- Test kit provided and used to measure sanitizing solution concentration
Observation:no test kit available at time of visit. No sanitizer is registering on my test strips. Staff indicates that sanitizer for wiping cloths comes from the back dispenser and a little soap is added too. Staff has been using dispenser for an unknown duration and does not know where to find the refills.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The air exchange covers have quite a lot of dust build up ans well as the ceiling tiles around the air conditioning system more towards the south side of building. These areas need to be cleaned.
- Physical facilities maintained in good repair
Observation: Several ceiling tiles appear to have water damage. Ensure that moisture source has been resolved and replace tiles.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths sitting out on counters in various locations and hanging on side of sanitizer bucket.
- 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:Hashbrowns in front open well at 50F. other items to left ~45 Ensure equipment is doing what it needs to for you even at your busiest times.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine-inside has black and pink growth on the catch panel inside. At pop machine-underside where pop nozzles fit into base and lever that dispenses water black growth noted, around ice chute needs to be cleaned as well.
- Disclosure of menu items offered or served raw or undercooked
Observation:Specific items are not denoted. Ensure items are denoted on next menu printing.
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12/01/2015 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation:specific items are not denoted, but statement is in menu...correct with next menu printing. (menu states- eating raw or undercooked eggs, poultry, beef or pork may increase your risk of foodborne illness"
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01/30/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation:a disposable vomit and diarrhea clean up kit is needed.
- 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:facility has not enacted an employee health reporting agreement.
- Food employees hair is effectively restrained
Observation:Beards need to be trimmed back or beard restraints must be used. Ensure that staff's clothing properly covers.
- Sewage disposed of according to law
Observation There is a sewer leak near the storm sewer in the parking lot.Contact sewer specialist/ plumber asap to clear the line. Treat surface area w/ hydrited lime. (PC to City waste reclaimation...they will bring cones out to mark area so customers stay away from area)
- In-use utensils, between-use storage
Observation:ice scoop laying in ice bin-must keep handle out of ice.
- Disclosure of menu items offered or served raw or undercooked
Observation: items that can be served less than well done are not denoted on menu.
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Observation:garbage sacks are being used to store brown suger, salt and sugar-food grade material is needed.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation:to go containers are stored open side up.-should be inverted.
- Light bulbs, protective shielding
Observation:lights over grill area are missing end caps.
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12/05/2014 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Menu is missing astericks to denote which items may be served less than well done.
- Light bulbs, protective shielding
- Reportable symptoms, diagnosis, past illness, and history of exposure.
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10/14/2013 | Routine |
- Food storage - preventing contamination from the premises
lid containers on floor. Make sure to keep at least 6" off of floor
- Disclosure of menu items offered or served raw or undercooked
Menu does not mark items that can be undercooked. New menu is being printed in 3 weeks and will contain astericks marking items that can be undercooked.
- Cleanability of floors, walls, and ceilings
parts of floor are not smooth and easily cleanable. Owner has plans to replace and repair bad or missing parts along with splash walls.
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03/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Waffle Stop Grill, 904 Rainbow Dr, Cedar Falls, IA 50613 »