| No violation noted during this evaluation. | 05/04/2015 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: Reusing cardboard boxes in reach-in freezer for individual portions of apps. Cardboard is not to be reused as is not a cleanable surface. Replace with cleanable containers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips for the bar QA sanitizer are not registering sanitizer and appear to be expired. Require test strips to ensure proper concentration of sanitizer. Replace.
- Cleanability of floors, walls, and ceilings
Observation: Urnial has been replaced and is mounted to unfinished plywood wall patch. All walls must be nonabsorbent and easily cleanable. Paint with two coats of cleanable paint.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Only hand sink for bar and kitchen has been removed. A conveniently located hand sink is required in every area where food handling occurs. Replace hand sink by Monday 5/4/15. For now mop sink has been stocked with soap and paper towels for hand washing. Mop water is to be disposed of to sanitary sewer through toilet.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a CFPM on staff. Every licensed establishment is required to have a CFPM responsible for operations. Information given during inspection.
- Outer openings are protected
Observation: Front doors were propped opened at start of inspection. All outer openings must be protected from the entry of bugs and rodents. Install a tight fitting screen door or keep doors shut. Doors shut during inspection. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in prep coolers in kitchen are dated but opened packages of deli meats are not. When opened potentially hazardous foods must be dated.
- Light bulbs, protective shielding
Observation: 1) Light shield in reach-in freezer broke. Repair and/or replace light shield. 2) Light bulb in walk=in cooler is not shielded or shatter proof. All bulbs exposed to food and food items must be shielded or shatter proof. Replace bulb or install shield.
- Hand drying provided
Observation: Hand sink in warewashing area was did not have paper towels available. Every hand sink must have a means to dry hands. Restocked during inspection. CORRECTED.
|
04/30/2015 | Regular |
- Food storage - preventing contamination from the premises
1) Can of beer was sitting in the ice bin. Ice that is going to be used as an ingrient must not be used for a colant. Can removed during inspection. 2) All food and food items are to be stored a minimum of 6" off the floor. Product moved during inspection
- Handwashing cleanser, availability
No soap or paper towel stocked at hand sink by warewahing. Every hand sink must be provided paper towl and soap for proper hand washing. Restock.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine has visable build-up on inside and out. Empty, wash, rinse, and sanitize machine according to manufacturer requirements.
- Plumbing system repaired according to law
1) Hand sink in front kitchen is slow to drain. 2) Leak on 2nd compartment of 3 tank sink. All plumbing must be maintained in good repair. Repair as needed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken being stored over a cooked roast. All food must be stored in manner that will prevent cross contamination. Store raw animal products in order of required cooking temps.
- Hand drying provided
No soap or paper towel stocked at hand sink by warewahing. Every hand sink must be provided paper towl and soap for proper hand washing. Restock.
- Foods are cooled using appropriate methods
Oserved a whole roast cut in half in the walk-in cooler in pan. When cooling large cuts of meat it must be broken down so that it will cool in time. Discussed with manger and hand out give.
- Material characteristics of non-food contact surfaces
Cabinets behind bar are not finished. All surfaces exposed to food must be smooth, easily cleanable, and non absorbent. Seal shelving.
- Ice used as exterior coolant not used as a food
1) Can of beer was sitting in the ice bin. Ice that is going to be used as an ingrient must not be used for a colant. Can removed during inspection. 2) All food and food items are to be stored a minimum of 6" off the floor. Product moved during inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All potentially hazardous foods must be dated when opened, cooked, or prepped. Establishment has day stickers. Use as required.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood and hood filter have grease build-up. Hood must be kept clean of accumulation of grease or debris. Clean hood and maintain cleaning at frequency to prevent future issues.
|
11/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Miguel's Bar & Grill, 175 Jacolyn Nw Dr, Cedar Rapids, IA 52405 »