- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test any strips available during inspection (using chlorine sanitizer). Chlorine test strips required e to ensure proper concentration of chlorine sanitizer between 50-100 ppm.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Established procedures for responding to vomiting and diarrheal events
Observation: No established written procedures for responding to vomiting and diarrheal events. Provided the forms to post it, corrected on site.
- Food storage containers identified with common name of food
Observation: All bulk and plastic containers containing sugar, spices etc, no labeled with common name.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink is blocked by different items in back room and not accessible to employee. Removed and corrected.
- Food storage - preventing contamination from the premises
Observation: Several boxes with fudge and other foods store on the floor in the kitchen and dry storage area.
- 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 have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign
- Posting inspection reports
Observation: Most recent inspection report was not posted.
- Smoke free air act
Observation: No smoking sign posted on the front entrance door. Provided, posted on the door and corrected.
- Wiping cloths properly air dried
Observation: Wet wiping cloth left wet in a hand sink in back area and not properly air dried. Removed to air dry and corrected.
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01/26/2016 | Regular |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Hand drying provided
Observation: No paper towel is available at front counter hand sink. Every hand sink must be provided hand drying. Provide.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer was on site. Must provide approved food contact surface sanitizer for all equipment and utensils.
- 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: Chest freezer for ice cream was temped at 70 degrees. Ice cream is required to be maintained frozen. Repair freezer.
- Unpackaged food protected from contamination during preparation
Observation: Food prep area is not protected from contamination of consumer. Front sneeze guard is required to be 65" measured from floor. Make adjustments as needed.
- Light intensity
Observation: Light in men's RR inadequate. Must provide adequate light for cleaning. Replace bulb.
- Food storage - preventing contamination from the premises
Observation: Equipment and food on shelve next to hand sink could be contaminated by splashing. require splash guard be installed or a panel of cleanable surface to protect food.
- Cleanability of floors, walls, and ceilings
Observation: The following corrections are required to ensure all surfaces are smooth, nonabsorbent, and easily cleanable. 1) Caulk hand sink in men's RR, 2)caulk handsink in dish room, 3) remove metal around mop sink and caulk, 4) corner guards and seams in kitchen area must be finished 5) all exposed wood must be sealed, area by ice machine to be FRP, 6) stainless steel to be installed floor to hood under kitchen hood on both walls under hood.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding employees to wash their hands. Given during inspection. Post at all hand sinks.
- Equipment location, installation, repair, and adjustment
Observation: Appears to be oil leaking from motors on popcorn popper. All equipment must be maintained according to manufacturer. Make repairs as needed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Must provide test strips for sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink provided for popcorn staging cabinet. Hand washing must be conveniently located in food prep, food dispensing, and warewashing areas. Hand sink must be installed near area prior to approval for use of cabinet.
- Food is properly labeled
Observation: Label for popcorn must include common name of food, ingredient list, name and place of manufacturer, and major allergen information. Hand out given during inspection. Provide required labels.
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06/10/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Great American Popcorn, 1121 3rd Se St, Cedar Rapids, IA 52401 »