- Posting of a valid license
Observation:Does not have prior inspection posted, must post current inspection within public view.
- Backflow protection
air gap, device standard, when required
- Plumbing
materials, design, construction and installation
- Light bulbs, protective shielding
Observation:Light bulb in walk in cooler is missing the shield, replace or provide a coated bulb to protect from shattering.
- Air drying of equipment and utensils
Observation:Has some pans stacked with water droplets on interior on containers, must let fully air dry before stacking for storage.
- Physical facilities maintained in good repair
Observation:Floor in kitchen is in poor condition, no longer cleanable, plans to replace in next few weeks.
- 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:Has container of hash browns at 65 degrees F, must store in cooler, returned to cooler now.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray cleaner on back of prep table next to food, must keep separate from food, moved to chemical storage area now.
- Sanitizers
Observation:Sanitizer in excess of 400 ppm for quat, must dilute to manuf recommended strength.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleaning procedure
Observation:Has cloth towel on waist band and using for wiping hands, must wash hands when soiled and wipe on single use towels.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Drying mops
Observation:Wet mop on floor, must invert or hang to allow to air dry between uses.
- Bare hand contact with ready to eat foods
Observation:Cook handling bread products with bare hands, must use barrier method with ready to eat foods, such as utensils, gloves, or deli tissues. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Ice machine in basement has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill, must be done monthly of more frequently if buildup persists. 2) Meat slicer and malt maker have some food particles, clean more thoroughly, may need to cover to keep clean between uses. 3) Interior of coolers soiled with food spills, clean. 4)Clean prep tables of buildup in kitchen, some with peeling paint, reseal.
- Posting inspection reports
Observation:Does not have current license posted, post in public view.
- Indoor and outdoor surfaces
Observation:Several areas of ceiling tile missing, must replace over the food prep areas, and in basement over the ice machine area.
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03/10/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, keep all cloths submerged in sanitizer water between uses. 2) Has bare wood counter under the microwave and worn wood edges on other shelving in kitchen, must seal with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent. 3) Walk in cooler interior door is peeling and rusting in some areas, must resurface to make all surfaces smooth, cleanable and nonabsorbent. 4) Kenmore upright cooler gasket torn, replace to make cleanable surface.
- Hand drying provided
Paper towel dispensor empty in basement, need to keep stocked for handwashing by the ice machine.
- Food storage - preventing contamination from the premises
1) Has many cases of food on floor in walk in cooler and freezer, need more shelving to hold foods at least 6 inches off floor. 2) bag of sugar and box of cracker crumbs on floor in basement, must store all foods at least 6 inches off floor.
- In-use utensils, between-use storage
1) Meat slicer has some food particles present after last cleaning, must thoroughly clean all surfaces to prevent bacterial growth. 2) Ice machine has some buildup on chute edge and interior ceiling area, must empty, wash, rinse, sanitize, and let air dry before refill. Cleaning should be done monthly or more frequently if notice a buildup. 3) Has wet cloths to stabilize cutting boards, must provide a material that is nonaborbent, such as webbing or mat, to stabilize cutting board. 4) One knife has worn plastic handle, no longer cleanable, discarded today. 5) Ice scoop at front counter stored on grate of overflow tray, provide a tray or cleanable surface for storage, or keep inverted in ice. 6) Using plate to portion potatoes, provide a utensil with handle.7) Single service case of cups and extra equipment on floor in basement, all food service items should be stored at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, keep all cloths submerged in sanitizer water between uses. 2) Has bare wood counter under the microwave and worn wood edges on other shelving in kitchen, must seal with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent. 3) Walk in cooler interior door is peeling and rusting in some areas, must resurface to make all surfaces smooth, cleanable and nonabsorbent. 4) Kenmore upright cooler gasket torn, replace to make cleanable surface. --1) Meat slicer has some food particles present after last cleaning, must thoroughly clean all surfaces to prevent bacterial growth. 2) Ice machine has some buildup on chute edge and interior ceiling area, must empty, wash, rinse, sanitize, and let air dry before refill. Cleaning should be done monthly or more frequently if notice a buildup. 3) Has wet cloths to stabilize cutting boards, must provide a material that is nonaborbent, such as webbing or mat, to stabilize cutting board. 4) One knife has worn plastic handle, no longer cleanable, discarded today. 5) Ice scoop at front counter stored on grate of overflow tray, provide a tray or cleanable surface for storage, or keep inverted in ice. 6) Using plate to portion potatoes, provide a utensil with handle.7) Single service case of cups and extra equipment on floor in basement, all food service items should be stored at least 6 inches off floor.
- Posting of a valid license
Must post most recent inspection within public view.
- Light bulbs, protective shielding
No floor wall coving around warewashing area by handsink and in hallway leading to back door, must provide floor wall coving to aid cleaning. 2) Has uncovered light in walk in freezer, side area, must provide a shield or shatter resistant bulb for light. 3) Has several light fixtures in basement without covers, either provide cover for lights or shatter resistant bulbs for these fixtures, to reduce risk of shattering. 4) Flooring torn in kitchen area and walk in cooler, repair to make areas cleanable.
- Drying mops
1) Has mop in bottom of bucket, must hang or drape over bucket to allow to air dry some between uses. 2) Neither RR door fully closes on own, adjust spring or install self closure mechanism to make doors self close to prevent pests from entering.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, keep all cloths submerged in sanitizer water between uses. 2) Has bare wood counter under the microwave and worn wood edges on other shelving in kitchen, must seal with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent. 3) Walk in cooler interior door is peeling and rusting in some areas, must resurface to make all surfaces smooth, cleanable and nonabsorbent. 4) Kenmore upright cooler gasket torn, replace to make cleanable surface.
- Linens- cleaning and storage
1) Meat slicer has some food particles present after last cleaning, must thoroughly clean all surfaces to prevent bacterial growth. 2) Ice machine has some buildup on chute edge and interior ceiling area, must empty, wash, rinse, sanitize, and let air dry before refill. Cleaning should be done monthly or more frequently if notice a buildup. 3) Has wet cloths to stabilize cutting boards, must provide a material that is nonaborbent, such as webbing or mat, to stabilize cutting board. 4) One knife has worn plastic handle, no longer cleanable, discarded today. 5) Ice scoop at front counter stored on grate of overflow tray, provide a tray or cleanable surface for storage, or keep inverted in ice. 6) Using plate to portion potatoes, provide a utensil with handle.7) Single service case of cups and extra equipment on floor in basement, all food service items should be stored at least 6 inches off floor.
- Utensils and pressure measuring devices maintained
1) Meat slicer has some food particles present after last cleaning, must thoroughly clean all surfaces to prevent bacterial growth. 2) Ice machine has some buildup on chute edge and interior ceiling area, must empty, wash, rinse, sanitize, and let air dry before refill. Cleaning should be done monthly or more frequently if notice a buildup. 3) Has wet cloths to stabilize cutting boards, must provide a material that is nonaborbent, such as webbing or mat, to stabilize cutting board. 4) One knife has worn plastic handle, no longer cleanable, discarded today. 5) Ice scoop at front counter stored on grate of overflow tray, provide a tray or cleanable surface for storage, or keep inverted in ice. 6) Using plate to portion potatoes, provide a utensil with handle.7) Single service case of cups and extra equipment on floor in basement, all food service items should be stored at least 6 inches off floor.
- Food storage containers identified with common name of food
Squeeze bottle of oil? along cook line, must label with common name.
- Handwashing signage
Need handwashing signage for the handsink in the basement, given today.
- Backflow protection
air gap, device standard, when required
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Has eggs sitting at room temp, returned to cooler now, must keep all eggs and other Potentially Hazardous foods at 41 degrees or less. Discard any foods that have been out of temp for 4 hours or more. Corrected on site.
- Air drying of equipment and utensils
1) Has stacked glassware that has water droplets present, must let fully air dry before nesting glassware and other items. 2) Does not have test strips for quat sanitizer, must provide quat test strips for checking concentration of sanitizer (150-400ppm).
- Cleanability of floors, walls, and ceilings
No floor wall coving around warewashing area by handsink and in hallway leading to back door, must provide floor wall coving to aid cleaning. 2) Has uncovered light in walk in freezer, side area, must provide a shield or shatter resistant bulb for light. 3) Has several light fixtures in basement without covers, either provide cover for lights or shatter resistant bulbs for these fixtures, to reduce risk of shattering. 4) Flooring torn in kitchen area and walk in cooler, repair to make areas cleanable.
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08/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Riley's, 836 1st Ne Ave, Cedar Rapids, IA 52402 »