- Unpackaged food protected from contamination during preparation
Observation:Clean the dusty area above the simmer kettle large pot to prevent dripping or keep the pot covered.
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09/09/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible food debris on lids on bulk containers, under and behind three compartment sink, in the kitchen. All food contact surfaces and non-food contact surface must be clean to sight and touch. Clean as often as necessary to avoid build up.
- Capacity, availability, and pressure of hot and cold water
Observation: No cold water available at the first hand sink in the kitchen. Must have hot and cold water at each hand sink. Repair as needed. Manager fix it during the inspection. CORRECTED on site.
- Unpackaged food protected from contamination during preparation
Observation: Simmer kettle large pot with baggels not protected from dusty dripping above the pot. All food must be protected from contamination. Cover the pot and clean the dust above to prevent contamination.
- Food storage containers identified with common name of food
Observation: Plastic container with sugar not labeled on shelf in back storage area. All food items taken from original packages shall be identified with the common name of the food. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to owner.
- Plumbing system repaired according to law
Observation: The plumbing fixtures is not in good working order and must be repaired: 1) the sprayer on three compartments sink is leaking, 2) faucet on hand sink not working, Toilet was not flushing in the men's restroom. All equipment must be in good working order. Manager called certified plumber, repaired sprayer, fixed the faucet and toilette is flushing and cleaned the water. CORRECTED during the inspection report.
- Food employees hair is effectively restrained
Observation: Observed employee ( manager) not wearing a hair restraint while preparing food. All employees must wear effective hair restraints to prevent contamination. Corrected on site.
- Backflow protection
air gap, device standard, when required
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Dishwashing machine is not working and have other problems. Must repair and use three compartment sink until is fixed. Call for service.
- 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: Food such as sliced tomato and green leafs in plastic containers were temped between 45-47*F at the top of the line cooler, Manager said placed at 6:00 AM. Must take corrective action to prevent food-borne illness. All potentially hazardous food (PHF) must be cold hold at least 41*F or below. Green salad and tomato discarded at the time of inspection.
- Toilets and urinals provided according to law
Observation: Urinals/ Toilette is out of the order and doesn't flush in men's restroom. Called for service and fixed during the inspection.Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available during inspection for checking sanitation concentration. Must have test strips available to ensure proper concentration of quat sanitizer between 200-400 ppm.
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08/17/2015 | Regular |
- Food is properly labeled
Observation:Has muffins that do not have ingredient label, has requested from corporate. All wrapped foods must have label of ingredients, site where made or packaged, and common name to prevent confusion. Can have signage to say "ingredients available upon request" and have booklet of ingredients available for reference.
- Dispensing of single-service and single-use articles
Observation:Stir sticks for beverages are not wrapped or in dispensor to protect from contamination, must provide covered or wrapped, or provide dispensor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup along the right side of the seam along door edge, clean and sanitize.
- Food employees hair is effectively restrained
Observation:Two staff without hair restraint, must wear hat, visor, or net when working with foods.
- In-use utensils, between-use storage
Observation:Scoops touching bagel toppings in shallow working containers, keep scoop inverted out of product if left in containers.
- Plumbing system maintained in good repair
Observation:Handsink in kitchen has leaking faucet, repair.
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06/09/2014 | Routine |
- Food employees hair is effectively restrained
Not wearing hair restraint, must wear hat, visor, or net when working with foods.
- In-use utensils, between-use storage
Scoop handles touching bagel toppings in trays of toppings, keep handles inverted out of product.
- Outer openings are protected
1) Back door open today, must keep closed. 2) Self closure mechanism not attached at back door, repair to have door properly self closing.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean working containers for bagels toppings, getting sticky from spilled product.
- Separation from food, equipment, utensils, linens, and single service
Spray glass cleaner on prep table near clean equipment, moved to chemical storage area now. Corrected on site.
- Roasts held at a temperature of 130°F or above
1) Insulated pitcher of half and half at 47 degrees F and 2% milk at 48 degrees F both in self serve pitchers in dining room, must be kept at 41 degrees F or less. Monitor closely and encourage to have a second set to exchange when need next supply. Discarded now. 2) Has lemon juice at room temp on dry storage shelf, labeled refrigerate after opening, discarded now. Reports usually kept in cooler. Both corrected on site.
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05/13/2013 | Routine |
- Flushing and disinfection of drinking water system
- Sewage disposed of according to law
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03/01/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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03/01/2013 | Routine |
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