- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Observation: Sanitizer is blocking hand sink on kitchen line. Hand sinks must be used for hand washing only. Sanitizer dispenser to be moved to server line.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals being stored next to food items. Chemicals must be separated for food and food items. Moved during inspection. COS
- Equipment location, installation, repair, and adjustment
Observation: Food prep sink is not an easily movable equipment and must be secured.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Broken equipment being stored in back of establishment. Establishment must be free of unnecessary items. Remove.
- Food storage - preventing contamination from the premises
Observation: Stock pots in ware washing area on the floor. All food and food items must be stored a minimum of 6" off the floor. Install shelving or other means to keep equipment and utensils off the floor.
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03/11/2015 | Physical Recheck |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Establishment does not have freezer. May be limited on menu if doorway is closed.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Observation: Unable to determine sealant on walk-in cooler.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Hand drying provided
Observation: Every hand sink must have a means to dry hands.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: If doorway is to be closed a food prep sink with required air gap to be installed.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink must be conveniently located. Install hand sink on kitchen line or move sanitizer.
- Food temperature measuring devices are provided and readily accessible
Observation: Kitchen line cooler needs a thermometer.
- Sanitization methods - hot water, chemical
Observation: If doorway is to be closed. Warewashing has to be installed.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood as not been approved by fire dept.
- Light bulbs, protective shielding
Observation: Provide light shields in walk in cooler.
- Handwashing signage
Observation: Every hand sink must have sign reminding them to wash their hands.
- Service sink required
Observation: Must provide mop sink for waste disposal.
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02/24/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Broken Spoke, 2010 Sylvia Ave, Cedar Rapids, IA 52402 »