- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date mark on potato salad, cut tomato, milk etc. Must date mark all ready-to-eat food with date prep or opened and then discard in 7 days unless used in 24hrs. ALL POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED ON EACH INDIVIDUAL PACKAGE. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Didn't have sanitizer available at time of inspection in kitchen. Must have sanitizer made during all business hours to prevent buildup of bacteria. Correct at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outside of fryers have grease buildup. Clean as needed.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following areas have food buildup, and must be cleaned: a.Microwave, b.Slicer
|
03/17/2014 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Didn't have sanitizer available at time of inspection in kitchen. Must have sanitizer made during all business hours to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Floor underneath large equipment have heavy grease buildup. 2)Outside of fryers have grease buildup. 3)All racks in kitchen have food or dust buildup. Clean more frequently to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strip. Must provide chlorine test strips to ensure the concentration of chlorine sanitizer be maintained between 50-100 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date mark on coleslaw, potato salad, cut tomato, milk etc. Must date mark all ready to eat food with date prep or opened and than discard in 7 days unless used in 24 hrs. REPEAT VIOLATION.
- Protecting food from environmental contamination
Observation: Observed pork loin put directly on counter for service. Must provide clean and safe food contact surface to put ready-to-eat food on.
- Equipment location, installation, repair, and adjustment
Observation: 1)Gasket on Maximum reach-in cooler is torn. Replace as needed. 2)Two chest freezers near by ice machine have damaged lids. Replace. All equipment must be maintained in good condition.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Several vent covers excessively covered in heavy dust buildup. Clean as need to prevent dust contamination.
- Eating, drinking, or using tobacco
Observation: Observed employee drinks without lids. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in chest freezer near by 3 compartment sink. Must use utensil with handle stored out side of food and keep inverted to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation: Cardboard box were reuse for other their original produce in Maximum reach-in cooler must provide smooth and cleanable container for this purpose.
- Maintaining premises free of litter and unnecessary equipment
Observation:Empty pop bottles, egg cartons, misc items stacked on corner shelf near microwave. Shall discard all unnecessary items to make facility are more easily cleanable and less cluttered.
- Poisonous or toxic materials used and applied
Observation: Chlorine sanitizer too strong up front. Must maintain chlorine sanitizer between 50 -100 ppm for adequate sanitation. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: Uncovered containers of food in chest freezer by 3 compartment sink. All containers must be covered if no in immediate use to prevent contamination.
- Smoke free air act
Observation: "No smoking" sign not posted on the entrant door. Must has sign posted.
- Manual warewashing sinks requirements
Observation: Missing one drain plug in 3 compartment sink. Replace.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following areas have food buildup, and must be cleaned: 1)Microwave 2)All chest freezers (must clean and defrost)3)Can opener. 4) Nozzles On pop machine. 5)Slicers 6)Fryers. ALL CLEANING ISSUES ARE REPEAT VIOLATION! Must keep equipment clean to prevent contamination and spread of disease. Observed pork blood on the bottom of shelving in maximum reach-in cooler. Bacon box was stored into blood. Discarded part of bacon. The cooler must be washed, rinsed, and sanitized.
|
12/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Joensy's Restaurant #4 Inc, 2660 Wiley Sw Blvd, Cedar Rapids, IA 52404 »