- Cleanability of floors, walls, and ceilings
Observation: Observation: 1) Missing ceiling tile in the back storage area. Must place tiles and or cover the whole, 2) there is whole in the corner above dish rack in the kitchen. Cover and seal the whole.
- Food employees hair is effectively restrained
Observation: One food employees do not have a hair restraint on. Must wear hat, visor, or net when working with foods and cleaning equipment.
- Using a handwashing sink- operation and maintenance
Observation: Hadwashing sink blocked by pushcard. Handwashing sink must be accessible to employee to ensure they are washing hands when necessary. Move the puched card and corrected on site. This is repeat violation.
- Plumbing system maintained in good repair
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) the faucet on three compartments sink is leaking, 2) handwashing sink faucet is spraying and leaking in the kitchen. All equipment must be in good working order. Repair and fix.
- Posting inspection reports
Observation: Most recent inspection report was not posted in visable place. Must post the most recent inspection report in area easily readable by the public. Reposted on the wall. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall date marking is very good, two containers of milk opened, not date marked in the cooler. Employee stated open sometimes yesterday. Must date all potential hazardous food PHF for time and temparture control if not used in 24 hrs. and discard after 7 days after opening. Corrected on site.
- Posting of a valid license
Observation:The last inspection was posted but not visible for consumers to view. Move the license in a conspicuous place for consumers to view. Reposted on the wall and corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Must obtin class in next three motnh. 11/06/2015. Given infromation.
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08/06/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:Has kitchen handsink blocked by pushcart, must keep available for handwashing, moved cart to allow access to handsink, corrected on site.
- In-use utensils, between-use storage
Observation:Has inverted wiping bucket stored on edge of handsink, moved to top of ice machine and stored on a clean tray, must keep inverted to drain.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has wiping cloth not in sanitizer solution, must store submerged in sanitizer solution.
- When to wash
Observation:Need to wash hands before putting on gloves and when removed before move on to next task. Corrected on site with education.
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06/20/2014 | Routine |
- Hand drying provided
Need to provide hand drying method either permanently mounted or portable holder for the toweling.
- Drying mops
Mop resting in the basin of mopsink, must position in way to air dry, draped on outside of wringer mechanism now to air dry.
- Dispensing of single-service and single-use articles
1) Ice machine has some buildup on chute edge, empty, must wash, rinse, sanitize and let air dry before allow to refill. 2) Has one plastic container that is cracked holding pastries, will replace. 3) Wood stir sticks remain in bulk container, must provide a container for keeping them to be dispensed singlely or wrapped.
- Cleaning procedure
1) Observed staff wiping wet hands on cloth apron and another wash hands and not dry them properly. Must dry hands with single use towels after handwashing. 2) Must wash hands after handling money before making orders. Correcting on site with education.
- Multiuse food contact surfaces are cleanable
1) Ice machine has some buildup on chute edge, empty, must wash, rinse, sanitize and let air dry before allow to refill. 2) Has one plastic container that is cracked holding pastries, will replace. 3) Wood stir sticks remain in bulk container, must provide a container for keeping them to be dispensed singlely or wrapped.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on chute edge, empty, must wash, rinse, sanitize and let air dry before allow to refill. 2) Has one plastic container that is cracked holding pastries, will replace. 3) Wood stir sticks remain in bulk container, must provide a container for keeping them to be dispensed singlely or wrapped.
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05/21/2013 | Routine |
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