- Food employees hair is effectively restrained
Observation: Two employee has no hair restraint during the food preparation and serving. All food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation. This is repeat violation.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) A "True" cooler has no thermometer, 2) salad cooler has no thermometer. All cooling units shall be provided with thermometers. This is a repeat violation.
- Food is properly labeled
Observation: Cookies have no labels with ingredient information for sale in a pastry case on the counter store. Cookies must be labeled with the following information in plain view of the consumers: (1) the manufacturer's or processor's label that was provided with the food, 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including declarations of artificial color or flavor and chemical preservatives, if contained in the cookies.
- Food properly labeled with major food allergens
Observation: Squeeze bottles on food prep and several working containers in walk-in cooler were no labeled, observed employee labeling during the time of inspection.All food items taken from original packages shall be identified with the common name of the food. Corrected on site. COS
- Outer openings are protected
Observation: Exit doors in the back area for trash, deliveries, and emergency exit were opened. All exit doors shall be self-closing and tight fitting to prevent entrance of pests and rodents. Keep door closed. Corrected on site. COS.
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07/06/2015 | Regular |
- Posting of a valid license
Observation: The current license was not posted and the manager reported was in the office. The current license must always be in a conspicuous place for consumers to view.
- Handwashing signage
Observation: The following handwashing sinks do not have signs posted when employees must wash their hands three handwashing sinks in the kitchen and the women's restroom. Given during this inspection to post at all the handwashing sinks.
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Observation: One box of coffee filters on the floor in the dry storage unit. Shall keep single service items off the floor. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: Two coolers do not have any temperature measuring devices, the salad and milk coolers. Coolers shall have thermometers at all times. REPEAT VIOLATION. CORRECTED ON SITE.
- Food employees hair is effectively restrained
Observation: One employee was not wearing any hair restraints. All food employees shall wear a hair restraint such as hat, visor and worn to prevent contamination. REPEAT VIOLATION.
- Drying mops
Observation: One mop was stored in the mop water and not air drying. While mops are not in use they shall be air dried to prevent contamination to walls, equipment, or supplies. This facility has hangers in the utility sink to air dry properly. CORRECTED ON SITE.
- Food is properly labeled
Observation: The squeeze bottle of water was not labeled. All food items taken from original packages shall be labeled with the proper name. CORRECTED ON SITE.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The handwashing sink adjacent to the office water temperature was 75 degrees and then continued to lower the longer the sink was used. The foot pedal to control this handwashing sink sticks and needs to be repaired. The temperature must reach at least 100 degrees. Shall send a letter of correction by 03-17-2014, that the handwashing sink was repaired by a licensed plumber, sent the invoice from the plumber to Linn County Public Health to verify the corrections were completed above.
- Posting inspection reports
Observation: The most current inspection is framed and on the counter but is behind other type of advertising and not visible for consumers to read. Shall always have in a conspicuous place for consumers to view. CORRECTED ON SITE.
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03/06/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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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07/29/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Salad station cooler and cooler under ice cream machine both do not have a thermometer. Must have a thermometer in all coolers that store potentially hazardous food. Salad station thermometer is on order.
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled: salad station cooler and gaskets, hot holds, onion slicer, ice machine, Lang oven, and bun toaster (RCSe). All areas have become soiled and must be properly cleaned to prevent buildup of bacteria.
- Food storage - preventing contamination from the premises
Observed boxes of croissants stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination.
- Food employees hair is effectively restrained
Observed employee preparing food on line without hair restraint. If preparing food must have hair restraint to prevent contamination.
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06/18/2013 | Routine |
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