- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean the vents in the ware washing area.
- Food storage - preventing contamination from the premises
Observation: 3-305.11 Food Storage. Do not store boxes on the floor of the walk in cooler & freezer. Food shall be protected from contamination by storing the food: At least 15 cm (6 inches) above the floor.
- Preventing contamination from equipment, utensils, and linens
Observation:3-304.11 Equipment is not being clean properly after use. (Fryer, grill, meat slicer). Cooking EQUIPMENT are to be cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:
- Hand drying provided
Observation: You must have disposable towels available at every hand wash sink.
- Maintaining premises free of litter and unnecessary equipment
Observation: The kitchen has several pieces of equipment that is not being used. (One item tagged not to be used because it is broken and do not plan to fix it). Maintaining Premises, Unnecessary items The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
- Preset tableware
Observation:4-904.13 Preset Tableware. (A) Except as specified in ¶ (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Handwashing cleanser, availability
Observation: You must have soap available at every hand wash sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Need to develop a cleaning schedule for staff to clean as they work and task need daily, weekly or monthly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: At the time of the inspection the kitchen was not being used, and was not thoroughly cleaned after use. 4-601.11 Equipment, Food-Contact Surfaces and Nonfood Contact Surfaces. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf (B) The FOOD-CONTACT SURFACES of cooking equipment and food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Handwashing signage
Observation: 5-202.12 Handwashing Sink, Installation. The restrooms with the automated sensor faucets must flow 15 seconds without having to activate the faucet. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
- Plumbing
materials, design, construction and installation
|
09/30/2015 | Regular |
- Cleanability of floors, walls, and ceilings
- Food is properly labeled
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Food storage - preventing contamination from the premises
|
07/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Ramada Inn - Convention Center, 205 W 4th, Waterloo, IA 50701 »