- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walk in freezer floor still needs to be cleaned of buildup. All floor walls and ceilings must be clean to sight and touch.
- Equipment location, installation, repair, and adjustment
Observation:Door of Berkel reach in cooler door does not seal properly.Hinges need adjusted to hang right to cover opening. All equipment must be maintained in proper working order.
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06/09/2015 | Physical Recheck |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walk in cooler and freezer are soiled on floors walls and ceilings. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Food employees hair is effectively restrained
Observation: Employees serving or preparing foods must wear hair restraints.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facility soiled front and back floors are greasy and dirty. Clean as often as necessary to keep clean.
- Physical facilities maintained in good repair
Observation: Cove base by ice cream cooler broken. floors walls and ceilings must be maintained in good repair.
- Equipment location, installation, repair, and adjustment
Observation: Several gaskets on upright and reach in coolers torn and not sealing correctly, bottom door on upright Randall reach in refrigerator gasket bad on top door and hinges bad on bottom door so it don't close. Repair or replace gaskets and hinges to maintain proper working order of the equipment.
- Outer openings are protected
Observation: Back door not sealed properly as light can be seen around base and metal of door is torn. Repair or replace, which ever is necessary to prevent rodent infestation.
- Eating, drinking, or using tobacco
Observation: Two employee drinks without lids in dry storage area. All employee drinks must have lids and be handled in a way not to contaminate their hands their cup or their surroundings.
- Posting inspection reports
Observation:Most current inspection not posted. Post most current inspection.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Was informed that they were using time for regulating the safety of food on prep line but had no written procedure.Proper techniques were not being used to maintain all foods time was tracked properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several utensils and condiment bottles found to be melted or with broken handles. 2) Grills and hoods excessively soiled and dripping grease all over floor. 3) Meat slicer soiled. 4) Most coolers and freezers soiled inside. All food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Identifying information-original container
Observation: Sanitizer bucket containing icemelt by back door. All chemicals must be in a properly labeled container.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers not available in all coolers and freezers. There must be an accurate temperature measuring device available for all coolers and freezers.
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03/16/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation:The sanitizer bucket was stored on the floor. Shall store all sanitizer buckets off the floor to prevent contamination. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Excessive build up on slicer and microwave. Microwave was cleaned during this inspection. CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The type of sanitizer used at this facility is 150-400 ppm but the test strips being used only reach 400 ppm. Shall provide test strips that reach 500 ppm.
- Food temperature measuring devices are provided and readily accessible
Observation: Chicken tender table did not have a thermometer all cooling units shall be provided with a temperature measuring device.
- Food employees hair is effectively restrained
Observation: All management staff without any hair restraints. All employees shall wear hair restraints if handling food items.
- Handwashing signage
Observation: The following handwashing sinks do not have any signs posted at the handwashing sinks, both restrooms and the handwashing sink by the chicken tenders. All handwashing sinks used by food employees must have a sign posted when to wash their hands.
- Multiuse food contact surfaces are cleanable
Observation: Multiple reach in coolers with poor gaskets and in poor condition. The Randell 2 door cooler also has hinges in poor condition. Both beverage air reach in coolers. Manager stated the gaskets and hinges are on order.
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01/21/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Shall re-caulk and attach back to wall the hand sink near fryers. 2) Repair hole exposing insulation on walk-in cooler door. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Several boxes stored on floor in walk-in cooler, freezer, and dry storage area. Shall keep all food and food items stored at least 6 inches off the floor. REPEAT VIOLATION.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Old food and grease build-up on floors and wall in back kitchen area. The surface is worn making cleaning difficult. Must have a procedure to clean surface and prevent food build-up. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Food build-up inside all reach-in coolers on bottom shelf and near door gaskets, 2) Mold build-up on pop nozzles by drive-thru 3) Food debris build-up in large bun roller . 4) Build-up on ceiling of microwaves. Shall clean all food contact surfaces more frequently and thoroughly to prevent build-up and food contamination. REPEAT VIOLATION.
- Laundry facilities
requirement, location, and use
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03/29/2013 | Routine |
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