- Condiments are protected from contamination by consumers
1) Food was observed on the floor in the dry storage room. All food must be stored at least 6 inches off the floor to prevent contamination. 2) Salad bar is customer self serve and does not have adequate protection from outside contamination. Must install sneeze guard to prevent contamination. 3) Garnishes for salad are exposed to outside contamination. Must cover items to prevent contamination. May also move under sneeze guard when installed. 4) Food on line was observed not covered: bacon and nuts. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused (egg cartons). May not reuse cardboard for any other purpose than original product. 2) Observed several areas where exposed wood is not sealed: trim @ server counter, chem storage shelves, serving window @ pizza prep, shelves in dry storage, shelf in pizza area by old handsink location, and ice machine stand. Must paint or seal all areas with at least two coats of light colored paint or varnish to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cups used as scoops in dry products. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. Also observed knives stored in between coolers that were adjacent to eachother. Must move to another location to prevent buildup of bacteria and contamination. 2) Cutting boards on line coolers and pizza prep cooler are soiled and scored. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Obseved three badly burned spatula's. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. Discarded at time of inspection. 4) Six burner stove and toast oven are soiled. Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single service items stored on the floor in dry storage. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Handwashing signage
Mens and Womens RR, and handsink in coffee area do not have handwashing signs posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Utensils and pressure measuring devices maintained
1) Observed cups used as scoops in dry products. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. Also observed knives stored in between coolers that were adjacent to eachother. Must move to another location to prevent buildup of bacteria and contamination. 2) Cutting boards on line coolers and pizza prep cooler are soiled and scored. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Obseved three badly burned spatula's. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. Discarded at time of inspection. 4) Six burner stove and toast oven are soiled. Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single service items stored on the floor in dry storage. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Cutting surfaces maintained
1) Observed cups used as scoops in dry products. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. Also observed knives stored in between coolers that were adjacent to eachother. Must move to another location to prevent buildup of bacteria and contamination. 2) Cutting boards on line coolers and pizza prep cooler are soiled and scored. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Obseved three badly burned spatula's. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. Discarded at time of inspection. 4) Six burner stove and toast oven are soiled. Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single service items stored on the floor in dry storage. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- When to wash
Observed employee dip hands into sanitizer to wash hands due to absence of soap and paper towels. May not replace hand washing with any kind of sanitizer (liquid, gel, etc.) to prevent spread of disease and bacteria. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Steam table items were temped @ 95*F at time of inspection. Hot hold items must be maintained at 135*F or above to prevent buildup of bacteria. Items were reheated at time of inspection.
- In-use utensils, between-use storage
1) Observed cups used as scoops in dry products. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. Also observed knives stored in between coolers that were adjacent to eachother. Must move to another location to prevent buildup of bacteria and contamination. 2) Cutting boards on line coolers and pizza prep cooler are soiled and scored. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Obseved three badly burned spatula's. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. Discarded at time of inspection. 4) Six burner stove and toast oven are soiled. Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single service items stored on the floor in dry storage. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
1) Food was observed on the floor in the dry storage room. All food must be stored at least 6 inches off the floor to prevent contamination. 2) Salad bar is customer self serve and does not have adequate protection from outside contamination. Must install sneeze guard to prevent contamination. 3) Garnishes for salad are exposed to outside contamination. Must cover items to prevent contamination. May also move under sneeze guard when installed. 4) Food on line was observed not covered: bacon and nuts. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
At time of the inspection there was not a designated handsink working. Facility was temporarily closed due to lack of proper handwashing facilities. Coffee area sink will now be used for handwashing, and has been provided with handsoap and paper towels. Facility was allowed to reopen during inspection.
- Maintaining premises free of litter and unnecessary equipment
1) Observed mop bunched up in the mop bucket. When not in immediate use must allow mop head to air dry to prevent buildup of bacteria and contamination. 2) Several pieces of equipment are on premises that are not functioning. Behind restaurant is full of un-used equipment. Must remove items that are not essential to the function of the facility.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Some items were date marked but others were not (cooked items, open packages, milk, deli salads, 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.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed several items past hold time: waffle batter, ham, salsa, salad dressing, etc.). Must not hold any potentially hazardous food past 7 days to prevent buildup of bacteria and contamination.
- Light bulbs, protective shielding
1) Observed several areas where the floors, walls,and ceiling are not smooth, easily cleanable, and nonabsorbent: salad bar area, area above dish machine, FRP by chest freezer, floor from dish machine extending into pizza prep area, and FRP taped on wall behind coffee area. All areas must be made smooth, easily cleanable, and nonabsorbent to prevent buildup of bacteria and contamination. 2) Cove base was missing in the following areas: server stand and dry storage. Must replace cove base in both areas to prevent buildup of bacteria. 3) Lights were not shielded or shatter resistant in area above pizza oven, and lights in kitchen hot window. Must provide shatter resistant bulbs or adequate covers to prevent contamination.
- Food on display is protected from contamination by consumers
1) Food was observed on the floor in the dry storage room. All food must be stored at least 6 inches off the floor to prevent contamination. 2) Salad bar is customer self serve and does not have adequate protection from outside contamination. Must install sneeze guard to prevent contamination. 3) Garnishes for salad are exposed to outside contamination. Must cover items to prevent contamination. May also move under sneeze guard when installed. 4) Food on line was observed not covered: bacon and nuts. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Drying mops
1) Observed mop bunched up in the mop bucket. When not in immediate use must allow mop head to air dry to prevent buildup of bacteria and contamination. 2) Several pieces of equipment are on premises that are not functioning. Behind restaurant is full of un-used equipment. Must remove items that are not essential to the function of the facility.
- Plumbing system repaired according to law
Handsink in coffee area leaks. Must repair or replace handsink to prevent buildup of bacteria and contamination.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Items were being reheated in steam table that was not designed for that use. Must reheat items in approved manner (oven, microwave, etc.) to at least 165*F and then may hot hold at 135*F.
- Food temperature measuring devices are provided and readily accessible
Thermometer was missing in pie cooler, 2 door True cooler on line, and pizza prep cooler. Must have a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
- Linens- cleaning and storage
1) Observed cups used as scoops in dry products. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. Also observed knives stored in between coolers that were adjacent to eachother. Must move to another location to prevent buildup of bacteria and contamination. 2) Cutting boards on line coolers and pizza prep cooler are soiled and scored. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Obseved three badly burned spatula's. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. Discarded at time of inspection. 4) Six burner stove and toast oven are soiled. Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single service items stored on the floor in dry storage. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Salad bar is not mechanically cooled and must use ice to hold temp. May not use ice as a permanent solution for cooling. Mechanical unit must be obtained within one week to continue serving salad this way. Documentation must be provided to the Health Dept. to verify purchase of unit if service is to continue in this manner.
- Posting of a valid license
Do not have most recent inspection report posted. Must post most recent inspection report in area where public can easily read.
- Food storage - preventing contamination from the premises
1) Food was observed on the floor in the dry storage room. All food must be stored at least 6 inches off the floor to prevent contamination. 2) Salad bar is customer self serve and does not have adequate protection from outside contamination. Must install sneeze guard to prevent contamination. 3) Garnishes for salad are exposed to outside contamination. Must cover items to prevent contamination. May also move under sneeze guard when installed. 4) Food on line was observed not covered: bacon and nuts. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Cleanability of floors, walls, and ceilings
1) Observed several areas where the floors, walls,and ceiling are not smooth, easily cleanable, and nonabsorbent: salad bar area, area above dish machine, FRP by chest freezer, floor from dish machine extending into pizza prep area, and FRP taped on wall behind coffee area. All areas must be made smooth, easily cleanable, and nonabsorbent to prevent buildup of bacteria and contamination. 2) Cove base was missing in the following areas: server stand and dry storage. Must replace cove base in both areas to prevent buildup of bacteria. 3) Lights were not shielded or shatter resistant in area above pizza oven, and lights in kitchen hot window. Must provide shatter resistant bulbs or adequate covers to prevent contamination.
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10/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Riley's Cafe, 515 Williams Blvd, Fairfax, IA 52228 »