- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing conveniently located near two ice machines in basement. Must provide handwashing in any food handling area. Provide handwashing sink near ice machines. Manager Ryan stated work order and invoice for hand sink installation would be provided to LCPH.
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12/15/2015 | Physical Recheck |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing conveniently located near two ice machines in basement. Must provide handwashing in any food handling area. Provide handwashing sink near ice machines. Provide invoice for purchase of ice machine to LCPH.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths being stored on food contact surfaces and dry dish racks. Wet wiping cloths must be stored in sanitizer solution between uses. Management stated they were going to purchase red sanitizer buckets.
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09/25/2015 | Physical Recheck |
- 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: Single service butter being stored in room temperature. Butter was discarded during inspection. All potentially hazardous food must be maintained at 41*F or below or 135*F or above. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Dressings and other items held longer than 24 hours without date marking. All potentially hazardous foods held longer than 24 hours must be date marked and discarded after 7 days. Corrected on site.
- Handwashing cleanser, availability
Observation: Handwashing sink in bar area did not have hand soap. Must provide handwashing cleanser at all handwashing stations.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Reach in coolers in both bar areas not maintaining temperature. Must be able to maintain food at 41*F or below. Container of milk was discarded at time of inspection. Repair or replace units to ensure temperature is maintained at 41*F or below. Management stated service was called that day.
- Plumbing
materials, design, construction and installation
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing conveniently located near two ice machines in basement. Must provide handwashing in any food handling area. Provide handwashing sink near ice machines.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events present. Must write own procedures and provide to the health department.
- Food storage - preventing contamination from the premises
Observation: Food stored on floor in walk in freezer. Food must be stored at least 6 inches off floor. Corrected on site.
- Backflow protection
air gap, device standard, when required
- Hand drying provided
Observation: 1) No hand drying provided at bar area. Corrected on site. 2) No hand drying available at hand washing sink near mop sink. Corrected on site. Hand drying must be provided at all handwashing stations.
- Common name-working containers
Observation: Sanitizer solution being stored in unlabeled spray bottles. Must label all working containers with common name of items contained within. Label sanitizer spray bottles.
- Posting inspection reports
Observation: Previous inspection report was not posted. Must post most recent inspection report in plain sight.
- When to wash
Observation: Dish employee observed handling dirty dishes and then clean dishes without washing hands in between. Must wash hands after switching tasks and before handling any clean dishes. Employee was informed of proper procedure and was observed performing corrected action. REPEAT VIOLATION
- Eating, drinking, or using tobacco
Observation: Employee beverage on prep cooler without cover. All beverages must have cover or be in designated area away from food prep area. REPEAT VIOLATION. Employee was informed of requirement and item was corrected on site.
- Plumbing system maintained in good repair
Observation: Mop sink in kitchen area is leaking from faucet. Plumbing system must be maintained in good repair. Repair to stop/prevent leaking.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths being stored on food contact surfaces and dry dish racks. Wet wiping cloths must be stored in sanitizer solution between uses.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were being stored in reach in cooler on prep line above ready to eat foods. Eggs were moved during inspection. All ready to eat foods must be stored separate and above any raw items. All raw items must be stored according to cook temperature with highest required temp being stored on the lowest shelf.
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09/08/2015 | Regular |
- Air drying of equipment and utensils
Observation:Plastic cambro containers being stacked while still wet, must allow to fully air dry before stacking for storage.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1) Meat juices on floor of walk in cooler in basement, clean. 2)Ceilings soiled in kitchen, clean more frequently.
- Posting of a valid license
Observation:Must post current license, reports has in office area yet, does have last year's posted in bar area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Exterior of ovens soiled, clean more frequently, esp top of Baker's Pride oven. 2)Clean lower prep tables in prep room, some getting rusty, consider resurfacing. 3)Dishdrying/storage rack getting dusty on underside of racks and end braces, where tongs stored, dust buildup, clean.
- When to wash
Observation:Dishmachine worker going from working with soiled dishes to handling clean dishes without washing hands, corrected on site. 2)Observed staff putting on gloves without washing hands first, must remind all staff to wash hands before using gloves and when remove them.
- Eating, drinking, or using tobacco
Observation:Observed one beverage needing a straw for lidded container, corrected on site.
- Hand drying provided
Observation:Neither bar handsink has paper towels readily available, must keep in sight of handsink to encourage handwashing, suggest installing dispensor.
- Hand and arm jewelry prohibition
Observation:One cook wearing wrist watch, must remove all wrist jewelry when working with food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Scotsman ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must be done monthly or more frequently if buildup occurs. 2)Meat slicer and can openers soiled, clean more thoroughly. 3)Food spills on interior of reach in coolers and freezers and on gaskets, clean. 4)Bar cooler racks in front bar are very rusty, must resurface or replace.
- In-use utensils, between-use storage
Observation:Pizza paddle stored on top of soiled oven area, provide a shallow tray or pan to store paddle on.
- 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:Unable to locate thermometer in walk in cooler in basement.
- Food storage - preventing contamination from the premises
Observation:Has cases of bread and FF's on floor in walk in freezer in basement, provide more shelving to store all foods off the floor at least 6 inches.
- Posting inspection reports
Observation:Must post inspection report within public view.
- Miscellaneous sources of contamination
Observation:Has paper towels in kitchen stored over the breading station, must move to area where those with wet hands will not drip on foods or food contact surfaces, install a paper towel holder or move the stack directly above the sink.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Disclosure of menu items offered or served raw or undercooked
Observation:Has asterisk on foods that may be cooked to order, but it leads to only the reminder statement, must have specific working such as "food many contain raw or undercooked ingredients" on the same page as the food item appears.
- Light bulbs, protective shielding
Observation:1)Several lights in kitchen and one in warewashing, do not have shield or tube and endcaps, provide protection for these bulbs. 2)Lights in basement, outside walk in coolers and in dry storage area, are not shielded or have tube or endcaps on, CFB are not coated to be shatter resistant, provide some form of protection for these bulbs.
- Sanitization methods - hot water, chemical
Observation:One sanitizer container was less than 200 ppm in prep area, had diluted with hot water, must use sanitizer full strengh out of dispensor, which did test 200 ppm. Review with all staff, quat sanitizer is to be with room temp water.
- Toilet room
receptacle, enclosed, fixtures clean
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09/03/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has cartons of heavy cream and buttermilk not labeled when opened, must date mark when opened and use within 7 days and discard remainder, unless use entire amount in first 24 hours. All other PHF appear date marked properly.
- Handwashing cleanser, availability
Observation:Side bar and main bar are not stocked with soap, must keep stocked.
- Hand drying provided
Observation:Side bar and main bar are not stocked with paper towels for hand drying, must keep stocked.
- Plumbing system maintained in good repair
Observation:Sink by grill line in kitchen has constant small stream of water, must repair.
- Equipment location, installation, repair, and adjustment
Observation:Reattach screen cover on back side of prep cooler facing warewashing, trip hazard.
- Bare hand contact with ready to eat foods
Observation:Bartender states fruit added to beverages are with bare hand contact, must use barrier method such as gloves, tongs, garnish swords or other means to not touch ready to eat foods.
- In-use utensils, between-use storage
Observation:1)Using plate as scoop in dry flour/breading product, must use scoop with handle and keep inverted out of product. 2)Using round portion cup for scoop in lemons and BBQ sauce along line, provide a utensil with handle and keep inverted out of product.
- Light bulbs, protective shielding
Observation:Light in warewashing area, one along cook line, and one in basement by canned goods, have uncovered bulbs, either provide bulb with tube and endcaps, or replace shield for the unit, or provide a shatter resistant bulb to help prevent shattering.
- Outer openings are protected
Observation:Gaps under or around exterior doors, seal where can see light showing through, back door by stairs and emergency exit by side bar.
- When to wash
Observation:1) Glove change does not replace hand washing, when hands are soiled or when change tasks, must wash hands, such as glove removal, soiled dishes to clean items. 2) Hand sanitizer can not replace hand washing, observed wait staff and bar staff, must wash hands when indicated.
- Cutting surfaces maintained
Observation:Cutting boards in kitchen becoming discolored, must clean and bleach, may need to resurface or replace is soiled areas persist.
- Cleaning of cooking and baking equipment
Observation:1)Clean all ovens, soiled. 2)Buildup on grill top and fryers, clean more frequently.
- Toilet room
receptacle, enclosed, fixtures clean
- Drying mops
Observation:Must hang mops to allow to air dry between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)Floors soiled esp under equipment, clean. 2) Walls have some food debris, clean esp behind dishmachine area. 3) Ceilings have some greasy areas, clean. 4) Floor in walkway in basement soiled, clean.
- Cleaning procedure
Observation:Observed drying hands on cloth towel after warewashing, must use single use towels or disposable towels for hand drying.
- Air drying of equipment and utensils
Observation:Observed bartender stacking wet glassware immediately after sanitizing, must allow items to fully air dry before stacking. Must not use paper towels to dry items, must allow to air dry and then can be polished with a dry cloth.
- Food storage - preventing contamination from the premises
Observation:Has cases of food on floor in walk in cooler and walk in freezer in basement, must store all foods at least 6 inches off floor.
- Using a handwashing sink- operation and maintenance
Observation:Bar handsink is blocked by liquor rail in side bar by kitchen, must keep sink accessible for ease if use. 2) Using handsink as dump station for extra ice, provide a separate garnish dump tray for this purpose.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of single use food containers on floor in basement dry storage area, must be stored at least 6 inches off floor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: --Observation:1)Soda gun holder at side bar and north end of main bar are soiled and need cleaned more frequently. 2) Has cloth towel wrapped around the mechanism on head of Hobart mixer, repair so towel is not needed and clean flour buildup. 3)Consider resurfacing this mixer, getting rusty and most of paint is worn off, must be done with food grade materials, contact manufacturer for options.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Hoshizaki ice machine has buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before allow to refill, must be done monthly or more frequently if buildup occurs. 2) One spatula put away with dried food particles, returned to be recleaned. 3) Racks in reachin bar coolers getting very rusty, clean, and resurface/replace. 4)All coolers have spill food particles, clean.
- Posting inspection reports
Observation:Must post most recent inspection within public view, suggest by licenses.
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12/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
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07/08/2013 | Routine |
- Light bulbs, protective shielding
1) Lights in basement near the dry storage area have several bulbs that are not protected by tubes and endcaps, provide tubes and endcaps or shatter resistant bulbs. 2) Employee RR in basement needs self closure mechanism on door to keep closed.
- Roasts held at a temperature of 130°F or above
True cooler holding pepperoni at 48 degrees F, taco meat at 46 degrees, and tomatoes at 49 degrees, aware that cooler not holding temp, repair parts for condensor on order, uses just for service times and then product put back in reach in cooler. Must discard all foods that are potentially hazardous and out of temp range for 4 hours. Must not use for foods until unit can hold 41 degrees consistently.
- Food temperature measuring devices are provided and readily accessible
1) No thermometer available for checking cold temperatures of food, must provide a thermometer with full range from 0-220 degrees F. 2) No thermometer available to check thin pieces of food, such as thin patties or fish, provide a thin probe. 3) Not able to locate thermometers in all cooling equipment, provide one in each cooling unit, ie walk in coolers, reachin coolers.
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Has many shelving units in basement set up with lowest shelf resting very close to floor, must provide shelving that is adjustable and have lowest shelf at least 6 inches off floor, adjust racks that are adjustable now, to aid cleaning.
- Common name-working containers
Sanitizer container in kitchen not labeled with common name, must label to identify contents. Corrected on site.
- Cleaning of cooking and baking equipment
1) Both ice machines in basement need chute edge clean, soiled, must empty, wash, rinse, sanitize, and let air dry before refill. Must clean at frequency to prevent buildup. 2) Gasket for lid of Hoshizaki ice machine, detached, reattach or replace to aid cleaning. 3) All coolers and freezers in kitchen have food spills clean more frequently, 4) Meat slicer has buildup of food debris under the carriage mechanism and lower casing, clean more thoroughly, 5) Floor mixer bowl soiled with food debris and stand is sticky with buildup, clean more thoroughly, 6) Grills and fryers have food buildup, scheduled for deep cleaning soon. 7) Shelving very rusty in bar reach in coolers, must clean and resurface to make smooth cleanable surfaces. 8) soda gun holders at front bar soiled, clean more frequently, 9) Reach in glass chillers at front bar have food in track area and the far one has buildup on sidewall as well, clean.
- Material characteristics of non-food contact surfaces
1) Working containers for spices getting sticky on exterior, clean more frequently, 2) Clean exterior of freezer used as breading station more frequently, soiled. 3) Clean lower prep table surfaces, getting sticky.
- Food temperature measuring device construction
1) No thermometer available for checking cold temperatures of food, must provide a thermometer with full range from 0-220 degrees F. 2) No thermometer available to check thin pieces of food, such as thin patties or fish, provide a thin probe. 3) Not able to locate thermometers in all cooling equipment, provide one in each cooling unit, ie walk in coolers, reachin coolers.
- Air drying of equipment and utensils
1) Observed some plastic containers were stacked before fully dry and water droplets remain on interior, must allow to fully air dry before stacking. 2) Unable to locate chlorine test strips, provide chlorine test strips to check for concentration of dishmachine sanitizer.
- Linens- cleaning and storage
1) Both ice machines in basement need chute edge clean, soiled, must empty, wash, rinse, sanitize, and let air dry before refill. Must clean at frequency to prevent buildup. 2) Gasket for lid of Hoshizaki ice machine, detached, reattach or replace to aid cleaning. 3) All coolers and freezers in kitchen have food spills clean more frequently, 4) Meat slicer has buildup of food debris under the carriage mechanism and lower casing, clean more thoroughly, 5) Floor mixer bowl soiled with food debris and stand is sticky with buildup, clean more thoroughly, 6) Grills and fryers have food buildup, scheduled for deep cleaning soon. 7) Shelving very rusty in bar reach in coolers, must clean and resurface to make smooth cleanable surfaces. 8) soda gun holders at front bar soiled, clean more frequently, 9) Reach in glass chillers at front bar have food in track area and the far one has buildup on sidewall as well, clean.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Working containers for spices getting sticky on exterior, clean more frequently, 2) Clean exterior of freezer used as breading station more frequently, soiled. 3) Clean lower prep table surfaces, getting sticky. --1) Both ice machines in basement need chute edge clean, soiled, must empty, wash, rinse, sanitize, and let air dry before refill. Must clean at frequency to prevent buildup. 2) Gasket for lid of Hoshizaki ice machine, detached, reattach or replace to aid cleaning. 3) All coolers and freezers in kitchen have food spills clean more frequently, 4) Meat slicer has buildup of food debris under the carriage mechanism and lower casing, clean more thoroughly, 5) Floor mixer bowl soiled with food debris and stand is sticky with buildup, clean more thoroughly, 6) Grills and fryers have food buildup, scheduled for deep cleaning soon. 7) Shelving very rusty in bar reach in coolers, must clean and resurface to make smooth cleanable surfaces. 8) soda gun holders at front bar soiled, clean more frequently, 9) Reach in glass chillers at front bar have food in track area and the far one has buildup on sidewall as well, clean.
- Handwashing cleanser, availability
1) Bar handsinks not easily accessible, lid was partially covering the front bar sink when asked for location and no soap or paper towels. 2) Back bar handsink is partially blocked by the long liquor rail attached to ice bin. 3) No paper towels available for usage at this handsink, if use cloth, must use only once then launder. Must stock all handsinks and keep available to encourage handwashing.
- Using a handwashing sink- operation and maintenance
1) Bar handsinks not easily accessible, lid was partially covering the front bar sink when asked for location and no soap or paper towels. 2) Back bar handsink is partially blocked by the long liquor rail attached to ice bin. 3) No paper towels available for usage at this handsink, if use cloth, must use only once then launder. Must stock all handsinks and keep available to encourage handwashing.
- Food storage containers identified with common name of food
Has many squeeze bottles of dressing and working containers of spices and seasonings that are not labeled as to contents, must label all working containers with common name to prevent confusion.
- Hand drying provided
1) Bar handsinks not easily accessible, lid was partially covering the front bar sink when asked for location and no soap or paper towels. 2) Back bar handsink is partially blocked by the long liquor rail attached to ice bin. 3) No paper towels available for usage at this handsink, if use cloth, must use only once then launder. Must stock all handsinks and keep available to encourage handwashing.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Lights in walk in coolers in basement not very bright, suggest increase wattage of bulb to aid cleaning. 2) Clean floors through out kitchen, bar and basement 3) Has some water standing in pools in basement following rains, mop as needed to prevent standing water. 4) Employee RR in basement needs covered wastebasket provided for feminine product disposal.
- Sanitization of food contact surfaces - before use and after cleaning
Front bar was not letting the glassware in sanitizer solution for the required amount of time, usually 30-60 sec, or follow manufacturer's recommendation. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage-has one tray of chicken positioned above beef product in one pull out drawer under grill area, must keep poultry below all other species of meats. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
1) Observed some plastic containers were stacked before fully dry and water droplets remain on interior, must allow to fully air dry before stacking. 2) Unable to locate chlorine test strips, provide chlorine test strips to check for concentration of dishmachine sanitizer.
- Handwashing signage
Need to post handwashing times signage at all handsinks, kitchen, bars, and RR's, given examples again today.
- Light intensity
1) Lights in walk in coolers in basement not very bright, suggest increase wattage of bulb to aid cleaning. 2) Clean floors through out kitchen, bar and basement 3) Has some water standing in pools in basement following rains, mop as needed to prevent standing water. 4) Employee RR in basement needs covered wastebasket provided for feminine product disposal.
- When to wash
Observed staff moving from soiled items to clean tasks without washing hands first, must wash hands before handling clean items. Corrected on site and observed more handwashing afterwards.
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06/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Irish Democrat, 3207 1st Se Ave, Cedar Rapids, IA 52402 »