- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Many food items in plastic containers and plastic bags were not date marked:1) cooked sausages, meat patties, and hot dogs in the bar reach-in cooler,2) chicken spread, cooked meat patties and sausages in the kitchen reach-in cooler. This is a repeat violation. Manager date marked and corrected on site.
- Posting inspection reports
Observation: Most recent inspection report was not posted for consumer's view. Moved and corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Chlorine test kit in the bar expired in 2015.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Two egg cartons of raw shell eggs were stored above ready to eat food in reach-in kitchen cooler.
- Backflow protection
air gap, device standard, when required
- Storage of clean equipment and utensils
Observation: Single use utensils (cups) stored on the floor next to stairs in the back storage area.
- Smoke free air act
Observation:No smoking signs are not posted on either front or back entrance doors. Signs provided, posted and corrected.
- Storage or display of food in contact with water or ice
Observation: . Ice build up in white reach-in kitchen freezer.
- 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 have not read and signed Food Employee Illnesses Reporting Agreement.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:The following foods were held more than 7 days after on site preparation or opened commercial containers: 1) cooked meat patties in plastic bags (12/20), cooked bacon (12/19), hot dogs (1/14), and sour cream (12/19) in the bar cooler, 2) cooked meat patties (1/14), cooked sausages and hamburgers (11/14) in the kitchen cooler. Removed, voluntarily discarded- corrected.
- Handwashing aides and devices, use restrictions
Observation: Food, such as onions and a bag of chips were found in handwashing sink in the bar, Removed and corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths being stored on the counter and in the bar handsink. Removed to air dry and corrected on site. This is a repeat violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Outer openings are protected
Observation:Light showing through the screen doors in the kitchen. This is a repeat violation.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Using very strong chlorine sanitizer (above 200ppm) in the sprayer for cleaning counters and food and non-food contact surface.Manager stated won't use this one, made a new sanitizer and put in a bucket.Corrected.
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01/26/2016 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine chute has build up. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize and maintain cleaning at frequency to prevent future issues.
- Using a handwashing sink- operation and maintenance
Observation: Jars of ice tea being stored in hand sink. Hand sink must be maintained for hand washing only at all times. Jars moved during inspection
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Eggs in reach-in cooler being stored over ready-to eat foods. All food must be stored in a manner that will prevent cross contamination. Store raw eggs on bottom shelve.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Cans of tomato products are open and being stored in fridge. Acidic foods must be stored in another can once opened due to possible contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some items are dated, but must date all ready to eat foods when prepped, cooked, or deli meat sliced. Date beans, bags of meat, slice tomatoes, cut lettuce, etc.
- In-use utensils, between-use storage
Observation: Ice scoop being stored on top of ice machine. Store scoop on a cleanable surface or in the ice bin with handle inverted.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths being stored on counter. In between uses wiping cloths must be stored in sanitizer. Maintain cloths in sanitizer.
- Outer openings are protected
Observation: Light shining through screen doors. All outer opening must be protected from entry of bugs and rodents. Adjust doors so light is not shining through.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Dish machine and sanitizer sink for bar use chlorine. Must provide test strips to check concentration of sanitizer and maintain between 50-100 ppm. Purchase test strips.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding employees to wash their hands. Given during inspection. Post in men's RR.
- Smoke free air act
Observation: Every entrance and exit to be used by employees or the public must have state approved "No smoking" sign posted. Given during inspection. CORRECTED.
- Plumbing system maintained in good repair
Observation: Sink in basement is clogged. Clear drain.
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05/15/2014 | Routine |
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