- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager. Owner stated that he registered for the class on 11/04/2015.
- Food storage - preventing contamination from the premises
Observation: Food continues to be stored in coolers uncovered and unprotected. Manger corrected by covering and writing instructions in his language for employee to follow.
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10/30/2015 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Numerous working containers not labeled with common name of the food.All working containers must be identified with common name of the food to be identified.
- Food storage, prohibited areas
Observation: Excessive Ice build up in all chest freezers. Defrost and clean to prevent source contamination of food.
- Unpackaged food protected from contamination during preparation
Observation: In the prep cooler food such as cheese cream and soft cheese uncovered. All food must be covered and protected. Corrected on site. COS
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- 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 foods in the cooler were not date marked: cheese, chicken, beef meat, lettuce, cooked meats, and milk. Must date mark all TCS (time/temp control for safety) food with date opened/prepared.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease/ dust build up in hood system outside and inside. Must be cleaned to sight and touch as often as necessary to keep it clean.
- Cleanability of floors, walls, and ceilings
Observation: Several flooring tiles in in the kitchen are missing or cracked and not easily cleanable. Replace as needed.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: A sanitizer bucket stored on three compartment sink next to dishes. All chemicals and positions must be separated from the food or stored under food. Corrected on site.
- Certified Food Protection Manager
Observation: Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Gyro was not maintained at 135*F or above (120-130*)when checked at the gyro machine. Must be 135* or higher when hot holding. Set up higher temperature and tuned on for holding at 140*-Corrected on site.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hansink was blocked by yellow mop bucket. Hansink must be accessible all the time to ensure employee wash their hands. Moved the bucket and corrected on site.
- Demonstration of Knowledge
Observation Employee didn't demonstrate adequate knowledge when asked for required cooking temperature for gyro meat and cold holding. Must take a class for Food Protection Manager in next 6 months and demonstrate knowledge of food protection.
- 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: Hoods,and funs have build up above the grill. The ventilation equipment, including hoods should be cleaned regularly to prevent build up. Clean more often.
- Plumbing system maintained in good repair
Observation: There is slight leak on faucet in three compartment sink. All plumbing must be maintained and in good repair. Repair as needed.
- Light intensity
Observation: There is no light in the "Life Water" cooler, or bulbs are burned out. Replace all lighting for proper viewing.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Employee state the owner is certified but no certificate to prove in his absence. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Must obtain the class in next six months.
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07/20/2015 | Regular |
- Plumbing system maintained in good repair
Observation: The 3 compartment sink CONTINUES to drain slowly. REPAIR as needed. REPEAT VIOLATION.
- Posting inspection reports
Observation: The routine inspection for this year was not available. The owner had at home. The inspection was POSTED IN A CONSPICUOUS PLACE FOR CONSUMERS TO VIEW during this inspection. CORRECTED ON SITE.
- Designated areas for employees
use of designated areas by employees
- Sanitizers
Observation: The red bucket of chlorine sanitizer DID NOT REACH AT LEAST 50 PPM. SHALL ALWAYS have chlorine sanitizer at 50-100 ppm. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Several items of food were not labeled, such as the chicken/fish flour and the corn meal. ALL working containers taken from original packaging SHALL be identified with the common name of the food. CORRECTED ON SITE.
- Hand drying provided
Observation: The handwashing sink CONTINUES to not have any paper towels. The owner brought paper towels to the food establishment and installed. IF USING DISPOSABLE TOWELS SHALL ALWAYS HAVE AVAILABLE FOR PROPER HANDWASHING. CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit door in the kitchen is new and installed, but the weatherstripping is NOT ATTACHED. Light CONTINUES to shine through. Repair to provide self closing and tight fitting door. Send letter of correction within 1 week to verify the door is repaired. To prevent entrance of rodents and insects.
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04/16/2014 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The roaster oven was holding pre-cooked seasoned gravy & Premium thin sliced seasoned beef, which is prepackaged and frozen at 86 degrees. The owner stated she thawed in the microwave.The roaster was turned up to reach 165 degrees. Then adjusted to hold at least 135 degrees. CORRECTED ON SITE.
- Miscellaneous sources of contamination
Observation: Various food items in the freezer are not covered properly. SHALL keep frozen food covered to prevent contamination
- Sponges not used on clean or in use food contact surfaces
Observation: The owner had a sponge at the 3 compartment sink for washing equipment. Sponges CANNOT BE USED ON FOOD CONTACT SURFACES. THE SPONGE WAS DISCARDED DURING THIS INSPECTION. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: A large box of raw chicken which the owner stated she just had a recent delivery was sitting on the kitchen floor AND NOT in the cooler. The chicken remained cold at this time. Owner was educated and verbalized understanding, she needed to put chicken or any other type of potentially hazardous food in the cooler/freezer. CORRECTED ON SITE.
- Using a handwashing sink- operation and maintenance
Observation: The mop bucket was sitting in front of the handwashing sink and was not accessible. The handwashing sink SHALL ALWAYS be accessible for proper handwashing. CORRECTED ON SITE
- Handwashing signage
Observation: The hand washing sink for the kitchen does not have a sign posted for when employees shall wash their hands. ALL handwashing sinks used by food employees shall have a sign posted when to wash their hands. Given during this inspection to post at the handwashing sink.
- Material characteristics of non-food contact surfaces
Observation: The inside/outside of ALL of the cooling/freezer units are very dirty and have food debris build up. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Eating, drinking, or using tobacco
Observation:an The food employee had a half eaten sandwich sitting on the preparation table of the reach in cooler and a open container in the cooler. EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Where to wash
Observation: Observed the food employee using the 3 compartment sink when requested by inspector to wash his hands. The owner and inspector educated the food employee and he verbalized understanding he will use the provided handwashing sink in the kitchen. CORRECTED ON SITE.
- When to wash
Observation: Observed food handler never washing his hands after taking off gloves. At times not changing gloves as well. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and SERVICE and SINGLE-USE ARTICLES. Employee was educated and told he needed to wash his hands. CORRECTED ON SITE.
- Outer openings are protected
Observation: THIS IS A REPEAT VIOLATION FOR SEVERAL INSPECTIONS. THE OUTER DOOR IN THE KITCHEN HAS A LARGE AMOUNT OF LIGHT AND IS NOT PROPERLY HUNG. A PHYSICAL INSPECTION TO BE COMPLETED IN 14 DAYS TO CHECK THIS DOOR. SHALL REPAIR OR REPLACE 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: A large container of barbeque sauce with only a small amount of sauce was sitting on the shelves with other type of dressings at room temperature. The manufacturer label states SHALL REFRIGERATE AFTER OPENING. The barbeque sauce was discarded during this inspection. Education provided for several other food items which are unopened and if they SHALL be refrigerated after opening. The owner verbalized understanding. CORRECTED ON SITE.
- Other personal care items - storage
Observation: The owners purse was placed on bags of popcorn. The owner moved to a NON-FOOD cabinet during this inspection to prevent contamination. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: The handwashing sink in the unisex restroom SHALL be-caulked due to the calking is not a smooth surface and the sink is slightly loose.
- Drying mops
Observation: Two mops improperly drying. After use, mops shall be placed in a position that allows them to air-dry air-dry without soiling walls, EQUIPMENT, or supplies. The owner was educated how to air dry mops and verbalized understanding. CORRECTED ON SITE.
- Hand drying provided
Observation: The handwashing sink does not have any paper towels. If using disposable towels SHALL provide paper towels at all times for proper handwashing.
- Plumbing system maintained in good repair
Observation: The 3 compartment sinks drain VERY SLOWLY. Repair as needed.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Posting of a valid license
Observation: The current license was POSTED but behind the counter where the consumers could not view. SHALL post the license in a conspicuous place for consumers to view. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths sitting on the counters. ALL wiping cloths SHALL be kept in sanitizer. The owner prepared bleach sanitizer and placed all the wiping cloths in the sanitizer. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: The small Pepsi cooler does not have a temperature measuring device. ALL cooling units SHALL have a thermometer.
- Food storage containers identified with common name of food
Observation: Numerous food containers holding various types of "flour" "hot sauce" "barbeque sauce" are not labeled. ALL food items taken from original packages shall be identified with the common name of the food item. CORRECTED ON SITE.
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04/07/2014 | Routine |
- Responsibilities of Permit Holder
Food service/restaurant license didn't post. Must post in area viewable to the public.
- Outer openings are protected
Back door still has not been repaired or replaced. Outer openings shall be protected against the entry of pest. The owner going to replace a new door soon. REPEAT VIOLATION.
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11/25/2013 | Routine |
- Responsibilities of Permit Holder
Food service/restaurant license didn't post. Must post in area viewable to the public.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Inadequate date marking of potentially hzardous food (PHF). Several PHF were not date marked, such as milk, home made sauces and pre-cooked rolls. Must date mark all PHF if not used within 24hrs after opened or preparation.Have 7 days from date marked to use or discard.
- Sanitization of food contact surfaces - before use and after cleaning
Didn't have sanitizer available at time of inspection. Must provide sanitizer and use it to clean food contact surfaces to prevent food borne illness. Sanitizer is the most effective way to ensure surface are cleam.
- Linens- cleaning and storage
A box of napkins was stored on the floor. All single service and use items must be stored 6" off the floor to prevent contamination.
- Outer openings are protected
Back door still has not been repaired or replaced. Outer openings shall be protected against the entry of pest. REPEAT VIOLATION
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Raw meat was stored above vegetables in reach-in cooler. Raw animal food must be stored below ready-to-eat food. REPEAT VIOLATION. Corrected at time of inspection. 2) Food employee didn't chage gloves between touch uncooked food and cooked food. Must wash hands and replace new gloves when changing duties.
- Poisonous or toxic materials used and applied
Chlorine sanitizer was tested too strong. The concentration of chlorine sanitizer must be maintained between 50 -100 ppm. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Ceiling tiles soiled and have gap near the hood system. Ceiling tiles must be replace to maintain in good condition. REPEAT VIOLATION.
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11/06/2013 | Routine |
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