| No violation noted during this evaluation. | 08/31/2015 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilation system above the fryer has build up of grease and food.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready-to-eat food. Corrected by putting gloves on.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the walk-in cooler. Corrected.
- 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: The Sick Policy is not signed by every employee.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dust and grease on the ceiling tiles above the prep areas in kitchen. Microwaves, light coverings, handles, and freezer and fridge doors not clean to sight or touch.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- 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: Foods in the walk-in cooler above required temp at 45 to 46 degrees. Foods voluntarily discarded. Foods, cheeses and tomatoes, held at room temperature on the counter.
|
08/27/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Food employees hair is effectively restrained
Observation: Employees prepping food were not wearing hair restraints.
- Indoor and outdoor surfaces
Observation: Floors were severely damaged in the prep areas up stairs.
- Protecting food from environmental contamination
Observation: Food in the walk in freezer down stairs was being stored on the floor.
- Handwashing signage
Observation: There was not a handwashing sign at the downstairs handsink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lots of grease and dust on ceiling tiles above prep area.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge did not remember the sick policy. Review the sick policy.
- Bare hand contact with ready to eat foods
Observation: Waitresses were prepping salads with their bare hands.
- Food storage containers identified with common name of food
Observation: Food containers down stairs were not labeled with the sugar, flour, ect inside them.
- Sanitizers
Observation: Quat Sanitizer was tested at 100 ppm.
|
12/19/2014 | Regular |
- Physical facilities maintained in good repair
Observation: The floor in the prep area was damaged and shall be fixed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The racks in the prep area were not clean to sight.
- Bare hand contact with ready to eat foods
Observation: The cook was handling pickles and buns with his bare hands.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups were being stored out side of protection in the bar and prep area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out of sanitizer after each use.
- 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: Cheese was 45-47 degrees F. Note: The ice shall but stored up to the top rim with the containers on cold hold.
- Food employees hair is effectively restrained
Observation: The owner was not wearing a hair restraint while prepping or serving food in the food prep area.
- Food storage containers identified with common name of food
Observation: The squirt bottles on the line were not labeled with what is inside the units.
|
03/24/2014 | Routine |
- Drying mops
The floor drain was missing in the down stairs prep area.
- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The cut ham was not date marked. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
- Food employees hair is effectively restrained
- Handwashing cleanser, availability
- Posting of a valid license
- Food storage - preventing contamination from the premises
Food was being stored on the floor in the walk in freezer.
- Cleaning procedure
Employees were using hand sanitizer instead of using soap to wash hands. Corrected at time of inspection
- Light bulbs, protective shielding
The walk in cooler and freezer lights were not protected.
- Food storage containers identified with common name of food
The water bottle was not labeled in the basement. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
|
12/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
07/04/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Beer tap tray must be cleaned. grocery store bags are not approved for use as food contact surfaces. When cutting boards become scored and stained, they must be resurfaced or repalced.
- Food storage containers identified with common name of food
Containers of food must be correctly labeled.
- Cutting surfaces maintained
Beer tap tray must be cleaned. grocery store bags are not approved for use as food contact surfaces. When cutting boards become scored and stained, they must be resurfaced or repalced.
- Multiuse food contact surfaces are constructed of safe materials
Beer tap tray must be cleaned. grocery store bags are not approved for use as food contact surfaces. When cutting boards become scored and stained, they must be resurfaced or repalced.
- Posting of a valid license
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Walk-in freezer - food must be stored up off floor
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood must be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be shelved beneath ready-to-eat food (walk-in cooler - raw feef above ham ). Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Kitchen floors must be smooth and easily cleanable ( damaged tile must be replaced ).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ready-to-eat potentially hazardous food hled longer than 24 hours must be marked with a "consume by" date. May keep food 7 days if held at 41 or below.
|
06/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Cedar Rock Grill, 1523 14th St, Rock Valley, IA 51247 »