| No violation noted during this evaluation. | 12/09/2015 | Non Illness Complaint |
- Using a handwashing sink- operation and maintenance
Observation: Soiled container was placed on top of handwashing sink near dishmachine. Container was moved during inspection.
- In-use utensils, between-use storage
Observation: Several ice scoops were laying directly in ice. Scoops were moved during inspection.
- When to wash
Observation: Several staff members were observed donning gloves without first washing hands. Discussed with Chris and staff were educated on proper procedures during inspection.
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11/19/2015 | Regular |
- Package integrity
Observation:One can of cranberry sauce dented on rim, not usable, discarded.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth not in sanitizer bucket, must keep in sanitizer water when not in use.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice bins has some dark buildup at seam area of chute and ceiling edge, clean and sanitize this area more closely.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Has tray of raw meats in individual pans with chicken being stored over raw bacon, rotate so tray of raw bacon is positioned over the tray containing chicken.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food storage containers identified with common name of food
Observation:Two shakers of spices and several squeeze bottles of oil, butter, and water are not labeled with common name, correcting now.
- In-use utensils, between-use storage
Observation:Using dessert bowl for scoop in croutons, discarded and now has tongs.
|
03/27/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Exterior of flour bin is soiled, cleaning now.
- In-use utensils, between-use storage
Observation:Has round bowl as scoop in croutons, removed now, has handled ladle for this purpose, to prevent hand contact with food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine bin chute edges have some buildup, need to empty, wash, rinse, sanitize and let air dry before refill. Cleaning today.
- Light bulbs, protective shielding
Observation:Light shield missing endcaps, with bulb exposed, in refrigerated pie case at front counter, replace endcaps to protect bulb from shattering risk.
- 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:Salad cold bar topper unit holding lettuce at 51 degrees F, salad dressing at 46 degrees, and tomatoes at 49 degrees, all contents discarded now. Service has been called and here now, unit needed freon, added, will not use unit until reaches 41 degrees or less. Monitor closely to ensure will hold products at 41 degrees or less. Does have temp log system and checks 3x daily.
- Material characteristics of non-food contact surfaces
Observation:Has shipping paper yet on exterior of microwave, remove to make surface cleanable.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
|
06/27/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose. --Ice machine-has some buildup on side wall and chute edge, empty, wash, rinse, sanitize and let air dry before refill unit.
- Light bulbs, protective shielding
Display case for refrigerated items at front counter has tube that is too short for the bulb, does not reach to endcap, must have bulb completely protected from shattering risk for foods.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose.
- Food is properly labeled
1) Ingredient label not provided for pies packaged to go, must provide labeling with ingredients in descending order of prevalence, will be provided by corporate. 2) Working container of some spices and sauces not label, must identify all foods once removed from original container and transferred to working container, ie powdered sugar, butter, oils, water.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose.
- Food storage containers identified with common name of food
1) Ingredient label not provided for pies packaged to go, must provide labeling with ingredients in descending order of prevalence, will be provided by corporate. 2) Working container of some spices and sauces not label, must identify all foods once removed from original container and transferred to working container, ie powdered sugar, butter, oils, water.
- Bare hand contact with ready to eat foods
Ice coming in contact with bare hand when scooping at the ice bin, provide a glove or other means to protect the ice from bare hand contact, ie corrected on site.
|
12/06/2013 | Routine |
- Bare hand contact with ready to eat foods
Ice coming in contact with bare hand when scooping at the ice bin, provide a glove or other means to protect the ice from bare hand contact, ie corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose. --Ice machine-has some buildup on side wall and chute edge, empty, wash, rinse, sanitize and let air dry before refill unit.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose.
- Food is properly labeled
1) Ingredient label not provided for pies packaged to go, must provide labeling with ingredients in descending order of prevalence, will be provided by corporate. 2) Working container of some spices and sauces not label, must identify all foods once removed from original container and transferred to working container, ie powdered sugar, butter, oils, water.
- Light bulbs, protective shielding
Display case for refrigerated items at front counter has tube that is too short for the bulb, does not reach to endcap, must have bulb completely protected from shattering risk for foods.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now, must keep submerged when not in use. 2) Clean top of pancake mix rolling container, soiled. 3) Has cardboard box holding batteries and other misc supplies, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, changed to plastic container now. Cardboard should not be reused except for original purpose.
- Food storage containers identified with common name of food
1) Ingredient label not provided for pies packaged to go, must provide labeling with ingredients in descending order of prevalence, will be provided by corporate. 2) Working container of some spices and sauces not label, must identify all foods once removed from original container and transferred to working container, ie powdered sugar, butter, oils, water.
|
12/06/2013 | Routine |
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Utensils and pressure measuring devices maintained
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- Material characteristics of non-food contact surfaces
1. Wiping cloths not maintained in sanitizer between use, at wait station and along the cook line. (Corrected on site). 2. Using cardboard as shelf liner on lower prep table and in dry storage under small items, cardboard shall not be used for any other purpose than original product. Provide smooth cleanable and non-absorbent container for this usage, ie:metal tray.
- equipment food contact surfaces and utensils clean to sight and touch.
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- Storage and maintenance of wet and dry wiping cloths
1. Wiping cloths not maintained in sanitizer between use, at wait station and along the cook line. (Corrected on site). 2. Using cardboard as shelf liner on lower prep table and in dry storage under small items, cardboard shall not be used for any other purpose than original product. Provide smooth cleanable and non-absorbent container for this usage, ie:metal tray.
- Cleanability of floors, walls, and ceilings
1. Provide end caps for the light in room temperature pie case in kitchen and replace broken light shield in refrigerated pie case at front counter. 2. Recaulk handsinks to the wall in the kitchen and employee RR to aid cleaning. 3. Employee RR door does not fully close, adjust to fully close.
- Bare hand contact with ready to eat foods
Observed one of the cooks touching cooked bacon with bare hands and another employee touching baked muffins. Shall use barrier methods such as tongs, utensils, deli papers or gloves to prevent bare hand contact. (Corrected on site with education).
- In-use utensils, between-use storage
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- Food storage containers identified with common name of food
1. Observed several squeeze bottles not labeled ie: oils and glazes. All squeeze bottles shall be identified with common name of product. 2. Label the powdered sugar as well. (corrected).
- Outer openings are protected
Gaps under or around exterior door in back, noted light showing through at left lower corner of door. Provide weatherstripping to prevent pest entry.
- Light bulbs, protective shielding
1. Provide end caps for the light in room temperature pie case in kitchen and replace broken light shield in refrigerated pie case at front counter. 2. Recaulk handsinks to the wall in the kitchen and employee RR to aid cleaning. 3. Employee RR door does not fully close, adjust to fully close.
- Separation from food, equipment, utensils, linens, and single service
Sanitizer spray bottle too close to silverware in wait station. Separate to prevent contamination. (Corrected on site).
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the ceiling vent in the womens RR, dusty to sight, clean.
- Toilet room
receptacle, enclosed, fixtures clean
|
06/05/2013 | Routine |
- Utensils and pressure measuring devices maintained
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- Material characteristics of non-food contact surfaces
1. Wiping cloths not maintained in sanitizer between use, at wait station and along the cook line. (Corrected on site). 2. Using cardboard as shelf liner on lower prep table and in dry storage under small items, cardboard shall not be used for any other purpose than original product. Provide smooth cleanable and non-absorbent container for this usage, ie:metal tray.
- Outer openings are protected
Gaps under or around exterior door in back, noted light showing through at left lower corner of door. Provide weatherstripping to prevent pest entry.
- Cleanability of floors, walls, and ceilings
1. Provide end caps for the light in room temperature pie case in kitchen and replace broken light shield in refrigerated pie case at front counter. 2. Recaulk handsinks to the wall in the kitchen and employee RR to aid cleaning. 3. Employee RR door does not fully close, adjust to fully close.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- In-use utensils, between-use storage
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
1. Ice machine has build up on the edge of ice chute, shall empty the ice machine and wash, rinse and sanitize. 2. Invert ice buckets to drain (Corrected). 3. Remove solo cup and soup bowls from food products, provide utensil with handle and keep inverted out of product to protect product. 3. Observed 2 dirty knives in knife holder, clean. (Corrected) 4. Noted 2 frayed rubber spatulas, discarded. 5. Please clean the exterior of the bottle of strawberry glaze, soiled.
- Toilet room
receptacle, enclosed, fixtures clean
- Separation from food, equipment, utensils, linens, and single service
Sanitizer spray bottle too close to silverware in wait station. Separate to prevent contamination. (Corrected on site).
- Storage and maintenance of wet and dry wiping cloths
1. Wiping cloths not maintained in sanitizer between use, at wait station and along the cook line. (Corrected on site). 2. Using cardboard as shelf liner on lower prep table and in dry storage under small items, cardboard shall not be used for any other purpose than original product. Provide smooth cleanable and non-absorbent container for this usage, ie:metal tray.
- Food storage containers identified with common name of food
1. Observed several squeeze bottles not labeled ie: oils and glazes. All squeeze bottles shall be identified with common name of product. 2. Label the powdered sugar as well. (corrected).
- Bare hand contact with ready to eat foods
Observed one of the cooks touching cooked bacon with bare hands and another employee touching baked muffins. Shall use barrier methods such as tongs, utensils, deli papers or gloves to prevent bare hand contact. (Corrected on site with education).
- Light bulbs, protective shielding
1. Provide end caps for the light in room temperature pie case in kitchen and replace broken light shield in refrigerated pie case at front counter. 2. Recaulk handsinks to the wall in the kitchen and employee RR to aid cleaning. 3. Employee RR door does not fully close, adjust to fully close.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the ceiling vent in the womens RR, dusty to sight, clean.
|
06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Perkins Restaurant #1175, 315 Collins Ne Rd, Cedar Rapids, IA 52402 »