- Records maintained and made available to the regulatory authority up on request
Observation:Unable to locate HACCP manual, does have log records for review and appear complete. Locate manual and have available for review for inspection.
- 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: Has bottle of Hershey's syrup along cook line by ice cream freezer, sitting at room temp, must refrigerate after opening, corrected.
- Cleanability of floors, walls, and ceilings
Observation: Has areas of low grout along front service line, along grill and in back prep areas that are trapping food particles, plans to repair next week.
- Posting of a valid license
Observation:License is posted in employee area, but not to the public, must relocate to area visible to public.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Working container for kosher salt and pepper and BBQ spices both soiled, clean more frequently.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Has a small can of pineapple juice open in bar cooler, must be transferred to glass or plastic container, acidic food.
- Cleaning procedure
Observation:Observed two kitchen staff wiping wet hands on apron instead of properly washing and drying hands with single use towels, corrected on site.
- Miscellaneous sources of contamination
Observation:No lid for large ice bin at bar, must provide a cover to be used when not busy.
- Air drying of equipment and utensils
Observation:Has stacked plastic cups in bar and metal pans in kitchen that have water droplets still on interior, must allow all dishes to air dry before stacking for storage.
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03/05/2015 | Regular |
- Cutting surfaces maintained
Cutting board at back vegetable prep area is getting discolored, consider bleaching surface or replacing.
- Cleanability of floors, walls, and ceilings
Has low grout in along cook line, need to regrout to decrease chance of trapping food debris.
- Food employees hair is effectively restrained
Has one staff person working with longer beard with hair tie but no cover, must wear beard protector or trim beard shorter.
- When to wash
Observed staff handling clean dishes after bussing dirty dishes to warewashing area, must wash hands before handling clean items. Corrected on site with education.
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12/16/2013 | Routine |
- Sanitizers
Has home style bleach disinfectant in bar area for food contact surfaces, not intended for food contact surfaces, made up sanitizer bucket for wiping surfaces and sinks now. Corrected on site.
- Utensils and pressure measuring devices maintained
1) Ice machine has some buildup on ceiling and in track around door opening, clean and sanitize at least monthly or more frequently if buildup occurs. 2) Using wet cloth towel to anchor cutting board, must provide a nonabsorbent material such as rubber mat or webbing. 3) Has crack in platic ice scoop at the bar ice bin, replace scoop. 4) Onion slicers x 2 both put away with food particles on them, must clean more thoroughly after usage. 5) Has fryer lids stored on floor by food prep sink, must store these off floor when not on fryers. 6) Ice buckets placed directly on floor when filling, must provide a stool or other means to protect the bottom surface of the bucket from floor while being used.
- Hand and arm jewelry prohibition
Observed food handling staff with bracelets/watches on wrists, must remove any wrist jewelry while working with foods, to aid cleaning hands and wrists.
- Bare hand contact with ready to eat foods
Observed handling of bar fruit withbare hands, must use barrier method such as gloves, utensils, deli papers etc. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Reusing cardboard box of another product for storage of portion cup lids, must not reuse cardboard for any items other than its original product, must provide a smooth, cleanable container for this purpose, such as plastic. 2) Shelf above the mopsink has exposed wood showing thru the laminate surface that is in disrepair, must provide shelving that is smooth, cleanable, and nonabsorbent.
- Linens- cleaning and storage
1) Ice machine has some buildup on ceiling and in track around door opening, clean and sanitize at least monthly or more frequently if buildup occurs. 2) Using wet cloth towel to anchor cutting board, must provide a nonabsorbent material such as rubber mat or webbing. 3) Has crack in platic ice scoop at the bar ice bin, replace scoop. 4) Onion slicers x 2 both put away with food particles on them, must clean more thoroughly after usage. 5) Has fryer lids stored on floor by food prep sink, must store these off floor when not on fryers. 6) Ice buckets placed directly on floor when filling, must provide a stool or other means to protect the bottom surface of the bucket from floor while being used.
- Outer openings are protected
Gaps under or around exterior door at back of restaurant, must seal where can see light showing through.
- Air drying of equipment and utensils
Observed some plastic glasses with water condensation inside, must allow to fully air dry before stack to aid drying.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on ceiling and in track around door opening, clean and sanitize at least monthly or more frequently if buildup occurs. 2) Using wet cloth towel to anchor cutting board, must provide a nonabsorbent material such as rubber mat or webbing. 3) Has crack in platic ice scoop at the bar ice bin, replace scoop. 4) Onion slicers x 2 both put away with food particles on them, must clean more thoroughly after usage. 5) Has fryer lids stored on floor by food prep sink, must store these off floor when not on fryers. 6) Ice buckets placed directly on floor when filling, must provide a stool or other means to protect the bottom surface of the bucket from floor while being used.
- Food storage containers identified with common name of food
Had one spray bottle of oil along cook line unlabeled, must identify with common name any food that can be easily confused, with common name, corrected on site.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup on ceiling and in track around door opening, clean and sanitize at least monthly or more frequently if buildup occurs. 2) Using wet cloth towel to anchor cutting board, must provide a nonabsorbent material such as rubber mat or webbing. 3) Has crack in platic ice scoop at the bar ice bin, replace scoop. 4) Onion slicers x 2 both put away with food particles on them, must clean more thoroughly after usage. 5) Has fryer lids stored on floor by food prep sink, must store these off floor when not on fryers. 6) Ice buckets placed directly on floor when filling, must provide a stool or other means to protect the bottom surface of the bucket from floor while being used.
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07/15/2013 | Routine |
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