| No violation noted during this evaluation. | 12/28/2015 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: Employee observed eating at dish machine. Manager confronted employee and educated on where/when eating is allowed.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Several sanitizer buckets tested 200ppm. Manager Iris prepared new solutions which tested at 100ppm.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine was only able to reach temperature of 154.6*F at time of inspection. Service was called during inspection. Dish machine not to be used until serviced and work order provided to LCPH.
- 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: Cooked noodles in three drawer cooler temped at 54*F. Cooler was turned down during inspection and noodles temped at 38-40*F. Corrected on site.
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12/15/2015 | Regular |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Did note some dark buildup on underside of shelving rack to left of door as enter walk in cooler. They have removeable racks that are washed monthly. Will clean today and put on a 2x per month schedule, or more frequently if soiling noted. All other racks in walk in are clean to sight. All racks in walk in freezer appear clean to sight as well.
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10/29/2014 | Non Illness Complaint |
- Food storage containers identified with common name of food
Observation:Has shaker of white granules and white powder like substance along cook line, must label with common name to prevent confusion.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on the chute ceiling area, thoroughly clean and sanitize this surface area.
- Air drying of equipment and utensils
Observation:Has stacked pans on top of ice machine that are not fully air dried before stacking, must allow to fully air dry before stacking.
- Storage and maintenance of wet and dry wiping cloths
Observation:1) Wet wiping cloth not in sanitizer solution in food prep area, must store all wet cloths in sanitizer with not in use. 2)Wiping buckets with sanitizer, some being stored directly on floor, must store off the floor to protect from floor contamination.
- Using a handwashing sink- operation and maintenance
Observation:Bar handsink blocked by bottles and other bar equipment, must keep accessible for handwashing at all times, corrected on site.
- Outer openings are protected
Observation:Able to see light showing around edges of back door, must seal where light showing through to prevent pests from entering.
- Poisonous or toxic material containers
Observation:1)Several wiping buckets had concentration of 200 ppm chlorine, diluted to 100 ppm today, must use test strips to ensure is getting proper concentration of sanitizer. 2)Has spray cans of Raid in chemical storage closet, must not be used in food establishment, does have product for interior usage also available. Will remove the Raid product.
- Toilet room
receptacle, enclosed, fixtures clean
- Bare hand contact with ready to eat foods
Observation:Bar staff placing strawberry on rim of glass with bare hands, must use barrier method such as gloves, tongs, etc. Corrected on site.
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08/26/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping sanitizer buckets on floor in grill area and bar area, all must be stored off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Glass chiller at bar has broken glass in floor of unit, must remove and clean interior for risk of glass fragments remaining on glassware.
- Poisonous or toxic materials used and applied
Sanitizer at bar was 200 ppm, remade now and at 100ppm, with adding more water to bin, consider using half package and checking with test strip to ensure is 50-100 ppm for chlorine. Corrected on site.
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12/20/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
Pressure gauge on dishmachine reaches 30 psi with 15-25 psi identified as range, contact service again regarding this, noted last year.
- Air drying of equipment and utensils
Has stack of plastic cambro containers stacked with water droplets on interior, must allow items to fully air dry before stacking, correcting now.
- Food storage containers identified with common name of food
Has shakers of food toppings that are not labeled with common name, ie powd sugar, cocoa, and garlic salt, will label now, to identify product.
- Miscellaneous sources of contamination
1) Has stack of clean equipment near the handsink next to the dessert prep area, must protect this area with more distance or extend the shield to protect the items stored here. 2) Observed staff disposing of sanitizer bucket water in food prep sink drain, must use mop sink or other waste disposal sink for this purpose. Does report sanitizes sink before used for foods. Food prep sink should be restricted to use for food products only.
- Designated areas for employees
use of designated areas by employees
- Material characteristics of non-food contact surfaces
1) Has cardboard liner on shelving under a shelf in walk in freezer, soiled, removed now, if need liner, provide a material that is smooth, cleanable and nonabsorbent for this purpose. 2) Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes, does not current have separate buckets for this purpose. 3) Has sanitizer bucket stored on floor in bar, and grill area, all santizer buckets should be stored off the floor.
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05/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Olive Garden Italian Restaurant #1475, 367 Collins Ne Rd, Cedar Rapids, IA 52402 »