- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink near dish machine only able to obtain 89.9*F water temperature.
- Cleanability of floors, walls, and ceilings
Observation: Juncture of food prep sink and wall is not smooth or easily cleanable. Juncture of handwashing sink near dish machine and wall not easily cleanable.
- Eating, drinking, or using tobacco
Observation: Employee beverage uncovered and stored above fountain drink machine. Drink was discarded by manager.
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10/19/2015 | Regular |
| No violation noted during this evaluation. | 08/07/2014 | Physical Recheck |
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine chute edge has some buildup along seam and right corner, must empty, wash, rinse, sanitize and let air dry. Must be put on schedule to be done monthly or more frequently if buildup persist. REPEAT VIOLATION
- Plumbing system maintained in good repair
Observation:Mop sink vacuum breaker still leaks, must repair and send copy of invoice to verify with letter of correction. REPEAT VIOLATION
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07/31/2014 | Physical Recheck |
- 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:True line cooler holding coleslaw at 47 degree F on top, chicken at 42.8 degrees, and bagged meat at 43.6 degrees F, will discard the foods needing temp control, and move others to other coolers until can get cooler to hold foods at 41 degrees or less. Service was called.
- Miscellaneous sources of contamination
Observation:1) Observed one server use small paper cup to access ice without use of scoop, a risk for touching ice, must must use scoop to obtain ice from ice bin. 2) Walk in freezer still has condensate building up on the fan cover, ceiling, and shelving, must repair and clean to prevent contamination of foods by condensate buildup.
- Hand and arm jewelry prohibition
Observation:One employee noted in kitchen with watch on, must remove when working with food.
- Food storage containers identified with common name of food
Observation:Spray bottles of water not labeled with common name, used for pretzels, must label to identify contents.
- Using a handwashing sink- operation and maintenance
Observation:Has trash can in front of handsink in warewashing area, must move to keep sink accessible for handwashing at all times.
- Eating, drinking, or using tobacco
Observation:Observed one open glass beverage, must use lid and straw or covered mug style beverages.
- 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:Still has small areas of separation on hood system filters, 1"or less, unsure if made adjustments as noted on initial inspection, PIC unsure of status, will check with manager. Filters must cover entire hood system to prevent grease buildup.
- Handwashing signage
Observation:Need hand wash signage in RR's directing staff to wash hands before returning to work, given examples today.
- Air drying of equipment and utensils
Observation:Plastic glassware was stacked while still wet in the bar area, must allow to fully air dry before stacking.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill, must be done monthly or more frequently if buildup occurs.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation:Mop sink vacuum breakers still leaks, must repair or replace.
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07/15/2014 | Routine |
- Hand drying provided
Observation: Hand sink in the back dish area does not have a disposable method of hand drying provided. Must provide a disposable method of hand drying at all hand sinks.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Miscellaneous sources of contamination
Observation: Walk in freezer on line has ice buildup on condenser and fan covers. Must remove and clean area to prevent contamination.
- Plumbing system repaired according to law
Observation: Dish machine in kitchen is not hard plumbed. Must install a hard line and provide 1 inch air gap.
- 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 vents on the line do not cover the entire hood space. Must either install metal plate to seal gap or purchase bigger filter.
- Light bulbs, protective shielding
Observation: Light unit in walk in cooler does not have a cover or shielded lights. Must have cover or shatter resistant bulbs.
- Plumbing system maintained in good repair
Observation: Mop sink vacuum breaker is broken and leaks. Must repair or replace.
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06/27/2014 | Pre Opening |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink in dish area was not installed. Must install hand sink in the dish area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surface in the entire facility have not been cleaned and sanitized.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces in entire facility are not cleaned and sanitized.
- License required to operate a food establishment
Observation: Facility had been preparing food without prior approval of a food service license. All food prepared today MUST be DISCARDED.
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06/26/2014 | Pre Opening |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/04/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
1) Missing floor tiles yet to be replaced along grill line in kitchen area, replace to make smooth cleanable surface again. 2) Light shield broken in walk in cooler for chicken, replace to protect from shattering.
- Roasts held at a temperature of 130°F or above
1) Reach in cooler next to grill line is holding chicken at 44 degrees and cooked pork portions at 50 degrees, discarded now. Rail are holding at 38 degrees, adjusting temp and service will be called, must not use lower drawers until unit can maintain 41 degrees or less consistently. 2) Has portions of cheese in iced container but holding at 68 degrees since not enough contact with ice, all discarded now. Suggest using metal pans for this product and smaller portions out when not busy and holding most in refrigeration unit.
- Common name-working containers
Spray bottle of glass cleaner at bar not labeled, label with common name to identify product. Corrected on site.
- Air drying of equipment and utensils
Has stacked plastic tumblers at bar and stacked plastic cambros on rack that have water particles visible, must allow all dishes to fully air dry before stacking.
- Food storage - preventing contamination from the premises
1) Cases of frozen foods on floor in walk in freezer, moved to shelving now, all foods must be stored at least 6 inches off floor. 2) Case of shortening on floor in dry storage area, moved to shelving now.
- Outer openings are protected
Gaps under or around exterior door, replace weatherstrip whereever can see light showing through back door.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use at one wait station, must provide sanitizing solution for storing cloths when wet. 2) Sanitizing solution buckets should be stored off the floor, currently some on floor in kitchen area. 3) Clean slide cover edge of ice bin at wait station by bar, soiled. 4) Gasket torn and missing in some areas for walk in freezer, replace.
- Cleanability of floors, walls, and ceilings
1) Missing floor tiles yet to be replaced along grill line in kitchen area, replace to make smooth cleanable surface again. 2) Light shield broken in walk in cooler for chicken, replace to protect from shattering.
- Food storage containers identified with common name of food
One spray bottle of water not labeled at prep cooler, must label with common name now.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use at one wait station, must provide sanitizing solution for storing cloths when wet. 2) Sanitizing solution buckets should be stored off the floor, currently some on floor in kitchen area. 3) Clean slide cover edge of ice bin at wait station by bar, soiled. 4) Gasket torn and missing in some areas for walk in freezer, replace. --1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill, must do monthly or more frequently if buildup occurs. 2) Buckets used to toss wings for sauces must be washed, rinsed, and sanitized every four hours, doing just once daily now. Must clean buckets more frequently.
- 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
No vent fan detectible in employee RR or women's RR, provide mechanical ventilation in RR facilities.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill, must do monthly or more frequently if buildup occurs. 2) Buckets used to toss wings for sauces must be washed, rinsed, and sanitized every four hours, doing just once daily now. Must clean buckets more frequently.
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05/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings #151, 1100 Blairs Ferry Ne Rd 101 Cedar Rapids, Ia 52402, , IA »