- Demonstration of Knowledge
Observation: Manager was aware of employee being ill in the facility and did not send the employee home and allowed said employee finish the shift. Sick employees must be symptom free of illness for 24 hours prior to returning to work.
- 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: Not all employees have signed an employee reporting agreement. All employees must sign and be informed of/ or understand the meaning of the rights provided by signing the document.
|
06/02/2015 | Illness Complaint |
- Food storage containers identified with common name of food
Observation: Several sauce containers were not labeled with contents. All working containers must be labeled with its contents.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Soil build up under equipment mostly at edges of walls. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
|
04/21/2015 | Illness Complaint |
| No violation noted during this evaluation. | 04/01/2015 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Walk in freezer door is not closing properly. All equipment must be maintained in proper working order.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The only prepared sanitizer bucket was not showing a concentration level that was measurable. The quat sanitizer in use should be maintained at 200 to 400 ppm. Change as often as necessary to maintain that level. Corrected on site by changing water/sanitizer solution in the bucket.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Grills,Fryers,Microwaves, meat and veggie slicers,and both soda dispensers have excessive build up and need to be clean to sight and touch.Clean as often as necessary to keep clean. The shelves in the walk in cooler and freezer are rusty and or soiled and have food stored on them. All food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Physical facilities maintained in good repair
Observation: There are several areas of the floor and cove base through out the kitchen and storage areas that are missing tiles or are broken. All surfaces must be maintained so that they are smooth easily cleanable and non absorbent.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors walls and ceilings in the kitchen, dry storage area, back hallway,walk in freezer walk in cooler, and utility room soiled. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Food storage containers identified with common name of food
Observation: Several sauce containers that are not labeled with the contents. All working containers must be labeled with their contents if it is not the original container.
- 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:Prep line cooler was not working properly at time of inspection and temperature logs were not kept up to date. Mayo was at 68 degrees,shredded lettuce temped at 65 degrees and tomatoes were 72 degrees. All foods were said to have been stocked at 10:30 and were voluntarily discarded. All Potentially hazardous foods must be kept at a temperature of 41 degrees or lower.
- Multiuse food contact surfaces are cleanable
Observation: Several containers, lids, and utensils found that were cracked or broken and are not able to be cleaned appropriately. All food contact surfaces need to be smooth and easily cleanable.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Reach in coolers and and freezers are soiled and need to be emptied and cleaned. All surfaces need to be clean to sight and touch. clean as often as necessary to keep clean.
- Backflow protection
air gap, device standard, when required
- Food employees hair is effectively restrained
Observation: A couple people that were handling food were not wearing a proper hair restraint. All employees handling food must wear proper hair restraints.
- Eating, drinking, or using tobacco
Observation:Employee drink was located next to microwave without being covered. A food employee may drink from a closed container only in a designated area.
- Plumbing system repaired according to law
Observation: Drain plumbing on the veggie prep sink leaking on the floor. Three compartment sink drains slowly. Faucet on three compartment sink leaking in several places. All plumbing should be maintained in proper working order.
|
03/31/2015 | Regular |
- Plumbing system maintained in good repair
Observation: The food preparation sink has a leak and the three compartment sink drains very slowly. Repair as needed.
- Light intensity
Observation: The grill is missing proper lighting. Repair as needed.
- Indoor and outdoor surfaces
Observation:1) Throughout the entire back kitchen area on the floor is slick with grease which is a safety hazard to prevent injury and food debris build up shall clean as often as necessary to keep clean. 2) The back storage area has a VERY LARGE area which is missing an excessive amount of tiles. Several areas in the back storage area are missing tiles and this prevents proper cleaning of the walls. REPAIR AS NEEDED.
- Air drying of equipment and utensils
Observation: 1) Numerous utensils and equipment which had been "wash, rinsed, and sanitized" were dirty and mixed in with clean equipment. 2) The equipment that is being air dried is not adequately dried due to being stacked upon other equipment. Shall have all equipment clean and dry and prior to storing.
- Miscellaneous sources of contamination
Observation:Employee was scooping ice with single service cup instead of the ice scoop. Shall use the ice scoop when obtaining ice for single use cups.
- Posting of a valid license
Observation: The license that was posted had expired. Manager found the current license and is posting during this inspection. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: Several of the coolers/freezers have gaskets in very poor condition. IE: Beverage air, the double/Randell and the freezer, Traulsen bottom door. REPAIR ALL OF THE GASKETS.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The floors have build up of grease and are a safety hazard to prevent injury clean as often as necessary to keep clean. This is also a issue for insects and rodents to be attracted.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Numerous food equipment surfaces have excessive food build up such as the entire microwave, grill, vegetable/meat slicer, both soda dispensers have build up and shall be cleaned more often. The shelves holding bread and various food items. Clean as often as necessary to keep clean. The shelves in the walk in cooler need to be cleaned and all of the bread and food holders.
- 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 chicken tender unit holding raw chicken and egg wash is at 55 degrees. Manager reported unit was not turned on and at this time unit was turned on and all of the above food items were discarded. CORRECTED ON SITE.
|
01/15/2014 | Routine |
Restaurant representatives - add corrected or new information about Hardee's, 1519 6th Sw St, Cedar Rapids, IA 52404 »