- Outer openings are protected
Observation: Emergency exit door has light showing around outer edges. Must replace weather striping to prevent entry pest.
- Cleanability of floors, walls, and ceilings
Observation: 1) Re-caulk the walk behind both hand sinks in kitchen. 2) Many flooring tiles in kitchen are cracked. Replace as needed. 3) Used mop stored in mop bucket. Must hang dry to prevent bacteria growth on wet mop.
- Handwashing signage
Observation: Handwashing sign not posted at both hand station in kitchen. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available in kitchen at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Plumbing system repaired according to law
Observation: 1) Missing both hot/cold water handles on left faucet on three compartment sink. 2) Right faucet on three compartment sink slight leaks. Repair. Must maintain all plumbing in good working order to prevent contamination.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restrains. Food handling employee must wear hair net or hat to adequately restrain hair when working around food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener is soiled and rusty. Replace as needed.
- Eating, drinking, or using tobacco
Observation: Employee beverage cups have no lid.Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Most nozzles on both Pepsi machines have heavy syrup buildup. Clean more frequently to prevent contamination.
- 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: Condenser unit underneath dressing unit at front is dusty. Clean as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Food debris buildup underneath racks in walk-in freezer. Clean. 2) Top of the outside of dish machine not clean to touch. Clean. 3) All floor sinks are rusty and soiled. Replace. 4)Several dry food racks are rusting. Resurface or replace.
- Food storage containers identified with common name of food
Observation: A salt squeeze bottle stored in service table cabinet in dinning room not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Equipment location, installation, repair, and adjustment
Observation: Ice buildup in the following freezers: 1) walk-in freezer 2) Ice Cream reach-in freezer in dinning room. Repair or replace as needed. Must keep freezer free of ice to prevent contamination.
- Utensils and pressure measuring devices maintained
Observation: Observed several cracked plastic containers. Replace. All utensils must be maintained in good condition.
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03/02/2015 | Regular |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/11/2013 | Routine |
- Cleaning of cooking and baking equipment
The following areas have food debris/mold buildup: 1) Can opener, 2) 4 door reach-in freezer in kitchen, 3) Inside of the microwave, 4) The area behind nozzles and handle on Pepsi machine in drive-through section. Must keep all equipment and utensil clean to prevent bacteria buildup. Clean more frequently to prevent contamination.
- Air drying of equipment and utensils
Metal containers were obeserved wet after being stacked. Must allow fully air-day before stacking.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect QA in sanitizer bucket in back kitchen. Replace sanitizer more frequently to maintain the concentration of QA sanitizer between 200 - 400 ppm.
- Food storage containers identified with common name of food
Overall good labeling. Observed a sugar container not labeled. Containers holding food which could be mistaken for other food must be indentified with the common name of the food.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have food debris/mold buildup: 1) Can opener, 2) 4 door reach-in freezer in kitchen, 3) Inside of the microwave, 4) The area behind nozzles and handle on Pepsi machine in drive-through section. Must keep all equipment and utensil clean to prevent bacteria buildup. Clean more frequently to prevent contamination. --Observed food debris on the floor in walk-in freezer. Clean as needed.
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12/05/2013 | Routine |
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