- Handwashing sinks-Numbers, capacities, location, and placement
Observation: New ice machine installed in basement does not have hand washing provided. Hand washing is required in any area where food handling occurs. Install hand sink or move ice machine to area where hand sink is conveniently located.
- Food employees hair is effectively restrained
Observation: Kitchen staff is not wearing hair restraints. All food employees must wear an effective hair restraint when prepping and/or cooking food.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: 1) Using a wooden spoon in the kitchen. 2) Using wooden muddlers behind the bar. Wood is not an approved food contact surface. Remove.
- Using a handwashing sink- operation and maintenance
Observation: Objects in bar hand sink at start of inspection. Every hand sink must be available for hand washing at all times. Objects moved during inspection. CORRECTED
- Posting inspection reports
Observation: Must post license in place readily viewed by public.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths being stored on the kitchen line. In between uses wiping cloths must be stored in sanitizer. CORRECTED
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips could be located during inspection. Must have test strips for ensuring proper concentration of sanitizer. Provide chlorine test strips for dish machines and QA for sanitizer.
- Posting of a valid license
Observation: Must post inspection in place readily viewed by public.
- Common name-working containers
Observation: Spray bottle of degreaser was not labeled. All working bottles must be labeled with common name of chemical. Labeled during inspection. CORRECTED
- Handwashing cleanser, availability
Observation: No soap available at one bar hand sink. Soap must be available at hand sinks at all times for proper hand washing. Restock.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In home-style fridge raw chicken being stored over containers of ready-to-eat food. All food must be stored in a manner that will prevent contamination. Given handout on proper storage.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Unable to locate thermometers in kitchen coolers. Every cooler holding potentially hazardous foods must have a thermometer. Provide thermometer.
- Toilet room
receptacle, enclosed, fixtures clean
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02/05/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Container of gumbo was dated 10/6/13. All potentially hazardous foods must be used or discarded within 7 days. Discarded during inspection. CORRECTED.
- Handwashing cleanser, availability
Bar hand sink by dump sink sink does not have paper towel and soap dispenser is empty. Every hand sink be supplied with soap and a means to dry ones hands. Provide paper towel and restock soap.
- Common name-working containers
Spray bottle of degreaser was not labeled. All working containers of chemicals must be labeled with common name of product. Labeled during inspection. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In home style fridges in kitchen raw meats are being stored over the crippers drawers holding veggies. All food must be stored in a manner to prevent cross contamination ie. raw meat on the bottom. Proper fridge storeage given during inspection to post.
- Material characteristics of non-food contact surfaces
Using beer flat to hold single cups of sauces. All surfaces exposed to food must be smooth, eaily cleanable, and nonabsorbent. Remove beer flat.
- Eating, drinking, or using tobacco
Employees must have a lid on their drink in food prep/cooking areas.
- Bare hand contact with ready to eat foods
Observed employee cutting lettuce with wearing gloves. No bare hand contact is allowed with ready to eat foods. Educated employee and gloves were worn. CORRECTED.
- Food employees hair is effectively restrained
When prepping or cooking food an effective hair restraint must be worn such as a hat visor, or hair net.
- Single -service and single-use articles may not be reused
Reusing plastic bomb shot glasses. Disposable items are not to be reused. Discarded during inspection. CORRECTED.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect sanitizer in kitchen or bar dish machines. Chlorine sanitizer must be maintained between 50-100 ppm for proper sanitization. Service called during inspection.
- Cleanability of floors, walls, and ceilings
Portion of employee RR wall has been removed. All walls installed must be clenable. Repair as needed.
- Hand drying provided
Bar hand sink by dump sink sink does not have paper towel and soap dispenser is empty. Every hand sink be supplied with soap and a means to dry ones hands. Provide paper towel and restock soap.
- Food storage - preventing contamination from the premises
In the kitchen potatoes are stored on the floor. In beer walk-in cooler the 1st shelve on the right side is too close to the ground. Food and food items must be stored a minimum of 6" off the floor. Store potatoes in another area and adjust shelve as needed.
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10/25/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Linens- cleaning and storage
1. Discard rubber spatula, piece missing and rubber frayed. (CORRECTED ON SITE). 2. Clean pop gun well has pink residue, not clean to sight. 3. Defrost Kenmore upright freezer in the kitchen-ice build-up. 4. There are numerous terry cloth towels holding utensils by the fryers and grill. These are not smooth, cleanable and non-absorbent. If must use put bar matting on top of the towel to provide an air-gap.
- Test kit provided and used to measure sanitizing solution concentration
At the bar employee did not know where the QA strips were for the sanitizer. QA concentration shall be between 200-300 ppm.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1. In employees restroon, lid is missing on the receptacle, please provide for sanitary napkins. 2. Clean floors under fryers-greasy. Not clean to sight. 3. Door on employee's restroom, does not shut tight. (has tight self-closure, but due to heat and humidity door must have swelled).
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1. Filters in the hood system need to be cleaned-grease build-up. 2. Clean the ceiling vent in the men's restroom-dusty.
- Food storage containers identified with common name of food
Any food removed from its original container and put in a different one needs to be identified with the common name of food, ie: powered sugar and dressings. Good job with labeling all the other dressings and powders.
- Material characteristics of non-food contact surfaces
1. Wiping cloth on handsink at the bar and several cloths on cardboard box with spray bottles of sanitizer. Wiping cloths need to be kept in sanitizer and used for that one purppose. 2. Store chemicals (sanitizer spray bottles) in a rubber tub. Cardboard is not smooth, cleanable and non-absorbent.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer in the Whirlpool reach-in cooler, to monitor temperature to keep food cold and safe.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1. Discard rubber spatula, piece missing and rubber frayed. (CORRECTED ON SITE). 2. Clean pop gun well has pink residue, not clean to sight. 3. Defrost Kenmore upright freezer in the kitchen-ice build-up. 4. There are numerous terry cloth towels holding utensils by the fryers and grill. These are not smooth, cleanable and non-absorbent. If must use put bar matting on top of the towel to provide an air-gap.
- Sanitization methods - hot water, chemical
Sanitizer in kitchen in the bucket is too weak. Chlorine sanitizer should be between 50-100 ppm. (CORRECTED ON SITE).
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1. Filters in the hood system need to be cleaned-grease build-up. 2. Clean the ceiling vent in the men's restroom-dusty.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Only found one item not date marked-ham, otherwise good job date marking. Remember any food opened, thawed, and prepped not used within 24 hr's needs to be date marked and good for 7 days. Any unused food shall be discarded.
- Storage and maintenance of wet and dry wiping cloths
1. Wiping cloth on handsink at the bar and several cloths on cardboard box with spray bottles of sanitizer. Wiping cloths need to be kept in sanitizer and used for that one purppose. 2. Store chemicals (sanitizer spray bottles) in a rubber tub. Cardboard is not smooth, cleanable and non-absorbent.
- Light bulbs, protective shielding
1. In dry storage near the mop sink and Whirlpool reach-in cooler, a shield is missing on the lights. 2. Clean floor under shelves with canned goods next to employee restroom.
- Common name-working containers
Working conainers not identified with common name of material. Please relabel sanitizer bottles at the bar.
- Utensils and pressure measuring devices maintained
1. Discard rubber spatula, piece missing and rubber frayed. (CORRECTED ON SITE). 2. Clean pop gun well has pink residue, not clean to sight. 3. Defrost Kenmore upright freezer in the kitchen-ice build-up. 4. There are numerous terry cloth towels holding utensils by the fryers and grill. These are not smooth, cleanable and non-absorbent. If must use put bar matting on top of the towel to provide an air-gap.
- Eating, drinking, or using tobacco
All personnel involved with food prep need a lid and straw on their beverage to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1. Discard rubber spatula, piece missing and rubber frayed. (CORRECTED ON SITE). 2. Clean pop gun well has pink residue, not clean to sight. 3. Defrost Kenmore upright freezer in the kitchen-ice build-up. 4. There are numerous terry cloth towels holding utensils by the fryers and grill. These are not smooth, cleanable and non-absorbent. If must use put bar matting on top of the towel to provide an air-gap.
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08/31/2012 | Routine |
Restaurant representatives - add corrected or new information about Cedar River Landing, 301 F Nw Ave, Cedar Rapids, IA 52405 »