- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Upright reach in freezer/fridge combo is household unit. Refrigeration portion is maintaining temperature but must be replaced by commercial unit. Freezer portion is allowed for continued use and cooler portion is allowed until able to replace with commercial unit. Licensed facilities must use commercial grade equipment.
- Outer openings are protected
Observation: No weather stripping on bottom portion of entrance door near kitchen area. Management has weather stripping and has replaced on two other doors. In process of completed replacement on door nearest kitchen.
|
09/01/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Dust accumulation under 3 compartment sink at bar. Must clean more routinely to prevent buildup of dust and soil. 2) Walls in womens bathroom need cleaning. Clean more frequently so floors and walls are clean to sight and touch.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Meat slicer had excessive food debris accumulated on bottom portion and on blade. Must clean every 4 hours while in use. Clean more routinely to prevent build up of food debris.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: No weather stripping on bottom portion of entrance door near kitchen area. Provide weather stripping on entrance door near kitchen area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available for chlorine sanitizer. Must provide test strips for testing sanitizer concentration.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Cleaning of cooking and baking equipment
Observation: 1) Top of stove and inside of oven has excessive food buildup. 2) side of table top fryer has build-up of grease. Must clean thoroughly and more routinely to prevent buildup of food and soil.
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan vent in walk in cooler has excessive buildup of dust. Clean and clean more routinely to prevent buildup of dust.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Upright reach in freezer/fridge combo is household unit. Refrigeration portion is maintaining temperature but must be replaced by commercial unit. Freezer portion is allowed for continued use and cooler portion is allowed until able to replace with commercial unit. Licensed facilities must use commercial grade equipment.
- Cleanability of floors, walls, and ceilings
Observation: Handwashing sink in kitchen is slightly detached from wall. Recaulk juncture between sink and wall to allow for easily cleanable surface.
- Light bulbs, protective shielding
Observation: No light shield in upright freezers (upstairs and downstairs). Provide light shield or replace bulb with a shatter proof bulb.
- Handwashing signage
Observation: Handwashing sinks in both restrooms missing handwashing signage. All handwashing sinks must have signage informing employees to wash hands. Signage provided to management during inspection.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items being stored on floor in basement dry storage area. Must be stored at least 6 inches off the floor. Adjust shelving as needed.
- Other liquid waste and rain water
Observation: Bar is not provided a dump sink. Must be provided a means to dispose of ice and straws. Install garnish drain on 3 tank sink behind bar.
|
08/31/2015 | Pre Opening |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Meat slicer in kitchen was soiled. Deli slicer must be cleaned every 4 hours while in use. 2)Mold accumulation in ice machine at bar. Ice machine must be cleaned routinely to prevent buildup of mold and dirt.
- In-use utensils, between-use storage
Observation: Ice scoop was being stored in ice holding bin at bar. Ice scoop must be stored so handle is up and/or out of ice.
- Handwashing signage
Observation: Both restrooms were missing handwashing signage. Signage provided. COS
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Information regarding CFPM classes offered was given to manager. Certified food protection manager must be employed by the establishment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Disposed of sour cream, several home-made salads, and other items. All ready to eat foods not used within 24 hours from opening must be date marked from time of opening and discarded after 7 days.
- Food storage - preventing contamination from the premises
Observation: Soda containers in cardboard boxes were being stored on floor in dry storage area. Food items must be stored at least 6 inches off the ground to protect from sources of contamination.
- Storage or display of food in contact with water or ice
Observation: Excessive ice buildup in freezer in basement. Defrost as needed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were not provided for sanitizer solution. Test strips must be provided to test concentration of sanitizer.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items on floor in basement dry storage area. All single service items must be stored at least 6 inches off the ground to protect from other sources of contamination.
- Bare hand contact with ready to eat foods
Observation: Employee was observed cutting lettuce which was to be used for tacos with bare hands. Ready to eat foods may not be touched with bare hands. Utensils or gloves are required.
|
07/01/2015 | Regular |
- Handwashing signage
Observation:Provide signage at handsinks directing staff to wash hands, given examples for handsinks, including RR.
- Backflow protection
air gap, device standard, when required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Utensils drawer soiled with food particles, clean, may use mesh liner, not cardboard as liner, cardboard is not cleanable surface.
- Smoke free air act
Observation:Does not have IA Smokefree Air Act signage at entrances, has posted on wall of bar only. Given copy today.
- Bare hand contact with ready to eat foods
Observation:Handling buns, lettuce, and tomatoes with bare hands, must use barrier method to protect ready to eat foods, such as gloves, utensils, deli papers, etc.
- Posting of a valid license
Observation:Must post current license within public view, kept in notebook now.
- Storage of clean linens, single-service, and single use articles
Observation:Has single use cups and hinged containers on floor in basement, must store all at least 6 inches off floor, recent delivery.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has shelf of chemicals stored over prep table, will move to over mop sink area which is not over food service area.
- Posting inspection reports
Observation:Must post most recent inspection within public view, kept in notebook now.
- Where to wash
Observation:observed staff rinsing hands in 3 compartment sink in bar, instead of proper handwashing in handsink. Review handwashing with all staff.
- When to wash
Observation:observed not washing hands when has been away from kitchen before handling clean items in kitchen.
- Food storage - preventing contamination from the premises
Observation:Has case of chips on floor in kitchen and buckets of prepared foods on floor in walk in, all foods must be stored at least 6 inches off floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:prepared tuna salad, egg salad, and soups without date marking, must mark with date made and use within next 7 days or discard remainder, unless all used in first 24 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Meat slicer soiled, needs more thorough cleaning. 2) Microwave at bar is soiled, needs cleaning. 3)Ice machine water tray needs cleaning. 4)Stove top needs cleaned, heavy buildup.
- Food in a hermetically sealed container
Observation:Has jar of pickles, home canned, is for owners personal usage, labeled as such today.
- Foods are cooled using appropriate methods
Observation:Has cooked hamburger in plastic container at 96 degrees at one hour, suggest leaving uncovered, place in shallow pans and stirring frequently, or use ice bath method, to lower temp from 135 degrees F to 70 degrees F in first two hours, and then to 41 degrees in next 4 hours.
- Equipment and utensils are adequately rinsed after washing
Observation:Must rinse dishes before putting in sanitizer sink in kitchen, is doing proper order in bar.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Does not have test strips for sanitizer, must obtain test strips for quat ammonium, should be 200-400ppm.
|
03/11/2014 | Routine |
Restaurant representatives - add corrected or new information about Tom's Home Port, 624 Center Point Ne Rd, Cedar Rapids, IA 52402 »