- Light bulbs, protective shielding
Observation:Has two lights not shielded under the hood system in kitchen and no shield yet on the light in the event room dry storage light, noted on last inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:1)Cheese sauce at 97 degrees F and chili at 119 degrees F, both reheated to 165 degrees before returned to hot hold unit. Other items in same hot hold were at 135 degrees or hotter now.
- Where to wash
Observation:Observed staff rinsing hands in culinary sink, must use proper handsink.
- Hand drying provided
Observation:No hand towels close for use at garden bar sink by keg end, no towels available near the handsink in indoor bar. Both need restocking now
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips for chlorine testing of dishmachines.
- When to wash
Observation:Observed staff putting on and removing gloves without washing hands before moving to next task.
- Other liquid waste and rain water
Observation:Hot hold water in unit is soiled with food particles, observed when chili removed for reheating, must empty daily, correcting now.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some dark buildup on chute edge and near the ceiling, clean and sanitize. 2)Can opener soiled, clean and sanitize.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors in kitchen near the ice machine, under the salt water fish tank reservoir, and by back door leading to walk in's.
- Sanitization methods - hot water, chemical
Observation:1)Indoor bar dishmachine does not have any sanitizer detected, adequate supply in jug. No warewashing until serviced. Service has been called. 2)No sanitizer detected in garden bar dishmachine at beginning of inspection, jug near empty, replaced and now at 50 ppm, corrected today.
- Material characteristics of non-food contact surfaces
Observation:Wooden shelving under the chemical sternos in event room closet needs to be sealed with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent.
- Food employees hair is effectively restrained
Observation:Not all staff working with food in kitchen are wearing hair restraints, ie hat, visor, or net.
- 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:Has flat top griddle not under a hood system, must provide ventilation for this cook area.
- Air drying of equipment and utensils
Observation:Has stacked glassware at front wait station with water droplets on interior, must not stack until fully dry.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Miscellaneous sources of contamination
Observation:1)Hanksink in kitchen needs side guards to protect the adjacent prep surfaces when handwashing. 2)Ice bin covers need to be kept on the ice bins when not busy, esp at garden bar to protect from flies, etc.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:One portion bag of raw chicken on shelf with beef steaks, must be stored below these beef products. Moved to area with other raw chicken now.
- Equipment location, installation, repair, and adjustment
Observation:1)Front panel of ice machine has been removed for service, must be replaced. 2)Cover for the True freezer mechanics has been removed from lower front, replace to protect from damage. 3)Hand mixer cord has exposed fabric cording and tape near the connection to the unit, repair, tape is not a cleanable surface.
- Plumbing system maintained in good repair
Observation:Sprayer hose at dishmachine area is dripping, repair.
- Posting inspection reports
Observation:Does not have the most recent inspection report posted, must post.
- Common name-working containers
Observation:Has spray bottles of sanitizer that are not labeled as to contents, must relabel.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Using a handwashing sink- operation and maintenance
Observation:Handsink at indoor bar has knife in the sink, must keep available for handwashing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1)Three open gals of milk and several flavors of cheese cake all in wait station not date marked as to when opened or thawed. 2)Cooked cajun chicken along prep line not date marked as to when cooked.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of sanitizer on shelving next to food service items, must not store directly next to foods or food service items. 2)Has gal of bleach on top of ice bin at ice machine area, must move to chemical storage area. Corrected. 3)Has quat sanitizer dispensor next to food prep sink, must move to area not over the food prep sink.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- In-use utensils, between-use storage
Observation:Ice scoops laying on bottom of ice bins in contact with melting ice, must keep scoop handle inverted out of ice.
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09/08/2014 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handsink in bar and by ice machine are not reaching 100 degrees F, must provide water at miminum of 100 degrees F, make necessary adjustments.
- Light bulbs, protective shielding
Observation:Bulb without cover in walk in cooler/freezer combo, must provide protective cover or shatter resistant bulb.
- Material characteristics of non-food contact surfaces
Observation:1) underside of bar by the ice bin to left of entry area is not sealed to prevent moisture damage, seal or provide covering such as done under rest of bar. 2)Using cardboard box for storing clean equipment, must provide a smooth cleanable container.
- Smoke free air act
Observation:Given copies of IA Smokefree Air Act signage for posting at all entrances that will access the building.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Data plate for glass washing in bar has incomplete data recorded for proper operations of machine, obtain sticker with complete information listed.
- Backflow protection
air gap, device standard, when required
- Light intensity
Observation:1) Lighting must be added in employee RR and the server station in dining room. 2)One bulb missing yet under the hood, probable problem with wiring, repair.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:All food contact surfaces will need to be cleaned and sanitized before open for usage, ie pull out drawers in kithcen area, grill line equipment, equipment in bar area, ice machine, vent fan on True cooler for steaks, interiors of walk in coolers.
- Handwashing cleanser, availability
Observation:Handsoap needed for handsink in kitchen areas, dispensors on order.
- Safe, unadulterated, honestly presented
Observation:All open packages of food must be removed from facility, before stocking with new product.
- Hand drying provided
Observation:Hand drying towels needed for kitchen areas, dispensors on order.
- Mechanical ventilation
Observation:Mechanical ventilation not operating today for any of the RR's, assess with next inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1) Clean floor under the ice machine. 2) Clean floor sink under ice machine area. 3)Clean floors throughout once all construction has been completed.
- Equipment location, installation, repair, and adjustment
Observation:1) Dishracks have buildup of lime and are not smooth, plans to replace. 2)Closure mechanism for reach in freezer by fryers needs adjusting, one door opens with other one closes, make necessary adjustments.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Observation:1)Has utility lines of electrical installed too close to floor must be raised to allow for cleaning floor surfaces at floor wall juncture. 2)Has deep grooves between concrete sections throughout business, must fill in with expandable joint compound designed for usage in these area, provide product information for review at time of recheck. 3)Floor drain in Women's RR and dishmachine area needs to be filled in around outer edges to make level with flooring and prevent pooling of water. 3)Ceiling needs to be installed yet in employee RR. 4)Mopsink needs to be caulked to floor in employee RR. 5)Trim board and end cap needed by wall at sprayer area for soiled dishes. 6)Flooring yet to be installed over the concrete floor in beer cooler, ie stainless steel. 7)Electrical outlets installed on wooden supports under the rack between the lines area in kitchen, no wood allowed, provide metal support pieces. 8)Replace wall section removed for access to adjacent store area being used by contractors, located in common utility area.
- Handwashing signage
Observation: Signage needed for all handsinks directing staff when to wash hands.
- Using a handwashing sink- operation and maintenance
Observation:Handsink by ice machine is installed at less than 32 inches, must raise to be at least 32-36 inches off floor.
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04/11/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Butcher Block, 568 Boyson Ne Rd Ste 110 Cedar Rapids, Ia 52402, , IA »