- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thermometer with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods such as pizza.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sinks in both bathrooms.Provided, posted and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pizza oven has build up inside. This is a repeat violation.
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02/18/2016 | Regular |
| No violation noted during this evaluation. | 11/21/2014 | Physical Recheck |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dishmachine has been serviced and highest temp reached today was 156 degrees F, will need to have serviced again. To call when repaired.
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10/24/2014 | Physical Recheck |
- Fingernail maintenance, polish, and artificial fingernails
Observation:One staff with nail polish, must use gloves when working with food or remove nail polish.
- Maintaining premises free of litter and unnecessary equipment
Observation:Has many pieces of equipment and supplies overcrowding storage spaces, remove what is not necessary or usable for business to aid cleaning.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Women's RR sinks water at 72 degrees F, must be at 100 degrees F, adjust water temp accordingly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Pizza screen in oven has buildup, clean more frequently.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dishmachine reached 147 degrees F as high temp after several cycles, then dropped, must reach 160 degrees F for sanitizing, at plate level.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has hand soap and cleaners stored over canned goods at front counter, must move items to have foods not underneath or directly adjacent to foods and food service items.
- Posting inspection reports
Observation:Must post most recent inspection within public view. Can be behind the counter but visible to public.
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08/13/2014 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
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11/29/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice bin by pizza oven has soiling on back wall, clean, ? if stain from water. 2) One wooden spoon with utensils, not allowed, will discard now.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Has high temp dishmachine that is reaching 127 degrees F today, and must reach 160 degrees F at plate level, gauge reading 180 degrees or higher. Service will be called.
- Handwashing signage
Need to post handwashing signage for RR's to remind staff to wash hands after using RR, given examples today.
- Sanitizers
Sanitizer in excess of required concentration, in excess of 400 ppm quat, diluted to 200 ppm per label requirements. Corrected on site.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Ice bin by pizza oven has soiling on back wall, clean, ? if stain from water. 2) One wooden spoon with utensils, not allowed, will discard now.
- Food storage containers identified with common name of food
Shaker of white granules not labeled, must label with common name to identify product.
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11/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Super Skate, 5100 Northland Ne Ave, Cedar Rapids, IA 52402 »