- Equipment location, installation, repair, and adjustment
Observation: Dish machine leaking into a pan. All equipment must be maintained in good repair. Service ordered has been placed.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth observed in dish area hanging on shelve. Wiping clothes must be maintained in sanitizing solution in between uses. CORRECTED
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The back splash behind grills and ovens had splatter and food build-up. Clean and maintain cleaning at frequency to prevent future issues.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink on kitchen line reached 90 degrees. All hand sinks must reach 100 degrees minimum. Service called and mixing faucet to be replaced.
- Food storage, prohibited areas
Observation: Liquor and pop being stored in mechanical room. Food is not allowed to be stored in mechanical rooms. Room may be used for chemical storage. All food must be moved.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment has QT-10 test strips but need QT-40 for their sanitizer. To ensure proper concentration of sanitizer must have correct test strips.
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12/11/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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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11/15/2013 | Routine |
- Handwashing cleanser, availability
Must provide hand soap and paper towel at bar hand sink.
- Hand drying provided
Must provide hand soap and paper towel at bar hand sink.
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05/23/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Material characteristics of non-food contact surfaces
Ledge behind fryers is not cleanable. All surfaces exposed to food and/or splashing must be cleanable and nonabsorbent. Wrap ledge in metal.
- Cleanability of floors, walls, and ceilings
Missing cove base in bar area. Install cove base to aid in cleaning.
- Backflow protection
air gap, device standard, when required
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05/20/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Missing cove base in bar area. Install cove base to aid in cleaning.
- Sanitization of food contact surfaces - before use and after cleaning
Bar dish machine requires chlorine and establishment is currently using iodine. Must use chemical required by machine. Replace iodine with chlorine and maintain chlorine at 50 ppm as required.
- Material characteristics of non-food contact surfaces
Ledge behind fryers is not cleanable. All surfaces exposed to food must be nonabsorbent and cleanable. Wrap ledge in metal.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Signs given during inspection. Post at hand sinks.
- Roasts held at a temperature of 130°F or above
Walk-in cooler was holding at 42.1 degrees. All coolers must maintain food at 41 degrees or less. Have cooler serviced.
- Plumbing
materials, design, construction and installation
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05/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Doubletree Cedar Rapids-Bud Light Lounge, 350 1st Ne Ave, Cedar Rapids, IA 52401 »