- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Cleanability of floors, walls, and ceilings
Observation: Missing cove base tiles in single Men's restroom. Repair.
- Sanitization methods - hot water, chemical
Observation: 1) Didn't provide sanitier at kitchen line area. Must have sanitier made during all business hours to prevent buildup of bacteria and spread of disease. 2) Sanitizer at drive thru was tested below 150pp. Replace more frequently. QA sanitizing concentration must be maintained between 150-400ppm. Corrected.
- Cutting surfaces maintained
Observation: Cutting baord on cart at preparation area with deep gashes and scores. Must resurface or replace to prevent contamination and bactera buildup.
- Plumbing system maintained in good repair
Observation: The left hand sink in Women's restroom is drain slow. Repair.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Plumbing system repaired according to law
Observation: Food prep sink is not working. Replace a new sink. Must wash and rinse food in sanitier basin of three compartment sink. Wash, rinse, and sanitize basin before each time use.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents are dusty in walk-in cooler. Clean.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) The follwoing areas have visible mold buildup: a. Wire racks in walk-in cooler b. Wall behind three compartment sink c. Inside of kitchen line cooler. Clean more frequently to prevent contamination. 2) Rusty shelf above hand sink at preparation area. Resurface or replace. 3) Pepsi machine cabinet at dinning room is sticky. 4) A lot of trashes were stored inside of the Pepsi machine cabinet at drive thru. Clean.
- Backflow protection
air gap, device standard, when required
- Common name-working containers
Observation: A container of sanitier at drive thru not labeled. Must label working containers with common name for easy identify.
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07/14/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: The following items are rusting: 1)bottom shelf of prep table by 3 compartment sink, 2)shelf above hand washing sink next to the 3 compartment sink. Must resurface or use mats to provide smooth and cleanable contact surface.
- Plumbing system repaired according to law
Observation: The open/close handle on the drain discharge under wash basin is leaking. Repair to maintain in good condition.
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07/15/2014 | Routine |
- Laundry facilities
requirement, location, and use
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07/01/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Light bulbs above service counter not shielded. Must be shielded, coated, or otherwise shatter-resistant in area where there is exposed food.
- Food temperature measuring devices are provided and readily accessible
Sandwich prep coolers on line didn't have a thermometer. Must provide thermometer to monitor temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
The following items are soiled: bottom shelf of prep table by 3 hole sink, the top of the fry station, shelf above hand washing sink next to the 3 hole sink, and cabinet under pop machine in dining in area. Must clean at a frequency to prevent buildup.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed a container of tomatos in walk-in cooler was not date marked. Must date mark all ready to eat food if not used within 24hrs after open or preparation. Have 7 days from date mark to use or discard.
- Roasts held at a temperature of 130°F or above
Sandwich prep cooler was not holding correct temperature: tomato was temped at 43*F, ham was temped at 45*F, and roast beef was temped at 44*F. All potentially hazardous foods were removed or discarded. May not use cooler for PHF until cooler can maintain 41*F or below.
- Backflow protection
air gap, device standard, when required
- Sanitization methods - hot water, chemical
Unable to detect Quat sanitizer. Must maintain sanitizer between 200 to 400 ppm. May not use dispenser until unit can dispense sanitizer at correct concentration.
- Plumbing system repaired according to law
Pop machine in dining in area is leaking into cabinet below. Must repair leak to prevent buildup of bacteria and contamination.
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06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Arby's Restaurant, 1333 Edgewood Sw Rd, Cedar Rapids, IA 52404 »