- Handwashing signage
Observation: Hand sink in kitchen does not have a sign posted reminding employees to wash their hands. Given during inspection. CORRECTED.
- Food storage - preventing contamination from the premises
Observation: Salt and pepper shakers being stored under bar hand sink soap dispenser. All food and food items must be stored in manner to prevent contamination. Moved during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths being stored on kitchen line cutting boards. In between uses wiping cloths must be maintained in sanitizer. Sanitizer bucket gotten during inspection. CORRECTED
- Sponges not used on clean or in use food contact surfaces
Observation:Sponges are not allowed to be used on food contact surfaces. Removed during inspection. CORRECTED
- Eating, drinking, or using tobacco
Observation: Bartender had an uncovered cup at start of inspection. Employee drinks must be in covered containers in food areas. CORRECTED.
- In-use utensils, between-use storage
Observation: 1) Ice scoop being stored on top of ice machine. 2) Single use ramekin being used as scoop in coleslaw. In use utensils must be stored in a manner that will prevent contamination.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Open can of pineapples in reach-in pizza prep cooler. Once opened acidic foods must be moved in to different container. Discarded during inspection. COORECTED.
- Using a handwashing sink- operation and maintenance
Observation: Tip jar being stored in the bar hand sink. Hand sink must be maintained for hand washing only. Removed during inspection. CORRECTED.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Common name-working containers
Observation: Sanitizer spray bottles were not labeled. All working containers must be labeled with common name of product. Labeled during inspection. CORRECTED.
- Sanitizers
Observation: Sanitizer was in excess of 200 ppm. Per manufacture label QA sanitizer must be maintained at 200 ppm for food contact surfaces. CORRECTED.
- Disclosure of menu items offered or served raw or undercooked
Observation: All menu items that are offered under cooked must be identified with an asterisk. Mark items as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Drain line on ice machine have a slimy build-up. 2) Shelving under bar matting is sticky. Clean and maintain cleaning at frequency to prevent future issues.
- Drying mops
Observation: When not in use a mop must be air dried. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Individual package of deli meats are not dated. When opened deli meats must be dated and than used or discarded within 7 days. Date packages or container.
- Cleaning of cooking and baking equipment
Observation: Grease over flow for flat top overflowed into oven. Cooking and baking equipment should be cleaned every 24hrs. Clean and maintain cleaning at required frequency.
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03/30/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/10/2013 | Routine |
- Roasts held at a temperature of 130°F or above
1) Pizza prep cooler had just been repaired prior to inspection. No food in cooler and ambient air temp at 56.4 degrees
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07/09/2013 | Routine |
- Poisonous or toxic materials used and applied
Bottles of sanitizer were at full strength. QA sanitizer on site requires it to be diluted. Properly mix sanitizer for food contact surfaces.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw hamburger being stored over squeeze bottles of dressings. All food must be stored in a manner that will prevent contamination. Sign given during inspection to post on door.
- Cutting surfaces maintained
1) Cutting board on prep tables are scored and stained. Food contact surfaces must be clean to sight and touch. Replace or resurface cutting boards as needed. 2) Mold growth on ice machine chute. Empty, wash, rinse, and sanitize ice machine and maintain cleaning at frequency that will prevent future issues.
- Roasts held at a temperature of 130°F or above
1) Reach-in prep cooler on kitchen line temped coleslaw at 45.4 degrees, salsa at 49.9 degrees and raw hamburger at 49.9 degrees. 2) Upright reach-in cooler next to dry storage temped roast beef at 54.4 degrees and had an ambient air temp of 52 degrees. 3) Walk-in cooler had ambient air temp of 46.1 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Cooked or prepped items were discarded all other products moved to working upright reach-in, service called and a home style fridge was brought in for a temp fix. All coolers must be in working order, removed or replaced with commerical coolers prior to recheck.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cutting board on prep tables are scored and stained. Food contact surfaces must be clean to sight and touch. Replace or resurface cutting boards as needed. 2) Mold growth on ice machine chute. Empty, wash, rinse, and sanitize ice machine and maintain cleaning at frequency that will prevent future issues. --1) Cup shelf next to bar ice bin has exposed particle wood. Seal with two coats light colored paint. 2) Reusing beer flats for storage. Surfaces exposed to food must be cleanable and non absorbent. Remove flats and discontinue practice of reusing them. 3) Gasket on reach-in prep cooler is torn and in disrepair. Replace as needed. 4) Must clean under the ice machine and under kitchen equipment.
- Sanitization of food contact surfaces - before use and after cleaning
Bar sanitizing tank did not detect chlorine. Must use room temp water for mixing sanitizer or chlorine will volatize. CORRECTED.
- Smoke free air act
Every entrance and exit to be used by the public or employees must have a state approved "No Smoking" sign. Given during inspection. Post at entrance.
- Material characteristics of non-food contact surfaces
1) Cup shelf next to bar ice bin has exposed particle wood. Seal with two coats light colored paint. 2) Reusing beer flats for storage. Surfaces exposed to food must be cleanable and non absorbent. Remove flats and discontinue practice of reusing them. 3) Gasket on reach-in prep cooler is torn and in disrepair. Replace as needed. 4) Must clean under the ice machine and under kitchen equipment.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Every hand sink to be used by employees must have a sign posted reminding employees to wash their hands. Given during inspection. Post at hand sinks.
- Food temperature measuring devices are provided and readily accessible
Every cooler holding potentially hazardous foods must have a thermometer provided. Place thermometers in coolers.
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Flats of buns were sitting on the floor. All food and food items must be stored a minimum of 6" off the floor. Additional flats may be used under to keep product of the floor.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Some build-up of grease on hood filters over the fryer. Clean hood filters and maintain cleaning at frequency to prevent future issues.
- Cleanability of floors, walls, and ceilings
Missing tiles under fryer on kitchen line. All flooring must be easily cleanable. Repair flooring as needed.
- Eating, drinking, or using tobacco
Employee drinks must be in covered containers.
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07/05/2013 | Routine |
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