- Food storage containers identified with common name of food
Observation: Several containers not labeled with the ingredient name. All working containers must be labeled with proper name of contents if it is not the original container of said contents.
- Equipment location, installation, repair, and adjustment
Observation: Traulsen fry freezer thermometer not working, top door not closing properly, and gasket does not make proper contact while closed. bottom door needs new gasket. 2) Electrical cord on Neico broiler casing is cut and wires exposed. 3) Traulsen Burger freezer door gaskets are both bad. 4) Bottom of door gasket in walk in freezer is torn and missing.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observation: Broken light shield in walk in freezer. Light in freezer needs to be covered or shatter resistant to prevent contamination of food in case of breakage of bulb.
- Drying mops
Observation: Mop heads observed clumped in mop bucket and mop sink. Mops must be hung to air-dry.
- Miscellaneous sources of contamination
Observation: Single service items stored in boxes on floor. All single service items should be stored at least 6 inches off the floor to prevent contamination from the cleaning processes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Onion ring container no longer easily cleanable. 2) Meat slicer soiled. Asked employee when last time it was used and the answer was "last night". Slicer needs cleaned a minimum of every four hours while in use. If not in use it needs cleaned as often as necessary to keep clean. 3)Produce slicer base needs cleaned. All food contact surfaces must be clean to sight and touch. 4) Both microwaves excessively soiled. clean as often as necessary to keep clean.
- Outer openings are protected
Observation: Light shining through back door and is hard to open and close. Repair or replace back door to prevent rodent infestation.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in kitchen and coolers excessively soiled with grease and food buildup. Physical facilities shall be cleaned as often as necessary to keep clean. Except as necessary in case of a spill or other accident all cleaning should take place during periods where the least amount of food is exposed.
- Sanitization methods - hot water, chemical
Observation: Dish washer was washing in three compartment sink and after sanitizing was rinsing off sanitizer right away and not letting air dry with sanitizer water left on contact surface.
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03/13/2015 | Regular |
- Handwashing cleanser, availability
Observation: The front handwashing sink by the drive thru is being used as a dump sink. During this inspection ice was being exposed of. Handwashing sinks shall be used for no other purpose than handwashing. May use the utility sink for dumping ice. --Observation:The front handwashing sink at the drive thru did not have any soap available. All handwashing sinks shall be provided with soap to properly wash hands.CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: The plastic container of flour was not labeled. All working containers shall be identified with the name of the food item when taken from original container. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: The chicken tender unit does not have a temperature measuring device. All cooling units shall be provided with temperature measuring devices.
- Equipment and utensils-durability and strength
Observation: The food preparation sink does not have a stopper to hold water. Provide a stopper for the food preparation sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several equipment items have splashed food which is dried and not clean to sight or touch. Shall clean as often as necessary to keep clean.
- Outer openings are protected
Observation: 1)The back exit door CONTINUES to have light shining through.Shall repair to prevent entrance of pests and rodents.REPEAT VIOLATION 2) The back exit door has a broken self closure. All exterior doors shall be self closing. Repair the self closure as needed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Container of sanitizer was stored on the floor. Buckets holding sanitizer shall be kept off the floor to prevent contamination.
- Indoor and outdoor surfaces
Observation: The floors especially under equipment have food debris and shall be cleaned as often as necessary to keep clean. Suggest implementation of a better cleaning schedule
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following food contact surfaces are not clean to sight and touch, the upper portion of the microwave and slicer. Shall clean food contact surfaces as often as necessary to keep clean.
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01/30/2014 | Routine |
- Drying mops
1) Clean floor under all large kitchen equipment especially reach-in freezer near grill 2) Clean wall and floor inbetween large ice machine and pop dispenser in dry storage area. Heavy grease and mold growth. 3) Burnt out light in walk-in freezer and cooler. Replace to provide adequate light.
- Food storage - preventing contamination from the premises
Food boxes in walk-in freezer were stored directly on the floor. Maintain atleast 6 inches off the ground for easy cleaning and food protection.
- Plumbing system repaired according to law
1) Handsink near office was draining slowly. Repair. 2) Major leak under 1st compartment of 3 compartment sink for warewashing. Must repair or replace drain line to maintain plumbing in good working order. MAIL-IN RECHECK.
- Light intensity
1) Clean floor under all large kitchen equipment especially reach-in freezer near grill 2) Clean wall and floor inbetween large ice machine and pop dispenser in dry storage area. Heavy grease and mold growth. 3) Burnt out light in walk-in freezer and cooler. Replace to provide adequate light.
- Compliance with submitted HACCP plans and approved variance procedures
Date marking time/temp controled foods, but not labeling time to discard product.. Must comply with HACCP procedure to ensure food is handled properly for time/temp control.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Eggs batter and meat/cheese combo were on ice near grill. Ice was melted food was 50 degrees F. Employee stated food was recently filled. Ice was changed. Ensure to keep ice surrounding entire food container to keep food maintained 41 degrees or below at all times.CORRECTED ON SITE.
- Outer openings are protected
1) Light gap under back door. Replace door sweep to prevent pest entry. REPEAT VIOLATION 2) Self-door closure for back door is broken. Repair or replace.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floor under all large kitchen equipment especially reach-in freezer near grill 2) Clean wall and floor inbetween large ice machine and pop dispenser in dry storage area. Heavy grease and mold growth. 3) Burnt out light in walk-in freezer and cooler. Replace to provide adequate light.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Torn door gasket for reach-in cooler near prep area. REPEAT VIOLATION. Replace to maintain in good repair. Food build-up on 2) Meat slicer blade 3) Reach-in freezer dooor track of frozen burgers under bun oven 4) Bottom shelving of all reach-in freezers and coolers . All food contact surfaces must be cleaned frequently to prevent contamination. 5) Scaper for grill was soiled and no longer cleanable. Discarded. CORRECTED ON SITE. 6) Large ice machine inside front ice chute mold growth. Drain, wash, rinse, and sanitize. --1) Side of hot hold oven under meat slicer and micrwave table is broken. Repair. Food build-up and debris on 2) Storage area under food prep table, 3) COmpartment area under microwave and meat slicer 3) Around door seal of cupbaord under prep table both sides. 4 ) On single service items near cash registers. 5) Floor of walk-in freezer and cooler. 6) Cupboard under pop machine in seating area. 7) Mold growth around 3 compartment sink area. Cean all non-food contact surface areas frequently to prevent build-up.
- When to wash
During entire inspection observed no employees washing hands. No hands were washed before putting on gloves. Gloves are required when handling ready-to-eat foods (buns, cooked meat, cheese, etc) If utensils are not used. Glove change does not replace hand washing. Wash hands in between changing tasks when necessary. Hand sanitizers can not replace hand washing
- Multiuse food contact surfaces are constructed of safe materials
1) Torn door gasket for reach-in cooler near prep area. REPEAT VIOLATION. Replace to maintain in good repair. Food build-up on 2) Meat slicer blade 3) Reach-in freezer dooor track of frozen burgers under bun oven 4) Bottom shelving of all reach-in freezers and coolers . All food contact surfaces must be cleaned frequently to prevent contamination. 5) Scaper for grill was soiled and no longer cleanable. Discarded. CORRECTED ON SITE. 6) Large ice machine inside front ice chute mold growth. Drain, wash, rinse, and sanitize.
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10/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Hardee's, 1981 Blairs Ferry Ne Rd, Cedar Rapids, IA 52402 »