspection. Repair walk in cooler so temperature is maintained at 41*F or below.
- Plumbing system maintained in good repair
Observation: Floor drain by dish is leaking into bustub in basement. All plumbing must be maintained in good repair. Repair as needed.
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07/16/2015 | Regular |
- Responsibilities of Permit Holder
Must post license and most recent inspection in an area readily viewed by the public. Post license and this inspection.
- Posting of a valid license
Must post license and most recent inspection in an area readily viewed by the public. Post license and this inspection.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Thermometer on dish machine is not working. Dish machines must be equipped with working thermometer to ensure proper temp. Repair as needed.
- Food storage containers identified with common name of food
When spices are removed from their original container, working containers must be labeled. Label as required.
- Cleanability of floors, walls, and ceilings
1) Recaulk behind hand sinks so that wall/sink juncture is easily cleanable. 2) Tiling around dish machine is broken and no longer easily cleanable. Repair as needed. 3) Flooring in walk-in cooler is damaged and no longer cleanable. Suggest covering floor with large gauge stainless steel to ensure floor is cleanable and nonabsorbant.
- Common name-working containers
Several spray bottles not labeled. All toxic items must be labeled with common name when removed from their original container. Label as needed.
- Material characteristics of non-food contact surfaces
Cabinet at server station in kitchen has water damage under ice bin and missing front piece of laminate. All surfaces exposed to food must be nonabsorbent and easily cleanable. Make repairs as needed.
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08/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Zins, 227 2nd Se Ave, Cedar Rapids, IA 52403 »