- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Due to drain line not properly positioned overflow sink installed. 2) There standing water around the floor. Must move the ice machine to keep drain line 6 inches off the floor sink and clean water.
- Package integrity
Observation: Several dented cans of food stored on shelves in the kitchen #202. May not use any can that is dented on top, bottom, or side seals. Dented cans stored on dry goods shelf should be removed or discarded. Corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: Handsink in kitchen on third floor is blocked by a large recebptble and not accessible to employee. Must have sink are clear to ensure employee are washing when is necessary. Remove or find small receptacle next to handsink. This is repeat violation.
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08/03/2015 | Regular |
- Posting inspection reports
Observation: A inspection reported was posted in a conspicuous place BUT HAS EXPIRED. SHALL post this report in a conspicuous place at eye level for consumers to view.
- Drying mops
Observation: One mop was not properly hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Staff educated and verbalized understanding. REPEAT VIOLATION. CORRECTED ON SITE.
- Using a handwashing sink- operation and maintenance
Observation: 1)A large trash receptacle waa blocking the handwashing sink on the 202 side kitchenette.2)The 208 kitchenette handwashing sink had dishes and a bucket with dishes were in the sink. ALL handwashing sinks SHALL be accessible at all times. BOTH WERE 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: Several handwashing sinks in 4 restrooms used by food employees are not reaching at least 100 degrees. During inspection the maintenance director starting to repair the handwashing sinks for food employees to reach at least 100 degrees. The men's and women's by the main kitchen is corrected at this time. Continue to repair the remaining of the other restrooms that food employees use.
- 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: The following food was placed at 202 side dining room at 11:00am and at this time it is 1:00 pm. The cottage cheese is at 43 degrees and placed back into the refrigerator. The cut melon was 51 degrees and the chicken salad was 49 degrees. BOTH OF THE ABOVE WERE DISCARDED AT THIS TIME OF INSPECTION. SHALL USE MORE ICE PACKS OR ICE TO ASSURE FOOD WILL REMAIN AT 41 DEGREES OR LOWER. CORRECTED ON SITE.
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04/15/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
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11/07/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
The following items have visable buildup: 1) Inside of the ice machine 2) Can opener 3) Microwave. Must clean more frequently to prevent contamination.
- Cleaning of cooking and baking equipment
The following items have visable buildup: 1) Inside of the ice machine 2) Can opener 3) Microwave. Must clean more frequently to prevent contamination.
- Separation from food, equipment, utensils, linens, and single service
Observed several dish machine chemical buckets were stored in the cabinet above dry clean utensil rack. Chemical must be store separated or below from food and clean utensils. Removed. Corrected at time of inspection
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11/07/2013 | Routine |
- Linens- cleaning and storage
1) Replace a new commerical refrigerator. 2) Replace a new cutting board on kitchen line cooler. 3) Adjust bottom shelf of grill table with 6" off the floor.
- Handwashing signage
Handwashing signs not posted. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
1) Missing two split rings under 3 compartment sink. 2) Missing cove base around cabinet on both sides. 3) Missing cove base in mop sink room.
- Multiuse food contact surfaces are cleanable
1) Replace a new commerical refrigerator. 2) Replace a new cutting board on kitchen line cooler. 3) Adjust bottom shelf of grill table with 6" off the floor.
- Material characteristics of non-food contact surfaces
1) Bare wood in the cabinets 2) Bare wood surface underneath table above dish machine. Must resurface with at least two coats of paint to make smooth and easily cleanable.
- Drying mops
Install mop rack to allow mop air dry.
- Cutting surfaces maintained
1) Replace a new commerical refrigerator. 2) Replace a new cutting board on kitchen line cooler. 3) Adjust bottom shelf of grill table with 6" off the floor.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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11/04/2013 | Routine |
- 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
Clean wall vent in kitchen on 1st foor, dusty to sight.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1. On the 2nd floor, in the kitchen the cupboard door is loose on the corner across from the cooler. 2. Clean the can opener blade in kitchen on lower level, has food residue. Not clean to sight or touch. Food manager reports that the kitchen on the 2nd floor is going to be remodeled, but not as a kitchen (for activity room and all the equipment and cupboards will be removed).
- Roasts held at a temperature of 130°F or above
On 2nd floor kitchen prep label temps were > 41*F. The sliced ham and tomatos were 43*F and reach-in refrigerator was 44*F. Rechecked temps after thermometer was turned down. The tomatos had just been prepped, prior to being temped. When temped again were 41*F and meat was the same. The refrigerator's temp was 38.9*F. (CORRECTED).
- Drying mops
Mop was lying in the mop sink, Air-dry mops to prevent contamination of equipment, walls and supplies. (CORRECTED).
- Cleanability of floors, walls, and ceilings
1. Flooring in 1st floor kitchen has pieces missing or chipped. Food manager reports that the flooring is being removed and installing new. 2. Ceiling tile in 1st floor kitchen has soiled ceiling tiles, maybe rained damaged. Replace as needed.
- Material characteristics of non-food contact surfaces
Laminate on corner of counter in kitchen on 2nd floor is missing, leaving it no longer smooth, cleanable and non-absorbent. Food manager reports that area is being remodeled as an activity room and will be removed.
- Plumbing system repaired according to law
1. Observed the cold water faucet handle leaks when the water is turned on in the kitchen on the lower level. 2. The whole faucet is loose on the 2 compartment sink in the kitchenette on 2nd floor. Have maintenance or plumber repair faucets in both areas. Plumbing must be maintained in good repair.
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06/25/2013 | Routine |
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