- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Didn't have certified food protection manager.
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01/13/2016 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: The facility was using soapy water to clean table and food contact surfaces.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink was being used at dump sink in bar.
- Posting of a valid license
Observation: Didn't post food license.
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Posting inspection reports
Observation: Didn't post inspection report.
- Responsibility of food employees and conditional employees to report
Observation: The facility didn't have Foodborne Illness Reporting Agreement records.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above ready to eat food in prep cooler in kitchen. Removed. Corrected.
- In-use utensils, between-use storage
Observation: Ice scoops were laying in ice in bar. Corrected.
- Handwashing signage
Observation: Handwashing sign not posted at handwashing station. Corrected.
- Bare hand contact with ready to eat foods
Observation: Food employee was not wearing glove when prepare tacos. Corrected one site.
- 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.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths was not maintained in sanitizing solution between uses.
- Food temperature measuring devices are provided and readily accessible
Observation: Missing thermometer in prep cooler in kitchen.
- Cutting surfaces maintained
Observation: Cutting board on prep cooler is not longer cleanable in kitchen.
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains in kitchen.
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12/29/2015 | Regular |
- Outer openings are protected
Observation: Back door open at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice bin has buildup on inside of bin.
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard being reused to hold products.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemicals stored above food contact surfaces in kitchen (roaster and crock pot).
- Posting inspection reports
Observation: Most recent inspection report not posted.
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04/02/2014 | 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/21/2013 | Routine |
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