- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The small pepsi machince at the continental breakfast bar was still not holding the proper temperature. PIC stated that the cooler was not being used and they are waiting for Pepsi to replace the machine. Establishment has another Pepsi machine in the backroom that was at 40.8 degrees and plan on swapping machines until another solution can be implemented soon. Send email of correction once violation has been corrected by 7-6-15.
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06/24/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There were areas of the facility that floors, walls and ceiling were soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation: There were chaffing fuel placed over food equipment and next to stryofoam cups in back room storage. Discussed the dangers of toxics over and next to food contact surfaces with the PIC. Corrected on site
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware items stored on the floor and there were single service-ware plates in the Tiki Bar that were not stored properly to prevent contamination. Discussed the importance of proper storage of single service-ware items. Corrected at inspection
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The small Pepsi cooler at the continental breakfast bar was not holding a proper temperature to hold cold food. The ambient temperature was at 56 degrees. There was no food in the cooler at time of inspection. Discussed the dangers of coolers not holding the proper temperature. Correct violation by 6-19-15
- Physical facilities maintained in good repair
Observation: There were areas of the facility that the walls and ceiling were in bad repair.
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06/09/2015 | Regular |
| No violation noted during this evaluation. | 08/07/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags laying around at the kitchen and the bars.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was bottles of cleaner and sanitizer sitting on the beer cooler near single service-ware cups at the banquet bar. - Corrected at inspection.
- Physical facilities maintained in good repair
Observation: There were missing floor/wall junctures through out the establishment.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: There were single service-ware boxes sitting on the floor in the storage room near the walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips for chlorine sanitizer was not observed.
- Outer openings are protected
Observation: In general, the exterior doors were not insect/rodent tight.
- Sanitization methods - hot water, chemical
Observation: The dishwashing machine was not adequately sanitizing with chlorine sanitizer.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The can opener and the table mixer/whisk were soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in cooler, there were eggs placed over ready to eat biscuits.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the floor, walls and ceiling were soiled, especially near the cookline equipment and bar equipment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors of equipment near the cookline and bars were soiled, and the top of the dish machine was soiled.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood and hood filters were soiled in the kitchen.
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07/24/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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11/12/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The make table cooler's ambient temperature at 48 degrees,
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10/23/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Temperatures exceeded 41 degrees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled. There were dusty ceiling vents.
- Laundry facilities
requirement, location, and use
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled, i.e. hood, dish washing machine, spray nozzle, etc...
- Cleanability of floors, walls, and ceilings
There were missing floor/wall junctures or floor/wall junctures in bad repair.
- Designated areas for employees
use of designated areas by employees
- Maintaining premises free of litter and unnecessary equipment
*Repeat Violation* The floors/walls were soiled throughout kitchen especially near equipment and in storage areas.. There were walls and ceilings in bad repair throughout the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
*Repeat Violation* The floors/walls were soiled throughout kitchen especially near equipment and in storage areas.. There were walls and ceilings in bad repair throughout the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* Several items were soiled
- Handwashing cleanser, availability
*Repeat Violation* Not all handsinks had soap provided. Some hand sink were soiled and had items sitting in/on them.
- Test kit provided and used to measure sanitizing solution concentration
Establishment did not have test strips for checking chlorine sanitizer.
- Food shall be obtained from sources that comply with law
*Repeat Violation* There were two blocks of moldy cheese in the walk-in cooler. Disposed of at inspection.
- Common name-working containers
*Repeat Violation* There were unlabeled chemical spray bottles, - Corrected at inspection.
- Using a handwashing sink- operation and maintenance
*Repeat Violation* Not all handsinks had soap provided. Some hand sink were soiled and had items sitting in/on them.
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer.
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10/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Rafiki Hotels Inc. - Dba Howard Johnsons, 2759 Mt Pleasant St, Burlington, IA 52601 »