- Food storage - preventing contamination from the premises
Observation: Boxes of the food stored off the ground in the kitchen, Corrected
- Handwashing signage
Observation: Handwashing signage posted in both RR during re-check. Corrected
- Storage or display of food in contact with water or ice
Observation: Chest freezer with ice cream has excessive amount of ice build up.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement . Corrected
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12/21/2015 | Physical Recheck |
- Posting inspection reports
Observation: Most recent inspection report was not posted and missing.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above hot dogs butter in retail "DeJa Blue" cooler. This is a repeat violation.Removed on lower shelf and corrected on site.
- Handwashing signage
Observation: Both restrooms did not have hand washing sign posted. Provided and corrected.
- Food storage containers identified with common name of food
Observation: Plastic containers containing ham, cheese, turkey in reach-in kitchen cooler and home made sandwiches (hot and cold), for sale have no label. This is a repeat violation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled underside of pop nozzles, inside of coke cooler and both reach-in refrigerators in kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food items were not date marked at time of inspection (sandwiches, lettuce, hot dogs,bag of veggies, etc.) in all coolers. This is a repeat vilation
- Storage or display of food in contact with water or ice
Observation: Chest freezer with ice cream has excessive amount of ice build up.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Unable to verify if food employees read and sign Food Employee Illnesses Reporting Agreement.
- Light intensity
Observation: No lighting or bulbs burned out in following coolers: 1) both in the kitchen,2) Ice cream, 3) pizza, 4) ice in reach-in coolers in retail area.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several sprayers and poisonous toxic materials held on food contact surface and counters. Employee removed and corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Most of the violations from the previous inspections have not been corrected and are recurring.
- Food storage - preventing contamination from the premises
Observation: Boxes with food was observed stored on the floor in the kitchen. This is a repeat violation.
- 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: The following coolers have no thermometers inside: Master Built open air cooler, Coke cooler, clear door cooler in kitchen area and DejaVu cooler. This is a repeat violation.
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12/04/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Observed boxes of single use items stored on the floor in the dry storage area. Must store all food/food items at least 6 inches off the floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above hot dogs in retail cooler by the microwave. Must store all raw products below ready to eat food.
- Food is properly labeled
Observation: House made sandwiches (hot and cold), and baked goods were not properly labeled. Labels must have at a minimum common name of product, list of ingredients in order of predominance by weight, net contents, list of common allergens, name, and place of business. Baked goods did have a sign about ingredients but binder was empty.
- Light bulbs, protective shielding
Observation: Walk in cooler lights (retail side) were not all covered or shatter resistant.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: underside of pop nozzles and ice chute in retail, inside of coke cooler in kitchen area, and ice machine in back dry storage area.
- Material characteristics of non-food contact surfaces
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: laminate missing on coffee island, cabinet door broken under icee machine, floor tiles under 3 hole sink, and wall behind 3 hole sink.
- Drying mops
Observation: Mop was observed stored on the floor in the back room. Must allow mop to air dry when not in use.
- Food temperature measuring devices are provided and readily accessible
Observation: The following coolers did not have a thermometer inside: Master Built open air cooler, Coke cooler, and clear door cooler in kitchen area.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pop return area, walk in cooler, and walk in freezer have all become soiled and must be cleaned.
- Hand drying provided
Observation: Disposable method of hand drying was not available in the kitchen area. Must have disposable method of hand drying available at all times.
- Handwashing signage
Observation: Mens RR did not have hand washing sign posted. Must post a hand washing sign at all hand sinks.
- When to wash
Observation: Observed employee changing gloves and handling dirty dishes without washing hands.
- Equipment location, installation, repair, and adjustment
Observation: Icee machine drip tray is broken. Cardboard was observed under the drip tray. Also the door gaskets on the "Coors Light" and adjacent (right) door are torn.
- Food storage - preventing contamination from the premises
Observation: Food was observed stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were not date marked at time of inspection (sandwiches, lettuce, hot dogs, bag of veggies, etc.). Must date mark all ready to eat food with date opened/prepared and discard within 7 days.
- Toilet room
receptacle, enclosed, fixtures clean
- Food properly labeled with major food allergens
Observation: House made sandwiches (hot and cold), and baked goods were not properly labeled. Labels must have at a minimum common name of product, list of ingredients in order of predominance by weight, net contents, list of common allergens, name, and place of business. Baked goods did have a sign about ingredients but binder was empty.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were wet at time of inspection. Must purchase new strips for accurate test results.
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06/24/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused for storage of various items. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Metal shelves in walk in cooler are becoming rusty. Must resurface or repaint shelves to prevent contamination.
- Food storage - preventing contamination from the premises
Food was observed stored directly on the floor in the following areas: gray shelves in kitchen (not 6 inches), metal shelves in walk in cooler (not 6 inches), walk in freezer (boxes), and behind service counter (nacho cheese, coffee, chips, etc.). All food must be stored at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Food temperature measuring devices are provided and readily accessible
Master Built (open air) cooler did not have a thermometer inside. Must have a thermometer in all coolers that store potentially hazardous food (PHF).
- Test kit provided and used to measure sanitizing solution concentration
Test strips appear to be compromised. The strip did not read correctly when testing. Must obtain new test strips to ensure adequate concentration of sanitizer.
- Food employees hair is effectively restrained
Observed employee preparing food without hair restraint. Must wear effective means of hair restraint to prevent contamination. Hat, visor, bandanna, hair net, etc. are all effective means.
- Light bulbs, protective shielding
1) Tiles under 3 hole sink are peeling and showing signs of water damage. Wall behind 3 hole sink has a hole as well. Tiles and wall must be repaired or replaced to provide a smooth, easily cleanable, and non absorbent surface. 2) The following areas do not have shatter resistant bulbs or adequate covers: Master Built (open air cooler), all warmers, and retail area. All areas must have shatter resistant bulbs or adequate covers to prevent contamination.
- Plumbing system repaired according to law
Mens RR toilet is not functioning properly (will not flush), and mop sink is not draining properly. Must keep all plumbing in good working order to prevent buildup of bacteria and spread of disease.
- Food is properly labeled
Items that were made in house (sandwiches) were not labled properly. The labels of all products made in store must have at a minimum common name of food, list of ingredients in descending order by weight, and name/place of location prepared.
- Hand drying provided
Kitchen handsink did not have paper towels. Must have paper towels at all handsinks to prevent contamination and spread of disease.
- Outer openings are protected
Front double doors have daylight showing in the middle. Must replace or repair door to seal outer openings to prevent entry of pests.
- Laundry facilities
requirement, location, and use
- Sanitization methods - hot water, chemical
Sanitizer in kitchen area did not have any chemical in it. Bottle was empty when inspection was conducted. Bottle was replaced at time of inspection. Must have sanitizer made during all hours of food service. COS.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The following doors have torn gaskets: pizza, 40's, coke, red bull, snapple, juice, and milk. All equipment must be in good working order to ensure adequate temp of PHF. 2) The microwave in retail area, and ice machine both have food buildup on the inside. Must keep all equipment clean to prevent buildup of bacteria and spread of disease. Must wash, rinse, and sanitize both areas. --1) Observed cardboard being reused for storage of various items. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Metal shelves in walk in cooler are becoming rusty. Must resurface or repaint shelves to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food (roller grill items and deli meats) items were not properly date marked. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Roasts held at a temperature of 130°F or above
Cooked sandwiches (burgers, chicken, etc.) were temped at 109*F. All potentially hazardous food (PHF) must be maintained at 135*F or above to prevent buildup of bacteria and spread of disease. Warmer may not be used for PHF until it can maintain 135*F or above. Food was discarded at time of inspection.
- Cleanability of floors, walls, and ceilings
1) Tiles under 3 hole sink are peeling and showing signs of water damage. Wall behind 3 hole sink has a hole as well. Tiles and wall must be repaired or replaced to provide a smooth, easily cleanable, and non absorbent surface. 2) The following areas do not have shatter resistant bulbs or adequate covers: Master Built (open air cooler), all warmers, and retail area. All areas must have shatter resistant bulbs or adequate covers to prevent contamination.
- Handwashing signage
RR do not have handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
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04/02/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food (roller grill items and deli meats) items were not properly date marked. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Food temperature measuring devices are provided and readily accessible
Master Built (open air) cooler did not have a thermometer inside. Must have a thermometer in all coolers that store potentially hazardous food (PHF).
- Outer openings are protected
Front double doors have daylight showing in the middle. Must replace or repair door to seal outer openings to prevent entry of pests.
- Roasts held at a temperature of 130°F or above
Cooked sandwiches (burgers, chicken, etc.) were temped at 109*F. All potentially hazardous food (PHF) must be maintained at 135*F or above to prevent buildup of bacteria and spread of disease. Warmer may not be used for PHF until it can maintain 135*F or above. Food was discarded at time of inspection.
- Food is properly labeled
Items that were made in house (sandwiches) were not labled properly. The labels of all products made in store must have at a minimum common name of food, list of ingredients in descending order by weight, and name/place of location prepared.
- Test kit provided and used to measure sanitizing solution concentration
Test strips appear to be compromised. The strip did not read correctly when testing. Must obtain new test strips to ensure adequate concentration of sanitizer.
- Food employees hair is effectively restrained
Observed employee preparing food without hair restraint. Must wear effective means of hair restraint to prevent contamination. Hat, visor, bandanna, hair net, etc. are all effective means.
- Plumbing system repaired according to law
Mens RR toilet is not functioning properly (will not flush), and mop sink is not draining properly. Must keep all plumbing in good working order to prevent buildup of bacteria and spread of disease.
- Light bulbs, protective shielding
1) Tiles under 3 hole sink are peeling and showing signs of water damage. Wall behind 3 hole sink has a hole as well. Tiles and wall must be repaired or replaced to provide a smooth, easily cleanable, and non absorbent surface. 2) The following areas do not have shatter resistant bulbs or adequate covers: Master Built (open air cooler), all warmers, and retail area. All areas must have shatter resistant bulbs or adequate covers to prevent contamination.
- Food storage - preventing contamination from the premises
Food was observed stored directly on the floor in the following areas: gray shelves in kitchen (not 6 inches), metal shelves in walk in cooler (not 6 inches), walk in freezer (boxes), and behind service counter (nacho cheese, coffee, chips, etc.). All food must be stored at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Sanitization methods - hot water, chemical
Sanitizer in kitchen area did not have any chemical in it. Bottle was empty when inspection was conducted. Bottle was replaced at time of inspection. Must have sanitizer made during all hours of food service. COS.
- Handwashing signage
RR do not have handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Cleanability of floors, walls, and ceilings
1) Tiles under 3 hole sink are peeling and showing signs of water damage. Wall behind 3 hole sink has a hole as well. Tiles and wall must be repaired or replaced to provide a smooth, easily cleanable, and non absorbent surface. 2) The following areas do not have shatter resistant bulbs or adequate covers: Master Built (open air cooler), all warmers, and retail area. All areas must have shatter resistant bulbs or adequate covers to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused for storage of various items. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Metal shelves in walk in cooler are becoming rusty. Must resurface or repaint shelves to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The following doors have torn gaskets: pizza, 40's, coke, red bull, snapple, juice, and milk. All equipment must be in good working order to ensure adequate temp of PHF. 2) The microwave in retail area, and ice machine both have food buildup on the inside. Must keep all equipment clean to prevent buildup of bacteria and spread of disease. Must wash, rinse, and sanitize both areas. --1) Observed cardboard being reused for storage of various items. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Metal shelves in walk in cooler are becoming rusty. Must resurface or repaint shelves to prevent contamination.
- Hand drying provided
Kitchen handsink did not have paper towels. Must have paper towels at all handsinks to prevent contamination and spread of disease.
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04/02/2013 | Routine |
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