- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer dispenser at 3 compartment sink in kitchen area and at bar area are not currently operable.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cabinets at bar area are soiled with dust and debris. Clean.
- Preventing contamination from equipment, utensils, and linens
Observation:
- Plumbing system maintained in good repair
Observation: 1)Water lines going to tea machine is leaking. Repair. 2) Potential leak located near water heater in utility closet. Investigate. 3) Faucet at bar 3 compartment sink is leaking. Repair.
- Material characteristics of non-food contact surfaces
Observation: 1) Must caulk around edges of mop sink. 2) Plastic wrapping still located on surfaces of equipment. Remove. 3) Floor sink near 3 compartment sink in kitchen area is not fully sealed. Grout around edges of floor sink. 4) Drain troughs around bar area have large gap between stainless steel and wood. Seal gap.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: 1) No handwashing sinks available near ice bins for servers at both ends of bar. Handwashing sinks are required or ice bins must be removed. 2) No handwashing sink available for 1/2 of bar. Ice bin is further than 20 feet from handwashing sink. Provide handwashing sink.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Data plate on dish machine is not currently accessible. Provide data plate in accessible location.
- Common name-working containers
Observation: Facility has green detergent buckets for sanitizer solution. Must either re-label buckets or replace with red sanitizer buckets.
- Prohibited storage areas for clean equipment and utensils
Observation: Drain table of 3 compartment sink in kitchen area is less than 1 foot from handwashing sink. Provide splash guard for handwashing sink to prevent spillage onto clean dishware.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager currently employed by facility. Must obtain within 6 months of inspection date.
- Handwashing signage
Observation: Need handwashing signs at all handwashing sinks.
- Equipment location, installation, repair, and adjustment
Observation: No food prep sink in kitchen. Provide food prep sink.
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02/09/2016 | Pre Opening |
Restaurant representatives - add corrected or new information about Tanner's Bar And Grill, 5200 Fountains Ne Dr Ste 100/102 Cedar Rapids, Ia 52402, , IA »