- Plumbing system maintained in good repair
Observation: Sinks on cook line and in back room dripping. Management is aware and have the parts ordered.
- Air drying of equipment and utensils
Observation: Wet containers stacked in back storage area. Employees separated containers to air dry.
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06/30/2015 | Physical Recheck |
- Air drying of equipment and utensils
Observation: Wet plastic containers stacked in back storage area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer and can opener had visible soil from previous days use. Employee cleaned slicer and ran the can opener thru the dish machine.
- 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: Employee reporting agreement not in use.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation: Employee reporting agreement not in 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: Cooks prep cooler holding tomatoes and liquid eggs at 51 Fahrenheit. Cooler has been turned down and food is being moved to different cooler. Server cooler holding at 44 Fahrenheit. Cooler has been turned down. Vanilla sauce in server station holding at 51 Fahrenheit on ice. Sauce has been moved to cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for vomit clean-up.
- Posting inspection reports
Observation: Previous inspection not posted for consumers to view.
- Bare hand contact with ready to eat foods
Observation: Server used bare hands to place cut lemons for drinks on plate.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Ice machine has buildup inside storage bin.
- Plumbing system maintained in good repair
Observation: Hand sink in middle of cook line, right side of cook line, and in prep area have dripping faucets. Hand sink in men's bathroom is dripping.
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06/08/2015 | Regular |
- When to wash
Observation: Observed food handler changing gloves without washing hands between. Observed food handler cleaning cutting board, then handling food with no handwashing or glove change between. Discussed with trainer while on-site about new employee.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Foods are cooled using appropriate methods
Observation: Crepes cooked, then stacked and wrapped while still hot. Corrected while on-site.
- Air drying of equipment and utensils
Observation: Containers stacked before completely air dry.
- 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: Gravy hot holding at 125 degrees F in hot hold unit. Corrected while on-site.
- Light bulbs, protective shielding
Observation: Lightbulb not shielded in hood.
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05/15/2014 | Routine |
- Handwashing signage
- Using a handwashing sink- operation and maintenance
Handwashing sink blocked in prep area. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Ceiling tiles moved out of place in kitchen.
- Roasts held at a temperature of 130°F or above
Potato soup temping at 125-130 degrees F in hot hold. Reheated to 165 degrees F while on-site.
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Frozen PHF/TCS foods are properly slacked and thawed
Container of batter on floor of cookline. Roasted tomatoes, ham, etc out at room temp and in standing water to thaw.
- Food storage - preventing contamination from the premises
Container of batter on floor of cookline. Roasted tomatoes, ham, etc out at room temp and in standing water to thaw.
- Hand and arm jewelry prohibition
Employee wearing bracelet on wrist while prepping food.
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11/08/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/06/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Slicer dirty on underside of blade. Cutting board on open top cooler broken and no longer smooth and cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
Slicer dirty on underside of blade. Cutting board on open top cooler broken and no longer smooth and cleanable.
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Food storage - preventing contamination from the premises
Bags of pancake dry mix on floor of dry goods storage.
- Roasts held at a temperature of 130°F or above
Sliced cheese, sliced tomatoes, hard boiled eggs temping at 45 degrees F in open top cooler on west end of cookline.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw pork stored over ham in 2 door upright cooler. Corrected while on-site.
- Handwashing signage
no handwashing signs at dishwashing area handwashing sink and handwashing sink at west side of cookline.
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06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Ihop #3175, 2435 James St, Coralville, IA 52241 »