| No violation noted during this evaluation. | 09/11/2015 | Non Illness Complaint |
- Responsibility of food employees and conditional employees to report
Observation:Employee continued to work after onset of symptoms. Does have a signed reporting agreement on file which was provided for review. Review with all staff code requirement of reporting illness and restrictions.
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03/20/2015 | Illness Complaint |
- Material characteristics of non-food contact surfaces
Observation: Observed bare wood surface shelving in dry storage on 2nd floor. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
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03/02/2015 | 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: Kitchen line cooler next to the hand sink in kitchen was temped at 44.7*F. May not use cooler for TCS food until cooler can be maintain at 41*F or lower.
- Material characteristics of non-food contact surfaces
Observation: Observed bare wood surface shelving in dry storage on 2nd floor. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The thermometer in dressing reach-in cooler and kitchen line cooler next to the hand sink are broken. The thermometer must be accurate to +/-2*F in the intended range of use.
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02/24/2015 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: 1) Observed cracked container was holding food in kitchen 2) Gasket on the salad prep cooler is torn. 3) Sanitizer bucket is cracked in bar. Repair or replace to maintain all utensil and equipment in good condition.
- Backflow protection
air gap, device standard, when required
- Plumbing system repaired according to law
Observation: 1) Cold water no provided from three compartment sink on 2nd floor. 2) Faucet leaks on three compartment sink on 2nd floor. Repair or replace. Must maintain all plumbing in good working order to prevent contamination.
- Outer openings are protected
Observation: Gap under and around exit door in kitchen. Must replace weather striping or door sweep.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't find thermometer in the following coolers: 1)Both kitchen line coolers in kitchen 2)Dressing reach-in cooler 3) Dessert reach-in cooler. 3) Three door cooler in bar. Must provide thermometer for all cooling units to monitor temperature.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A gallon milk not date marked in chest cooler at bar. Must date mark all ready to eat food if not used within 24 hours after opened or preparation. Have 7 days from day marked to use or discard.
- Handwashing signage
Observation: Handwashing sign not posted on several hand sinks. Must has sign posted reminding employees to wash their hands.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lid in kitchen. Must drink from a closed beverage container to prevent mouth to hand contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips in kitchen. Must provide test strips to check concentration. REPEAT VIOLATION
- Hand drying provided
Observation: Paper towels not provided at hand sink in bar. Corrected at time of inspection.
- Common name-working containers
Observation: The following chemical containers/bottles were not labeled: 1)Spray bottle at dish machine area. REPEAT VIOLATION 2)Sanitizer bucket in bar. REPEAT VIOLATION 3)Sanitizer bucket in kitchen. Chemical must be labeled after removed from original container for easy identify.
- Food storage containers identified with common name of food
Observation: 1) Two white powder buckets not labeled in dry storage at 2nd floor 2)All sauce/dressing squeeze bottles on top of kitchen line cooler not labeled in kitchen. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- 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: Both kitchen line coolers in kitchen are out of temperature. Cooler next to hand sink, internal food was temped 44.7*F. Top line of the cooler next to the reach-in freezer, internal food was temped 58*F. Discarded or removed. MAY NOT USE COOLER FOR TCS FOOD UNTIL COOLER CAN BE MAINTAIN AT 41*F OR BELOW.
- Sanitizers
Observation: Sanitizer from dispenser was tested too strong. Chlorine concentration must be maintained between 50-100ppm. Called for service.
- Sanitization methods - hot water, chemical
Observation: 1)Unable to detect chlorine from dish machine. Corrected at time of inspection. Must check more frequently 2)Didn't have sanitizer made up at time of inspection in bar. REPEAT VIOLATION 3)Didn't provide sanitizer at food prep area on upstairs. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Physical facilities maintained in good repair
Observation:1) Hand sink at outside of bar counter is cracked. Replace as need. 2) Dusty ceiling in kitchen. Clean.
- Posting inspection reports
Observation: Didn't post most recent inspection report. Must post in area viewable to the public. REPEAT VIOLATION
- Bare hand contact with ready to eat foods
Observation: 1) Food employee grab ice from ice bin in kitchen with glasses. Din't provide ice scoop around pop machine. 2) Employee made salad with bare hands. Must wash hand then wear gloves or use utensils to handle ready-to-eat food.
- Demonstration of Knowledge
Observation: Food employee added water into pre-made QA sanitizer in bar. Employee must know how to make sanitizer and use test strips to check concentration.
- 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: Vents are dusty in dressing reach-in cooler. Must clean off dust buildup.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed bare wood surface shelving in dry storage on 2nd floor. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- Cutting surfaces maintained
Observation: Cutting board on kitchen line cooler with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria. buildup.
- Cleanability of floors, walls, and ceilings
Observation: 1) Missing ceiling tiles above food prep area on 2nd floor. 2) Missing ceiling tile in kitchen. 3) Observed a cracked ceiling tile in kitchen. 4) Calk the wall behind hand sink in kitchen 5) Calk the wall around dish machine
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02/17/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Hand sink is not working properly in kitchen by prep cooler. The cook reported that they are going to replace a new sink in next couple days. All hand sink must be maintained in good condition. REPLACE AND SEND SERVICE INVOICE TO HEALTH DEPARTMENT.
- Bare hand contact with ready to eat foods
Observation: Food employee were not wearing gloves to touch ready-to-eat food on upstairs. NO DIRECT BARE HAND CONTACT WITH READY-TO-EAT FOOD. MUST USE UTENSIL, GLOVES, OR OTHER BARRIER METHODS.
- Handwashing signage
Observation: Handwashing signs not posted in both restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Storage of clean equipment and utensils
Observation: Single service items were stored on the floor on 2nd floor. Single service & use items must be stored 6" off the floor.
- Drying mops
Observation: Mop stored in mop bucket. Used mop must put on hook or drape over bucket to allow to air dry in between use. Correct at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for QA sanitizer. Must provide QA test strips to ensure concentration of QA sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible buildup on can opener. Needs equipment cleansing procedures.
- Hand drying provided
Observation: No paper towels on all hand sinks in kitchen area. Must have paper towels for drying hands. NEED PAPER TOWELS ORDER INVOICE.
- Food storage - preventing contamination from the premises
Observation: Several food boxes are stored on the floor in walk-in cooler. All food must be stored 6" off the floor to prevent contamination. REPEAT VIOLATION.
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03/17/2014 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink has no hot water provided in kitchen. Must provide hot water to ensure washing is at least 100*F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: A lot of food debris underneath large equipment in kitchen. Must clean deeply to prevent contamination and bacteria buildup.
- Using a handwashing sink- operation and maintenance
Observation: Food was thawing in hand sink near by dish machine. Remove. Must have sink areas clear to ensure employee are washing when necessary.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for QA or chlorine sanitizer. Must provide both QA and chlorine test strips to ensure QA can be maintained at 200 ppm, and chlorine can be maintained at 50-100 ppm. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Observation: Observed several food boxes ere stored on the floor in walk-in cooler. All food must be stored 6" off the floor to prevent contamination. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Visible buildup on can opener. 2) Dessert reach-in cooler has food debris. Must clean more frequently to prevent contamination.
- Handwashing signage
Observation: Handwashing signs not posted in both restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Hand drying provided
Observation: No paper towels on hand sink in kitchen. Corrected at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Started to thaw meat in standing cold water. Must either keep water running slowly over produce or thaw in cooler. Discarded. Corrected at time of inspection.
- Drying mops
Observation: Mop stored in mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between use.
- Bare hand contact with ready to eat foods
Observation: Food employee were not wearing glove o touch ready-to-eat food in kitchen. No direct bare hand contact with ready-to-eat food, must use utensil, gloves, or other barrier methods.
- Storage of clean equipment and utensils
Observation: Observed single service items were stored on the floor on 2nd floor. Single service & use items must be stored 6" off the floor.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on the Turbo Air prep cooler is torn in service section. Replace as needed.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer dispensers 1)near y dish machine, 2)on 2nd floor not reading on test strips. REPEAT VIOLATION. Must be maintained at 200 ppm. Called for service.
- Posting inspection reports
Observation: Most recent inspection report not posted. Must post in area viewable to the public.
- Common name-working containers
Observation: A chemical sprayer bottle was not labels. Must label all working container with common name for easy identification.
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12/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
See notes, all coolers functioning, except one that they are waiting for a part. No food being stored in that drawer cooler, placed in other coolers.
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06/28/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Returned this afternoon and drawer that needed a new fan motor has not been replaced as of this time. The manager does not know when it will be repaired and will continue to keep PHF/RTE foods in another cooler. He reports that he will call LCPH as soon as it has repaired. The time clock replaced in another drawer cooler was temped at <41*F.
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06/21/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
1. Using pepsi papercup in flour. Must use scoop with handle to prevent hand contamination. 2. Clean ice shoot in ice machine, slight mold growth and clean can opener blade. Not clean to sight or touch.
- Sanitization methods - hot water, chemical
QA sanitizer dispenser not reading on test strips. Must be maintained at 200 ppm. Service called and must use test strips to ensure proper concentration.
- Test kit provided and used to measure sanitizing solution concentration
No test strips for QA or chlorine sanitizer. Must make accessible.
- Plumbing system repaired according to law
1. Handsink in men's RR is slow to drain. 2. Leaky faucet when turned on and off at 3 compartment sink on 2nd floor. Plunmbing must be maintained in good repair.
- Roasts held at a temperature of 130°F or above
Drawer under grill holding steaks were temped at 49*F were only out for 1 hr. put on ice, then after rush keep in walk-in cooler till repaired. No food in cooler unitl holds 41 degrees or less.
- Handwashing cleanser, availability
1. Handsink on 2nd floor where prep work done was blocked eith boxes. Must always accessible for proper handwashing. 2. Handsink at the bar did not have soap. Provide soap for proper handwashing. 3. No papertowels at handsink at bar or on 2nd floor prep area. Provide papertowels for hand drying.
- Miscellaneous sources of contamination
Observed storage shelving directly on floor. Must be 6" off floor to prevent contamination and cleaning purposes.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer in the small reach-in refrigerator next to dessert cooler. Must provide thermometer to ensure to maintain proper temperature at all times.
- In-use utensils, between-use storage
1. Using pepsi papercup in flour. Must use scoop with handle to prevent hand contamination. 2. Clean ice shoot in ice machine, slight mold growth and clean can opener blade. Not clean to sight or touch.
- Food employees hair is effectively restrained
Employees not wearing hair restraints in prep area on 2nd floor. Wear effective hair restraint when handling food.
- Outer openings are protected
Had kitchen door open. Must keep shut or provide a screen door to prevent pest entry.
- Common name-working containers
Container with white powder in chemical area was not labeled. Label all working containers with common name of chemical.
- Food storage containers identified with common name of food
Bottles filled with clear liquid. Must label all working containers with common name of food product. (CORRECTED).
- Hand drying provided
1. Handsink on 2nd floor where prep work done was blocked eith boxes. Must always accessible for proper handwashing. 2. Handsink at the bar did not have soap. Provide soap for proper handwashing. 3. No papertowels at handsink at bar or on 2nd floor prep area. Provide papertowels for hand drying.
- Using a handwashing sink- operation and maintenance
1. Handsink on 2nd floor where prep work done was blocked eith boxes. Must always accessible for proper handwashing. 2. Handsink at the bar did not have soap. Provide soap for proper handwashing. 3. No papertowels at handsink at bar or on 2nd floor prep area. Provide papertowels for hand drying.
- Food storage - preventing contamination from the premises
Observed storage shelving directly on floor. Must be 6" off floor to prevent contamination and cleaning purposes.
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06/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Daisy's Garage, 1117 1st Se Ave, Cedar Rapids, IA 52403 »