- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not dispensing sanitizer at start of inspection. Chemical sanitizer must be maintained between 50-100 ppm. Tubing placed in sanitizer bucket. CORRECTED.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Every cooler holding potentially hazardous foods must have a thermometer. Restocked during inspection. CORRECTED.
- 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: Small cooler on kitchen line is holding at 51 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Do not use cooler until temp can be maintained at 41 degrees or less.
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03/09/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Establishment is cleaning after a fire. Back storage and coolers have been cleaned. All equipment food contact surfaces must be clean to sight and touch. Establishment must have cleaning complete prior to approval for reopen.
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03/06/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ceiling tiles are being replaced. All surfaces affected by smoke and/or soot must be cleaned prior to reopening.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All equipment that was affected by smoke, water, and fumes must be inspected and/or serviced by a food service technician. Invoice must be provided to this department prior to reopening.
- Protecting food from environmental contamination
Observation: Due to fire all food and service items that has been contaminated or come in contact with smoke, fumes, or chemicals must be discarded. Including all food in front service area and dry storage.
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02/19/2015 | Other |
- Posting of a valid license
Observation: The food establishment does not have a valid license posted. The general manager looked for the licence during this inspection. Due to the license could not be located the facility will receive another from Linn County Public Health. THIS SHALL BE POSTED IN A CONSPICUOUS PLACE FOR CONSUMERS TO VIEW. CORRECTED ON SITE.
- Demonstration of Knowledge
Observation: Employee was not aware the sanitizer buckets were chlorine type of sanitizer and could use the same test strips for the low temperature warewashing machine. Employee was educated and verbalized understanding. She is aware ALL staff need to be educated to use the test strips every time new sanitizer is prepared for the buckets.
- Storage and maintenance of wet and dry wiping cloths
Observation: Numerous wet wiping cloths were observed in several locations of the food establishment. ALL wet wiping cloths used for cleaning food contact surfaces SHALL always be kept in sanitizer. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: The upper portion of the ice machine has duct tape holding this together. Duct tape is NOT A SMOOTH,CLEANABLE AND NONABSORBENT SURFACE. REPAIR AS NEEDED. SEND LETTER OF CORRECTION THIS REPAIR WAS COMPLETED WITHIN 90 DAYS. --Observation: One microwave cord is nonfunctional (Quing oven)per the general manager this is being repaired tomorrow. The oven is not in use. SEND LETTER OF CORRECTION WHEN REPAIRED. --Observation: 1)The door to the walk in cooler does not shut all the way. The temperature is 41 degrees and lower. Repair the lock so the door will shut all the way. 2) The reach in freezer upper unit needs new gaskets and the two double door cooler needs new gaskets and hinges.The general manager reported these parts are on order. Send a invoice this was repaired with the letter of correction.
- Sanitizers
Observation: Two large plastic buckets of sanitizer were too weak and did not reach at least 50 ppm. Both buckets were emptied and new sanitizer was made during this inspection. When the sanitizer is made the buckets SHALL ALWAYS BR CHECKED FOR THE CONCENTRATION OF THE CHLORINE SANITIZER IS 50-100 PPM. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: The exit delivery and door used to dump trash has a broken self closure. ALL exit doors SHALL be provided with self closing and tight fitting doors to prevent entrance of pests or rodents. REPAIR OR REPLACE THE SELF CLOSURE SO THE EXIT DOOR CAN CLOSED PROPERLY.
- Food temperature measuring devices are provided and readily accessible
Observation: 1)The reach in egg cooler has a broken temperature measuring device. The general manager placed another thermometer into this unit. CORRECTED ON SITE.2) The reach in salad cooler does not have a temperature measuring device. ALL cooling units shall have thermometers. SEND LETTER OF CORRECTION WITHIN 3 DAYS TO VERIFY THIS COOLER HAS A THERMOMETER.
- Toilet room
receptacle, enclosed, fixtures clean
- Toilet tissue available
Observation: In the smaller stall of the women's restroom there is NO toilet tissue. A supply of toilet tissue shall be available at each toilet. CORRECTED ON SITE.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: The low temperature dish machine had NO CHLORINE the bottle was empty. The general manager placed another bottle of sanitizer and primed the line. The dish machine was checked again and has at least 50 ppm of chlorine per data plate. Food employees SHALL BE CHECKING IF THE MACHINE DOES NOT HAVE ANY SANITIZER AND REPLACING AT THAT TIME. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Two microwaves had excessive food debris build up on the upper portion of the microwave. SHALL clean as often as necessary to keep clean. CORRECTED ON SITE.2) The two door reach in freezer has an excessive amount of food debris such as chicken, fish ie: fried food items. SHALL CLEAN UNDER THE RACKS. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Storage of clean equipment and utensils
Observation: Various types of single service items are stored on the floor such as: french fries containers, ice cream cones and cups. ALL singles service items shall be at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Drying mops
Observation: Three mops were not being hung properly to dry.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. One mop was discarded. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several spray bottles of chemicals stored at drive thru by single service food items and napkins. The chemicals were moved to the chemical storage area. CORRECTED ON SITE.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The general manager was asked about certified food manager courses and a copy of their certificate. This general manager had a copy but has EXPIRED in 06-27-2012. The new food code changes required are at least one employee has a valid certified food protection manager ie: servsafe or other type of food safety class.
- Handwashing signage
Observation: The men's restroom does not have a sign posted when food employees shall wash their hands. ALL handwashing sinks that food employees use shall have a sign posted when to wash their hands. Given during this inspection. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The following plumbing violations were observed during this inspection. The service sink faucet has a leak and while Professional Plumbing was in the food establishment looking at the drain for the ice machine the faucet was repaired. CORRECTED ON SITE.2) The left side faucet for the 3 compartment does NOT HAVE A HANDLE this was repaired by Professional Plumbing while repairing the drain line for the ice machine. CORRECTED ON SITE.
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05/21/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine was not dispensing sanitizer. Container was empty. Replaced container. CORRECTED ON SITE. Employees must be able to identify when to change chemicals to ensure proper warewashing.
- Laundry facilities
requirement, location, and use
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean food and grease build-up under large kitchen equipment including grills and fryers. also, 2) Clean under rolling shelves in dry storage.
- equipment food contact surfaces and utensils clean to sight and touch.
1) When not using sanitizer wash cloth, must maintain in sanitzing solution. Do not leave laying on counters. 2) Clean floors in walk-in cooler and freezer, have food build-up. --Replace torn door gaskets in 1) Front milk cooler near chash registers, 2) Both doors for cookie freezer. REPEAT VIOLATION. Food build-up in 3) sausage patty freezer near flat top grills, 4) the Burrito cooler, and 4) Around internal light and ceiling in pancake/veggie cooler. Clean more frequently to prevent build-up and contamination.
- Storage or display of food in contact with water or ice
Pancake/veggie cooler fan system leaking condensation. Repair condensation liine to ensure water is draining properly and not contaminating food.
- Storage and maintenance of wet and dry wiping cloths
1) When not using sanitizer wash cloth, must maintain in sanitzing solution. Do not leave laying on counters. 2) Clean floors in walk-in cooler and freezer, have food build-up.
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08/22/2013 | Routine |
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