- Cutting surfaces maintained
Observation: Cutting boards on all reach-in coolers are scored and stained.
- Safe, unadulterated, honestly presented
Observation: 2 packages of lunch meat appeared discolored. Discarded. CORRECTED.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Wetness and food debris under cutting boards on kitchen line and pizza prep cooler. Discussed with manager.
- Duties of PIC
Observation: Several repeat violations noted during inspection including date marking. Discussed with new kitchen manager.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment using QA sanitizer and chlorine dish machine. No test strips available.
- Sanitizers
Observation: Unknown chemical in bottle labeled "Ready to Use Sanitizer". Emptied during inspection. CORRECTED
- Foods are cooled using appropriate methods
Observation: 1) Deep plastic lexan of beef stew in walk-in cooler. Discussed with kitchen manager and stated this is the last step of cooling process. 2) Baked potatoes being cooled wrapped in foil. Proper cooling methods discussed during inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Eating, drinking, or using tobacco
Observation: Uncovered drinks on top of microwave on kitchen line. Discarded during inspection. CORRECTED.
- Unpackaged food protected from contamination during preparation
Observation: Employee sweat shirt handing on meat grinder, drill on prep table, phone and cigarettes on utensil shelving. All items moved during inspection.
- In-use utensils, between-use storage
Observation: Knife on kitchen line being stored in sanitizer. Discussed and removed during inspection. CORRECTED
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pans of portioned lunch meat and homemade potato salad in walk-in cooler were not dated. Manager dated during inspection.
- Posting inspection reports
Observation: Last inspection is not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1) Raw shelled eggs being stored over deli meat in reach-in kitchen line cooler. 2) Raw steak being stored above open container of lettuce. Moved during inspection. CORRECTED.
- Backflow protection
air gap, device standard, when required
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of mash potato in kitchen line reach-in cooler was dated 9/28. Container of chicken taco meat in walk-in cooler was dated 10/2. Food discarded during inspection. CORRECTED.
- Handwashing signage
Observation: Post signs reminding employees to wash their hands at every hand sink. Given signs during inspection. 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: Establishment does not have documentation of employee reporting forms. Given example during inspection.
- Hand drying provided
Observation: Provide hand drying at following hand sinks 1) kitchen line (CORRECTED), 2) main bar, upstairs bar, and upstairs ice machine room. CORRECTED
- Common name-working containers
Observation: Unable to identify chemical as label indicated in several spray bottles in establishment. Emptied during inspection. CORRECTED
- Using a handwashing sink- operation and maintenance
Observation: Hand sink for ice machine in upstairs bar had boxes and was blocked by chairs. All items moved during inspection. CORRECTED.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have a procedure for cleaning up after a vomiting or diarrheal events. Given example during inspection.
- Posting of a valid license
Observation: License is not posted.
- Identifying information-original container
Observation: Unknown chemical in bottle labeled "Ready to Use Sanitizer". Emptied during inspection. CORRECTED
- 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: Pizza prep cooler top was holding cooked hamburger at 59.1 degrees and minced garlic at 58.7. DISCARDED. Ham and sausage temped at 43.2. Items moved to bottom part of cooler. Unit must be serviced and holding proper temps before using for holding potentially hazardous items.
- Handwashing cleanser, availability
Observation: Soap is required at following hand sinks 1) kitchen hand sink by ice machine, 2) main floor bar 3) upstairs bar, and 4) upstairs ice machine room. CORRECTED
- Outer openings are protected
Observation: Front door of establishment propped open at beginning of inspection. Closed and discussed during inspection. CORRECTED
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10/21/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:several outdated containers in walk in cooler such as cream chicken 12/18, french onion soup 1/14, mashed potatoes 1/25, and ham 1/21. Potentially hazardous foods only to be kept for a maximum of 7 days after initially prepared.
- Posting of a valid license
Observation:Business and alcohol licenses not posted. Put up in a readily viewed area.
- In-use utensils, between-use storage
Observation: Ice scoop improperly stored on top of ice machine. Store in clean dry container handle up.
- Posting inspection reports
Observation:Most recent inspection not posted. Post most recent inspection in a readily viewed area.
- Handwashing cleanser, availability
Observation: No hand soap at back hand washing sink. Replace with new container of soap.
- Disclosure of menu items offered or served raw or undercooked
Observation:Not all items served under cooked asterisked on menu. Mark in menu all items that can be served under cooked.
- Using a handwashing sink- operation and maintenance
Observation: Upstairs handwashing sink next to ice machine blocked. Clean up general sink area for accessibility.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: undated food containers in walk in cooler. Must label and date all potentially hazardous foods. All undated and outdated foods will be required to be discarded.
- Safe, unadulterated, honestly presented
Observation: Molding mashed potatoes in walk in cooler. Remove outdated foods from coolers.
- Smoke free air act
Observation:No smoking signs not posted on all entrances and exits. Put up no smoking signs on entrances and exits.
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02/03/2014 | Physical Recheck |
- Laundry facilities
requirement, location, and use
- Cleanability of floors, walls, and ceilings
1) Dirty side of dish machine is no longer attached to wall. Reattached and recaulk wall and table juncture. Hand sink by ice machine must be recaulked. 2) Flooring under upstairs ice machine has water damage and is no longer cleanable. Repair floor and replace with a cleanable surface. 3) All RR must be self closing. Install closure on basement RR and upstairs RR.
- Toilet room
receptacle, enclosed, fixtures clean
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths on kitchen line are not in sanitizer. Wiping cloths must be maintained in sanitizer solution in between uses. Maintain a bucket of sanitizer on kitchen line. 2) Table next to fryers is not designed for ktchen use. All surfaces in a kitchen must be smooth, nonabsorbent and easily cleanable. Replace table. Duct tape is being used as repair on drain line of up stairs ice machine and salad prep cooler. Duct tape is not cleanable and must be removed. 3) At the walk-in cooler there is a piece of wood across the bottom of the door frame. The wood must be wrapped in a cleanable material such as metal or moved.
- Miscellaneous sources of contamination
1) Ice bags on the floor in the walk-in freezer. All food and food items must be stored a minimum of 6" off the floor. Ice must be stored on the shelving provided. 2) Ice bin upstairs was not covered. Food must be protected from protential contaminaton at all times. Provide ice cover.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Basement is cluttered with personal items and broken equipment. Establishment must be maintained free of unessary items. Remove 2) The following areas must be cleaned, 1) the griddle 2) in between griddle and fryer, 3) ketchup and mustard dispensers, 4) salamander, 5) bottom of reach-in freezer on kitchen line, 6) rim around ice bin in kitchen, 7) ceiling by back door, 8) basement RR. Maintain cleaning at frequency to prevent future issues.
- Material characteristics of non-food contact surfaces
1) Wiping cloths on kitchen line are not in sanitizer. Wiping cloths must be maintained in sanitizer solution in between uses. Maintain a bucket of sanitizer on kitchen line. 2) Table next to fryers is not designed for ktchen use. All surfaces in a kitchen must be smooth, nonabsorbent and easily cleanable. Replace table. Duct tape is being used as repair on drain line of up stairs ice machine and salad prep cooler. Duct tape is not cleanable and must be removed. 3) At the walk-in cooler there is a piece of wood across the bottom of the door frame. The wood must be wrapped in a cleanable material such as metal or moved.
- Common name-working containers
Spray bottles in kitchen and upstairs bar are not labeled. All working containers of chemicals must be labeled with common name of product. Label bottles.
- Cleaning of cooking and baking equipment
1) Gasket on the reach-in salad prep cooler is torn. The bottom of gasket on reach-in up right freezer on kitchen line is in disrepair. Equipment must be maintained according to manufacturer requirements. Replace gaskets. 2) Cutting boards on kitchen line are stained and scored. Replace and/or resurface for a cleanable surface. 3) The following food contact areas must be cleaned, chip container, deli slicer, ice machine must be emptied, washed rinsed, and sanitized. All food contact surfaces must be clean to sight and touch. 4) Ceiling of microwave has dried food debris. Micorwave must be cleaned minimum of every 24 hrs. Clean.
- Food storage - preventing contamination from the premises
1) Ice bags on the floor in the walk-in freezer. All food and food items must be stored a minimum of 6" off the floor. Ice must be stored on the shelving provided. 2) Ice bin upstairs was not covered. Food must be protected from protential contaminaton at all times. Provide ice cover.
- 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
Vents in upstairs RR and basement RR are non functioning. Repair as needed.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Staff was unware of the proper concentration required for chlorine sanitizer. Staff must be educated in proper sanitization requirements. Education given during inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect chlorine in dish machine. Chlorine must be maintained between 50-100 ppm for proper sanitization. Bucket was empty and service called during inspection. Establishment approved to use machine followed by a chlorine sanitizer dip using food prep sink. Dish machine is not allowed to be used prior to corrective service.
- Cutting surfaces maintained
1) Gasket on the reach-in salad prep cooler is torn. The bottom of gasket on reach-in up right freezer on kitchen line is in disrepair. Equipment must be maintained according to manufacturer requirements. Replace gaskets. 2) Cutting boards on kitchen line are stained and scored. Replace and/or resurface for a cleanable surface. 3) The following food contact areas must be cleaned, chip container, deli slicer, ice machine must be emptied, washed rinsed, and sanitized. All food contact surfaces must be clean to sight and touch. 4) Ceiling of microwave has dried food debris. Micorwave must be cleaned minimum of every 24 hrs. Clean.
- Maintaining premises free of litter and unnecessary equipment
1) Basement is cluttered with personal items and broken equipment. Establishment must be maintained free of unessary items. Remove 2) The following areas must be cleaned, 1) the griddle 2) in between griddle and fryer, 3) ketchup and mustard dispensers, 4) salamander, 5) bottom of reach-in freezer on kitchen line, 6) rim around ice bin in kitchen, 7) ceiling by back door, 8) basement RR. Maintain cleaning at frequency to prevent future issues.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on the reach-in salad prep cooler is torn. The bottom of gasket on reach-in up right freezer on kitchen line is in disrepair. Equipment must be maintained according to manufacturer requirements. Replace gaskets. 2) Cutting boards on kitchen line are stained and scored. Replace and/or resurface for a cleanable surface. 3) The following food contact areas must be cleaned, chip container, deli slicer, ice machine must be emptied, washed rinsed, and sanitized. All food contact surfaces must be clean to sight and touch. 4) Ceiling of microwave has dried food debris. Micorwave must be cleaned minimum of every 24 hrs. Clean.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs being stored over deli meats and cooked chicken in kitchen reach-in cooler. Food must be stored in a manner that prevents cross contamination. Raw items must be stored on a lower shelf than ready to eat items,
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Items such as deli meats and cooked chicken in the kitchen reach-in cooler wer not dated. All potentially hazardous foods must be dated and than used or discarded within 7 days. Educate employees on proper date marking requirements.
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12/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Dublin City Pub, 415 1st Se St, Cedar Rapids, IA 52401 »