Park Place Hospitality Llc, 1521 Technology Pkwy, Cedar Falls, IA 50613 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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:Cut tomatoes and cut leafy greens in serving prep area temped at 61 degrees. Corrected on site by discarding.
- Hand drying provided
Observation:Hand washing sinks behind bar have no paper towels. Corrected on site by supplying paper towels to sinks behind bar. Paper towel dispenser in handsinks in kitchen are empty/jammed. Corrected on site by supplying two handwashing sinks in kitchen with paper towels.
- Handwashing signage
Observation: supplied handwashing signs.
- Cutting surfaces maintained
Observation:Cutting boards have deep grooves, black.
- Storage and maintenance of wet and dry wiping cloths
Observation: Used/in-use wiping clothes sitting on counters.
- Bare hand contact with ready to eat foods
Observation:Bare hand contact with salads and sandwiches. Corrected on site by stopping service and donning gloves.
- Handwashing cleanser, availability
Observation: Handwashing sinks behind bar had no handwashing cleanser. Corrected on site by supplying sink with hand soap.
|
12/17/2014 | Regular |
- Hand drying provided
Hand sink in kitchen and dish area had a large plastic tub inside during today's visit making the sink inaccessible for handwashing. Paper towels needed at both bar hand sinks and hand sink in hall by kitchen. Soap needed at both hand sinks in bar.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
some type of water source is deteriorating the wall behind the glass washer in bar. Leak needs to be repaired so floor and wall can dry. Cooking utensil drawers in metal table food prep area need cleaned.
- When to wash
Glove change does not replace hand washing. Food handlers should be washing hands before each glove change. Will be corrected today.
- Handwashing cleanser, availability
Hand sink in kitchen and dish area had a large plastic tub inside during today's visit making the sink inaccessible for handwashing. Paper towels needed at both bar hand sinks and hand sink in hall by kitchen. Soap needed at both hand sinks in bar.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water needed at hand sink right inside the bar
- Designated areas for employees
use of designated areas by employees
- Frozen PHF/TCS foods are properly slacked and thawed
food thawing in sink should have a constant stream of cool water running over it
- Food temperature measuring devices are provided and readily accessible
a few thermometers are needed in units missing them
- Beverage tubing, cold plates, and ice unit drain lines
ice used for drinks should be seperated from ice used on cold plate and beverage tubing in bar area
- Using a handwashing sink- operation and maintenance
Hand sink in kitchen and dish area had a large plastic tub inside during today's visit making the sink inaccessible for handwashing. Paper towels needed at both bar hand sinks and hand sink in hall by kitchen. Soap needed at both hand sinks in bar.
|
11/26/2013 | Routine |
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