- When to wash
Observation: Employee did not wash hands before donning gloves and making a sandwich for a customer. Inspector discussed with employee when to wash procedure.
- Equipment location, installation, repair, and adjustment
Observation: True refrigerator cooler is not properly cold holding properly (ambient air 55F). Employee stated cooler is owned by the University of Iowa and only non-perishable food items are being stored in cooler. Refrigerator needs to be repaired. Soap dispenser was in disrepair although dispenser could still provide soap for handwashing. Soap dispenser needs to be re-affixed to wall.
- Cutting surfaces maintained
Observation: Cutting board on deli cooler was in disrepair and must be resurfaced.
- Hand drying provided
Observation: Disposable paper towels were not available at handsink in warewashing room. Employee restocked paper towel dispenser.
- 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: Buttermilk Ranch, Miracle Whip mayonnaise, and 1000 Island dressing (all 70F). Product labels specify 'refrigerate after opening' and employee stated they were placed out over two hours ago. Employee discarded all items.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently no certified manager employee with establishment. Once complete send inspector a copy of the certificate.
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02/19/2016 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: No Bodily Fluids Clean up Procedure available onsite. Inspector left a clean up procedure with manager.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently no certified manager employee with establishment. Manager stated they will register for the 4/8/15 Servsafe class. Once complete send inspector a copy of the certificate.
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03/24/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus clean up procedure available onsite.
- Sanitizers
Observation: Quat sanitizer solutions mixed up for the upstairs and downstairs locations tested strong, >400ppm. Employees remade batches to the correct concentration.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:No verifiable Employee Health Reporting Agreement available onsite.
- 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: Pepsi cooler downstairs was not able to maintain cold holding temperature for food items inside. Turkey wrap(53F), Turkey Panini(51F). Foods were delivered this morning at 9:00am. Person in charge discarded the food items. No food will be stored in the Pepsi cooler until repaired. Remaining food items moved to extra reach in coolers.
- 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: Delivered pizza in the hot box was not maintain required hot holding temperatures. Garden(123F), Pepperoni(125F). Person in charge discarded the pizza.
- Posting inspection reports
Observation:Current food inspection report is not posted.
- Food is properly labeled
Observation: Hy-vee delivered sandwiches and wraps sold packaged are not labeled as required. Dessert bars delivered and sold packaged are not labeled as required.
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03/04/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single service lids and containers stored on the floor at downstairs locations. Corrected.
- Food is properly labeled
Observation: Sandwiches delivered from Hy-Vee for retail sale upstairs and downstairs have not labeling information.
- Plumbing system maintained in good repair
Observation: Leak observed dripping from drain pipe under the right basin of the three compartment sink at the downstairs location.
- Sanitizers
Observation: Quat sanitizer solution buckets tested too high, above 400 ppm at upstairs and downstairs locations. Corrected by employee.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on water dispenser area of upstairs coffee machine. Debris build up on ice chute and water dispenser area of upstairs ice machine. Cleaned and sanitized by staff.
- 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: Thermometers not available in upstairs grab cooler and pepsi cooler. Thermometers not available in sandwich prep cooler downstairs.
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03/07/2014 | Routine |
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