- Handwashing signage
Observation:employee handwash signage missing from restrooms
- Outer openings are protected
Observation:gaps at outer openings
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:some RTEs are missing date marks.
- Established procedures for responding to vomiting and diarrheal events
Observation:no procedures in place, information provided to operator
- Test kit provided and used to measure sanitizing solution concentration
Observation:no test strips available.
- Posting inspection reports
Observation:last inspection report is not posted in the public's view.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw chicken located above other raw meats
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Bare hand contact with ready to eat foods
Observation:observed staff handle toast with bare hands. additionally, came into kitchen and did not wash hands. corrected on site.
- Light bulbs, protective shielding
Observation:missing light shields throughout the kitchen prep and warewash area. Some of the shields that are in place have separated from the caps.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:missing (or misplaced) thermometers in several units
- Service sink required
Observation:no mopsink
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Facility was unable to produce a probe thermometer at the time of inspection. Based on menu-facility does need a thin tip thermometer (1.5 mm tip)
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Food contact surfaces in the kitchen are not being cleaned at a frequency to keep soiling residue from building. ie dirty knives stuck between prep cooler and prep table, slicer has food debris stuck on it. Prep table has greasy build up on it....etc
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation:PIC indicates that she was not aware of requirements pertaining employee health.
- In-use utensils, between-use storage
Observation:knives stored between equipment. find a sanitary location for these.
- 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:partially cooked bacon out at room temp.This is in the danger zone.
- 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: hashbrowns cooked and on plates above the grill at room temp (~80F) this is the temperature danger zone.
- No direct connection between sewage system and from culinary equipment
Observation:sink used for washing veggies has a direct drain line vs. indirect.
- Food storage - preventing contamination from the premises
Observation: onions and potatoes stored on floor, open containers of grains and other foods in dry storage open in back and not protected. Foods stored on floor in cooler.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:raw animal foods above ready to eat foods
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:no procedures are in place, unable to explain- information provided.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:no procedures in place, no verifiable manner available.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloth by toaster area sitting out in the open air.
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12/01/2015 | Regular |
Restaurant representatives - add corrected or new information about Cedar Falls Family Restaurant, 2627 Center St, Cedar Falls, IA 50613 »