- Handwashing signage
Observation: Both men's and women's restroom missing handwashing signage. Every sink used by employees is required to have sign notifying employees to wash hands before returning to work.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Food in hot holding unit was found to be below minimum temperature, chicken tenders were found to be 109*F. All potentially hazardous foods must be maintained at 135*F or above. Time records are kept for bringing food in and discarding. Manager stated all food is discarded after 2 hours.
- Food storage - preventing contamination from the premises
Observation: Cheese sauces found being stored on floor in dry storage area. All foods must be stored at least 6 inches off of floor. Sauces were moved to new location at time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Grab and go air cooler was not able to hold temperature adequate for cold holding. All equipment used for holding food must be sufficient in number and capacity to provide temperatures adequate for holding.
- Food storage containers identified with common name of food
Observation: Container for adding sugar to coffee was not labeled or easily identifiable. All containers used for food which are not original containers or an unmistakably recognizable food must be labeled with the common name of the food. Container was labeled at time of inspection.
- 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: Food in open air grab and go cooler was found to be out of temp. Multiple sandwiches tested at 50*F or above. All potentially hazardous foods must be maintained at 41*F or below. All out of temp food was discarded at time of inspection. 2) Sliced tomatoes were being held in condiments tray with no temperature control. All potentially hazardous foods must be maintained at 41*F or below. Tomato slices were discarded at time of inspection.
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06/17/2015 | Regular |
- Cleanability of floors, walls, and ceilings
1) Wall behind three compartment sink has one area of torn wallboard by the soap dispensor, small areas beginning to blister near sink rim, suggest a more durable material as backsplash for this high moisture edge. Seal bare areas to make water resistant again. 2) Floor wall coving missing on some of the walls in back end dry storage area, provide coving along all wall baord floor junctures to aid cleaning. 3) Cover missing on plumbing clean out in Women's RR area, provide a cover to seal wall.
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
1) Need to provide test strips for quat sanitizer used for warewashing and food contact surfaces. 2) No drainboards for clean or soiled items, provide some sort of rack or push cart or area to air dry dishes after being cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has thawed breakfast sandwiches to use in hot hold that are not date marked as to when thawed, must date same as hot dog type products. Correcting on site.
- Food storage - preventing contamination from the premises
Has one bag of ice on floor in walk in freezer, must store all foods at least 6 inches off floor.
- Test kit provided and used to measure sanitizing solution concentration
1) Need to provide test strips for quat sanitizer used for warewashing and food contact surfaces. 2) No drainboards for clean or soiled items, provide some sort of rack or push cart or area to air dry dishes after being cleaned.
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09/23/2013 | Routine |
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
1) Need to provide test strips for quat sanitizer used for warewashing and food contact surfaces. 2) No drainboards for clean or soiled items, provide some sort of rack or push cart or area to air dry dishes after being cleaned.
- Food storage - preventing contamination from the premises
Has one bag of ice on floor in walk in freezer, must store all foods at least 6 inches off floor.
- Test kit provided and used to measure sanitizing solution concentration
1) Need to provide test strips for quat sanitizer used for warewashing and food contact surfaces. 2) No drainboards for clean or soiled items, provide some sort of rack or push cart or area to air dry dishes after being cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has thawed breakfast sandwiches to use in hot hold that are not date marked as to when thawed, must date same as hot dog type products. Correcting on site.
- Cleanability of floors, walls, and ceilings
1) Wall behind three compartment sink has one area of torn wallboard by the soap dispensor, small areas beginning to blister near sink rim, suggest a more durable material as backsplash for this high moisture edge. Seal bare areas to make water resistant again. 2) Floor wall coving missing on some of the walls in back end dry storage area, provide coving along all wall baord floor junctures to aid cleaning. 3) Cover missing on plumbing clean out in Women's RR area, provide a cover to seal wall.
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09/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Gas #7, 3935 Blairs Ferry Ne Rd, Cedar Rapids, IA 52402 »