- Toilet room accessible to employees
Observation: 1) One toilet is out of the order, 2) ontoher one restroom is clooged and filty in women's restroom. Toilet rooms shall be clean and accessible during all hours of operation. Manager called for service.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Manager stated that she is taking the class at the end of this month.
- Capacity, availability, and pressure of hot and cold water
Observation: Handwashign sink in women’s restroom has no enough pressure hot or cold water. Hot or cold water systems shall be sufficient to meet the peak hot or cold water demands throughout. Manager called certified plumber for service.
- Posting inspection reports
Observation: The current license is posted on a board but not visible for consumers to view. Move the license in a conspicuous place for consumers to view.
- Food employees hair is effectively restrained
Observation: One employee has no hair restraint during the food preparation in the kitchen. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.Corrected on site.COS
- Smoke free air act
Observation: Smoking sign is not posted on the entrance door. Must post state approved smoking sign at every entrance and exit to be used by public or employees. Window cling given during inspection. Posted at entrance.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: QA sanitizer was tested low in the kitchen (100ppm). QA sanitizer concentration must be maintained between 200-400 ppm. Corrected on site. COS
- Posting of a valid license
Observation: The last inspection was posted on the board, but not visible for consumers to view. Move the license in a conspicuous place for consumers to view.
- Plumbing system repaired according to law
Observation: Handwashing sink is not working properly in women restroom. All plumbing must maintained in good working order. Repair.
- Food temperature measuring devices are provided and readily accessible
Observation: A "fresh deli" reach-in cooler temperature measuring device is not working at 60*. Provide a thermometer, which will verify that food is at correct temperatures. Cold hold must be at least 41* F or lower.
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06/15/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The upper portion of the microwave in the kitchen had build up of food debris. Shall clean as often as necessary to keep clean. CORRECTED ON SITE.
- Designated areas for employees
use of designated areas by employees
- Separation from food, equipment, utensils, linens, and single service
Observation: A spray bottle of De Solvent/water was stored on the shelf with the distilled water which is used for the pizza. Chemicals shall be kept away from any type of food item to prevent contamination. CORRECTED ON SITE.
- Miscellaneous sources of contamination
Observation: The front reach in freezer for the ice cream has excessive amount of ice build up. Shall defrost as needed. --Observation: In the reach in freezer in the kitchen some of the food is not covered. When frozen food bags are opened shall keep covered to prevent contamination. CORRECTED ON SITE.
- Storage of clean equipment and utensils
Observation: A large box of coffee cups were stored on the floor. All single use items shall be at lest 6" off the floor. CORRECTED ON SITE.
- Eating, drinking, or using tobacco
Observation: A employee had a half eaten muffin in the storage area on the shelf. An EMPLOYEE shall eat and drink,in designated areas where the contamination of exposed FOOD
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- 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: At the self service counter a shaker of parmesan cheese was sitting at room temperature. The manufacturer label states KEEP REFRIGERATED. THE KITCHEN MANAGER DISCARDED during this inspection. Check with the manufacturer about how to keep at 41 degrees or lower, a different brand of parmesan THAT DOES NOT REQURIE REFRIGERATION or if the shelf life is acceptable at room temperature per the manufacture. This SHALL BE IN WRITING. SEND IN MAIL IN RE-CHECK WITHIN 1 WEEK HOW THIS FACILITY IS GOING TO KEEP THE PARMESAN CHEESE. UNTIL THE LETTER OF CORRECTION IS RECEIVED SHALL ALWAYS KEEP REFRIGERATED.CORRECTED ON SITE.THE KITCHEN MANAGER CHECKED WITH CORPORATE DURING THIS INSPECTION AND THIS FACILITY IS GOING TO USE SHELF LIFE STABLE PARMESAN CHEESE.MUST USE THIS TYPE AND IF GOING TO NOT MUST NOTIFY IN WRITING TO LINN COUNTY PUBLIC HEALTH THE PROCEDURE THE FACILITY WIL BE USING.
- Posting inspection reports
Observation: The last inspection report is not posted. SHALL POST THE INSPECTION REPORT AT EYE LEVEL FOR CONSUMERS TO VIEW.
- Food storage - preventing contamination from the premises
Observation: Delivery during this inspection with numerous food items on the floor. SHALL always keep food items at least 6" off the floor to prevent contamination. The staff was working on placing food items in the designated areas. CONTINUE PUTTING AWAY FOOD ITEMS OFF THE FLOOR.
- Using a handwashing sink- operation and maintenance
Observation: The back handwashing sink near the ice machine had charcoal lighter fluid which had a leak and a mop head stored in the sink. ALL were removed from the handwashing sink. ALL handwashing sinks shall be used for handwashing and no items may be kept in the sink for proper handwashing. CORRECTED ON SITE.
- Toilet tissue available
Observation: The second stall in the women's restroom does not have any toilet tissue. Each toilet shall be provided with toilet tisssue. CORRECTED ON SITE.
- Drying mops
Observation: Three mops were not hung properly for air drying. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
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05/28/2014 | 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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10/28/2013 | 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
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10/28/2013 | Routine |
- Plumbing
materials, design, construction and installation
- Food storage - preventing contamination from the premises
All removable shelving units in walk-in cooler have lowest shelf less 6". Adjust.
- Cleanability of floors, walls, and ceilings
1) The following areas are missing ceiling tiles: a. both restroon
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10/23/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) The following areas are missing ceiling tiles: a. both restroon
- Plumbing
materials, design, construction and installation
- Food storage - preventing contamination from the premises
All removable shelving units in walk-in cooler have lowest shelf less 6". Adjust.
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10/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Kum & Go #514, 1420 Mt Vernon Se Rd, Cedar Rapids, IA 52403 »