- Cutting surfaces maintained
Observation: All cutting boards along prep line are dark stained,surface is not smooth, non-absorbent, and easily cleanable.
- Insect control devices are properly designed and installed
Observation: The weather-stripping on exit back door( next to the office) damaged/torn and have light showing through the bottom.
- Handwashing cleanser, availability
Observation: Soap dispenser for handwashing sink in the bar is not functioning properly.
- Storage or display of food in contact with water or ice
Observation:Inside pizza reach-in cooler there is water and the food exposed to leak from condensates.Moved the food and corrected on site.
- 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
Observation: 1) Ductwork in the kitchen are dusty,2) pizza cooler vents cover are dusty and may drip onto food and equipment in the kitchen.
- 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:No thermometer in prep pizza cooler in the kitchen. Corrected on site.
- Linens and napkins, use limitations
Observation: Beverage, clean glasses and clean food contact surface exposed to contamination from handwashing splash next to handwashing sink in the bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice bin of ice machine has some buildup on metal framing near the the interior door frame in the kitchen. Manager cleaned, washed and sanitized during the inspection, corrected. --Observation: Cart have white powder, not clean to sight and touch. Cleaned and corrected on site. --Observation: Can opener is soiled and have some build up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Dry wiping cloths in cabinets used for storing the clean glasses and beverage in the bar. Manger removed and replaced with the bar mat. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following food held in coolers found with no date mark:1) A gallon of milk in the bar cooler, 2) milk in pizza kitchen cooler,3) cottage cheese in plastic working container in kitchen cooler. Manager date marked from Saturday 12/12/15.Corrected on site.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sprayer bottle with sanitizer solution stored above prep cooler in the kitchen. Removed and corrected on site.
- Equipment location, installation, repair, and adjustment
Observation: 1) Gaskets in burger prep reach-in cooler door has torn gasket. --Observation: Condenser is liking in pizza cooler in the kitchen.
|
12/14/2015 | Regular |
| No violation noted during this evaluation. | 06/18/2015 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observed: Menu has general food advisory on the back page, however have no asterix under sea-food or undercooked meat. All items that are offered undercooked must be identified on all menus. Discussed with owner and plans on added during next menu print and include asterix next to the food offered.
- Outer openings are protected
Observation: Observation: The delivery back exit door next to the office continues to have light showing through the bottom. This is a repeat violation. All outer doors shall be provided with self-closing tight fitting doors to prevent entrance of pests and rodents. Re-install weather-stripping or replace door sweep.
- Eating, drinking, or using tobacco
Observation: Uncovered coffee on food prep sink. Employee beverage containers in the kitchen area are required to have lids and need to be stored in a manner that cannot contaminate prepared food, or food contact surfaces, with spillage or condensate drip. Corrected on site.COS.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
No Employee Reporting agreement in a food establishment. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Given forms.
- Established procedures for responding to vomiting and diarrheal events
Observation: A food premise must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Given handouts with the reference.
- 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: 1) Reach-in cooler under grill, 2) reach –in coller on under prep table were temped between 45 to 57*F, and not working properly (thermometer readings: milk 47*F, cheese 50*F, tomato 43*F, salad 44*F). Manager states that food has been placed into cooler this mornign and less then 1 hr before we arrived. All food removed to walk- in cooler and all TCS (time/temp control for safety) checked food was volontairy discarded during this inspection. May not use cooler until unit can maintain 41*F or less. Must keep all potentially hazardous food (PHF) at 41*F or lower. Manager plans on keeping the stainless steel
- Equipment location, installation, repair, and adjustment
Observation: Gasket in both reach-in coolers under prep table are detached and in poor repair. All equipment must be maintained in accordance with manufacturer requirements. Replace as needed.
- Cleanability of floors, walls, and ceilings
Observation: 1) Flooring in keg cooler is not cleanable, 2) Tiling is damaged under dishwashing machine and is peeling away. All floors must be smooth, nonabsorbent and easily cleanable, Repair as needed.
- Physical facilities maintained in good repair
Observation: There are several holes in the back area above food ruck where is water-heater tank. Walls and physical facility must be cover and be maintained in good repair. Cover the wholes.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in reach-in cooler that is now working under prep table was inaccurate, showing at 45*F ( actual temperature was between 45-57*F). The thermometer should be accurate to ±2°F in the intended range of use. Food thermometers must be calibrated at a frequency to ensure accuracy. Temperature measuring devices must be appropriately scaled per Code requirements to ensure accurate readings.
- Light intensity
Observation: Most of the light bulbs in back storage are not working. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils or unwrapped singles-service articles.
|
06/16/2015 | Regular |
- Outer openings are protected
Observation: The delivery back exit door next to the office continues to have light showing through the bottom. This is a repeat violation. All outer doors shall be provided with self-closing tight fitting doors to prevent entrance of pests and rodents. Re-install weather-stripping or replace door sweep.
|
06/16/2015 | Non Illness Complaint |
- Disclosure of menu items offered or served raw or undercooked
Observation: Owner stated menu's are being updated. SHALL HAVE A REMINDER STATEMENT and disclosure of menu items offer or served raw or undercooked.DISCLOSURE shall include: Consuming raw or undercooked MEATS, POULTRY, seafood,shellfish, or EGGS may increase your RISK of foodborne illness. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have a description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)or(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states. Regarding the safety of these items, written information is available upon request.
- Storage and maintenance of wet and dry wiping cloths
Observation: The front counter had a wet wiping cloth stored with a portion in the sanitizer and the other part of the cloth NOT stored in sanitizer. ALL wiping cloths used for food contact surfaces and wiping shall be completely submerged in the sanitizer. In the bar are two buckets of sanitizer are being stored on the floor. ALL sanitizer buckets shall be stored off the floor to prevent contamination. BOTH OF THE ABOVE WERE CORRECTED ON SITE.
- Storage of clean linens, single-service, and single use articles
Observation: In the storage room various types of single service articles are stored on the floor. SHALL ALWAYS KEEP SINGLE SERVICE ITEMS AT LEAST 6" off the floor to prevent contamination.
- Outer openings are protected
Observation: The back side exit door has light shining through the bottom of the door. Suggest installing weatherstripping. All EXIT DOORS SHALL BE SELF CLOSING AND TIGHT FITTING TO PREVENT ENTRANCE OF PESTS AND RODENTS. REPAIR AS NEEDED.
- 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: The walk in cooler ambient air temperature was 47 degrees. The owner called for service from LINS heating and air conditioning during this inspection for repair. The internal temperature of food items was 46 degrees. The repair service was called at 1:00 pm and arrived at 1:30 he left an invoice at 3:00pm. The evaporator coil had build up and cleaned the evaporator coil. Suggest using a temperature log sheet for all cooling units. At this time the walk in cooler is 42.7. SHALL SEND IN MAIL IN RE-CHECK WITHIN 3 DAYS TO LINN COUNTY PUBLIC HEALTH.
- Posting of a valid license
Observation: The license was POSTED but not visible for consumers to read due to on wall to the entrance of the bar. SHALL post the current license in a conspicuous place for consumers to view.
- Food storage - preventing contamination from the premises
Observation: In the walk in cooler 4 large buckets of various food items were stored on the floor. ALL food items shall be kept at least 6" off the floor. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: One large scoop was laying in the flour. Between uses shall ALWAYS HAVE THE HANDLE UPWARDS TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment location, installation, repair, and adjustment
Observation: The handicap toilet seat in the women's restroom is very loose. REPAIR AS NEEDED FOR SAFETY.
- Drying mops
Observation: One mop was not drying adequately. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine in the kitchen has a small amount of build up. SHALL clean as often as necessary to keep clean.
- Common name-working containers
Observation: Two chemicals were not labeled such as the liquid soap and dawn/water. Both of the prior chemicals were labeled at this time.One bottle of clear liquid which could not be identified was discarded during this inspection.Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
- Posting inspection reports
Observation: The inspection was POSTED but not visible for consumers to read due to on wall to the entrance of the bar. SHALL post the most recent inspection at eye level for consumers to view.
|
05/20/2014 | Routine |
- Operational procedures and training program in place
1) Has salad dressing made on site that has exceeded the 7 days of date mark for potentially hazardous food, discarded now. 2) Is vac packaging hamburger for storage, not allowed without a variance with HACCP plan, must apply through state DIA if wants to continue this practice. Will discontinue this practice.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup on chute edge, must clean and sanitiz monthly or more frequently if buildup continues. 2) Ice bin at bar has small amount of buildup at back ceiling edge, clean and sanitize. 3) Clean can opener. 4) Is using wet toweling to stabilize cutting board, provide a nonabsorbent material such as webbing to stabilize. 5) Clean cutting board surface on the pizza table, dark buildup 6) Has cloth toweling under pitchers at bar, separate with webbing if need to be on toweling.
- Toilet room
receptacle, enclosed, fixtures clean
- Laundry facilities
requirement, location, and use
- Cutting surfaces maintained
1) Ice machine has some buildup on chute edge, must clean and sanitiz monthly or more frequently if buildup continues. 2) Ice bin at bar has small amount of buildup at back ceiling edge, clean and sanitize. 3) Clean can opener. 4) Is using wet toweling to stabilize cutting board, provide a nonabsorbent material such as webbing to stabilize. 5) Clean cutting board surface on the pizza table, dark buildup 6) Has cloth toweling under pitchers at bar, separate with webbing if need to be on toweling.
- Material characteristics of non-food contact surfaces
1) Cut edges of black shelving is bare wood, need to seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent. 2) Pizza oven needs cover replaced over insulation and control panel.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has a gallon of milk at bar, not date markde, must date when opened and use within 7 days or discard remainder. Any potentially hazardous food must be dated when opened, thawed, or prepped and use within 7 days or discard. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on chute edge, must clean and sanitiz monthly or more frequently if buildup continues. 2) Ice bin at bar has small amount of buildup at back ceiling edge, clean and sanitize. 3) Clean can opener. 4) Is using wet toweling to stabilize cutting board, provide a nonabsorbent material such as webbing to stabilize. 5) Clean cutting board surface on the pizza table, dark buildup 6) Has cloth toweling under pitchers at bar, separate with webbing if need to be on toweling.
- Common name-working containers
1) Sanitizer too strong in three compartment sink in bar, at 200 ppm chlorine, diluted to 100 ppm now. 2) Has several spray bottles of chemicals not labeled as to contents, must have common name on bottle to identify product. 3) Has unapproved insecticide, must not be used in business, obtain food safe insecticide from food supplier. All corrected on site today.
- Sanitizers
1) Sanitizer too strong in three compartment sink in bar, at 200 ppm chlorine, diluted to 100 ppm now. 2) Has several spray bottles of chemicals not labeled as to contents, must have common name on bottle to identify product. 3) Has unapproved insecticide, must not be used in business, obtain food safe insecticide from food supplier. All corrected on site today.
- Poisonous or toxic materials used and applied
1) Sanitizer too strong in three compartment sink in bar, at 200 ppm chlorine, diluted to 100 ppm now. 2) Has several spray bottles of chemicals not labeled as to contents, must have common name on bottle to identify product. 3) Has unapproved insecticide, must not be used in business, obtain food safe insecticide from food supplier. All corrected on site today.
- Food storage containers identified with common name of food
Has working containers of oils, water, and spices, once any food have been transferred from original container and put in working container it must be labeled to identify contents.
- Food storage - preventing contamination from the premises
1) Has a case of potatoes, cases of chips, and sack of onions on floor in kitchen, box of bread and tray of meat on floor in walk in cooler, all foods must be stored at least 6 inches off floor. 2) Has three shelving racks that are set up with lowest shelf close to floor, must have lowest shelf at least 6 inches off floor to aid cleaning and protect foods.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Has salad dressing made on site that has exceeded the 7 days of date mark for potentially hazardous food, discarded now. 2) Is vac packaging hamburger for storage, not allowed without a variance with HACCP plan, must apply through state DIA if wants to continue this practice. Will discontinue this practice.
- Posting of a valid license
Need to post most recent inspection within public view.
- Food employees hair is effectively restrained
Not all staff working with food are wearing hair restraint, all working with foods must wear hat, visor, or net when working with food.
- Cleaning procedure
Some staff have a cloth towel hanging from pocket area and observed wiping hands when should have washed hands, must wash hands when soiled, did observe proper handwashing by several staff during inspection.
|
07/30/2013 | Routine |
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/22/2013 | Routine |
- Food storage - preventing contamination from the premises
Bottom shelve on dunage rack in walk in cooler and prep table need to be raised to 6" off the floor. All food and food products must be stored off the floor.
- Handwashing signage
Every hand sink must have a sign posted reminding employees to wash their hands.
- Cleanability of floors, walls, and ceilings
4 tank sink and wall juncture at bar must be caulked.
- Food temperature measuring devices are provided and readily accessible
|
03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Emil's Hideaway, 222 Glenbrook Se Dr, Cedar Rapids, IA 52403 »