- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in dish room reached only 87*.Must have hot water at lest 100 degrees. Work order submitted for repair in the file.
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09/23/2015 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface the cooking kitchen. Food employee must drink from closed beverage container to prevent mouth to hand contamination. Discarded and corrected on site.
- Plumbing system maintained in good repair
Observation: The following plumbing were leaking and need repair: 1) Plumbing in dish-washing area, 2) prep sink are faucet is leaking in production area, 3) both plumbing in tilt skillet area, 4) there is water under handsinks. All plumbing must be maintained and in good repair to eliminate leaks and drips, fix leaky faucets, dripping and repair.
- In-use utensils, between-use storage
Observation: 1) Whisk stored in a room temperature water and then soaked in sanitizer in next to the coffee machine. at room temperature. 2) Food thermometers stored in sanitizer. Must stored whisk in temperature controlled container at 135*F or above or running water. Removed and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces need more cleaning: In bakery room: 1) both table-mounted mixers have debris build up and needs to be cleaned, 2) Dump station has food debris and need more cleaning, 3) inside of ice cream freezer , 4) cold holding unit in service area. All food contact surface must be cleaned more frequently to keep it clean.
- Wiping cloths properly air dried
Observation: A wet wiping cloth was sitting on a food contact surface and not stored in sanitizer in the grill/ cooking area. Employee educated and verbalized understanding. ALL working wiping cloths used on food contact surfaces shall be kept in sanitizer between uses. CORRECTED ON SITE.
- Utensils and pressure measuring devices maintained
Observation: Several cracked plastic container on kitchen line table and dish rack area. All utensils need to be maintained in good condition. Discarded and corrected on site.
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: The duct tape on the lid of the ice-cream machine. The duct tape is not a smooth and cleanable surface. Repair as needed to have a smooth and cleanable surface.
- Storage or display of food in contact with water or ice
Observation: 1) Ice buildup in chest freezer in service line. 2) food prep cooler with the fruit in the kitchen has build-up. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Steam mixing valve prohibited
Self-closing, slow closing, or metering faucet shall provide a 15 second flow of water
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Most vents in walk-in cooler and walk-in freezer are dusty and need to be cleaned as often as necessary to prevent dripping and contamination.
- Food storage containers identified with common name of food
Observation: Labeling is very good, but several squeeze bottles with oil and vinegar are not labeled in the different places in the kitchen.. All food items taken from original packages shall be identified with the common name of the food. Corrected on site with the marker.
- 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: Plastic container with the small size butter was sitting at room temperature on serving line. The butter was discarded during this inspection. Must be kept on 41*F or below and keep REFRIGERATED. Corrected on site.
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09/16/2015 | Regular |
- Food is properly labeled
Observation: Several frozen variety of cookies do not have ingredients available upon request. One of the manager's could not find the binder which had the listing of ingredients. During this inspection another binder with ingredients was completed. This binder can be kept in the kitchen area. But for each area that has the "Otis Spunkmeyer" cookies shall post a note card where cookies are self serve and state ingredients available upon request for the consumers.CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: The walk in milk cooler does not have a temperature measuring device. ALL cooling units shall be provided with thermometers. CORRECTED ON SITE.
- 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: A bowl of individual containers of butter and margarine per manufacturer label must keep refrigerated was sitting on the table at 10:50 the employee reported the above food items were taken out of the walk in cooler at 06:30. This exceeds 4 hours ALL of the above mentioned food items were discarded during this inspection. When taking these items out of the walk in cooler for service shall use some type of cooling such as keep on ice or in another cooler. SHALL ALWAYS BE KEPT AT 41 DEGREES OR LOWER. Send letter of correction within 1 week the procedure this food establishment will implement to hold the items at 41 degrees or lower.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: A stainless steel tray of tater tots sitting under a heating unit which is at 180-200 degrees, but the tater tots are at 115 degrees. This tray of food was discarded. Another tray taken from the oven which is at adequate temperature placed on top of another tray to have the tater tots closer to the heating unit. This tray was still at 115 degrees. Within 1 week send a letter of correction such as time as a control for temperature for tater tots and send to Linn County Public Health. SHALL PROVIDE DOCUMENTATION OF THE TIME THE TATER TOTS WERE REMOVED FROM THE OVEN AND HELD OR DISCARDED.
- Food storage containers identified with common name of food
Observation: Over-all labeling is excellent. Two NSF containers of flour and sugar were not labeled. A bottle of water in the kitchen was not labeled water. All working containers holding food items taken from original containers shall be identified with the common name of the food. ALL OF THE ABOVE WERE CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Hand drying provided
Observation: In the "catering room" the handwashing sink did not have any paper towels. If using paper towels at a handwashing sink SHALL ALWAYS PROVIDE PAPER TOWELS FOR PROPER HAND DRYING. CORRECTED ON SITE.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Several automatic handwashing sinks are not reaching at least 100 degrees. ALL handwashing sinks SHALL REACH AT LEAST 100 DEGREES. REPAIR AS NEEDED. SEND LETTER OF CORRECTION WITHIN 10 DAYS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces were not clean to sight or touch, or had food debris build up. 1) A NSF lid for white chocolate chips.2) The soda nozzles and the shoot for the ice in the employee cafeteria had a small amount of build up. 3) The ice machine on the shoot also had a small amount of build up. Number 1 & 2 were CORRECTED ON SITE. The food establishment has a cleaning schedule, assure the shoot for the ice machine is completed as well. ALL food contact surfaces shall be cleaned as often as necessary to keep clean.
- Storage and maintenance of wet and dry wiping cloths
Observation One wet wiping cloth sitting on the counter. ALL wiping cloths used to clean up spills SHALL ALWAYS BE STORED IN SANITIZER IN BETWEEN USES. CORRECTED ON SITE.
- Posting inspection reports
Observation: The last inspection is not posted for consumers to view, it is posted in the kitchen. ALL inspections SHALL be posted at eye level for consumers to view.
- Drying mops
Observation: One mop was observed not air-drying properly and stored in the upper area in the mop bucket. 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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06/19/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener has grease buildup. Clean more frequently. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
A bucket of QA sanitizer was tested too low. Must replace sanitizer in the bucket more frequently.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
The following items in several room service reach-in coolers in kitchen: 1) Raw chicken stored above cooked beef 2) Raw eggs stored above sauces 3) Raw meatballs stored above ready to eat foods. Raw animal food must be stored below ready to eat foods, and higher cook temp items must be stored on the lower shelf to prevent cross-contamination. Corrected at time of inspection
- Handwashing signage
Several hand sinks in kitchen didn't have a handwashing sign. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
- Roasts held at a temperature of 130°F or above
Burgers in Mercy Express reach-in hot display were temped at 121*F. The thermometer in the display showed 120*F for the temperature of inside. Discard all burgers. May not use hot display until the temperature can be maintained at 135*F or above. --Dessert reach-in cooler in service area was temped at 51.3*F. Potentially hazardous food must be cold held at 41*F or below. Cooler was out of temperature. May not use cooler until the temperature can be maintained at 41*F or below.
- Laundry facilities
requirement, location, and use
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08/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Mercy Medical Ctr. Food & Nutrition Svs., 701 10th Se St, Cedar Rapids, IA 52403 »