- Handwashing cleanser, availability
Observation: Hand sink in kitchen was out of soap at start of inspection. Every hand sink must be stocked with soap for proper hand washing. Restocked during inspection.
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10/20/2014 | Other |
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken being stored over raw beef. Raw chicken and beef in baggies were in same container in reach-in cooler. All food must be stored in manner to prevent cross contamination. Moved during inspection. CORRECTED.
- Cleanability of floors, walls, and ceilings
1) Hand sink in men's RR is loose and in need of new caulk 2) Wall sink juncture in basement requires caulk. All wall/sink junctures must be easily cleanable.
- Roasts held at a temperature of 130°F or above
4 containers of chicken and beef from lunch on the griddle were temped between 98-142 in various areas of container. PHF must be maintained at 41 degrees or more. All containers were reheated and temped to ensure 165 degrees for reheat. Educated staff on proper cooking/holding temps. --Produce reach-in cooler had ambient air temp of 45 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Meat was moved and fan inside equipment was turned on. Air tep at 38.9 degrees at end of inspection. CORRECTED.
- Material characteristics of non-food contact surfaces
1) Shelve in basment is bare wood. All surfaces exposed to food must be smooth, nonabsorbent, and easily cleanable. Paint shelve with 2 coats of light colored paint. 2)Grease build-up behind kitchen equipment. Clean and maintain cleaning to prevent future build-up.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Hood in kitchen has grease build-up. 2) Vents in both RR have dust accumulation. Vent must be free from such build-up. Clean both arease and maintain cleaning at frequency to prevent future build-up.
- equipment food contact surfaces and utensils clean to sight and touch.
Stand mixer in basement has considerable food debris buld-up on mixer and guard. All food contact surfaces must be clean to sight and touch. Clean mixer. --1) Shelve in basment is bare wood. All surfaces exposed to food must be smooth, nonabsorbent, and easily cleanable. Paint shelve with 2 coats of light colored paint. 2)Grease build-up behind kitchen equipment. Clean and maintain cleaning to prevent future build-up.
- Hand drying provided
1) No paper towel was available at kitchen hand sink. All hand sinks must be stocked with a means to dry one's hands. Paper towel restocked during inspection. CORRECTED. 2) Hand sink in basement had food debris. Clean hand sink and keep cleaning at frequency to keep clean.
- Designated areas for employees
use of designated areas by employees
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12/17/2013 | Routine |
- Material characteristics of non-food contact surfaces
Wooden shelving in basement must be sealed with two coats of light colored paint or varnish to make surfaces cleanable.
- Cleanability of floors, walls, and ceilings
Wall sink juncture in basement must be caulked to make it cleanable.
- Handwashing cleanser, availability
New hand sink in basement did not have soap. Every hand sink must be provided with soap for proper hand washing. Provide soap.
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07/15/2013 | Routine |
- Bare hand contact with ready to eat foods
Employee were not wearing gloves to handling tortillas. No direct bare hand contact with ready-to-eat foods. CORRECT.
- Hand drying provided
Paper towel dispenser was empty at beginning of inspection. Every hand sink must be provided with a means to dry one's hands. Restocked during inspection. CORRECTED.
- equipment food contact surfaces and utensils clean to sight and touch.
Floor sink for pop machine has debris and standing water. Clean floor sink and maintain at a frequency to prevent future issues.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Grease build-up on kitchen hood vents. Clean and maintain cleaning at frequency to prevent future build up.
- Roasts held at a temperature of 130°F or above
Tomato in bowl in prep-cooler was temped at 43.4*F. Squeeze bottle of sour cream on the table was temped at 77.6*F. All potentially hazardous food must be 41*F or below. Discarded foods during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Basement has food debris and accumulation on the floor. Clean basement.
- Handwashing sinks-Numbers, capacities, location, and placement
In basement a large mixer and tortilla press as well as multiple ingredients were observed. No food prep may be done in an area were hand washing is not located. All prep must be completed in kitchen unless a hand sink is installed in area currently being used.
- Food storage containers identified with common name of food
A shaker of salt was not labeled. All food working containers must be labeled with common name of food. Label shaker.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect chlorine in sanitizer bucket. Chlorine sanitizer must be maintained between 50 to 100 ppm. New bucket of sanitizer was prepared during inspection. CORRECTED.
- Cleanability of floors, walls, and ceilings
1) Basement rafters are exposed in food prep area. Reinstall tiles as needed. 2) Surfaces exposed to food and/or splashing must be cleanable and nonabsorbent. Seal shelving units in basement and remove cardboard in kitchen. 3) In basement food prep area no cove base is installed. Cove base must be installed at floor/wall juncture to aid in cleaning. Install as needed.
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05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about El Super Burrito & Lupita Mexican Bakery, 3300 Johnson Nw Ave, Cedar Rapids, IA 52405 »