- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Rack above breading station is soiled, clean more frequently. 2)Underside of wire rack in ware washing area is sticky, clean. 3)Using foil around grill area, change daily. 4)Clean vent cover on Delfield freezer and ice machine, both dusty vents.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on chute edge and ceiling area, clean and sanitize at least monthly or more frequently if buildup occurs. 2)Food dicer and meat slicer both soiled with dried food particles, clean more thoroughly.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of basket liners on floor at wait station, must store all food service items at least 6 inches off floor, moved to rack now.
- Eating, drinking, or using tobacco
Observation:One employee beverage without lid and straw, corrected on site.
- When to wash
Observation:Observed cook remove gloves after handling raw chicken and not wash hands, must wash hands before moving on to next task. Corrected now.
- Toilet room
receptacle, enclosed, fixtures clean
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has two cartons of buttermilk, and individual portions of dressings, that are not date marked as to 7 days use by, corrected on site.
- Posting of a valid license
Observation:Has license but is behind equipment at bar, must post within public view, corrected
- Food storage containers identified with common name of food
Observation:Has squeeze bottles of oils, sauces, and water not labeled as to contents, must label to prevent confusion.
- Posting inspection reports
Observation:Does not have inspection posted within public view, must post this one.
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09/10/2014 | Routine |
- Dressing areas and lockers
Observation:Has employee jacket hanging on food rack, must keep separate from food and food service items, moved today.
- Physical facilities maintained in good repair
Observation:Missing floor tile by mop sink, must seal floor with two part epoxy product or replace tile to protect fooring, and have a smooth, cleanable, surface.
- Food storage - preventing contamination from the premises
Observation:Has cases of food on floor in walk in freezer, must store all foods at least 6 inches off floor.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses, bucket made up now, must keep cloths in solution.
- Food storage containers identified with common name of food
Observation:Has several shakers and squeeze bottles of dressings, sauces and spices that are not labeled with common name, need to label with common name to prevent confusion.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has some buildup on chute right edge, cleaning and sanitizing now, must be done monthly or more frequently, if buildup occurs. 2) Cutting board on long prep table is soiled, cleaning both now.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Has soup in cold water, but must keep it continuously running while thawing, corrected.
- Storage of clean equipment and utensils
Observation:Storing cases of green checked basket liners on floor, must store at least six inches off floor.
- Common name-working containers
Observation:Has several unlabeled spray bottles of chemicals, must label with common name to prevent confusion.
- Using a handwashing sink- operation and maintenance
Observation:1)One hand sink in kitchen at end of grill line is blocked with fryer oil boxes, must keep accessible for handwashing. 2)One handsink at bar is blocked by pitchers, must move pitchers to keep handsink available for handwashing at all times. Both corrected now.
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12/27/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
One case of food on floor in walk in freezer, must store all foods at least 6 inches off floor, moving to rack now.
- Toilet room
receptacle, enclosed, fixtures clean
- Common name-working containers
1) Has two spray bottles that the label has faded and is no longer legible, relabel to identify product. 2) Has spray chemical next to coffee cups, move to area not immediately adjacent to or over foods, moved to soiled glassware area now at bar. 3) Has WD 40 for meat slicer lower carriage area, must provide a chemical that is safe for food contact surfaces, such as mineral oil. All corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, kitchen and bar area, all cloths returned to wiping red buckets now, must keep wet cloths submerged in sanitizer solution. 2) Need to recaulk the three compartment sink to wall and the employee RR sink to wall, both to aid cleaning. 3) Clean prep cooler exterior lid to cooler, in process of removing velcro strips and glue to aid cleaning. --1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if buildup occurring. 2) Can opener soiled, clean, all food contact surfaces must be clean to sight and touch. 3) Delfield cooler has standing water in bottom, check for clogged drain line and clean accordingly. 4) Some fryer baskets in poor repair and grease buildup, clean and replace as necessary. 5) Food chopper has some food residue from past food usage, clean more thoroughly. 6) Two spice shakers have cracked lids, replace to have smooth cleanable surface. 7) Cutting board on prep cooler soiled, clean and bleach to remove stains, may need to resurface or replace soon.
- Food storage containers identified with common name of food
1) Has shakers of spices and squeeze bottles of sauces not labeled with common name, must label to prevent confusion. 2) Label two containers of wing sauce in working container to properly identify contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has individual portion cups of dipping sauces that last about 3 days, must label date made and use within 7 days or discard remainder, unlabeled salami, must label when opened and use within 7 days. All PHF must be labeled when opened, thawed, or prepped and used within 7days, unless entirely used in first 24 hours. All other items were dated properly. Corrected on site.
- Using a handwashing sink- operation and maintenance
1) Hand sink at bar has blender bowl in basin, must keep accessible for handwashing, reports usually uses wait station handsink. 2) Need to restock soap and paper towels for this handsink. 3) Provide a shield for left side of bar handsink to protect the glassware air drying on drainboard.
- Handwashing cleanser, availability
1) Hand sink at bar has blender bowl in basin, must keep accessible for handwashing, reports usually uses wait station handsink. 2) Need to restock soap and paper towels for this handsink. 3) Provide a shield for left side of bar handsink to protect the glassware air drying on drainboard.
- Incidental food contact-lubricants
1) Has two spray bottles that the label has faded and is no longer legible, relabel to identify product. 2) Has spray chemical next to coffee cups, move to area not immediately adjacent to or over foods, moved to soiled glassware area now at bar. 3) Has WD 40 for meat slicer lower carriage area, must provide a chemical that is safe for food contact surfaces, such as mineral oil. All corrected on site.
- Cleanability of floors, walls, and ceilings
1) Missing tile by mop sink, plans to repair in August when closes down for deep cleaning projects. Flooring must be smooth and cleanable. 2) Employee RR door does not fully close, adjust or replace closure mechanism.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, kitchen and bar area, all cloths returned to wiping red buckets now, must keep wet cloths submerged in sanitizer solution. 2) Need to recaulk the three compartment sink to wall and the employee RR sink to wall, both to aid cleaning. 3) Clean prep cooler exterior lid to cooler, in process of removing velcro strips and glue to aid cleaning.
- Hand drying provided
1) Hand sink at bar has blender bowl in basin, must keep accessible for handwashing, reports usually uses wait station handsink. 2) Need to restock soap and paper towels for this handsink. 3) Provide a shield for left side of bar handsink to protect the glassware air drying on drainboard.
- Separation from food, equipment, utensils, linens, and single service
1) Has two spray bottles that the label has faded and is no longer legible, relabel to identify product. 2) Has spray chemical next to coffee cups, move to area not immediately adjacent to or over foods, moved to soiled glassware area now at bar. 3) Has WD 40 for meat slicer lower carriage area, must provide a chemical that is safe for food contact surfaces, such as mineral oil. All corrected on site.
- Cutting surfaces maintained
1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize, and let air dry before refill, must be done monthly or more frequently if buildup occurring. 2) Can opener soiled, clean, all food contact surfaces must be clean to sight and touch. 3) Delfield cooler has standing water in bottom, check for clogged drain line and clean accordingly. 4) Some fryer baskets in poor repair and grease buildup, clean and replace as necessary. 5) Food chopper has some food residue from past food usage, clean more thoroughly. 6) Two spice shakers have cracked lids, replace to have smooth cleanable surface. 7) Cutting board on prep cooler soiled, clean and bleach to remove stains, may need to resurface or replace soon.
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06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Beef O'brady's, 5240 Edgewood Ne Rd Ste 100 Cedar Rapids, Ia 52411, , IA »