- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observation:1) Has 4 unshielded lights in reach in freezer, along long wall, provide covers when repairs completed. 2) Unshielded lights in main level dry storage area and basement area, where intends to store dry goods, must provide tube and endcaps, provide a shield or coated bulbs. to prevent risk of shattering.
- Sanitization methods - hot water, chemical
Observation:Need to provide sanitizer for food contact surfaces, ie meat saw.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation:Need to post handwashing signage at handsinks in meat room and RR's, given examples today.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean meat slicer yet before opening for usage.
- Food storage, prohibited areas
Observation:Has exposed sewer lines in basement area where intends to finsih as dry storage area, will need to shield those sewer lines ie with gutters, to catch any potential drips, if foods will be stored in area beneath the lines.
- Grease trap location
Observation:Grease trap located in basement has a leak, repair to make water tight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:All shelving in retail area needs to be cleaned before foods packages are displayed, dusty now.
- Outer openings are protected
Observation:1) Need to provide self closure mechanism for back door. 2)Able to see light showing through back door, make necessary adjustments to door sweep or replace.
- Food storage - preventing contamination from the premises
Observation:Shelving racks in walk in freezer need to be at least 6 inches off floor to aid cleaning, ie dunnage racks instead of crates to aid cleaning, adjust lowest shelf of adjustable shelving to have at least 6 inches of clearance.
- Capacity, availability, and pressure of hot and cold water
Observation:Hot water capacity used with testing handwashing sink, need to adjust hot water heater to provide adequate supply of hot water for handwashing and warewashing needs, has 67 gal hot water heater.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation:Provide rack or other shelving area to allow for air drying of clean equipment or dishes, ie saw parts.
- Cleanability of floors, walls, and ceilings
Observation:1)Floor wall coving needed yet in back dry storage area along walls and walk in freezer. 2)Provide transition strip along vinyl flooring in walkway of hallway and RR entrance, to prevent trip hazard and aid cleaning. 3)Provide a finishing piece for the wall edge on the walk in freezer in back end. 4)Has yet to finish the construction of walls in basement, will need smooth, cleanable surfaces such as paint or dry wall, including ceiling and doorways. 5)Floors will need to be sealed with a durable material intended for use in food establishment, ie two part epoxy. 6)Ceilings will need to be installed in all food storage areas and RR in basement. 7)Escutcheon cover is needed for stool line in basement.
- Other liquid waste and rain water
Observation:Extend heating/cooling discharge lines to mop sink area, currently stop at ceiling height.
- Drying mops
Observation:Provide a way to hang wet mops to air dry between uses in utility room.
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11/20/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Kaff Oriental And African, 1507 1st Se Ave, Cedar Rapids, IA 52401 »