- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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11/05/2015 | Non Illness Complaint |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Didn't have any employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food manager.
- Common name-working containers
Observation: Two sanitizer buckets at cafeteria not labeled with common name.
- Backflow protection
air gap, device standard, when required
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11/05/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: All three door gaskets on Hobart reach-in freezer are torn. Replace as needed.
- Plumbing system repaired according to law
Observation: Left faucet on three compartment sink leaks. All plumbing must be maintained in good condition. Repair.
- Backflow protection
air gap, device standard, when required
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04/01/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: All three door gaskets on Hobart Freezer (3 door) are torn. Must replace.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fans in the kitchen area and the hoods have dust buildup. Must keep clean to prevent buildup of bacteria.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wiping cloth on top of prep table in the kitchen area. Must maintain wiping cloths in sanitizer to prevent buildup of bacteria.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation: Right basin on the kitchen 3 hole sink does not hold water. Must repair or replace. Service order has been issued.
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12/10/2014 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fans in kitchen area have dust buildup.
- Sanitization methods - hot water, chemical
Observation: Sanitizer buckets were tested too low at time of inspection (<200ppm). Remade sanitizer. REPEAT.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Kitchen and bathroom hand sinks did not provide water at least 100*F at time of inspection. REPEAT.
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: Hobart freezer in kitchen has a torn door gasket (left door). REPEAT.
- Storage of clean linens, single-service, and single use articles
Observation: Observed single use plates stored on the floor in dry storage.
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04/28/2014 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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12/03/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Employee RR and kitchen handsink did not have hot water provided at least 100*F. All handsinks used by food service employees must provide water at least 100*F.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine only reached a max temp of 146*F at time of inspection. Machine must be able to maintain 160*F minimum temp for adequate sanitation. Machine was shut down at time of inspection. May not use machine again until unit can maintain 160*F and has been inspected and approved for use again. --Sani buckets in kitchen were tested too low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
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12/02/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed sanitizer bucket in kitchen area handsink. Must not use handsink for any other purpose than handwashing to prevent contamination. Must keep sani bucket at least 6 inches off the floor and not around any food/food items.
- Utensils and pressure measuring devices maintained
Observed serving spoon with badly burned handle. Must not use any utensil that is not in good condition. Spoon was discarded at time of inspection. COS.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Kitchen area handsink, and employee restroom (RR) did not have water at least 100*F. All water from handsinks used by food service employees must be at least 100*F or above, and be able to maintain that temp during all operating hours.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters and vent fans (x2) in kitchen area both have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Backflow protection
air gap, device standard, when required
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04/09/2013 | Routine |
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