- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above bottle waters in retail cooler. Must adequately separate raw animal products from RTE food by storing RTE food above raw products to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips. Must provide chlorine test strips to check concentration.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup on the floor in walk-in freezer. Clean as needed.
- Common name-working containers
Observation: A chemical spray bottle stored underneath three compartment sink not labeled. Must label all chemical items for easy identify.
- Outer openings are protected
Observation: The front door has big gap. Replace new door to prevent entry pest.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several boxes of Gas-line Antifreeze and water remover were stored above food in walk-in cooler. All chemical items must be store separated from food and food contact surface.
- Food storage - preventing contamination from the premises
Observation: Several food items were stored on the floor in walk-in freezer. Food must be stored at least 6" off floor to prevent contamination and cleaning purposes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Chocolate and cappuccino dispenser have food building up on inside. Must keep all equipment clean to prevent buildup of bacteria and spread the infection. Clean at the frequency to prevent build up.
- Backflow protection
air gap, device standard, when required
- 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: Observed whipped cream dispenser at room temp in retail area. Must maintain all potentially hazardous food at 41*F or below to prevent buildup of bacteria. If product is shelf stable then documentation must be provided to the Health Dept. to verify that the product does not need to be temp controlled.
- 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: Vents are dusty at milk/pop section in walk-in cooler. Clean.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection. Must Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
|
03/27/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Road Ranger #5148, 550 Wilson Sw Ave, Cedar Rapids, IA 52404 »