May City Bowl, 1648 Trent Sw St, Cedar Rapids, IA 52404 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/08/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Walk in thermometer was incorrect at time of inspection (39*F). All coolers that hold potentially hazardous food must have a thermometer inside to ensure adequate temp is maintained.
- Using a handwashing sink- operation and maintenance
1) Bar handsink appears to be used for dumping beverages (bar webbing). May not use handsink for any other purpose than handwashing to prevent contamination. 2) No hand drying method was available at the bar handsink. Must provide a disposable hand drying method at all handsinks used by food service employees.
- Material characteristics of non-food contact surfaces
1) Storage shelves in storage room by bar and in walk in cooler area are both bare wood. Must paint or seal with at least two coats of light colored paint to prevent buildup of bacteria and contamination. 2) Walk in cooler fan cover was dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Light bulbs, protective shielding
Lights in storage room by bar area and walk in cooler area both do not have shatter resistant bulbs or adequate covers. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Plumbing system repaired according to law
3 hole sink PVC and faucet (left) both have a leak. Must repair or replace sink to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
Walk in cooler was temped @ 46*F. Food items moved at time of inspection. Must be able to maintain 41*F or below to prevent buildup of bacteria. May not use cooler until unit has been repaired and is able to maintain 41*F or below.
- Hand drying provided
1) Bar handsink appears to be used for dumping beverages (bar webbing). May not use handsink for any other purpose than handwashing to prevent contamination. 2) No hand drying method was available at the bar handsink. Must provide a disposable hand drying method at all handsinks used by food service employees.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Storage shelves in storage room by bar and in walk in cooler area are both bare wood. Must paint or seal with at least two coats of light colored paint to prevent buildup of bacteria and contamination. 2) Walk in cooler fan cover was dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
Both freezers in kitchen area have ice buildup inside. Ice does not come from a potable source, and therefore may contain contaminants, bateria, etc. Freezers must be defrosted and cleaned to prevent buildup of bacteria and contamination.
|
11/07/2013 | Routine |
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