- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine and 3 door prep cooler are both soiled inside.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The following areas have become soiled: outside of all line equipment, wall behind line equipment, wire push cart, wire racks, floors, walls, and back edge of 3 hole sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Most items in kitchen were not date marked.
- Using a handwashing sink- operation and maintenance
Observation:Employee used hand sink for filling drinking water.
- When to wash
Observation:Employee was changing gloves without first washing hands, and handling dirty then clean dishes without washing hands first.
- Duties of PIC
Observation:Server was unable to identify what correct range of sanitizer was.
- Food storage containers identified with common name of food
Observation:Working containers did not have a label.
- Plumbing system maintained in good repair
Observation:Sprayer @ 3 hole sink is broken. Sprays continuously without stopping.
- 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:Cooked potatoes and raw eggs were stored on top of prep cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths in kitchen not maintained in sanitizer.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Open can of ketchup in galvanized can.
- Food temperature measuring devices are provided and readily accessible
Observation:Coke cooler and 3 door prep cooler on line did not have a thermometer inside.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Sanitizer was tested too strong at time of inspection.
- Drying mops
Observation:Mop was bunched up on the floor.
- Posting inspection reports
Observation:Did not have most recent inspection report posted.
- Miscellaneous sources of contamination
Observation:Ice bin next to hand sink was not covered at time of inspection.
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12/26/2013 | Routine |
- Common name-working containers
1) Observed spray bottles without label. Must label all working containers with common name of product to allow for easy identifcation. 2) Sanitizer was tested at 300-400ppm. Chlorine sanitizer must be maintained between 50-100ppm for adequate sanitation. Sanitizer was made again during inspection. CORRECTED.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Womens RR did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for checking concentration of sanitizer. Must have test strips for checking concentration of sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage containers identified with common name of food
Observed working containers without label. Must label all working containers with common name to allow for easy identification of product.
- Miscellaneous sources of contamination
Observed food stored on line not covered ( bacon, butter, peanut butter, etc.). Must cover all food items when not in immediate use to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer. Wiping cloths must be maintained in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must use a material that meets all above criteria. Also back edge of 3 hole sink is not easily cleanable. Must seal back edge of 3 hole sink to provide a smooth, easily cleanable, and nonabsorbent surface. 3) The following areas have become soiled and must be cleaned: walls on line, all wire racks, all pushcarts, dish area walls and floors, under all equipment. All areas have become soiled and must be cleaned to prevent buildup of bacteria and spread of disease. --1) 3 door prep cooler has torn gaskets and broken handle (left side). Must keep all equipment in good working order to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled and must be cleaned: all equipment on line (inside and outside), Maximum cooler, Victory freezer, microwave, inside 3 door prep cooler, potato fry cutter, ice machine, slicer, etc. Must keep clean to prevent buildup of bacteria and spread of disease. 3) Observed single service items on the floor at the service counter. Must store all food items at least 6 inche off the floor to prevent contamination and facilitate easy cleaning.
- Poisonous or toxic materials used and applied
1) Observed spray bottles without label. Must label all working containers with common name of product to allow for easy identifcation. 2) Sanitizer was tested at 300-400ppm. Chlorine sanitizer must be maintained between 50-100ppm for adequate sanitation. Sanitizer was made again during inspection. CORRECTED.
- Roasts held at a temperature of 130°F or above
Observed hash browns and eggs (around 55*F) stored on prep table. Must keep both items under temp control (41*F or less) to prevent buildup of bacteria and spread of disease. Both were moved to cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat (RTE) food without date mark (lunch meats, pies, milk, potatoes, etc.). Must date mark all RTE food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. Wiping cloths must be maintained in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must use a material that meets all above criteria. Also back edge of 3 hole sink is not easily cleanable. Must seal back edge of 3 hole sink to provide a smooth, easily cleanable, and nonabsorbent surface. 3) The following areas have become soiled and must be cleaned: walls on line, all wire racks, all pushcarts, dish area walls and floors, under all equipment. All areas have become soiled and must be cleaned to prevent buildup of bacteria and spread of disease.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. Wiping cloths must be maintained in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must use a material that meets all above criteria. Also back edge of 3 hole sink is not easily cleanable. Must seal back edge of 3 hole sink to provide a smooth, easily cleanable, and nonabsorbent surface. 3) The following areas have become soiled and must be cleaned: walls on line, all wire racks, all pushcarts, dish area walls and floors, under all equipment. All areas have become soiled and must be cleaned to prevent buildup of bacteria and spread of disease.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Mens RR vent and dining area fan have become dusty. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Outer openings are protected
Back door has daylight showing around bottom right side of door. Must seal outer edges of door to prevent pests from entering facility.
- Posting of a valid license
Did not have most recent inspection report posted. Must post most recent inspection report in area viewable to public.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food stored on line not covered ( bacon, butter, peanut butter, etc.). Must cover all food items when not in immediate use to prevent contamination.
- Plumbing system repaired according to law
Mens urinal has a leaking handle. Must keep all plumbing in good working order to prevent buildup of bacteria and spread of disease.
- Linens- cleaning and storage
1) 3 door prep cooler has torn gaskets and broken handle (left side). Must keep all equipment in good working order to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled and must be cleaned: all equipment on line (inside and outside), Maximum cooler, Victory freezer, microwave, inside 3 door prep cooler, potato fry cutter, ice machine, slicer, etc. Must keep clean to prevent buildup of bacteria and spread of disease. 3) Observed single service items on the floor at the service counter. Must store all food items at least 6 inche off the floor to prevent contamination and facilitate easy cleaning.
- Cleanability of floors, walls, and ceilings
1) East wall in kitchen does not have cove base along floor/wall juncture. Must install cove base on floor/wall juncture to prevent buildup of bacteria and spread of disease. 2) RR doors do not fully close. Must repair or replace self closure to RR doors to prevent entry of pests/bacteria into food service area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed eggs stored above RTE food. Must adequately separate raw animal product from RTE food by storing RTE food above raw products.
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02/28/2013 | Routine |
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