- Wiping cloths properly air dried
Observation: Several wet wiping cloths found stored on different places and not held in sanitizer. Wiping cloths used to clean food contact surfaces shall be maintained in sanitizer. Owner educated and verbalized understanding.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Excessive debris under drive thru counter. Clean and maintain cleaning at frequency to prevent future accumulation. 2) Standing water under dining area counter. Repair leak and clean under counter.
- Drying mops
Observation: One wet mop was laying in mope sink. After use, mops shall be placed in a position that allows them to air-dry. Employee educated and verbalized
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: 1) Right door of reach-in freezer has a torn gaskets. Must replace gasket to maintain proper seal. Replace as needed. 2) Walk-in cooler and freezer door flaps are in disrepair. New flaps are on order. Replace when received.
- Cleaning procedure
Observation: Employee blew up his glove with mouth and than after washing his hands wiped on his shirt. Educated employee about proper hand washing and drying.
- Storage or display of food in contact with water or ice
Observation: Ice buildup on condenser line and ceiling in walk-in freezer. Must defrost to prevent source of contamination. Must defrost and clean as needed. Manager will called service to check the sources of condensation.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Food storage containers identified with common name of food
Observation: Overall labeling is good, but several working containers with different spices were not labeled above grill. Food that are not easily identified must be labeled with common name of the food when removed form the original containers. Label it.
- When to wash
Observation: 1)Employee did not wash the hands before donning disposable gloves. Must wash hands properly immediately before, during and after engaging in food preparation,must follow strict hand washing and rules to reduce the risk of contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shell eggs stored over ready-to-eat food in cooler on prep line . All food must be stored in a manner that will prevent cross contamination. Store shell eggs on bottom shelve.
- Plumbing system maintained in good repair
Observation: 1) There is a leak under dining area from drain lines. 2) There is leak on drain line ice machine in drive thru. All plumbing must be in good working order. Repair as needed.
- Hand drying provided
Observation: Paper towel dispensers at both hand sinks are broken. Every hand sink must be provided a means to dry hands. Provide hand drying or repair and/or replace paper towel dispensers.
- Food employees hair is effectively restrained
Observation: Observed employee not wearing a hear restraint while preparing food. All employees must wear effective hair restraints such as a hat, hairnet, or visor. Ensure employees wear hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mold build up in ice machine. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize ice machine
|
07/15/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: The exit door CONTINUES to have air gaps. REPEAT VIOLATION. All outer doors shall be provided with tight fitting self closing doors to prevent entrance of pests or rodents.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following shall be cleaned as often as necessary to keep clean. 1)The ice machine has mold on the sides and the ice shoot.2) The cooler dressing lower part has spilled dressing.3)The upper portion of one of the microwave has excessive build up of food. Shall be corrected within 10 days,
- Equipment location, installation, repair, and adjustment
Observation: Numerous coolers/freezer have gaskets in very poor condition. The manager reported all of the cooler/freezer units have gaskets on order at present. Install the new gaskets when received.
- Handwashing signage
Observation: The men's restroom does not have a sign posted when employees shall wash their hands. All handwashing sinks used by food employees shall have signs posted when to wash their hands. Given during this inspection to post. --Observation: Both handwashing sinks do not have signs posted when employees shall wash their hands. All handwashing sinks shall have signs posted where employees must wash their hands. Given during this inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Food is properly identified and monitored
Observation: This food establishment uses time as a control for temperatures board, but the arrows are broken on several of the food items. The manager is aware and plans on ordering a new board with the arrows properly placed so the time can be seen by the employees. During this inspection the manager used stickers for the which food items shall be discarded.CORRECTED ON SITE.
- Temperature measuring device provided and readily accessible for manual warewashing
Observation: The dish machine was not to minimum temperature of at least 120 degrees. The dish machine was checked numerous times. During this inspection Nichols Repair Commercial Systems ( Jake) verified the dish machine contactor was in disrepair and will be repairing the unit tomorrow. The facility has a 3 compartment sink that can be used as well. This food establishment shall provide a invoice from above company when the dish machine is repaired.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food temperature measuring devices are provided and readily accessible
Observation:Two coolers did not have temperature measuring devices. ALL cooling units shall be provided with thermometers. CORRECTED ON SITE
|
02/18/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/06/2013 | Routine |
- Outer openings are protected
Ligth gaps on bottom of back door. Must replace door sweep to close gaps and prevent pests from entering facility.
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in milk cooler near front counter.
- Laundry facilities
requirement, location, and use
- Plumbing system repaired according to law
1) Hand sink by front counter leaks when turned off 2) Sprayer faucet on 3 compartment sink leaks when running 3) Mop sink leaks badly when on. 4) Dishmachine left side is missing a srew and leaking water out of hole when running. Dish area is very wet due to leaking plumbing which can lead to water damage and pest issues. Repair or replace immediately.
- Light bulbs, protective shielding
1) Missing a wall/floor juncture behind dish machine area. Must provide cove base to prevent water damage and easy cleaning of floor and wall in ware washing area. 2) Provide a cover or coated light for milk cooler near front counter. Light must be shielded to prevent broken glass contamination of food items.
- Sanitization methods - hot water, chemical
Quat sanitizer dispenser was out of sanitizer. Employees were filling spray bottles to clean food contact surfaces with no sanitizer concentration. MUST ensure sanitizer is available for use at ALL times to prevent food contamination. Facility had other spray bottles filled earlier with correct concentration for use and called a near by store for more sanitizer.
- Hand drying provided
automatic paper towel dispenser not working. Repair or replace to ensure employees are using adequate hand drying.
- Cleanability of floors, walls, and ceilings
1) Missing a wall/floor juncture behind dish machine area. Must provide cove base to prevent water damage and easy cleaning of floor and wall in ware washing area. 2) Provide a cover or coated light for milk cooler near front counter. Light must be shielded to prevent broken glass contamination of food items.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths around kitchen area. Must maintain towels in a bucket of sanitizer solution or use single use towels (paper towels) when wiping sanitizer to prevent damp towels from bacterial growth if sitting out. 2) Clean food/drink soiled areas by drive thru, 3) soft serve ice cream machine, 4) under and around fryers. 5) Replace torn door gasket for walk-in cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Quat sanitizer dispenser was out of sanitizer. Employees were filling spray bottles to clean food contact surfaces with no sanitizer concentration. MUST ensure sanitizer is available for use at ALL times to prevent food contamination. Facility had other spray bottles filled earlier with correct concentration for use and called a near by store for more sanitizer.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths around kitchen area. Must maintain towels in a bucket of sanitizer solution or use single use towels (paper towels) when wiping sanitizer to prevent damp towels from bacterial growth if sitting out. 2) Clean food/drink soiled areas by drive thru, 3) soft serve ice cream machine, 4) under and around fryers. 5) Replace torn door gasket for walk-in cooler.
|
05/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's, 2615 Williams Sw Blvd, Cedar Rapids, IA 52404 »