- Plumbing system repaired according to law
Observation: The drain line from hand sink at beverage station leaks. Repair or replace.
- Sanitization methods - hot water, chemical
Observation: 1) Chlorine sanitier at front was tested too strong. Chlorine concentration must be maintained 50-100ppm. 2) High temp dishwashing machine, ginal rinse was temped at 149.9*F after 3 cycles. Water temperature must be reached to 180*F or above.
- Food is properly labeled
Observation: Must provide an ingredients label for all self-serve items: 1) donuts in display 2)cookies at register.
- Light intensity
Observation: Light bulb in ice reach-in freeer was not working. Replace.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide chlorine test strips.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Food on the right roller was temped at 112*F. Food internal temperature must be held at 135*F or above. The roller is missing lid. Install a lid.
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07/06/2015 | Pre Opening |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several bags of hot dogs not date marked. Must date mark all time/temperature food if not used within 24hours after opened or preparation. Have 7 days from day marked to use or discard.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outside of food counters are not clean. Must be washed, rinsed, and sanitized.
- Separation from food, equipment, utensils, linens, and single service
Observation: A chemical spray bottle was hanging on the rack with single serive itmes together. Chemical item must be spearated from food or food service item.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Jack's reach-in freezer has debris/ice buildup. Defrost and clean. 2) Clean inside of microwave.
- Light bulbs, protective shielding
Observation: Light bulbs not covered in canday room. Must provide shatter resistant bulbs or a light shield installed.
- Handwashing signage
Observation: Handwashing sign not posted at handwashing station in storage.
- Drying mops
Observation: Mop stored in mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Food storage - preventing contamination from the premises
Observation: 1) A box of straws were stored on the floor in dry storage. 2) The candy shelving unit has lowest shelf less than 6" off the floor. All food must be 6" off the floor to prevent contamination and cleaning purposes.
- Plumbing system repaired according to law
Observation: The drain line from hand sink at beverage section leaks. Repair or replace.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Must provide a thermometer to check food internal temperature. 2) Both Habco reach-in coolers didn't have thermometer to monitor cooler temperature at front. Must provide thermometer for each cold/hot holding unit.
- Sanitization methods - hot water, chemical
Observation: 1) Sanitizer not provided at time of inspection. Must provide sanitizer during all business hours. 2) High temp dishwashing machine, water was temped at 149.2*F after 4 cycles. Water temperature must be reached at 180*F or above.
- Light intensity
Observation: Light bulb in ice reach-in freezer was not working. Repair or replace.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods on the roller (Right side) were temped between 119*F-125F*. Internal temp of food must be 135*F or above during hot holding. Must check food cooking temperature before putting to the service section.
- Food is properly labeled
Observation: Must provide an ingredients label for all self-serve items: 1) donuts in display 2)cookies at register
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility uses chlorine sanitizer. Must provide chlorine test strips to ensure concentration is maintained 50-100ppm.
- Backflow protection
air gap, device standard, when required
- Common name-working containers
Observation: A chemical spray bottle not labeled in dry stroage. All working containers must be labeled with common name
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06/18/2015 | Pre Opening |
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