- Food temperature measuring devices are provided and readily accessible
Observation: Food temperature measuring devices is not provided in reach in "AdvantEge" cooler in the kitchen.This is a REPEAT violation.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees and conditional employees did not read and sign Food Employee Illnesses Reporting Agreement Provided forms to sign. Corrected on site.
- Storage or display of food in contact with water or ice
Observation: Ice buildup in ice cream chest freezer .
- Smoke free air act
Observation: No Smoking sign is not posted on the entrance door. This is a REPEATING violations. Provided an corrected on site.
- Plumbing system maintained in good repair
Observation: There is leak at sanitizer and detergents supply unit above three compartment sink.
- Indoor and outdoor surfaces
Observation: There is whole on the wall under 3 compartment sink and metal cover is missing around.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths found wet on the counter- 3 three compartment sink ,food contact surface. Removed to air dry.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are food particles, food debris on the floor in walk-in freezer
- Test kit provided and used to measure sanitizing solution concentration
Observation: Not provide the proper test kit for testing the concentration of sanitizer solution. This is a REPEAT violation.
- Fingernail maintenance, polish, and artificial fingernails
Observation: Food worker has very long nails, shall keep their fingernails trimmed.
- Equipment and utensils-durability and strength
Observation: Several cracked plastic containers on kitchen line table and dish rack area. Manager removed and corrected on site.
- Food employees hair is effectively restrained
Observation: One employee has no hair restraint during the food preparation and serving. This is a REPEAT violation. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided forms to educate employee and procedure to follow. Corrected on site.
- Handwashing signage
Observation: No handwashing signs in both RR. Provided and corrected on site.
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01/05/2016 | Regular |
- Designated areas for employees
use of designated areas by employees
- Test kit provided and used to measure sanitizing solution concentration
No test strips on site. Must have test strips to ensure sanitizer is at proper concentration.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs are being stored on top shelve in the reach-in prep cooler. All food must be stored in a matter to prevent cross contamination. Proper storage hand out given during inspection.
- In-use utensils, between-use storage
1) Ice scoop is being stored on top of ice machine. Ice scoop must be stored on a cleanable surface or in the ice with handle inverted. Move scoop. 2) Ice machine chute has beuild up. Food contact surfaces must be clean to sight and touch. Emplty and discard ice, wash, rinse, and sanitize ice machine.
- Food employees hair is effectively restrained
All employees that are prepping or cooking food must wear an effective hair restraint such as a hat, visor or hair net.
- Food storage - preventing contamination from the premises
All food and food items must be stored a minimum of 6" off the floor. Move product in walk-in freezer to provided shelving and raise bottom shelf to required height.
- Handwashing signage
Must post signs in RR reminding employees to wash their hands. Given signs during inspection. Post as required.
- Bare hand contact with ready to eat foods
Employee was putting hamburgers together with their bare hands. No ready to eat food may be handled with bare hands. Employee put on gloves and hand out given during inspection.
- Food is properly labeled
1) Tuna slad and egg sald sandwiches do not have ingredient list in desending order of predominance of weight. Food that is packaged must be properly labeled. 2) Does not have ingredient list available for bakery items. Must have a list for all products available to consumer if requested.
- Material characteristics of non-food contact surfaces
1) Using cardboard to line wire shelving inback where liquor is stored. All surfaces exposed to food must be cleanable and nonabsorbent. Remove cardboard. 2) Cabient under pop machine and cabinet doors are sticky and must be cleaned. Maintain cleaning at frequency to prevent future build-up.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using cardboard to line wire shelving inback where liquor is stored. All surfaces exposed to food must be cleanable and nonabsorbent. Remove cardboard. 2) Cabient under pop machine and cabinet doors are sticky and must be cleaned. Maintain cleaning at frequency to prevent future build-up. --1) Ice scoop is being stored on top of ice machine. Ice scoop must be stored on a cleanable surface or in the ice with handle inverted. Move scoop. 2) Ice machine chute has beuild up. Food contact surfaces must be clean to sight and touch. Emplty and discard ice, wash, rinse, and sanitize ice machine.
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05/14/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
All food and food items must be stored a minimum of 6" off the floor. Move product in walk-in freezer to provided shelving and raise bottom shelf to required height.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using cardboard to line wire shelving inback where liquor is stored. All surfaces exposed to food must be cleanable and nonabsorbent. Remove cardboard. 2) Cabient under pop machine and cabinet doors are sticky and must be cleaned. Maintain cleaning at frequency to prevent future build-up. --1) Ice scoop is being stored on top of ice machine. Ice scoop must be stored on a cleanable surface or in the ice with handle inverted. Move scoop. 2) Ice machine chute has beuild up. Food contact surfaces must be clean to sight and touch. Emplty and discard ice, wash, rinse, and sanitize ice machine.
- Food is properly labeled
1) Tuna slad and egg sald sandwiches do not have ingredient list in desending order of predominance of weight. Food that is packaged must be properly labeled. 2) Does not have ingredient list available for bakery items. Must have a list for all products available to consumer if requested.
- Material characteristics of non-food contact surfaces
1) Using cardboard to line wire shelving inback where liquor is stored. All surfaces exposed to food must be cleanable and nonabsorbent. Remove cardboard. 2) Cabient under pop machine and cabinet doors are sticky and must be cleaned. Maintain cleaning at frequency to prevent future build-up.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
1) Ice scoop is being stored on top of ice machine. Ice scoop must be stored on a cleanable surface or in the ice with handle inverted. Move scoop. 2) Ice machine chute has beuild up. Food contact surfaces must be clean to sight and touch. Emplty and discard ice, wash, rinse, and sanitize ice machine.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs are being stored on top shelve in the reach-in prep cooler. All food must be stored in a matter to prevent cross contamination. Proper storage hand out given during inspection.
- Handwashing signage
Must post signs in RR reminding employees to wash their hands. Given signs during inspection. Post as required.
- Food employees hair is effectively restrained
All employees that are prepping or cooking food must wear an effective hair restraint such as a hat, visor or hair net.
- Bare hand contact with ready to eat foods
Employee was putting hamburgers together with their bare hands. No ready to eat food may be handled with bare hands. Employee put on gloves and hand out given during inspection.
- Test kit provided and used to measure sanitizing solution concentration
No test strips on site. Must have test strips to ensure sanitizer is at proper concentration.
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05/14/2013 | Routine |
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