- Reminder statement
Observation: Menu items that are served under cooked are identified. Reminder statement must be on every page that has items that are identified.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths on the kitchen line are not being stored in sanitizer. Wiping cloths must be stored in sanitizer in between uses. Store in sanitizer.
- Handwashing signage
Observation: Men's RR hand sink does not have a sign reminding employees to wash their hands. Given during inspection. Post in RR.
- Sanitizers
Observation: Server bucket of sanitizer was in excess of 200 ppm. Chlorine sanitizer must be between 50-100 ppm for proper sanitization. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some items are dated but all PHF must be dated when prepped, cooking or cooked meat packaged is opened. Date all containers that are required.
- Common name-working containers
Observation: Buckets of sanitizer are not labeled. All working containers of chemicals must be labeled with common name of product. Labeled during inspection. CORRECTED.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Sliced tomato and cubed ham being stored on top shelve of kitchen line cooler. Ham temped at 50.7 degrees and tomato temped at 55.6 degrees. All potentially hazardous food (PHF) must be maintained at 41 degrees or less. Discarded during inspection. 2) Storing raw shell eggs next to grill. Eggs must be maintained at 45 degrees or have a written procedure approved by this department in order to use time as a health control. Suggest rearranging kitchen line cooler to ensure PHF is maintained at proper temp
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bar matting on shelving in dry storeage is not clean to sight. All non food contact must be clean to sight and touch. Clean and maintain cleaning at frequency to prevent future issues.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamber being stored over cooked bacon in small reach-in cooler next to dry storage. All food must be stored in a manner that will prevent contamination. Moved during inspection. CORRECTED.
- Hand drying provided
Observation:Paper towel dispenser in kitchen battery is dead. All hand sinks must be supplied with a means to dry hands. Replace battery.
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03/19/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect sanitizer in bleach water bucket. Chlorine sanitizer must be maintained between 50-100 ppm. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken is being stored over oranges in the reach-in upright cooler. All food must be stored in manner that will prevent contamination. Raw meats must be stored according to required cook temps with ready to eat foods on top shelve. Hand out given.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Many items were dated but all PHF must be dated when prepped, cooked or package is open. Must also date lunch meats and sprouts.
- Food employees hair is effectively restrained
All employees that are cooking and/or prepping food must wear an effective hair restraint such as a hat, visor, or hair net.
- Drying mops
Mop was sittin in bucket at beginning of inspection. Mops are to be air dried and stored in manner that will not soil walls in between uses. CORRECTED.
- Outer openings are protected
Back screen door is not tight fitting. All outer openings must be protected from the entry of bugs and rodents with tight fitting door. Make adjustments as needed or keep the back door closed.
- Using a handwashing sink- operation and maintenance
Kitchen hand sink had a bucket of sanitizer in it at beginning of inspection and observed ice in sink later. Hand sink is to be used for hand washing at all times. Hand sink is not to be used for any other purposes.
- Roasts held at a temperature of 130°F or above
Para boiled potatoes, sauage links and patties were sitting next to grill. Establishment removed breakfast meats from freezer and leaves out. Potentially hazardous foods (which does not include cooked bacon) must be maintained under 41 degrees or held at 135 degrees or higher. Sauage that was out of temp and potatoes were discarded. Discussed using ice bath next griddle to maintain required temp.
- Storage and maintenance of wet and dry wiping cloths
1) Several towels laying on the kitchen counter. Wiping cloths must be maintained in sanitizer in between uses. CORRECTED. 2) Reusing cardboard to store bread. All surfaces exposed to food and splashing must be cleanable. Do not reuse cardboard.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Datat plate on dish machine is worn and unable to read. Every dish machine must have a data plate for operating schedule. Contact dish service to provide data plate.
- Material characteristics of non-food contact surfaces
1) Several towels laying on the kitchen counter. Wiping cloths must be maintained in sanitizer in between uses. CORRECTED. 2) Reusing cardboard to store bread. All surfaces exposed to food and splashing must be cleanable. Do not reuse cardboard.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
A container of sliced ham was observed dated 10/18 (10 days). All PHF must be dated and than used or discarded with 7 days. Discarded during inspection. CORRECTED.
- Posting of a valid license
Most recent inspection must be posted in a readily viewed area by the public. Post this inspection.
- Bare hand contact with ready to eat foods
Observed employee handling garnish for cheese burger with bare hands. There is no bare hand contact allowed with ready to eat foods. Employees must use gloves, use utensils, or another means to prevent contamination.
- Plumbing system repaired according to law
Sprayer hose next to dish is leaking. All plumbing is to be maintianed in good repair. Repair as needed.
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10/28/2013 | Routine |
Restaurant representatives - add corrected or new information about American Skillet, 4820 Johnson Nw Ave, Cedar Rapids, IA 52405 »