- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: Exit door in kitchen has light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer was tested too low in one of the beverage stations. Must replace sanitizer more frequently to ensure concentration is maintained correctly.
- Plumbing system repaired according to law
Observation: Four compartment sink in back prep area has a leak on the left faucet. Must repair or replace to prevent buildup of bacteria and contamination.
- When to wash
Observation: Employee didn't wash hands properly between touch clean and dirty utensils at warewashing area. Employee must use soap to wash hands before touch clean utensils.
- Cleanability of floors, walls, and ceilings
Observation: Caulk walls behind both hand sinks in kitchen to provide smooth and easy cleanable surface.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris/grease build up underneath large equipment in kitchen. Clean as needed.
- Other personal care items - storage
Observation: Employee hand lotion stored on the ice bin lid in bar. Must find other area to put employee's personal items to prevent contamination.
- Storage of clean equipment and utensils
Observation: 1) Sanitizer sprayer bottle was hanging on the pop syrup racks 2) Several chemical sprayer bottles were hanging on togo bag shelving. Chemical must be separate from food and single service items.
- Utensils and pressure measuring devices maintained
Observation: Observed several cracked plastic containers and lids. Replace as needed. Must keep all utensils in good condition.
- Eating, drinking, or using tobacco
Observation: Employee beverage cups have no lid. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Miscellaneous sources of contamination
Observation: Didn't install a splash guard on hand sink next to the food prep table in kitchen. Install a splash guard to prevent sources of contamination.
- In-use utensils, between-use storage
Observation: Metal cups being used as ice scoop in bar. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Several coolers in the facility do not have a thermometer inside. Must provide a thermometer in all cooler that hold potentially hazardous food tot ensure adequate temp is maintained.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Can opener has visible build up. 2) Growth in Pepsi gun holder on the right of the bar. Clean more frequently to prevent contamination.
- Handwashing signage
Observation: Handwashing sign not posted at several hand sinks in the facility. Must have a handwashing sign posted at all hand sinks used by food service employee.
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03/06/2015 | Regular |
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused in walk in freezer floor and under keg in walk in cooler. Must not reuse cardboard to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: wire rack under grill and drip pan on grill. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Disclosure of menu items offered or served raw or undercooked
Menu does have the consumer advisory, but does not correctly identify what foods may ber served undercooked or raw. Facility may consult with the Dept. about proper language that is required, and submit a menu to the Dept for approval. At next menu printing must update menu's to comply with standards.
- Plumbing system repaired according to law
3 hole sink in back prep area has a leak on the right faucet. Must repair or replace to prevent buildup of bacteria and contamination.
- Utensils and pressure measuring devices maintained
1) Observed knives stored in sanitizer solution, and scoops without handles. May not store knives in sanitizer for immediate use due to contamination risk. Must store on a cleanable surface and clean both utensil and surface every 4 hours, or in water that is maintained 135*F or above. If scoops are stored in product then the scoop must have a handle and the handle must be stored outside of the product. 2) Torn door gasket on Garnish cooler (right door). Must replace gasket to ensure adequate temp is maintained. 3) App station cutting board is becoming soiled and scored. Must resurface or replace board to prevent buildup of bacteria and contamination. 4) Observed badly burned spatula. May not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 5) Inside of prep cooler (by flat top) and door gaskets, also ice machine. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Cutting surfaces maintained
1) Observed knives stored in sanitizer solution, and scoops without handles. May not store knives in sanitizer for immediate use due to contamination risk. Must store on a cleanable surface and clean both utensil and surface every 4 hours, or in water that is maintained 135*F or above. If scoops are stored in product then the scoop must have a handle and the handle must be stored outside of the product. 2) Torn door gasket on Garnish cooler (right door). Must replace gasket to ensure adequate temp is maintained. 3) App station cutting board is becoming soiled and scored. Must resurface or replace board to prevent buildup of bacteria and contamination. 4) Observed badly burned spatula. May not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 5) Inside of prep cooler (by flat top) and door gaskets, also ice machine. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Other personal care items - storage
Observed personal items stored on racks with food items. Must find another area to put employee's personal items to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed knives stored in sanitizer solution, and scoops without handles. May not store knives in sanitizer for immediate use due to contamination risk. Must store on a cleanable surface and clean both utensil and surface every 4 hours, or in water that is maintained 135*F or above. If scoops are stored in product then the scoop must have a handle and the handle must be stored outside of the product. 2) Torn door gasket on Garnish cooler (right door). Must replace gasket to ensure adequate temp is maintained. 3) App station cutting board is becoming soiled and scored. Must resurface or replace board to prevent buildup of bacteria and contamination. 4) Observed badly burned spatula. May not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 5) Inside of prep cooler (by flat top) and door gaskets, also ice machine. Must keep both areas clean to prevent buildup of bacteria and contamination. --1) Observed cardboard being reused in walk in freezer floor and under keg in walk in cooler. Must not reuse cardboard to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: wire rack under grill and drip pan on grill. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Did not have a handwashing sign posted at the bar area handsink. Must have a handwashing sign posted at all handsinks used by food service employees.
- In-use utensils, between-use storage
1) Observed knives stored in sanitizer solution, and scoops without handles. May not store knives in sanitizer for immediate use due to contamination risk. Must store on a cleanable surface and clean both utensil and surface every 4 hours, or in water that is maintained 135*F or above. If scoops are stored in product then the scoop must have a handle and the handle must be stored outside of the product. 2) Torn door gasket on Garnish cooler (right door). Must replace gasket to ensure adequate temp is maintained. 3) App station cutting board is becoming soiled and scored. Must resurface or replace board to prevent buildup of bacteria and contamination. 4) Observed badly burned spatula. May not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 5) Inside of prep cooler (by flat top) and door gaskets, also ice machine. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburgers stored in same container with french fries. Must adequately separate raw animal products from plant products to prevent contamination. Store in separate containers.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer dispenser did not have any chemical dispensed at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Dispenser must be serviced to provide correct concentration of sanitizer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Employee RR vents are dusty. Must keep clean to prevent buildup of bacteria and allow proper ventilation.
- Food temperature measuring devices are provided and readily accessible
The following coolers do not have a thermometer inside: garnish, steam 1, steam 2, and prep cooler by flat top. Must provide a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
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10/22/2013 | Routine |
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