- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener near walk in cooler was soiled with food debris. Can opener was moved to dish area at time of inspection to be washed.
- Material characteristics of non-food contact surfaces
Observation: 1) Wall in dry storage area has large hole where wall has been broken/cracked. 2) Shelving in dry storage has bare wood. Linoleum is beginning to peal and paint is worn. 3) Tape is being used as grip on hot lever of handwashing sink at bar area. Tape was removed during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of tomato basil base (diced tomatoes) with use by date of 2/1 found in reach in cooler near cook line. Container was voluntarily discarded during inspection.
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02/02/2016 | Regular |
| No violation noted during this evaluation. | 06/02/2015 | Illness Complaint |
- Cleanability of floors, walls, and ceilings
Observation:Handsink detaching from sidewall near the walk in freezer, recaulk to aid cleaning this area.
- Hand drying provided
Observation:No paper towels by warewashing handsink, restocked now.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice bin of ice machine has some buildup on metal framing near the ceiling of machine, interior door frame and exterior door, clean and sanitize. 2)Knife in holder at end of line is soiled, cleaned now.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Dessert cooler on line has some dark buildup on gasket and frame, clean and sanitize area. 2)Fan condensor cover, ceiling, and sidewalls of keg cooler has some buildup, clean. 3)Shipping paper on metal shelf under the Vulcan steamer, remove to aid proper cleaning.
- Equipment location, installation, repair, and adjustment
Observation:Condensor discharge line in walk in cooler is dripping on food tray, discarded food, and tray now under to catch drips until repairs can be made, make necessary repairs.
- Separation from food, equipment, utensils, linens, and single service
Observation:Spray bottle of sanitizer stored on knife rack, moved to area below foods and food service items now, knife was soiled and now cleaned.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth now in sanitizer solution, returned to sanitizer solution now.
- Mechanical warewashing equipment, sanitization pressure
Observation:Rinse pressure gauge does not appear to be functioning at dishmachine area, repair.
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08/21/2014 | Routine |
- Food storage - preventing contamination from the premises
Observation:1) Has recently delivered stacks of cold food on floor in walk in cooler, must move to shelving at least 6 inches off floor. 2)Has case of breading on floor in dry storage area, must store at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) One knife in knife rack has food debris by handle, clean 2)One cutting board is soiled green, clean more frequently. Correcting now.
- Food storage containers identified with common name of food
Observation:Has one container of white granules not labeled in dry storage area, must label with common name to prevent confusion.
- Storage of clean equipment and utensils
Observation:Salad insert holder being stored on floor in walk in freezer, must store at least 6 inches off floor if will be holding food.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vent fan covering and adjacent ceiling and wall surfaces in walk in cooler are dusty, clean more frequently to protect uncovered foods, ie when cooling.
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not maintained in sanitizer between use, at cutting board along grill line, must store in sanitizer solution, correcting now.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Working container in dry storage near floour is soilded with flour , actually holding cracker crumbs, clean.
- Light bulbs, protective shielding
Observation:One light under hood system for breaded products is not shielded, either provide shield, or proof bulb is shatter resistant style, to prevent shattering risk if broken.
- In-use utensils, between-use storage
Observation:Has knives stored in clear solution and one knife stored in sanitizer bucket, both along cook line, must store all in use utensils for PHF either on a cleanable surface, such as a tray, in a solution of running water, like a dipper well, or in hot water at least 135 degrees F or hotter.
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12/26/2013 | Routine |
- Material characteristics of non-food contact surfaces
Modified wooden shelving in dry storage has some bare wood now showing, must seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent. Plans to replace with wire racks in future.
- Restriction-presence and use
1) Has spray sanitizer on knife holder, moved to chemical storage area now. 2) Has stack of plates stored next to sanitizer at paperwork station, plates moved to shelving now. 3)Has three cans of bug spray not allowed in food establishment, discarded. Obtain food grade insecticide from food distributor. All corrected on site.
- When to wash
One staff did not wash hands before putting on gloves, must wash hands both before put on gloves and when removed, before move to next task. Corrected on site with education.
- Roasts held at a temperature of 130°F or above
Silver King reach in saute drawers holding mahi at 53 degrees F, all PHF discarded and service called, must not use this unit until able to maintain 41 degrees or less. Service here now and unit is temping at 36 degrees, unsure why temp fluctuation, checking unit thoroughly and will monitor temps closely to ensure is holding product at 41 degrees or less. Advise not to use for overnight storage of PHF until problem is resolved. Corrected on site.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean can opener soiled, corrected. 2) Clean one chef's knife from holder, corrected. 3) Racks in Traulsen reachin cooler on grill line are soiled, clean. 4) Bev Air dessert cooler has pooling water on bottom, cleaned now. 5) Potato punch mounted on wall is soiled, needs more thorough cleaning of slide area and edges. 6) Storing fryer lids on floor near grill and single use cups and takeout boxes, must store at least 6 inches off floor to protect surfaces, both moved to shelving now. 7) Keg cooler walk in has some buildup on condensor cover, some on ceiling, walls, and keg lines, clean.
- Cleanability of floors, walls, and ceilings
Has ceiling tiles ordered to replace where removed when water damaged recently in electrical room, kitchen, and employee RR area.
- Food storage - preventing contamination from the premises
1) Storing salad chiller insert on floor in walk in freezer, must store off floor. 2) Bar handsink right next to clean drainboard, must provide a guard to protect clean items from splashing.
- Miscellaneous sources of contamination
1) Storing salad chiller insert on floor in walk in freezer, must store off floor. 2) Bar handsink right next to clean drainboard, must provide a guard to protect clean items from splashing.
- Hand drying provided
No paper towels stocked at bar yet for hand drying, suggest having a dispensor instead of just a tray of paper towels.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in reachin cooler at wait station and dessert station, has more on order, provide thermometers and place in convenient location.
- Separation from food, equipment, utensils, linens, and single service
1) Has spray sanitizer on knife holder, moved to chemical storage area now. 2) Has stack of plates stored next to sanitizer at paperwork station, plates moved to shelving now. 3)Has three cans of bug spray not allowed in food establishment, discarded. Obtain food grade insecticide from food distributor. All corrected on site.
- Outer openings are protected
1) Gaps under or around exterior door at dock area, must weatherstrip wherever can see light showing through. 2) Has a few fruit flies in bar area near ice bin at bar entrance area, having weekly treatments by Orkin, continue to follow there recommendations for cleaning and treatments.
- Linens- cleaning and storage
1) Clean can opener soiled, corrected. 2) Clean one chef's knife from holder, corrected. 3) Racks in Traulsen reachin cooler on grill line are soiled, clean. 4) Bev Air dessert cooler has pooling water on bottom, cleaned now. 5) Potato punch mounted on wall is soiled, needs more thorough cleaning of slide area and edges. 6) Storing fryer lids on floor near grill and single use cups and takeout boxes, must store at least 6 inches off floor to protect surfaces, both moved to shelving now. 7) Keg cooler walk in has some buildup on condensor cover, some on ceiling, walls, and keg lines, clean.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food storage containers identified with common name of food
Pitcher holding meat seasoning needs to be labeled as to contents to identify product.
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05/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Outback Steakhouse #1611, 3939 1st Se Ave, Cedar Rapids, IA 52402 »