- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Walls/door in walk-in keg cooler have build-up. 2) Stove top has food debris. Clean and maintain cleaning to prevent future issues.
- Drying mops
Observation: Wet mop head in mop sink. In bewteen uses a mop must be stored in manner so it can air dry and not soil walls. Disposed of during inspection. CORRECTED.
- Food employees hair is effectively restrained
Observation:Kitchen employees wear not wearing hair restraints. When cooking or prepping foor an effective hair restraint such as hat, hair net or visoor must be worn. Ensure employees wear hair restraints.
- Bare hand contact with ready to eat foods
Observation: Observed bartender prepping fruit with their bare hands. Garnishes or drink additives are a ready to eat food and are not allowed to be touched with bare hands. Educated employee.
- In-use utensils, between-use storage
Observation: Pitcher was being used as a scoop in the salsa. In use utensils must be stored with the handle inverted. Removed during inspection. CORRECTED.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of salsa in walk-in cooler was dated 4/8/15. All potentially hazardous food (PHF) must be used or discarded within 7 days. Salsa discarded. CORRECTED.
- Posting of a valid license
Observation: Must post license in an area readily viewed by the public.
- Posting inspection reports
Observation: Must post most recent inspection report.
- Protecting food from environmental contamination
Observation: Serval containers of food on the kitchen line, in reach-in kitchen cooler, and walk-in cooler did not have lids. All food must be protected from contamination. Lids were placed on kitchen line and plastic wrapped product in walk-in. CORRECTED.
- Physical facilities maintained in good repair
Observation: Dry wall has been missing section. Establishment shall be maintained in good repair. Repair as needed.
- Toilet room
receptacle, enclosed, fixtures clean
- Shellstock, maintaining identification
Observation: Establishment is serving raw previously frozen oysters and unable to locate tags. If serving oysters raw product must have tag and maintain tag for 90 days after serving. Speak to supplier.
- Equipment location, installation, repair, and adjustment
Observation: 1) Gasket on reach-in cooler on kitchen line is torn and disrepair. All equipment must be maintained in accordance of manufacturer requirements. Replace as needed. 2) Blender sink is not easily moveable and must be mounted to wall and wall/sink juncture sealed with caulk. 3) Mount pop gun at bar.
- Cleanability of floors, walls, and ceilings
Observation: 1) Flooring in keg cooler is not cleanable. Tiling in employee RR is damaged. Some tiling on kitchen line is cracked. All floor installed my be smooth, nonabsorbent and easily cleanable, Repair as needed. 2) New addition on bar and shelving unit must be sealed with 2 coats of light colored paint or varnish. 3) Cove base is required at all floor/wall juncture to aid in cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation: Bucket of sanitizer was on ground on kitchen line. Sanitizer buckets must be stored of the ground. Moved to cart during inspection. CORRRECTED
- Disclosure of menu items offered or served raw or undercooked
Observation: Raw oysters and ceviche are not identified on menu. All items that are offered undercooked must be identified on all menu's. Discussed with owner and plans on added during next menu print.
- Using a handwashing sink- operation and maintenance
Observation: Bar hand sink had a muddler in it at start of inspection. Hand sinks are to be for hand washing only at all times. Removed during inspection. CORRECTED
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available during inspection. Must have test strips available to ensure proper concentration of chlorine sanitizer between 50-100 ppm.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items on floor in basement. All single service items must be stored a minimum of 6" off the floor. Move to shelving.
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04/21/2015 | Regular |
- Package integrity
Observation: Dented cans were observed on the can rack. When dented on seam or lid the contents could become contaminated. Cans removed during inspection. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous foods must be dated when prepped or cooked. If food is not dated it could be required to be discarded during inspection.
- Eating, drinking, or using tobacco
Observation: Kitchen employee beverages were in cups with no lids. Drinking in the kitchen requires an covered container to prevent contamination of surfaces. Removed during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking dish machine concentration or sanitizer buckets. Must provide test strips to ensure proper concentration of chlorine sanitizer maintained between 50-100 ppm.
- Cleanability of floors, walls, and ceilings
Observation: Tiling is missing in kitchen and sub flooring is exposed. All flooring in a kitchen must be smooth, easily cleanable, and non absorbent. Flooring all ready purchased and repair is planned.
- Hand drying provided
Observation: Paper towel dispenser in the employee RR was not working during inspection. Every hand sink must have a mean's to dry their hands. Restocked during inspection. CORRECTED.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters and vents in kitchen must be cleaned and cleaning maintained at frequency to prevent accumulation of dust or grease.
- Food storage - preventing contamination from the premises
Observation: Hot holding well did not have any product covered. All food must be protected during storage. Covered with lids during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken being stored over veggies and sauces in reach-in kitchen line cooler. All food must be stored in manner to prevent contamination.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink next to ice machine is blocked by boxes. Every hand sink must be available for hand washing at all times. Do not block hand sink.
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water to food prep sink does not shut off and therefore the hot water was turned off. Repair as needed.
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04/16/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Unable to locate test strips for dish machine. Must have test strips to ensure proper concentration of chlorine between 50-100 ppm.
- Miscellaneous sources of contamination
Several contaimers in walk-in and kitchen line cooler were not covered. All food must be protected from contamination. Keep food covered after cooling.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken was being stored over tomato paste in reach-in cooler. All food must be stored in manner to prevent cross contamination. CORRECTED. Hand out on proper fridge storage given.
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12/06/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Missing cove base behind 3 compartment sink. Replace.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All ready to eat food in prep cooler and walk-in cooler were not date marked. Must date mark all ready to eat food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Food storage containers identified with common name of food
A bucket of flours under vegetable cutting table wasn't labeled. Containers holding food could be mistaken for other food. Must be identified with the common name of the food.
- Laundry facilities
requirement, location, and use
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08/21/2013 | Routine |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Data plate on dish machine is not readable. Must replace data plate.
- Storage and maintenance of wet and dry wiping cloths
Wet wiping cloth was stored on the table in kitchen. Wiping cloths must be maintained in sanitizer bucket when not immediately used.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All ready to eat food in prep cooler and walk-in cooler were not date marked. Must date mark all ready to eat food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer was dispensing from dish machine. Must maintain sanitizer in dish machine between 50 -100ppm for adequate sanitation. Called for service. May not use the dish machine until the dispenser can give correct concentration of sanitizer. REPEAT VIOLATION.
- Cleanability of floors, walls, and ceilings
Missing cove base behind 3 compartment sink. Replace.
- Laundry facilities
requirement, location, and use
- When to wash
Food employee didn't wash hands before food preparation. Must clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat was stored above sauce buckets in walk-in cooler. Must adequately separate raw animal products from ready to eat food by storing raw products below ready to eat food. REPEAT VIOLATION. Corrected at time of inspection
- In-use utensils, between-use storage
1) Ice scoops were touching ice in both ice bins in bar section. The handle of utensils must be stored out side of food and kept inverted to prevent contamination. Corrected at time of inspection. 2) Kitchen line cooler has torn door gaskets. Replace. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food. REPEAT VIOLATION. 3) Can opener was not clean. Must clean more frequently.
- Food storage containers identified with common name of food
A bucket of flours under vegetable cutting table aren't labeled. Containers holding food that could be mistaken for other food, must be identified with the common name of the food.
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08/20/2013 | Routine |
Restaurant representatives - add corrected or new information about La Cantina, 102 1st Se Ave, Cedar Rapids, IA 52401 »