- Posting of a valid license
Most recent inspectionl was not posted. Must post most recent inspection in area easily readable by the public.
- Miscellaneous sources of contamination
McCall cooler has almost all items stored uncovered. Must cover food items when not in immediate use to prevent buildup of bacteria and contamination. Also food was stored under dish machine table. Must find another location for food items (flour, beans, pickles) to prevent buildup of bacteria and contamination.
- Sanitization methods - hot water, chemical
1) Front of house was using soap and water to clean tables. Must use a sanitizing solution that is approved for food service use to clean food contact surfaces. 2) Front of house did not have sanitizer made up at time of inspection. Must have a sanitizing solution made up during all business hours.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling fan and vent in kitchen both have dust buildup. Must keep clean to prevent buildup of bacteria and contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw burgers stored above raw shell eggs. Must adequately separate raw animal products to prevent contamination. Eggs must be stored above raw ground beef.
- Utensils and pressure measuring devices maintained
1)Observed scoops stored in products (flour and ice) without handles and handles touching the products. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Ice scoop was observed stored with a crack. Must not use any utensil that is not in good working condition (cracks, burns, chips). Utensil was discarded at time of inspection. 3) Hobart 2 door freezer (gaskets), slicer, and ice machine have become soiled. Must keep clean to prevent buildup and contamination. 4) Observed single service items stored on the floor in the basement. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items in kitchen were not date marked. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Cocoa machine in server area has food buildup on inside of machine. Must keep clean to prevent buildup of bacteria and contamination. --1)Observed scoops stored in products (flour and ice) without handles and handles touching the products. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Ice scoop was observed stored with a crack. Must not use any utensil that is not in good working condition (cracks, burns, chips). Utensil was discarded at time of inspection. 3) Hobart 2 door freezer (gaskets), slicer, and ice machine have become soiled. Must keep clean to prevent buildup and contamination. 4) Observed single service items stored on the floor in the basement. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Linens- cleaning and storage
1)Observed scoops stored in products (flour and ice) without handles and handles touching the products. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Ice scoop was observed stored with a crack. Must not use any utensil that is not in good working condition (cracks, burns, chips). Utensil was discarded at time of inspection. 3) Hobart 2 door freezer (gaskets), slicer, and ice machine have become soiled. Must keep clean to prevent buildup and contamination. 4) Observed single service items stored on the floor in the basement. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Kitchen handsink did not have hot water provided. Must provide hot water at least 100*F for proper handwashing.
- Food is properly labeled
Observed bulk flour container without label. Must label all working containers with common name to allow for easy identification.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Servers were unable to demonstrate how to properly make sanitizer, and were unable to demonstrate knowledge of how to properly sanitize. Onsite education was conducted.
- Roasts held at a temperature of 130°F or above
Observed cooked potatoes and raw shell eggs sitting out at room temp (67*F). Moved items to cooler at time of inspection. Must maintain both items at 41*F or less to prevent buildup of bacteria and contamination.
- Plumbing system repaired according to law
Handsink in kitchen has a leak. Must repair or replace sink to prevent buildup of bacteria and contamination.
- Eating, drinking, or using tobacco
Observed open beverages in kitchen area. All employee beverages must be in a covered container.
- Drying mops
Observed mops stored on floor. Must allow mops to air dry when not in immediate use to prevent buildup of bacteria and contamination.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
1)Observed scoops stored in products (flour and ice) without handles and handles touching the products. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Ice scoop was observed stored with a crack. Must not use any utensil that is not in good working condition (cracks, burns, chips). Utensil was discarded at time of inspection. 3) Hobart 2 door freezer (gaskets), slicer, and ice machine have become soiled. Must keep clean to prevent buildup and contamination. 4) Observed single service items stored on the floor in the basement. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Sanitization of food contact surfaces - before use and after cleaning
1) Front of house was using soap and water to clean tables. Must use a sanitizing solution that is approved for food service use to clean food contact surfaces. 2) Front of house did not have sanitizer made up at time of inspection. Must have a sanitizing solution made up during all business hours.
- Food employees hair is effectively restrained
Owner cooking food did not have a hair restraint. When preparing food all employees must have an adequate means of hair restraint to prevent contamination.
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12/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Mikhael's Restaurant, 1426 6th Sw St, Cedar Rapids, IA 52404 »