- Physical facilities maintained in good repair
Observation: Missing ceiling tile above handwashing sink in kitchen area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify if certified food protection manager employed by facility. Manager stated certificate of employee would be scanned and emailed to inspector.
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01/15/2016 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of microwave in kitchen area is heavily soiled with food residue.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups being stored directly on floor in kitchen area.
- Physical facilities maintained in good repair
Observation: Missing ceiling tile above handwashing sink in kitchen area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen hamburger sitting out at room temperature near 3 compartment sink. Discussed proper thawing procedures with Katie at time of inspection and hamburger was placed in cold hold unit.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dishwasher in kitchen area was not operable at time of inspection. Water line was disconnected from unit. Facility does have 3 compartment sink for warewashing.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify if certified food protection manager employed by facility.
- Food shall be obtained from sources that comply with law
Observation: Cod in ziploc baggies found in freezer. Not able to verify source with staff at time of inspection.
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01/12/2016 | Regular |
- In-use utensils, between-use storage
Observation:Has ice scoop stored on top of ice machine, provide a cleanable surface, such as tray, to store scoops on, keep scoops and ice buckets inverted.
- Sanitization methods - hot water, chemical
Observation:Has sanitizer in second sink of three compartment sink today, will reorganize the order to have wash, rinse, then sanitize, and let air dry.
- Sponges not used on clean or in use food contact surfaces
Observation:Several sponges noted in kitchen/bar area, must not be used on food contact surfaces, discarded today.
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03/04/2014 | Pre Opening |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Has quat sanitizer on site for cleaning food contact surfaces and use with three compartment sink but unable to locate test strips. Must provide test strips to check concentration of sanitizer.
- Indoor and outdoor surfaces
Observation:1)Floor wall cove base needs to be installed yet in kitchen area and behind the two tall coolers in bar area. 2)Seal the wall floor juncture in men's RR base of wall to prevent pooling of water. 3) All floor drains need to be adjusted with grate or grout to have a smooth transition between floor and drain area to aid cleaning and prevent trip hazard.
- Toilet room
receptacle, enclosed, fixtures clean
- Mechanical ventilation
Observation:Provide mechanical ventilation in RR/Shower room, other RR appear to have ventilation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Remove shipping paper from the ice machine exterior.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Drying mops
Observation:Provide mop hook or others means to allow mop to air dry some between uses.
- Backflow protection
air gap, device standard, when required
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02/06/2014 | Pre Opening |
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