- When to wash
Observation:1)Need to wash hands before and after glove usage, after handling raw meats, 2)hand sanitizer does not replace handwashing,
- Material characteristics of non-food contact surfaces
Observation:Holding utensils and some pans in cardboard boxes, must replace with a container that is smooth, cleanable, and nonabsorbent, corrected today.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Ranch dipping sauces not date marked as to when made, other sauces were appropriately marked today for 7 days, if made on site with potentially hazardous ingredients.
- Posting inspection reports
Observation:Must post most recent inspection within public view.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has several spray chemicals stored on top of ice machine, may not be stored adjacent to or over, must move to area separate from food and food service items.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Light bulbs, protective shielding
Observation:Lights in walk in cooler and dry storage area have no shield, must replace shield or provide tube and endcasp or shatter resistant bulbs.
- Storage of clean linens, single-service, and single use articles
Observation:Case of cups on floor by chest freezer, moved off floor now.
- Outer openings are protected
Observation:1)Back door sticks some from self closing, check mechanism. 2)Light showing along the side of door under handle side, reseal to prevent pests from entering.
- 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:Has tub of sandwich toppings sitting on prep table, tomatoes at 48 degrees, will discard after lunch service. Must keep all PHF, including tomato and lettuce at 41 degrees or less,
- Cooling foods are stored properly
Observation:Has lid on taco meat that is cooling, condensation on lid, removed lid to allow more cold air circulation in cooler, at 64 degrees now, after about 2 hrs.
- Bare hand contact with ready to eat foods
Observation:Observed cooks handling condiments and bread with bare hands, corrected on site.
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03/04/2015 | Regular |
- Plumbing system repaired according to law
1)The utility sink has a small leak. Repair as needed. 2) Using duck tape for the 3 compartment sink. Suggest using a zip ties to hold the discharge lines.
- Maintaining premises free of litter and unnecessary equipment
A upright nonfunctional cooler unit is stored in the kitchen. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Repair or remove this cooler.
- Food storage - preventing contamination from the premises
A bucket of chicken is stored on the floor in the walk in cooler. All food shall be stored at least 6 inches above the floor. CORRECTED ON SITE.
- Using a handwashing sink- operation and maintenance
The bar area handwashing sink is not accessible. Handwashig sinks shall be accessible at all times for proper handwashing.
- Handwashing signage
Both the women's and men's restroom do not have any signs posted when to wash hands. Restrooms used by food employees must have signs posted when to wash their hands.
- Common name-working containers
The following were not labeled several spray bottles of sanitizer in the bar area and a plastic container in the kitchen.The sanitizer in the kitchen was in excess of required concentration. Workiing containers used for poisonous or toxic materials such as cleaners shall be identified with the common name of the material and quat sanitizer shall be kept at 200 ppm. BOTH WERE CORRECTED ON SITE.
- Sponges-use limitations
1) Using towels to store wet dishes which are air drying at the 3 compartment sink. Suggest a bar mat or dish rack. 2) The food establishment uses sponges on food contact surfaces. Sponges are not allowed to be used on food contact surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The upright cooler has several pieces of cardboard box lids and cardboard boxes to store food items.This is not a smooth and cleanable surface. Remove all cardboard to provide a smooth and cleanable surface.2) The ice machine had the original shipping paper when the ice machine was purchased on the sides of the machine. The shipping paper was peeling and in the areas where the shipping paper was missing is not clean.The shippong paper was removed. Shall clean the outside of the ice machine has often as necessary to keep clean.
- Multiuse food contact surfaces are constructed of safe materials
1) Using towels to store wet dishes which are air drying at the 3 compartment sink. Suggest a bar mat or dish rack. 2) The food establishment uses sponges on food contact surfaces. Sponges are not allowed to be used on food contact surfaces.
- Food storage containers identified with common name of food
The following food items are not labeled, large plastic container of sugar in the dry storage area, water and "whirl" butter at the grill station. All food items taken from original containers shall be identified with the common name of the food. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
The small reach in black cooler did not have a temperature measuring device. All cooling units shall have thermometers. CORRECTED ON SITE.
- Bare hand contact with ready to eat foods
Inadequate monitoring of SOP’s addressing bare hand contact, observed food employee handling the following with bare hands, tomatoes, raw onions, and pickles. Employees may not contact exposed ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves or dispensing equipment. Education provided and verbalized understading. Employee was observed using gloves after education was provided with ready to eat food items.
- Test kit provided and used to measure sanitizing solution concentration
Quat sanitizer test strips are old and not adequately registering the proper strength of the sanitizer. Replace the current test strips.
- Material characteristics of non-food contact surfaces
1) The upright cooler has several pieces of cardboard box lids and cardboard boxes to store food items.This is not a smooth and cleanable surface. Remove all cardboard to provide a smooth and cleanable surface.2) The ice machine had the original shipping paper when the ice machine was purchased on the sides of the machine. The shipping paper was peeling and in the areas where the shipping paper was missing is not clean.The shippong paper was removed. Shall clean the outside of the ice machine has often as necessary to keep clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The following items are not date marked. Numerous individual containers of "taco meat" in the upright cooler in the kitchen. In the bar area half and half and orange juice. All PHF shall be date marked when opened and if not used within 24 hours shall be discarded after7 days. CORRECTED ON SITE. OVER ALL DATE MARKING IS WITHIN COMPLIANCE.
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11/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Prime Time Sports Bar & Restaurant, 4001 Center Point Ne Rd, Cedar Rapids, IA 52402 »