- Physical facilities maintained in good repair
Observation: There is an open whole on the the wall above stove side where is missing screen cover.
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12/07/2015 | Non Illness Complaint |
- Food employees hair is effectively restrained
Observation: Two employee has no hair restraint during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available during inspection, Manager couldn't find it. Must have test strips available to ensure proper concentration of chlorine sanitizer in working containers and in three compartment sink.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- When to wash
Observation: Employees did not wash the hands before donning disposable gloves. Must wash hands properly immediately before, during and after engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single service articles, must follow strict hand washing and bare hand contact rules to reduce the risk of contamination. Dirty hands may contaminate the gloves if not washed. Corrected on site.
- Posting of a valid license
Observation: Most recent license was not posted, fall off the wall. Must post the most recent inspection report in area easily readable by the public. Corrected on site, COS.
- Plumbing system maintained in good repair
Observation: Faucets on three compartment sink are leaking. All plumbing must be maintained and in good repair. Repair as needed.
- Food storage - preventing contamination from the premises
Observation: Boxes of food are on the floor in the walk-in cooler. Manager stated they just had delivery. All food and food items must be stored a minimum of 6" off the floor. This is repeat violation. Corrected on site, COS. COS.
- 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 items in plastic containers tomato and green salad were temped between 45-45*F at the top of the line cooler. All potentially hazardous food (PHF) must be cold hold at least 41*F or below. Manager voluntarily discarded and covered the fresh food to keep it i cool. Corrected on site, COS.
- Sanitization of food contact surfaces - before use and after cleaning
Observed: QA sanitizer in working containers was tested low at the time of inspection. QA sanitizer concentration must be maintained between 200-400 ppm. Made another and tested for proper concentration. Corrected on site.
- Physical facilities maintained in good repair
Observation: 1) Missing tiles around hand sink in front area, 2) hand sink in men's restrooms has gap between sink basin and the wall. Re-caulk the gap between the walls and sink to provide a smooth and easily cleanable surface.
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07/02/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:The handwashing sink in the back area had a plastic type glove and a cut resistant glove in the handwashing sink. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: One of the red buckets of sanitizer was sitting next to equipment items.SHALL ALWAYS STORE CHEMICALS AWAY FROM EQUIPMENT TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Various food items are not labeled. All food taken from original containers or packaging. SHALL ALWAYS BE LABELED WITH THE COMMON NAME OF THE FOOD. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine had some build up on the shoot. REPEAT VIOLATION. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Prohibited storage areas for clean equipment and utensils
Observation: Recent delivery per the Manager. Observed one box of single service cups stored on the floor. ALL SINGLE USE EQUIPMENT SHALL BE STORED AT LEAST 6" ABOVE THE FLOOR TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Handwashing signage
Observation: The back handwashing sinks do not have signs when food employees shall wash their hands. ALL handwashing sinks shall be provided with when employees should wash their hands. Given during this inspection. CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation:1)The board between the upright cooler and preparation cooler is in very poor condition. The manager reported this board is supposed to be replaced in 2 weeks.2)The drain by the "kettle" does not have a drain cover. Provide a drain cover for this drain.
- Food storage - preventing contamination from the premises
Observation: In the walk in cooler various food items are stored on the floor. Manager reported recent delivery today. Food items shall always be at least 6" off the floor to prevent contamination.
- Drying mops
Observation: One mop was improperly drying against a wall. This area has some mold due to the wet mops laying against the wall.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
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07/28/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
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12/02/2013 | Routine |
- Food is properly labeled
Self-serve foods don't have ingredients labeled: cookies, muffins, and marshmallow treat. Must provide an ingredients label for all self-serve food. Can post labels on each individual package or keep a booklet near register and post a sign next to the basket stating "ask employee for food ingredients."
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cup being used as scoop. Must use measure utensil with handle stored out side of food and keep inverted to prevent contamination. Discard. Corrected at time of inspection. 2) Cutting board with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. 3) Visble buildup on ice machine chute. Must clean more frequently to prvent contamination.
- Plumbing system repaired according to law
1) Faucet to 3 compartment sink 2) Faucet to food prepare sink are leaking. Must repair or replace to maintaine in good condition. REPEAT VIOLATION.
- Cutting surfaces maintained
1) Cup being used as scoop. Must use measure utensil with handle stored out side of food and keep inverted to prevent contamination. Discard. Corrected at time of inspection. 2) Cutting board with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. 3) Visble buildup on ice machine chute. Must clean more frequently to prvent contamination.
- Posting of a valid license
Didn't have most recent inspection posted. Must post in area viewable to the public.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
A spray bottle of chemical was stored above single service items. All chemical items must be store separated from food contact surface items. Removed. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
- Miscellaneous sources of contamination
All food containers were stored on the top of the kitchen line coolers not covered. Must put cooler lid on the top at all the time to maintain cooler temperature and prevent contamination. Corrected at time of inspection
- In-use utensils, between-use storage
1) Cup being used as scoop. Must use measure utensil with handle stored out side of food and keep inverted to prevent contamination. Discard. Corrected at time of inspection. 2) Cutting board with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. 3) Visble buildup on ice machine chute. Must clean more frequently to prvent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall have a good date marking. Observed a container of bule cheese in kitchen line cooler was not date marked. Must date marking all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard.
- Drying mops
Mop stored in mop sink. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
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11/06/2013 | Routine |
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