- Miscellaneous sources of contamination
Observation: Stem table items not covered.
- Using a handwashing sink- operation and maintenance
Hand sink in kitchen was blocked by garbage can and was unsanitary. Also bar hand sink had sanitizer bucket inside.
- Smoke free air act
Observation: No smoking sign not posted.
- In-use utensils, between-use storage
Observation: ice scoop stored in ice bin
- Employee medicine - labeling and storage
Observation:Employee medication stored in cooler with food.
- Single -service and single-use articles may not be reused
Observation: single use cups used as scoops.
- Indoor and outdoor surfaces
Observation: cove base by handsink missing.
- Food storage containers identified with common name of food
Observation: un labeled food containers
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:pull out cooler gaskets soiled. equipment legs soiled on prep table and carts in the kitchen. Also bar area floor has become soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
raw chicken stored above ready to eat salsa
- 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:No thermometer in coke cooler.
- Equipment location, installation, repair, and adjustment
Observation:Walk in cooler floor rusting out and ceiling coming apart.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:No date marking on ready to eat foods such as salsa pico cooked meats milk and drink mixes.
- Cutting surfaces maintained
Observation: Cutting board on prep cooler has scores and stains.
|
06/10/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/19/2013 | Routine |
- Miscellaneous sources of contamination
Food on steam table was not covered at time of inspection. Must cover all food when not in immediate use.
- Food temperature measuring devices are provided and readily accessible
Salsa cooler in server area, and pullout drawer coolers do not have thermometers inside. Must have a thermometer in all coolers that store potentially hazardous food to ensure adequate temp is maintained.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat items in prep cooler without date mark (guac, sauce, cooked vegetables, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Food storage containers identified with common name of food
Observed working containers (shakers, squeeze bottles, etc) not labeled with common name. Must label working containers with common name of product to allow for easy identification.
- Laundry facilities
requirement, location, and use
- Food employees hair is effectively restrained
Observed employee without hair restraint. Must wear an effective means of hair restraint when preparing food. Hat, visor, hair net, etc. are all effective means.
- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
1) Bar area handsink had bucket inside at time of inspection. Handsink may not be used for any other purpose than handwashing to prevent contamination. 2) Bar handsink did not have hand soap. Must provide handsoap to all handsinks used by food service employees. 3) Bar handsink did not have paper towels. Must provide a hand drying method at all handsinks used by food service employees.
- Posting of a valid license
Most recent inspection report not posted. Must post most recent inspection report in area viewable to public.
- Drying mops
Observed mop head bunched up on floor. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Prep cooler on line was temped @ 48*F. All food was discarded at time of inspection or moved to another cooler. Must maintain food at 41*F or below to prevent buildup of bacteria. May not use cooler until Health Dept. has approved for use again. --Rice was temped @ 125*F. Rice was reheated and reached proper temp due to just being cooked. Must maintain hot food at 135*F or above to prevent buildup of bacteria. Corrected at time of inspection
- Hand drying provided
1) Bar area handsink had bucket inside at time of inspection. Handsink may not be used for any other purpose than handwashing to prevent contamination. 2) Bar handsink did not have hand soap. Must provide handsoap to all handsinks used by food service employees. 3) Bar handsink did not have paper towels. Must provide a hand drying method at all handsinks used by food service employees.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal food (chix, beef, pork) was stored above ready to eat items (salsa, cheese, etc.) in True 2 door cooler, and french fries in same container as raw beef steaks. Must adequately separate raw animal products from ready to eat foods by storing ready to eat food above raw products, and not in same container.
- Bare hand contact with ready to eat foods
Observed employee handling taco shells with bare hands. Must not contact taco shells with bare hands to prevent contamination. Shells were fried again.
- Handwashing cleanser, availability
1) Bar area handsink had bucket inside at time of inspection. Handsink may not be used for any other purpose than handwashing to prevent contamination. 2) Bar handsink did not have hand soap. Must provide handsoap to all handsinks used by food service employees. 3) Bar handsink did not have paper towels. Must provide a hand drying method at all handsinks used by food service employees.
- Eating, drinking, or using tobacco
Observed employee with open beverage. Employees must have a covered beverage container to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Observed towels under the cutting boards. Must not use a towel under cutting boards to prevent buildup of bacteria. 2) Wood board holding pots/utensils above dish machine is bare wood. Must seal wood with at least two coats of light colored paint or varnish to prevent buildup of bacteria.
- Cutting surfaces maintained
1) Observed ice scoop at bar stored with handle touching the ice. Must store scoop with handle outside of the ice to prevent contamination. 2) True 2 door cooler in kitchen has a torn door gasket (left door). Must replace door gasket to ensure adequate temp is maintained. Gasket was noted on last inspection. REPEAT. 3) Cutting board on prep cooler (on line) has deep scores and stains. Must resurface or replace board to prevent buildup of bacteria.
- In-use utensils, between-use storage
1) Observed ice scoop at bar stored with handle touching the ice. Must store scoop with handle outside of the ice to prevent contamination. 2) True 2 door cooler in kitchen has a torn door gasket (left door). Must replace door gasket to ensure adequate temp is maintained. Gasket was noted on last inspection. REPEAT. 3) Cutting board on prep cooler (on line) has deep scores and stains. Must resurface or replace board to prevent buildup of bacteria.
|
08/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Cancun #2, 555 Gateway Sw Pl, Cedar Rapids, IA 52404 »