- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths must be maintained in sanitizer solution in between uses.
- Sanitizers
Observation: Spray bottles of QA sanitizer in front of house were in excess of 400 ppm. Manufacture require sanitizer to be maintained at 200 ppm for food contact surfaces. Educate front of house staff. CORRECTED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor in walk-in beer cooler has debris and build-up. Cleaning must be maintained at frequency to prevent build-up. Clean and maintain .
- Hand drying provided
Observation: No paper towel available at hand sinks. A means to dry hands must be provided at every hand sink. Paper towel dispenser were restocked during inspection. CORRECTED.
- Using a handwashing sink- operation and maintenance
Observation: Bar hand sink had sanitizer bucket in it. Hand sinks are to be used for hand washing only. Moved bucket to blender sink. CORRECTED.
- Common name-working containers
Observation: Various spray bottles in establishment were not labeled. All working containers must be labeled with common name of chemical. Bottles dumped or labeled during inspection. CORRECTED
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents on ice machine have dust build-up. Clean and maintain at frequency to prevent future accumulation.
- Material characteristics of non-food contact surfaces
Observation: Handle on the dicer is wrapped with masking tape. Masking tape is not a cleanable surface. Remove.
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02/19/2015 | Regular |
- Common name-working containers
1) 2 spray bottles of sanitizer in kitchen were not labeled. When chemicals are moved to working containers they must be labeled with common name of product. CORRECTED. 2) Buckets of sanitizer were in excess of 400 ppm. Sanitizer instructions state 1 gallon (4 quarts) of water to 1 tablet. CORRECTED.
- Cleaning of cooking and baking equipment
1) Ice scoops being stored on top of ice maker. In use utensils must be stored on a cleanable surface. 2) Kettle on large stand mixer is dented and rusting. Food contact surfaces must have a smooth and cleanable surface so that deleterious substances contaminate food. Replace kettle. 3) Wooden muddler behind bar. Wood is only allowed for cutting boards and rolling pins. Replace with a cleanable muddler. Reach-in door on walk-in cooler is being kept closed by latch and velcro. Must be fitted with a self-closure to keep door from opening. Equipment must be maintained according to manufacturer requirements. 5) The following areas must be cleaned french fry cutter, can opener blade, and pop gun holders. CORRECTED. 6) Microwave was not clean. Micorwaves must be cleaned at least every 24 hrs. CORRECTED.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoops being stored on top of ice maker. In use utensils must be stored on a cleanable surface. 2) Kettle on large stand mixer is dented and rusting. Food contact surfaces must have a smooth and cleanable surface so that deleterious substances contaminate food. Replace kettle. 3) Wooden muddler behind bar. Wood is only allowed for cutting boards and rolling pins. Replace with a cleanable muddler. Reach-in door on walk-in cooler is being kept closed by latch and velcro. Must be fitted with a self-closure to keep door from opening. Equipment must be maintained according to manufacturer requirements. 5) The following areas must be cleaned french fry cutter, can opener blade, and pop gun holders. CORRECTED. 6) Microwave was not clean. Micorwaves must be cleaned at least every 24 hrs. CORRECTED.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice scoops being stored on top of ice maker. In use utensils must be stored on a cleanable surface. 2) Kettle on large stand mixer is dented and rusting. Food contact surfaces must have a smooth and cleanable surface so that deleterious substances contaminate food. Replace kettle. 3) Wooden muddler behind bar. Wood is only allowed for cutting boards and rolling pins. Replace with a cleanable muddler. Reach-in door on walk-in cooler is being kept closed by latch and velcro. Must be fitted with a self-closure to keep door from opening. Equipment must be maintained according to manufacturer requirements. 5) The following areas must be cleaned french fry cutter, can opener blade, and pop gun holders. CORRECTED. 6) Microwave was not clean. Micorwaves must be cleaned at least every 24 hrs. CORRECTED.
- Light bulbs, protective shielding
1) 3 tank sink in kitchen is no longer attached to wall. Reattach sink and recaulk the wall/sink juncture. 2) Missing shield in prep kitchen hood. All lights exposed to food and food items must be shielded or shatter proof. Replace shield.
- Using a handwashing sink- operation and maintenance
1) Sanitizer bucket was sitting in front bar hand sink. Hand sinks must be accessible for hand washing at all times. Bucket moved during inspection. CORRECTED. 2) Front hand sink was not stocked with paper towels. Every hand sink must be provided hand drying. Restock paper towel.
- Material characteristics of non-food contact surfaces
1) Reusing carboard for various containers in litchen. 2) Shelving in basement keg cooler is particle board. All surfaces exposed to food and cleaning must be smooth, easily cleanable, and non absorbent. Seal shelving with 2 coats of light colored paint and remove cardboard boxes. 3) Hose on mop sink is wrapped with duct tape. Replace.
- Cleanability of floors, walls, and ceilings
1) 3 tank sink in kitchen is no longer attached to wall. Reattach sink and recaulk the wall/sink juncture. 2) Missing shield in prep kitchen hood. All lights exposed to food and food items must be shielded or shatter proof. Replace shield.
- Package integrity
1) One can of unknown contents in dry storage was dented on seam. Discarded during inspection. CORRECTED. 2) Container of chicken noodle soup was dated 11/12. All potentially hazardous food must be dated when prepped, cooked, or package opened and than used or discarded within 7 days. Discarded during inspection. CORRECTED.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Ice scoops being stored on top of ice maker. In use utensils must be stored on a cleanable surface. 2) Kettle on large stand mixer is dented and rusting. Food contact surfaces must have a smooth and cleanable surface so that deleterious substances contaminate food. Replace kettle. 3) Wooden muddler behind bar. Wood is only allowed for cutting boards and rolling pins. Replace with a cleanable muddler. Reach-in door on walk-in cooler is being kept closed by latch and velcro. Must be fitted with a self-closure to keep door from opening. Equipment must be maintained according to manufacturer requirements. 5) The following areas must be cleaned french fry cutter, can opener blade, and pop gun holders. CORRECTED. 6) Microwave was not clean. Micorwaves must be cleaned at least every 24 hrs. CORRECTED.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) One can of unknown contents in dry storage was dented on seam. Discarded during inspection. CORRECTED. 2) Container of chicken noodle soup was dated 11/12. All potentially hazardous food must be dated when prepped, cooked, or package opened and than used or discarded within 7 days. Discarded during inspection. CORRECTED.
- Laundry facilities
requirement, location, and use
- Sanitizers
1) 2 spray bottles of sanitizer in kitchen were not labeled. When chemicals are moved to working containers they must be labeled with common name of product. CORRECTED. 2) Buckets of sanitizer were in excess of 400 ppm. Sanitizer instructions state 1 gallon (4 quarts) of water to 1 tablet. CORRECTED.
- Plumbing system repaired according to law
Handle on food prep sink is missing. All plumbing must be maintained in good repair. Replace handle.
- In-use utensils, between-use storage
1) Ice scoops being stored on top of ice maker. In use utensils must be stored on a cleanable surface. 2) Kettle on large stand mixer is dented and rusting. Food contact surfaces must have a smooth and cleanable surface so that deleterious substances contaminate food. Replace kettle. 3) Wooden muddler behind bar. Wood is only allowed for cutting boards and rolling pins. Replace with a cleanable muddler. Reach-in door on walk-in cooler is being kept closed by latch and velcro. Must be fitted with a self-closure to keep door from opening. Equipment must be maintained according to manufacturer requirements. 5) The following areas must be cleaned french fry cutter, can opener blade, and pop gun holders. CORRECTED. 6) Microwave was not clean. Micorwaves must be cleaned at least every 24 hrs. CORRECTED.
- Disclosure of menu items offered or served raw or undercooked
Hamburgers that are offered under cooked must be identified with an asterick. Hand out given during inspection.
- Hand drying provided
1) Sanitizer bucket was sitting in front bar hand sink. Hand sinks must be accessible for hand washing at all times. Bucket moved during inspection. CORRECTED. 2) Front hand sink was not stocked with paper towels. Every hand sink must be provided hand drying. Restock paper towel.
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11/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Jersey's Pub & Grub, 200 1st Ne Ave, Cedar Rapids, IA 52401 »