- 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: Soup that was made earlier this morning was observed on top of the steam table (107*F). Soup was moved to the steam table at time of inspection. May not keep hot food at room temp to prevent buildup of bacteria.
- Equipment location, installation, repair, and adjustment
Observation: Maximum cooler (right door) and True cooler (both) in back room have torn door gaskets. Must replace.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wiping cloths in use that were not stored in sanitizer. Must store all wet wiping cloths inside sanitizer to prevent buildup of bacteria.
- Disclosure of menu items offered or served raw or undercooked
Observation: Do not have the disclosure of menu items that may be served under cooked or raw. Menu must include a marking of menu items that may be served under cooked or raw.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters have become soiled and must be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Did not find any date marks on food in the facility. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days. Food may be discarded if observed without a date mark in the future.
- Hand drying provided
Observation: Disposable method of hand drying was not available in the kitchen. Dispenser was broken at time of inspection. Owner states another will be delivered next week. Using cloth towels. May not use cloth towels for hand drying.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino dispenser has become soiled and must be cleaned.
- In-use utensils, between-use storage
Observation: Observed scoop stored in water on the steam table. May not store scoop in standing water to prevent buildup of bacteria and contamination. Must store scoop in running water, water at least 135*F or above, or inside the product with the handle outside of the product.
- Posting inspection reports
Observation: Most recent inspection report was not posted. Must post the most recent inspection report in an area easily read by the public.
- Food employees hair is effectively restrained
Observation: None of the food handlers in the facility had hair restraints. All food service employees must wear a hair restraint to prevent contamination.
- Miscellaneous sources of contamination
Observation: Observed several containers of food that were uncovered in the coolers. Also butter was uncovered in the kitchen and server area. Must cover all food when not in immediate use to prevent contamination.
- Bare hand contact with ready to eat foods
Observation: Observed employee grab cooked potatoes with bare hands. May not touch ready to eat food with bare hands. Food was discarded at time of inspection.
- Reminder statement
Observation: Do not have the reminder statement about consuming food that is under cooked or raw. Menu must have the reminder statement that warns consumers about consuming raw or under cooked food.
- Handwashing signage
Observation: Did not have a hand washing sign posted in the kitchen. Must post a hand washing sign at all hand sinks used by food service employees.
- Light bulbs, protective shielding
Observation: Light bulbs in the back prep room do not have adequate covers or shatter resistant bulbs. Must provide either one to prevent contamination.
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01/09/2015 | Regular |
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