- Posting of a valid license
Observation: The last inspection report is not posted visible. Must post the inspection report at eye level for consumers to view. Moved and corrected on site.
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08/24/2015 | Physical Recheck |
- 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: Milk chocolate fudge toping was temped only 87*F. Hot unit was no set up correctly. Unit was turned on, the fudge was reheated and kept in hot holding unit at temperature between 110-120* per manufacture requirements on the original container. Corrected on site.
- Food storage containers identified with common name of food
Observation: Overall labeling is good, the following food still need to be labeled with common name of food: 1) several spray bottles on grill, 2) ranch, and tomato’s sauce in small containers in reach in cooler were found on the counter with no label on them.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Milk fudge topping temped at 87 *F , was no reheated and kept in hot holding unit at required temperature as written on commercial label between 110-120*Manager took corrective actions and turn on unit to reheat 165°F for 15 seconds and keep on for hot holding. Corrected on site
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: A box of raw eggs was stored above all ready to eat foods in walk-in cooler. Raw animal food must be stored below or separated from ready to eat food. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure or clean-up kit for Norovirus events. Food establishment MUST have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to owner.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Material characteristics of non-food contact surfaces
Observation: The duct tape on the hot holidng unit equipment. The equimoent was nonfunctional and food was not on hot holding enought and they placed the tape to keep it hot. The the duct tape is not a smooth and cleanable surface. Removed and correctes on site.
- Posting inspection reports
Observation: Most recent license is posted above cash register, but not really visible to public since not a walk up window, relocate to area visible to public, ie in window along side of building. This is repeat violation.
- Food employees hair is effectively restrained
Observation: Hair being pulled back but none of employee wearing hair restraints on front or at grill section. When cooking or prepping food an effective hair restraint such as a hat, hair net or visor must be worn. Ensure employees wear hair restraints. This is REPEAT violation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container with short cake kept in cold hold unit at temperature 55*F, but past shelf due on 07/27/2015. The cake discarded at the time of inspection. Educated and verbalized understanding of potential hazardous food PHF/TCS prepared on-site must be held under 41* F for 7 days. Corrected on site.
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08/11/2015 | Regular |
- Posting inspection reports
Observation:Inspection report posted above cash register but not really visible to public since not a walk up window, relocated to area visible to public.
- Material characteristics of non-food contact surfaces
Observation:Has wooden insert vertically in small reach in freezers used for events to separate wrapped products, must seal with at least two coats of light colored paint or varnish to make smooth and cleanable.
- Food employees hair is effectively restrained
Observation:Hair being pulled back but no one with hair restraint on, such as hat, cap, or visor. Provide hair covering to keep hair restrained properly.
- Light bulbs, protective shielding
Observation:Has uncovered light bulbs in exterior storage area, must provide tube with endcsps or shatter resistant bulbs to protect from breakage.
- Posting of a valid license
Observation:License is posted above cash register, but not really visible to public since not a walk up window, relocate to area visible to public, ie in window along side of building.
- Storage of clean linens, single-service, and single use articles
Observation:Has cases of single use food containers stored on shallow pallets, in exterior storage area, less than 6 inches off floor, when able provide shelving that has the lowest shelf at least 6 inches off floor to aid cleaning underneath.
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05/29/2014 | Routine |
- Food storage - preventing contamination from the premises
1) Has one gallon container of lemon drink mix on floor in kitchen, must store on shelving at least 6 inches off floor. 2) Has shelving units in dry storage outdoor building, some not set up 6 inches off floor, and some storage on shallow pallets, adjust lowest shelf to be at least 6 inches off floor. 3) Has outdoor maintenance, mover and snow blower, stored in this outdoor building, not allowed when storing foods in this area.
- Food employees hair is effectively restrained
No hair restraints being used, must wear hat, visor, or net when working with foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine chute edge has some buildup on chute edge, must empty, wash, rinse, sanitize, and let air dry before refill.
- Bare hand contact with ready to eat foods
Observed staff touching buns with bare hands, must use barrier method such as gloves, deli tissues, or utensils to handle ready to eat food items. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
1) Unable to locate test strips for quat sanitizer now using, provide test strips. 2) Wiping bucket not testing any sanitizer, does look cloudy, remade bucket and now testing at 200 ppm quat ammonium.
- When to wash
1) Glove change does not replace hand washing, need to wash hands before put on gloves and when remove them. 2) Must wash hands after handling money, if possible have separate staff do money and making orders. 3) Must wash hands when arrive to work, observed two staff attempt to start taking orders without washing hands first. Review handwashing with all staff.
- Toilet room
receptacle, enclosed, fixtures clean
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, in kitchen area, need to have sanitizer solution made up for kitchen area, as well as front counter area.
- Food storage, prohibited areas
1) Has one gallon container of lemon drink mix on floor in kitchen, must store on shelving at least 6 inches off floor. 2) Has shelving units in dry storage outdoor building, some not set up 6 inches off floor, and some storage on shallow pallets, adjust lowest shelf to be at least 6 inches off floor. 3) Has outdoor maintenance, mover and snow blower, stored in this outdoor building, not allowed when storing foods in this area.
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Parlor City Ice Cream, 1936 42nd Ne St, Cedar Rapids, IA 52402 »