- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Open bags with shredded cheese and lettuce in the cooler were not date marked with date opened/prepared. This is a REPEATING violation.
- Food storage - preventing contamination from the premises
Observation:Boxes of cups and single used items stored the floor back storage area and not least 6 inches off the floor. This is a repeat violation. Removed and corrected.
- Hand drying provided
Observation: Paper towel dispensers are empty in following handsinks: next to pop machine and next to 3 compartment sink. This is a REPEATING violation. Employee restocked and corrected on site.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: 1) Hand-washing sink at pizza place, 2) handsink at restroom and 3) handsink next to the pop machine are not equipped with hot water at a temperature of at least 100° F.
- Plumbing system maintained in good repair
Observation: The faucet for hot water at hand sink next to pizza is not working properly.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Food kept in galvanized metal cans after opening (olives, mushrooms etc.) in reach-in cooler where is pizza. Employee removed and stored in plastic containers and date marked. Corrected.
- Cutting surfaces maintained
Observation: Cutting board along prep line is dark stained, bleach to remove staining, to aid cleaning.
- Food storage containers identified with common name of food
Observation: Pizza seasonings are not labeled with common name.
- Handwashing aides and devices, use restrictions
Observation: Several dirty utensils such as spatula, tongs etc. stored in handwashing sink next to pizza holder. Hand sinks are for hand washing only. Removed and corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. provided forms and corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA test strips expired in 2010.
- Air drying of equipment and utensils
Observation: Kitchen utensils are drying on top of a cloth towel.
- Posting inspection reports
Observation: Most recent inspection is not posted in area readily viewed by the public.
- 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: Employees have not read and sign Food Employee Illnesses Reporting Agreement. provided form to sign.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
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01/06/2016 | Regular |
- Material characteristics of non-food contact surfaces
Shelving in walk-in cooler are line with cardboard. All surfaces exposed to food/splashing must be easily cleanable and nonabsorbent. Reove cardboard as not cleanable or nonabsorbent.
- Drying mops
Mop head was being air dried on side of sanitizer compartment of 3 tank sink. Mops must be air dried in between uses in a manner that will not soil walls or equipment. Moved to mop sink during inspection. CORRECTED.
- Plumbing system repaired according to law
1) Screw on faucet for hotwater in kitchen is stripped and makes it difficult to turn on. 2) Floor sink un beverage counter appears to have standing water. All plumbing must be maintained in good repair. Repair faucet and clear floor sink.
- Sanitization of food contact surfaces - before use and after cleaning
Wiping down cutting board with wet towel. Food contact surfaces must be sanitized with an approved sanitizer such as unscented chlorine, QA, or iodine maintained at proper concentration. Keep a bucket or spray bottle available for food contact surfaces.
- Air drying of equipment and utensils
Utensils and equipment are drying on top of a cloth towel. Equipment and utensils must be air dried. Suggest use bar matting to separate towel from equipment.
- Using a handwashing sink- operation and maintenance
1) Several item in hand sink in back. Hand sinks are for hand washing only. Items removed. CORRECTED. 2) No paper towel available at front hand sink by beverage counter. Eevry hand sink must be provided with a means to dry hands. Provide paper towels.
- Food employees hair is effectively restrained
Employees that are cooking or prepping food must wear an effective hair restraint such as a hat, visor, or hair net. Wear hair restraint when cooking pizzas.
- Posting of a valid license
Most recent inspection is not posted. Post most recent inspectionin an area readily viewed by the public.
- Hand drying provided
1) Several item in hand sink in back. Hand sinks are for hand washing only. Items removed. CORRECTED. 2) No paper towel available at front hand sink by beverage counter. Eevry hand sink must be provided with a means to dry hands. Provide paper towels.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
RR did not have sign posted reminding eployees to wash theirhands. Given during inspection. Post sign.
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10/31/2013 | Routine |
- Plumbing system repaired according to law
1) Screw on faucet for hotwater in kitchen is stripped and makes it difficult to turn on. 2) Floor sink un beverage counter appears to have standing water. All plumbing must be maintained in good repair. Repair faucet and clear floor sink.
- Hand drying provided
1) Several item in hand sink in back. Hand sinks are for hand washing only. Items removed. CORRECTED. 2) No paper towel available at front hand sink by beverage counter. Eevry hand sink must be provided with a means to dry hands. Provide paper towels.
- Using a handwashing sink- operation and maintenance
1) Several item in hand sink in back. Hand sinks are for hand washing only. Items removed. CORRECTED. 2) No paper towel available at front hand sink by beverage counter. Eevry hand sink must be provided with a means to dry hands. Provide paper towels.
- Handwashing signage
RR did not have sign posted reminding eployees to wash theirhands. Given during inspection. Post sign.
- Air drying of equipment and utensils
Utensils and equipment are drying on top of a cloth towel. Equipment and utensils must be air dried. Suggest use bar matting to separate towel from equipment.
- Food employees hair is effectively restrained
Employees that are cooking or prepping food must wear an effective hair restraint such as a hat, visor, or hair net. Wear hair restraint when cooking pizzas.
- Sanitization of food contact surfaces - before use and after cleaning
Wiping down cutting board with wet towel. Food contact surfaces must be sanitized with an approved sanitizer such as unscented chlorine, QA, or iodine maintained at proper concentration. Keep a bucket or spray bottle available for food contact surfaces.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Material characteristics of non-food contact surfaces
Shelving in walk-in cooler are line with cardboard. All surfaces exposed to food/splashing must be easily cleanable and nonabsorbent. Reove cardboard as not cleanable or nonabsorbent.
- Drying mops
Mop head was being air dried on side of sanitizer compartment of 3 tank sink. Mops must be air dried in between uses in a manner that will not soil walls or equipment. Moved to mop sink during inspection. CORRECTED.
- Posting of a valid license
Most recent inspection is not posted. Post most recent inspectionin an area readily viewed by the public.
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10/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Cenex Convenience Store, 502 E Ave Nw, Cedar Rapids, IA 52405 »