- Handwashing cleanser, availability
Observation: No handsoap available at handwashing sink near dish machine. Handsoap was brought to sink at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify if certified food protection manager employed by facility. Manager Jade stated that staff member is employed with certificate but copy of certificate not kept at facility.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths being stored on food prep surfaces on cook line. Cloths were moved to sanitizer bucket at time of inspection.
- Outer openings are protected
Observation: Back door to kitchen being propped open.
- Hand drying provided
Observation: No hand drying available at handwashing sink at bar area. Paper towels were brought to sink at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation: Dirty dishes were being stacked on top of handwashing sink near dish machine. Dishes were moved at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All microwaves throughout facility soiled with food debris on ceiling portion of microwave interior.
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02/24/2016 | Regular |
| No violation noted during this evaluation. | 05/20/2014 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation:Observed handling bread products with bare hands, must use gloves or utensils with ready to eat foods.
- Food storage - preventing contamination from the premises
Observation:1)Case of lemons and container of cooked potatoes on floor in walk in cooler, 2)Cases of frozen foods on floor in walk in freezer. 3)Cases of frozen products getting ice buildup from the condensate line of walk in freezer, must not use these items. 4)Cases of waffle mix, potatoes, and bags of onions on floor in new dry storage area, all foods must be stored at least 6 inches off floor. 5)Shelving units in new dry storage area are set up less than 6 inches off floor, adjust to have at least 6 inches clearance for cleaning.
- Sanitizers
Observation:Has wiping cloth for front counter in excess of 400 ppm quat, diluted to 200 ppm now.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:has gravy cooling in room air temp, at 91 degrees, after one hour, must move to cooler now to ensure will drop to 70 degrees F in next hour. Has handout reviewed cooling methods.
- Material characteristics of non-food contact surfaces
Observation:1)Shelving holding dishes by dishmachine has bare particle board edges that may become water damaged, seal to make nonabsorbent and smooth. 2Has cloth baskets holding single service items at front counter, must provide containers that are smooth, cleanable, and nonabsorbent for this purpose.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained in good repair
Observation:1)Hole has been made in wall near floor by women's RR stool, repair to make cleanable surface.
- Common name-working containers
Observation:Need to label wiping bucket of sanitizer at front counter area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has buildup along left side of bin, clean. 2)All coolers in kitchen need to be cleaned food debris on interior surfaces, including pull out drawers. 3)Clean microwave ceiling soiled. 4)Clean waffle maker and grill pans.5) Using cul sink for soaking pans, must restrict to food use and not warewashing activities.
- Light intensity
Observation:No overhead lighting working in new dry storage area, must provide more lighting, using one portable light pole.
- Equipment location, installation, repair, and adjustment
Observation:1)Condensate line in walk in freezer is apparently leaking and ice buildup on food packages and food service items, repair 2)New fryer does not have shield between it and the open flame stove top, must provide shield to decrease fire hazard. 3)Latch broken on walk in cooler, door stilling ajar, must keep closed to control temp in unit, repair.
- In-use utensils, between-use storage
Observation:Must use scoop with handle for cooked potatoes, not a plate. 2)Store spatulas on hard surface, not a cloth towel, along grill line.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths must be stored in sanitizer solution when wet in kitchen area, must make up bucket whenever using kitchen.
- When to wash
Observation:Need to wash hands before putting on gloves, when moving from soiled dishes to clean items, and when return to kitchen after using RR. Review handwashing with all staff.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has ham, sausage, cooked potaotes, sliced and diced tomaotes, all not date marked, must discard items if not know when prepared.
- Backflow protection
air gap, device standard, when required
- Indoor and outdoor surfaces
Observation:1)Transition strips to tile in hallway missing on both ends, ridge may be a trip hazard, repair. 2)Doorway to new dry storage area has unfinished molding, repair to have cleanable surfaces. 3)Wallboard is unfinsihed that is in this new dry storage area and one temp wall, all will need to be made of cleanable materials. 4)Ceiling is partially exposed in this new area and vent uncovered.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has Windex spray on shelving rack with canned goods, must move to chemical storage area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Stove top has food debris buildup, clean. 2)Toaster oven area has food debris buildup, clean. 3)Clean sides of grill area.
- Outer openings are protected
Observation:1)Has main kitchen door propped open, must keep closed to protect from pests. 2)Has light showing around the door in new dry storage area next door, must seal to prevent pests from entering.
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04/30/2014 | Routine |
- Cleaning procedure
1) Observed wiping hands on cloth towel, must use cloth towel only once or use disposable towels. 2) Observed going from handling soiled items to clean items without washing hands, must wash hands. 3) Observed putting on and removing gloves, without washing hands first. Correcting on site with education.
- In-use utensils, between-use storage
1) Meat slicer has some food debris, must clean before use next time, located in high traffic area, consider covering with nonabsorbent material, ie food grade bag to protect. 2) Using plate as scoop in cut potatoes, replace with utensil with handle. 3) Using round bowl in scoop in bacon pieces, flour, breading, replace with utensil with handle. 4) Has spatula and spoon resting on cloth toweling, must provide a smooth, cleanable, nonaborbent material, such as tray/plate, corrected on site. 5) Has cracked plastic container holding cut potatoes, must not use this container, taken out of usage, transferred to metal tray, container will be discarded.
- Separation from food, equipment, utensils, linens, and single service
1) Has large containers of chemicals/cleaning supplies stored above the clean end of dishmachine, must move as to not be over clean items as they air dry. 2) Label on spray sanitizer worn off spray bottle at front counter, need to rewrite to be readable again.
- Miscellaneous sources of contamination
1) Has case of potatoes on floor in kitchen, has boxes of chicken, vegetables,and coffee on floor in walk in freezer, must store all foods at least 6 inches off floor. 2) Has Hershey's syrup at room temp, must store in refrigerator when labeled "refrigerate after opening".
- Common name-working containers
1) Has large containers of chemicals/cleaning supplies stored above the clean end of dishmachine, must move as to not be over clean items as they air dry. 2) Label on spray sanitizer worn off spray bottle at front counter, need to rewrite to be readable again.
- Food storage containers identified with common name of food
Has squeeze bottles of dressing at the grill area, any food removed from original container must be labeled to prevent confusion in working container, correcting now.
- Posting of a valid license
Must post inspection within public view.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer has some food debris, must clean before use next time, located in high traffic area, consider covering with nonabsorbent material, ie food grade bag to protect. 2) Using plate as scoop in cut potatoes, replace with utensil with handle. 3) Using round bowl in scoop in bacon pieces, flour, breading, replace with utensil with handle. 4) Has spatula and spoon resting on cloth toweling, must provide a smooth, cleanable, nonaborbent material, such as tray/plate, corrected on site. 5) Has cracked plastic container holding cut potatoes, must not use this container, taken out of usage, transferred to metal tray, container will be discarded.
- Cleanability of floors, walls, and ceilings
Replace ceiling tile above mopsink area, remove for electrical work.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, return to sanitizer solution between uses. 2) Using canvas tote for storage of small items, must provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 3) Seal support boards under high shelf in kitchen to make all areas smooth, cleanable and nonabsorbent, must use at least two coats of light colored paint or varnish. 4) Sanitizer buckets stored on floor in kitchen, must store off floor and separate from foods. 5) Remove shipping paper from the Temp-Sure control box at dishmachine.
- Food storage - preventing contamination from the premises
1) Has case of potatoes on floor in kitchen, has boxes of chicken, vegetables,and coffee on floor in walk in freezer, must store all foods at least 6 inches off floor. 2) Has Hershey's syrup at room temp, must store in refrigerator when labeled "refrigerate after opening".
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, return to sanitizer solution between uses. 2) Using canvas tote for storage of small items, must provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 3) Seal support boards under high shelf in kitchen to make all areas smooth, cleanable and nonabsorbent, must use at least two coats of light colored paint or varnish. 4) Sanitizer buckets stored on floor in kitchen, must store off floor and separate from foods. 5) Remove shipping paper from the Temp-Sure control box at dishmachine.
- Food employees hair is effectively restrained
No cooks are wearing hair restraints, all staff working with foods must wear hat, visor, or net when working with food.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has home made dressings that are past the 7 days of date marking, discarding now, must date mark any potentially hazardous foods and use within 7 days and then discard remainder. Discarded out dated product now. Corrected on site.
- When to wash
1) Observed wiping hands on cloth towel, must use cloth towel only once or use disposable towels. 2) Observed going from handling soiled items to clean items without washing hands, must wash hands. 3) Observed putting on and removing gloves, without washing hands first. Correcting on site with education.
- Air drying of equipment and utensils
Has water droplets on interior of plastic glasses, must allow to fully air dry before stacking.
- Outer openings are protected
Has back door propped open, must keep closed to keep pests out, does have some flies in building now.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat slicer has some food debris, must clean before use next time, located in high traffic area, consider covering with nonabsorbent material, ie food grade bag to protect. 2) Using plate as scoop in cut potatoes, replace with utensil with handle. 3) Using round bowl in scoop in bacon pieces, flour, breading, replace with utensil with handle. 4) Has spatula and spoon resting on cloth toweling, must provide a smooth, cleanable, nonaborbent material, such as tray/plate, corrected on site. 5) Has cracked plastic container holding cut potatoes, must not use this container, taken out of usage, transferred to metal tray, container will be discarded.
- Backflow protection
air gap, device standard, when required
- Designated areas for employees
use of designated areas by employees
|
08/02/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
Has test strips ordered for quat sanitizer.
|
05/16/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
1) Delfield cooler at 48 degrees F on left end and 44 degrees F on R drawer side. Must hold 41 degrees F. 2) Walk in cooler not on currently.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Handwashing signage
Need handwashing signage at all handsinks including RR's, given signage today.
- Light intensity
One light not working in walk in freezer, repair.
- Disclosure of menu items offered or served raw or undercooked
Menu does not state the asterick means these items cooked to order may contain raw or undercooked ingredients. Given example for menu revisions when reprinted.
- Test kit provided and used to measure sanitizing solution concentration
Need quat sanitizer tests strips for food contact surface cleaning.
- Material characteristics of non-food contact surfaces
1) Condensate line ruptured in walk in freezer, repair, needs heat tape to protect from freezing. 2) Gasket torn for walk in freezer, replace. 3) Caulk gap along floor wall juncture in walk in freezer. 4) Caulk the handsink to the wall in kitchen. 5) Remove shipping paper from floor of reach in cooler.
- Food storage - preventing contamination from the premises
1) Blue wire racks set up less than 6 inches off floor, must adjust lowest shelf to have at least 6 inches of clearance to aid cleaning.
- Backflow protection
air gap, device standard, when required
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine not ready for usage yet, needs to be cleaned yet and right sidewall has gap along the bin, needs to repair to make smooth, cleanable surface. 2) Clean ice bin at front counter. 3) Food prep sink needs leveling to allow to drain properly after usage. 4) Has three nonstick coated pans that are peeling and rusting, must discard. 5) Has one pan that is rusty, discard. 5) One collander is dented and cracked at rim, must replace. 6) Metal shelving racks x 2 in walk in very rusty must replace. 7) Both microwaves interiors soiled, clean.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine not ready for usage yet, needs to be cleaned yet and right sidewall has gap along the bin, needs to repair to make smooth, cleanable surface. 2) Clean ice bin at front counter. 3) Food prep sink needs leveling to allow to drain properly after usage. 4) Has three nonstick coated pans that are peeling and rusting, must discard. 5) Has one pan that is rusty, discard. 5) One collander is dented and cracked at rim, must replace. 6) Metal shelving racks x 2 in walk in very rusty must replace. 7) Both microwaves interiors soiled, clean.
- Cleanability of floors, walls, and ceilings
1) Provide escutcheon covers for drain lines as they come through the wall at the handsink and mopsink. 2) Provide transition strip for green and brown tile in kitchen walkway. 3) Provide a threshold cover for the walk in freezer, exposed subfloor.
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Riley's Cafe & Catering, 2010 Sylvia Ne Ave, Cedar Rapids, IA 52402 »