- Storage or display of food in contact with water or ice
1) Overall doing good job on food storage.Observed a box of food was stored on the floor in walk-in freezer. Food must be stored 6" off the floor. REPEAT VIOLATION. 2) Walk-in freezer and chest freezer behind cash register have ice buildup inside. Must keep freezers free of ice to prevent contamination. REPEAT VIOLATION 3) Ice bin at front was missing cover. Must have cover to prevent sources of contamination. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
1) Chlorine sanitizer in the bucket was tested too strong. Must maintain chlorine sanitizer between 50 to 100 ppm. Corrected at time of inspection. Please use test strip to ensure the concentration of sanitizer after made. Corrected at time of inspection. 2) Observed chemical bottles were stored above single service items in dry storage area. All chemical items must be stored below or separated from single serive & use items. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage - preventing contamination from the premises
1) Overall doing good job on food storage.Observed a box of food was stored on the floor in walk-in freezer. Food must be stored 6" off the floor. REPEAT VIOLATION. 2) Walk-in freezer and chest freezer behind cash register have ice buildup inside. Must keep freezers free of ice to prevent contamination. REPEAT VIOLATION 3) Ice bin at front was missing cover. Must have cover to prevent sources of contamination. Corrected at time of inspection
- Utensils and pressure measuring devices maintained
1) Observed serveral cracked plastic containers in walk-in cooler. All utensils must be maintained in good condition. Replace. Corrected during inspection 2) Large containers used for store cleaned utensils have food debris inside of the containers in dry storage area. Must clean as needed. 3) The following areas have visable buildup: a. rack next to dish machine
- Test kit provided and used to measure sanitizing solution concentration
1) Chlorine test strips was not properly. Replaced new test strips at time of inspection. Must use test strips to ensure the concentration of chlorine sanitizer. Replace test strips more frequently.Corrected at time of inspection. 2) Metal containers observed wet after being stacked. Must allow fully air-dry before stacking.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust buildup on the fan in employee restroom. Must clean more frequently.
- Miscellaneous sources of contamination
1) Overall doing good job on food storage.Observed a box of food was stored on the floor in walk-in freezer. Food must be stored 6" off the floor. REPEAT VIOLATION. 2) Walk-in freezer and chest freezer behind cash register have ice buildup inside. Must keep freezers free of ice to prevent contamination. REPEAT VIOLATION 3) Ice bin at front was missing cover. Must have cover to prevent sources of contamination. Corrected at time of inspection
- Drying mops
1) Obsered food debris underneath large equipment in kitchen. Must clean more frequently to prevent contaimination. 2) Mp was stored in mop container. Must provide a hook for mop or drape over bcket to allow to air dry in between uses.
- Poisonous or toxic materials used and applied
1) Chlorine sanitizer in the bucket was tested too strong. Must maintain chlorine sanitizer between 50 to 100 ppm. Corrected at time of inspection. Please use test strip to ensure the concentration of sanitizer after made. Corrected at time of inspection. 2) Observed chemical bottles were stored above single service items in dry storage area. All chemical items must be stored below or separated from single serive & use items. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Small reach-in cooler at front was temped at 50*F. Adjusted cooler temperature. Cooler temperature must be maintained between 34 - 36*F to ensure potentially hazardous food holding at 41*F or below.
- Package integrity
Observed a dented can on the can rack. Discard or return for credit. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed serveral cracked plastic containers in walk-in cooler. All utensils must be maintained in good condition. Replace. Corrected during inspection 2) Large containers used for store cleaned utensils have food debris inside of the containers in dry storage area. Must clean as needed. 3) The following areas have visable buildup: a. rack next to dish machine
- Air drying of equipment and utensils
1) Chlorine test strips was not properly. Replaced new test strips at time of inspection. Must use test strips to ensure the concentration of chlorine sanitizer. Replace test strips more frequently.Corrected at time of inspection. 2) Metal containers observed wet after being stacked. Must allow fully air-dry before stacking.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Obsered food debris underneath large equipment in kitchen. Must clean more frequently to prevent contaimination. 2) Mp was stored in mop container. Must provide a hook for mop or drape over bcket to allow to air dry in between uses.
- 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 milk in walk-in cooler. Raw animal food must be stored below ready to eat food. Corrected at time of inspection
|
11/05/2013 | Routine |
Restaurant representatives - add corrected or new information about 16th Ave Grill, 3130 16th Sw Ave, Cedar Rapids, IA 52404 »