- Equipment location, installation, repair, and adjustment
Observation: The gasket on a "Tru” cooler is detached and in poor repair. All equipment must be maintained in accordance with manufacturer requirements T. Must replace gasket to maintain proper seal.
- Equipment and utensils-durability and strength
Observation: Several plastic containers are cracked, and no longer cleanable and must be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Replaced them.
- When to wash
Observation: 1) One employee didn't wash the hands after using cellphone, 2) Another employee did not wash the hands between switching the operations working with (sandwich and taking and moving the boxes). Food employee must wash their hands and exposed portion of their arms immediately after engaging in food preparation when return to kitchen from other parts of operation, and after engaging in other activities that contaminate the hands.Corrected on site.COS
- Food employees hair is effectively restrained
Observation: One employee has no hair restraint during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.Corrected on site.COS
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06/18/2015 | Regular |
- Food storage containers identified with common name of food
Working containers (squeeze bottles) were not labeled with common name. Must label all working containers with common name to allow for easy identification.
- Linens- cleaning and storage
1) The following areas have become soiled and must be cleaned: microwave on line, area between roller convection oven and main line, fry warmer, inside cres-cor warmer, area adjacent to cres-cor warmer and underneath, both Silver King half size coolers by ice cream machine, convection oven, under ice cream machine, inside/outside/under PHU's, and under pop nozzles (both machines). All areas must be cleaned to prevent further buildup of bacteria and contamination. 2) In dry storage boxes of single service items were observed on the floor. Must store all food items at least 6 inches off the floor to prevent contamination. Corrected at time of inspection
- Food employees hair is effectively restrained
Observed employees not wearing hair restraint. All employees that are preparing food must have a hair restraint to prevent contamination.
- Plumbing system repaired according to law
Backflow preventer on mop sink leaks. Must repair or replace to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
Walk in cooler shelf directly to the right has lowest shelf on floor. Containers of chicken were stored on rack. Must store all food at least 6 inches off the floor to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Area behind 3 hole sink where sink joins with wall has mold/food buildup. Must clean area to prevent buildup of bacteria and contamination. --1) The following areas have become soiled and must be cleaned: microwave on line, area between roller convection oven and main line, fry warmer, inside cres-cor warmer, area adjacent to cres-cor warmer and underneath, both Silver King half size coolers by ice cream machine, convection oven, under ice cream machine, inside/outside/under PHU's, and under pop nozzles (both machines). All areas must be cleaned to prevent further buildup of bacteria and contamination. 2) In dry storage boxes of single service items were observed on the floor. Must store all food items at least 6 inches off the floor to prevent contamination. Corrected at time of inspection
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09/11/2013 | Routine |
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