- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility needs at least one person certified in food safety by June 12, 2015
- Food temperature measuring devices are provided and readily accessible
Observation:Each cooling unit needs a thermometers that is easily accessible and should be in the warmest part of the unit.
- Cooling foods are stored properly
Observation:staff not able to describe safe cooling requirements. Please review this today.
- Outer openings are protected
Observation:Some of the doors do not have tight fitting seals. Ensure that pest entry is prevented.
- Food is properly labeled
Observation:Multiple food containers are missing labels identifying the product.
- Cutting surfaces maintained
Observation:All prep boards are damaged and no longer smooth and easily cleanable. Refurbish or replace those in order of condition. Start with those in the poorest condition.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:The frequency of cleaning needs to be increased. Old food debris noted within cooling units, behind prep cooler handles, food racks etc.
- Certified Food Protection Manager
Observation:no one is certified in food safety. multiple violations
- Food employees hair is effectively restrained
Observation:Beards restraints are needed on some of the kitchen staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Much of the equipment in the kitchen needs a thorough cleaning. Build up of greasy fuzzy dust and soiling needs to be removed. Sludgey slimy accumulation under dish wash area-Clean this within the next 24 hours.
- Storage and maintenance of wet and dry wiping cloths
Observation:A few dry wiping cloths were noted, but sanitizer buckets were not set up.
- Other liquid waste and rain water
Observation:Pots of used spent grease sitting outside in pots. mng. states that gm called refuse hauler because dumpster is full.
- Responsibility of the PIC to notify the regulatory authority.
Observation:PIC, mng or GM need to know when to report to the regulatory authority.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:A thin tip thermometer is needed.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Frequency of cleaning the facility needs to be increased.
- Demonstration of Knowledge
Observation:supervisor has not complied with code as there are many violations at the time of inspection.
- Duties of PIC
Observation:PIC is not ensuring that staff is putting into practice food safety requirements. ie-proper reheat, cooling, cleaning, sanitizing...etc. Employees must be trained in food safety.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation:Please review employee health and reporting of illness with all staff ASAP.
- Food employees outer clothing is clean
Observation:Observed staff put gloves on and then put coat on to go in the prep area. Staff needs to be in clean clothes to be in food prep area.
- 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:Make table in pizza prep table is struggling 44-47F. Regardless of how close to oven a unit is located, foods need to be maintained at 41 or less. Temperatures need to be monitored. BBQ sauce made in house per staff is stored at room temp with no documentation proving stability. This must be kept at cold hold or hot hold.
- Indoor and outdoor surfaces
Observation:Especially within in kitchen area-walls floors ceilings need to be cleaned. Some areas need to be repaired.
- Hand drying provided
Observation:Paper towels are need at bar handsink.
- Posting inspection reports
Observation:Inspection report needs to be posted within the public's view.
- Common name-working containers
Observation:missing labels on chemicals
- Eating, drinking, or using tobacco
Observation:Multiple times during inspection open beverages were placed on food prep surfaces. Additionally, observed staff open beverage can within the food prep area and consume with food handler gloves on, thus contaminating gloves.
- 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:Some units are missing thermometers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Many food contact surfaces are soiled and dirty.
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12/12/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/11/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/03/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Large quantities and Covered/sealed containers and Cooling at room temp observed today. Large plastic covered container of spaghetti sauce in walkin was 110deg and steaming. Meatballs cooling at room temp were 129deg when I instructed the cook to move to the walkin cooler. Potentially hazardous food should be refrigerated or frozen once reaching 135deg, placed uncovered in small shallow pans and stirred or checked occassionally to ensure proper cooling parameters are met (see handout)
- Multiuse food contact surfaces are constructed of safe materials
scoops in salad bar foods should have a handle. Ice scoop should be stored with handle up out of the ice in waitress station and ice bin lid should be kept closed when not in use so foreign objects don't fall inside.
- Roasts held at a temperature of 130°F or above
drawers under grill are extremely out of temp today. Chicken 55deg, cheese slices 65deg. Thermometer in unit showed 68deg. Product needs to discarded and unit serviced. Salad make table cottage cheese 50deg. Kitchen make table sour cream 50deg. Employees should check temperatures throughout the day to ensure cooling units are working properly (See handout.)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Large plastic bins should be washed, rinsed and sanitized more frequently. Minimum before each refill but wiped down of food splashes as needed between cleanings. Large amount of dust accumulated on ceiling and fan units above beer cooler in kitchen.
- Disclosure of menu items offered or served raw or undercooked
Menu should identify foods which, when consumed undercooked, can cause illness. Post yellow handout near menu area until it can be printed on your menus.
- 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
dishmachine is a large steam-producing unit which needs to be properly vented outside. Excessive steam appears to be creating some mold issues on the ceiling by ice machine in dish room.
- In-use utensils, between-use storage
scoops in salad bar foods should have a handle. Ice scoop should be stored with handle up out of the ice in waitress station and ice bin lid should be kept closed when not in use so foreign objects don't fall inside.
- Food storage - preventing contamination from the premises
Food stored in walkin should be organized so raw animal foods are not over cooked or raw RTE foods such as vegetables (See Handout.)
- Bare hand contact with ready to eat foods
Bare hand contact with ready-to-eat food observed several times today. Cutting tomatoes for salad bar should wash hands then wear gloves. Handling buns from grill should be done without touching if gloves are not worn (see handout.)
- Food storage containers identified with common name of food
large bins in salad area need labeled. Any food product removed from original package should be labeled unless product is obvious such as chips or dry pasta.
- Common name-working containers
spray bottles should be relabeled when illegible so food and non food items are not confused.
- Foods are cooled using appropriate methods
Large quantities and Covered/sealed containers and Cooling at room temp observed today. Large plastic covered container of spaghetti sauce in walkin was 110deg and steaming. Meatballs cooling at room temp were 129deg when I instructed the cook to move to the walkin cooler. Potentially hazardous food should be refrigerated or frozen once reaching 135deg, placed uncovered in small shallow pans and stirred or checked occassionally to ensure proper cooling parameters are met (see handout)
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08/28/2013 | Routine |
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