- Multiuse food contact surfaces are cleanable
Observation: Plastic container in kitchen area was cracked. Discarded during inspection. Corrected on site.
- Hand drying provided
Observation: 1)Handwashing sink in deli meat slicer area did not have paper towels available. Corrected on site. 2) Handwashing sink in sample prep area did not have hand drying available. Corrected on site.
- Light bulbs, protective shielding
Observation: Light bulb in hot hold unit in kitchen area does not have protective shielding.
- 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: Cheesecake reach in display cooler was temped at 52*F, internal cheesecake temperature was 48*F. Cheesecakes were voluntarily discarded and reach in lowered to 40*F ambient air temp during inspection. Maintenance service was called to look at unit.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Equipment location, installation, repair, and adjustment
Observation: Chest freezer in kitchen area has considerable ice build up.
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12/14/2015 | Regular |
| No violation noted during this evaluation. | 04/14/2014 | Other |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Bakery dishmachine has been serviced. Gauges indicate high enough temp for sanitizing but able to reach only 152 degrees F after several cycles. Will recontact service to see if problem with gauges etc. Must continue to use three compartment sink for warewashing until dishmachine is operating at sanitizing temperatures.
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04/07/2014 | Other |
- Separation from food, equipment, utensils, linens, and single service
Observation:Had two spray bottles of sanitizer sitting on shelf next to single use paper plates in sleeve and napkins, Moved sanitizer to chemical storage area to protect items from cross contamination with chemical.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:One of three handsinks in kitchen area has water at 95 degrees F initially that dropped to 75 degrees F, must be at 100 degrees F minimum. Work order has been placed. Has two other sinks in immediate area that can be uses. One by the warewashing is the one not at proper temp after reinstallation.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation:Has drip at handsink faucet by the prep table, oreder for repair has been requested
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04/03/2014 | Other |
- Cleanability of floors, walls, and ceilings
Observation:Discharge line coming through wall to access floor sink, needs escutcheon cover around the pipe to prevent pests from entering.
- Mechanical warewashing equipment, sanitization pressure
Observation:See discussion under 4501.112
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dishmachine not reaching the minimum temp of 160 degrees F at plate level after several cycles. Gauges are reading 190 degrees for final rinse and 50 psi for pressure which may be the problem. Pressure gauge for rinse malfunctioning at 50 since needle does not move at all. Wash gauge responds properly and is in proper range of 45-65 psi. Service must be done on this machine before use for warewashing. Must use three compartment sink for ALL warewashing until proper repairs have been made and machine operating in range per data plate instructions.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handsink in bakery by the three compartment sink is delivering water in the 65 degree F range today after many minutes of running. Water at 110 degrees F at the adjacent three tank sink. Must repair to provide water at least 110 degrees F for handwashing. Does have a second handsink in the bakery near the front counter area that is accessible for use, as well.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Interior of handsink in kitchen by warewashing has sand from construction? in interior, clean. 2)Glue like residue on dirty end of three compartment drainboard, clean.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Light bulbs, protective shielding
Observation:Two of the four light bulbs in pizza hot hold case, have the coating loosened and glass exposed at risk of shattering, replace bulbs.
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03/28/2014 | Other |
- Handwashing signage
Observation:No signage posted in either mens or womens RR directing staff to wash hands before returning to work. Does have posted in unisex RR. Given example today.
- Food temperature measuring devices are provided and readily accessible
Observation:Thermometer needed for the reach in True cooler in cafe area.
- Storage or display of food in contact with water or ice
Observation:Has frozen condensate small mound on floor of freezer #2 near and under shelf storing packaged foods, must move foods from immediate area until repaired to prevent contact with this ice/water.
- Cleaning of cooking and baking equipment
Observation:Pizza baking screens not being washed routinely, must wash at least once daily, if used. One visible soiled with dough crust, clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Crushed ice machine chute ceiling edge has some buildup and behind the shield at indentation area, needs to be cleaned and sanitized.
- Equipment location, installation, repair, and adjustment
Observation:Meat/deli slicer undercasing near the slide base is peeling away to base material that may hinder proper cleaning and sanitizing, contact manuf for resurfacing.
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03/13/2014 | Routine |
Restaurant representatives - add corrected or new information about Sam's Club #8162, 2605 Blairs Ferry Ne Rd, Cedar Rapids, IA 52402 »