- Food storage containers identified with common name of food
Observation: Several containers of dressing in bottom portion of rail line reach in cooler not labeled. Must label all food storage containers with common name of food if not easily unrecognizable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Container of cream in bottom portion of reach in rail line cooler was not dated. All potentially hazardous foods not used within 24 hours must be date marked and discarded after 7 days. Cream was dated and employee educated on dating procedures. Corrected on site.
- Equipment location, installation, repair, and adjustment
Observation: 1) Torn gaskets and missing heat strip on door for walk in freezer. Management stated heat strip was on order. Repair or replace gasket and heat strip to provide adequate seal. 2) Gasket on walk in cooler was torn along handle edge of door. Repair or replace.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were not functioning properly. Provide new test strips for chlorine sanitizer and store in dry location.
- Cleaning of cooking and baking equipment
Observation: Excessive food build up in both microwaves on kitchen line. Clean more frequently to prevent accumulation of food debris and bacteria.
- Backflow protection
air gap, device standard, when required
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Considerable mold build up in top portion of ice machine. Bin must be emptied, washed, rinsed and sanitized according to manufacturers specifications to remove any buildup and cleaned more routinely.
- 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 present in upright beer and salad reach in cooler near server station. All cold and hot holding equipment used for potentially hazardous food must be equipped with at least one internal temperature measuring device.
- Multiuse food contact surfaces are cleanable
Observation: Several rubber spatulas with pits and melted handles on kitchen line. Items were discarded during inspection. Utensils must be smooth, easily cleanable, and non absorbent. Corrected on site.
- Eating, drinking, or using tobacco
Observation: Employee beverage being stored on shelf above food prep sink. Drink was moved to separate location and employee was informed lid would also be acceptable control measure. Corrected on site.
- Hand drying provided
Observation: No paper towels available in bar area. Paper towels were brought during inspection. Corrected on site.
- Material characteristics of non-food contact surfaces
Observation: Walls around dry storage area are not surfaced. All non food contact surfaces must be smooth, easily cleanable, and non absorbent. Suggest using fiberglass reinforced paneling or coating or sealing walls.
- Common name-working containers
Observation: Sanitizer in bar area in two spray bottles was not labeled. All working containers must be labeled with common name of contents within. Corrected on site.
- Food storage - preventing contamination from the premises
Observation: 1)Hole in ceiling from water damage in dry storage area where beverage lines are stored. Hole must be repaired to prevent contamination from the premises. 2) Boxes of tortilla chips being stored on floor near kitchen entrance. All food must be stored at least 6 inches off the floor to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs were being stored above cheese in walk in cooler. Eggs were moved to lowest shelf during inspection. Corrected on site.
- Storage or display of food in contact with water or ice
Observation: Excessive ice build up in walk in freezer. Defrost and remove excess ice to prevent sources of environmental contamination. Ice in bags on floor to be discarded per management.
- Cleanability of floors, walls, and ceilings
Observation: Floor wall juncture near entrance to kitchen is missing cove base. Repair or replace to allow for area to be easily cleanable.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Single service items being stored in attached utility closet containing water heater. No single service or food items may be stored in any mechanical room. Items must be moved to approved location.
|
08/20/2015 | Regular |
| No violation noted during this evaluation. | 08/20/2015 | Non Illness Complaint |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Does not have a current CFPM on staff, must have a person obtain training within next 6 months, given secheule for upcoming trainings.
- Separation from food, equipment, utensils, linens, and single service
Observation:1)Has chemical cleaner on top of ice machine, must move to area separate from food and food equipment, moved to chemcial storage shelf. 2)Has hand and dish soap stored above extra liquor bottle supply in mgr office, moved to lower shelf below food items. Both corrected on site.
- Ice used as exterior coolant not used as a food
Observation:One bottle of beer found in small ice bin at bar, must discard ice, wash, rinse, sanitize bin before refill. Must not use ice as coolant and then use for consumption.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ceiling area of ice machine has some whitish buildup, clean and sanitize at least monthly.
- Disclosure of menu items offered or served raw or undercooked
Observation:Using asterisk by burgers to direct to CA reminder statement, must add a sentence ie: "cooked to order may contain raw or undercooked ingredients", it can be the first line of the CA, but must appear on each page that asterisk items appear. The CA reminder only has to be on one page.
- Plumbing
materials, design, construction and installation
- Outer openings are protected
Observation:Need self closure mechanism for back door, is currently detacted, reattach or repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Canned goods infrequently used cans are dusty, must clean before use.
- Cleanability of floors, walls, and ceilings
Observation:Has created new doorway to pass through area but has exposed drywall and gap in flooring yet. Planning a few days of closure soon and will finish the surfaces with cleanable materials, ie sealed wood and flooring. 2)Has holes in wall by mopsink for plumbing access, must seal as much as possible to prevent entry of pest from wall areas. 3)Some peeling paint noted on ceiling of walk in cooler, must repair to prevent paint chips in food, will do during shutdown time.
- Cleaning procedure
Observation:Observed cook wiping hands on apron, and carrying cloth in pocket (did not observe usage), when hands soiled must use proper handwashing procedure and use single use towels for hand drying. COS with discussion.
- Food storage - preventing contamination from the premises
Observation:1)Has bulk bin storage bucket of sugar and flour on floor in dry storage area, must store at least 6 inches off floor. 2)Has one wire storage rack by soda machine at less than 6 inches off floor, must adjust lowest rack to have at least 6 inches to aid cleaning. 3)Has one plastic rack in warewashing area for soiled items set up directly on floor, when replace provide a shelving rack that has a 6 inch clearance from floor.
- Sanitization methods - hot water, chemical
Observation:1)Sanitizer not detectible at dishmachine, is not feeding chemical, found tube not extending into the solution, repaired and now is sanitizing at 50 ppm, use test strips daily to verify is sanitizing. 2)Wiping bucket in excess of 200 ppm, diluted now at 100 ppm, test with strips daily.
- Established procedures for responding to vomiting and diarrheal events
Observations: Does not have a written procedure for cleanup of V&D events, given examples and will need to have supplies and written instructions on site.
- Material characteristics of non-food contact surfaces
Observation:Has portions of appetizers in reused cardboard boxes of other frozen food item, ie FF, must provide a container that is smooth, cleanable, and nonabsorbent for this purpose, ie plastic. Cardboard should not be reused due to risk of cross contamination.
- Light bulbs, protective shielding
Observation:Has two sets of lights needing tube and ends or protective shield, dry storage area near office and fixture above the pass through window.
- Posting inspection reports
Observation:Does not have most recent inspection posted within public view, must post.
- Hand drying provided
Observation:Out of paper towels at bar handsink, must provide single use hand drying at all handsinks. Restocking now.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has gallon of milk not date marked, must label when opened and use within 7 days or discard. All other items appear date marked properly.
- Storage of clean linens, single-service, and single use articles
Observation:Has portion cups stored on floor in dry storage area, must store at least 6 inches off floor.
|
01/21/2015 | Regular |
| No violation noted during this evaluation. | 01/21/2015 | Illness Complaint |
| No violation noted during this evaluation. | 07/16/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Need to deep clean equipment and shelving.
|
07/07/2014 | Non Illness Complaint |
- Food employees hair is effectively restrained
Observation:Cooks not wearing hair restraint, all doing food prep must wear hat, visor, or net.
- 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:Both prep tables holding product on upper compartment above 41 degrees F, mayo at 47 degrees F, mango salad at 45 degrees F, will discard all product and monitor unit closely with lids kept closed, must maintain at 41 degrees F or less.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has buildup on chute edge and soiled interior of door, must empty, wash, rinse, sanitize and let air dry before allow to refill. Must be done monthly or more frequently to prevent buildup. 2)Clean interior of coolers of spilled food particles, esp the upright two door cooler.
- Storage of clean linens, single-service, and single use articles
Observation:Has cases of single use food takeout containers and cups on floor in dry storage area, must store all at least 6 inches off floor.
- Cleaning of cooking and baking equipment
Observation:Clean grills and fryers of accumulation of food buildup.
- Indoor and outdoor surfaces
Observation:1)Exposed brick by back door still needs to be covered to have cleanable surface. 2)Wall coving tile missing along wall across from ice machine for about 2 foot area, and becoming detached by walk in cooler, reattach to make surfaces smooth and easily cleanable.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has raw eggs stored over lettuce in walk in cooler, must store below any ready to eat foods, corrected now.
- Hand drying provided
Observation:Paper towels holder empty at bar, restocking now.
- Light bulbs, protective shielding
Observation:Has unshielded lights by walk in freezer, must provide cover or tube and endcasps to help prevent shattering.
- Posting inspection reports
Observation:Must post most recent inspection within public view, taken down for review recently.
- In-use utensils, between-use storage
Observation:Ice scoops at bar and at ice machine must be stored on cleanable surface such as a tray, corrected.
- Outer openings are protected
Observation:Light showing through exterior door in dining area, must seal to prevent pests from entering.
- Protecting food from environmental contamination
Observation:1)Has condensate accumulating on packages of food in walk in freezer, must make necessary repairs or adjustments.
- Sanitizers
Observation:Wiping bucket for cloths in kitchen and bar sink have sanitizer at chlorine at 200 ppm, diluted to 100 ppm now.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths not in sanitizer solution, corrected on site.
- Cutting surfaces maintained
Observation:Cutting boards getting discolored clean more frequently.
- Cleaning procedure
Observation:Observed staff using cloth towel to dry hands, must use once and discard or use disposable towels. Corrected on site.
- Food storage - preventing contamination from the premises
Observation:Has sack of onions, bottles of salad dressing and cases of canned goods on floor in dry storage area, cases of frozen food on floor in walk in freezer, all foods must be stored at least 6 inches off floor.
- When to wash
Observation:Observed staff putting on gloves without washing hands first, corrected on site.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of cleaners hanging over wrapped silverware and take out containers, moved to separate area.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
07/07/2014 | Routine |
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
1) Men's RR in process of installing divider partition for privacy. 2) Wall needs covered where beer lines are located. 3) Walls surrounding the back door in kitchen area needs covered to make smooth, cleanable surface, exposed bricks surface now.
- Outer openings are protected
Back door in kitchen needs self closure mechanism installed yet.
- Hand drying provided
Bar handsink needs paper towel dispensor installed yet.
|
12/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/05/2013 | Routine |
Restaurant representatives - add corrected or new information about First Avenue Draught House, 3707 1st Se Ave, Cedar Rapids, IA 52402 »