- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in bathroom only reached 92 degrees. Every hand sink must be provided water 100 degrees. Repair as needed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth was observed on cutting board. In between uses wiping cloths must be stored in sanitizer. Removed during inspection.
- When to wash
Observation: Food employee put on gloves without washing hands. Must wash hands in between tasks that can contaminate hands and before putting on gloves. Spoke with manager and employee was educated.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of sanitizer was hanging on rack of spices. All chemicals must be separated from food and food items. Moved during inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedure written for responding to vomiting and diarrheal. Example given during inspection. Write procedure for establishment.
- Food employees hair is effectively restrained
Observation: Employee has a long beard. All hair must be effectively restrained. Trim beard or wear restraint.
- Miscellaneous sources of contamination
Observation: Employee had purse and phone on deli slicer. Food contact surfaces must be protected from contamination. Items moved.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Two flats of eggs were sitting at room temp 77 degree. Eggs must be maintained at 45 degrees or less. Discarded during inspection.
- Cleanability of floors, walls, and ceilings
Observation: Flooring in closet where single service items are stored is bare wood. All flooring must be nonabsorbent. Finishing flooring with a cleanable
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a certified food protection manger (CFPM) on staff. Every establishment licensed in 2014 had 6 months to employee CFPM. Information and discussed requirement during inspection.
- In-use utensils, between-use storage
Observation: Spoons next to expresso machine and spatula's in the kitchen being stored in sanitizer. In between uses utensils must be stored in running water, water maintained at 135 degrees or on a cleanable surface. Discussed with manger.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No items in the reach-in prep cooler were dated. All potentially hazardous foods must be dated when prepped, cooked, or package opened. Use stickers provided for proper dating.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Given during inspection. Post at kitchen hand sink.
- 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: Employees are not required to sign employee reporting forms. Discussed requirement with manager and will have employees sign forms.
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09/17/2015 | Regular |
- 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: Raw shell eggs were found being stored in air temperature. Raw shell egg internal was temped at 77*F. Raw shell eggs were discarded during inspection. Eggs must be stored at 41*F. Facilities coolers were all within required temperatures. Corrected on site.
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09/17/2015 | Illness Complaint |
- 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: Front cooler was holding at 41.9 degrees. All coolers must be able to maintain potentially hazardous foods at 41 degrees or less. Turned down during inspection. CORRECTED.
- Food storage - preventing contamination from the premises
Observation: Shelving units in basement are not 6" off the floor. All food and food items must be stored a minimum of 6" off the floor. New shelving to be ordered and must provide invoice.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs being stored over beverages in reach-n cooler. All food must be stored in manner that will prevent contamination. CORRECTED.
- Cleanability of floors, walls, and ceilings
Observation: Exposed rafters in basement over food storage. Ceiling above flooring must be cleanable. Suggest installing FRP above shelving.
- Common name-working containers
Observation: Several spray bottles of chemicals were mislabeled. All working containers of chemicals must be labeled with common name of product. Bottles emptied during inspection. CORRECTED.
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06/05/2014 | Pre Opening |
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