- Posting inspection reports
Observation: Most recent inspection report was not posted in public view.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrhea events that involve discharge of vomitus or fecal matter onto surface in the food establishment.Provided forms and 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: Food employees are not informed/required to read and sign Food Employee Illnesses Reporting Agreement.Provided forms that are signed and corrected.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sinks in restrooms. Provided the forms. Corrected.
- Food is properly labeled
Observation: Cookies wrapped by plastic have no ingredients or label for sale.
- When to wash
Observation: Employee was touching the cellphone with gloved hand and did not wash the hands between touching food and cellphone. Verbalized understanding and corrected. This is a repeat violation.
- Fingernail maintenance, polish, and artificial fingernails
Observation: Employee has long nail-polished or artificial fingernails under gloves.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Several cooked food (ground meat,taco, soups, Indian sauces, and chicken) placed in hot holding unit to warm it up and temperature were checked at between 55-65*. Per employee,the food have taken from refrigerator recently. Corrected by reheating to 165°F or above in a microwave for hot holding within 2 hours.
- Food storage containers identified with common name of food
Observation: Several plastic containers containing food in walk-in cooler and reach in cooler have no label. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several food plastic containers containing cooked rice,cooked onion, cooked meat, mushrooms, hot-dog etc. with no date marked in reach in cooler in the kitchen and in walk-in cooler. Food was from 2 days ago or yesterday. Employee date marked, discarded and corrected.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single use items (lids) stored on the floor in dry storage area.
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface. Removed, corrected.
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01/19/2016 | Regular |
- Food is properly labeled
Containers of deli salads and packaged bakery items arenot labeled. Package items for consumer self service must be labeled with name, ingredient list, major allergen information, and name and address of establishment.
- Foods are cooled using appropriate methods
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All potentially hazardous foods must be dated when prepared, opened, or cooked. All deli meats and salads must be dated.
- Hand drying provided
No paper towel stocked at dish room hand sink. Every hand sink must be stocked with a mean's to dry hands. CORRECTED.
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12/16/2013 | Routine |
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