- In-use utensils, between-use storage
Observation:Observed scoop in chili bucket without a handle. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product.
- Miscellaneous sources of contamination
Observation:Observed cut potato fries stored on clean side of 3 hole sink and adjacent to handwashing sink. Must store fries in another location to prevent contamination from handsink and 3 hole sink.
- Storage of clean equipment and utensils
Observation:Clean equipment was observed stored on the floor and directly adjacent to handsink. Must move clean equipment to prevent contamination from floor and handsink. All equipment must be store at least 6 inches off the floor.
- Material characteristics of non-food contact surfaces
Observation: Observed towels used to absorb moisture in bun warmer. Must not use towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria.
- Food temperature measuring devices are provided and readily accessible
Observation:No thermometer in True 2 door prep cooler. Must have a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw ground beef stored above ready to eat products in cooler. Must store all ready to eat food above raw animal products to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Observed most items in cooler that were not date marked (ribs, roast beef, chili, hot dogs, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following areas have become soiled and must be cleaned: slicer, fry cutter, and can opener.
- Equipment location, installation, repair, and adjustment
Observation:M3 Turbo cooler has torn door gaskets on all three doors. Must replace door gaskets to ensure adequate temp is maintained.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer was tested too strong at time of inspection (>100ppm). Must maintain chlorine sanitizer between 50-100ppm for adequate sanitation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Behind the fryer's has become soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Observed towels in hood system used to absorb grease. Must not use towels to absorb grease in hood system due to fire hazard.
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01/02/2014 | Routine |
- Miscellaneous sources of contamination
1) Observed food items stored on the floor in the kitchen and office area (paper towels, to go containers, plastic tubs, etc.). Must store all food items at least 6 inches off the floor to prevent contamination. 2) Observed cut potato fries stored in strainer baskets on clean side of 3 hole sink and directly adjacent to handwashing sink. Must not store fries on 3 hole sink or near handwashing sink to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cups used as scoops in baked beans. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) M3 turbo air cooler has tape on door gaskets that are torn. Must remove tape and replace door gaskets to ensure adequate temp is maintained. 3) The following areas have become soiled and must be cleaned: can opener, bun warmer, potato slicer, right stand up freezer. Must keep all areas clean to prevent buildup of bacteria.
- In-use utensils, between-use storage
1) Observed cups used as scoops in baked beans. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) M3 turbo air cooler has tape on door gaskets that are torn. Must remove tape and replace door gaskets to ensure adequate temp is maintained. 3) The following areas have become soiled and must be cleaned: can opener, bun warmer, potato slicer, right stand up freezer. Must keep all areas clean to prevent buildup of bacteria.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Restrooms did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Material characteristics of non-food contact surfaces
1) Observed towel in bottom of bun warmer. Must not use towels to absorb moisture because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) Observed cardboard being reused to hold food products. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for checking concentration of sanitizer. Must have test strips at all times to ensure adequate concentration of sanitizer.
- Food storage - preventing contamination from the premises
1) Observed food items stored on the floor in the kitchen and office area (paper towels, to go containers, plastic tubs, etc.). Must store all food items at least 6 inches off the floor to prevent contamination. 2) Observed cut potato fries stored in strainer baskets on clean side of 3 hole sink and directly adjacent to handwashing sink. Must not store fries on 3 hole sink or near handwashing sink to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several items in cooler not properly date marked (sliced beef, tzatziki sauce, tomatoes, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Poisonous or toxic materials used and applied
Sanitizer was tested too strong at time of inspection. Must maintain chlorine sanitizer between 50-100ppm for adequate sanitation. Corrected at time of inspection
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06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about The Flying Wienie, 103 8th Sw Ave, Cedar Rapids, IA 52404 »