- Food employees hair is effectively restrained
Observation:Not all staff wearing hair covering when working with making salads, etc, must wear proper hair restraint when working with uncovered foods.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Has three compartment sink newly prepared sanitizer at less than 200 ppm quat, added more sanitizer to reach 200 ppm, must test with strips to confirm has proper sanitizer concentration.
- Plumbing system maintained in good repair
Observation:1) Water line to ice machine has a drip, must repair. 2) Faucet leaking in kitchen at three compartment sink, repair.
- Foods are cooled using appropriate methods
Observation:Has large roasts not cooling quickly enough, must divide into smaller portions, suggest metal pans, and leave uncovered until reaches 41 degrees or less. Must reach 70 degrees within 2 hours and 41 degrees in next 6 hours.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Has only dial thermometer with med size probe, provide a thermometer with small thin probe for checking thin pieces of meat, such as children's burgers or fish.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Meat slicer needs more deep cleaning some food particles on lower carriage mechanism, given handout. 2)Can opener and microwaves soiled, clean. 3) Clean racks of reach in coolers, and walk in cooler, soiled with food particles. 4) Clean grills and fryers, some buildup. 5)Ice machine has buildup on chute edge and sidewalls behind the shield, empty, wash, rinse, sanitize and let air dry before refill. Must do at least monthly unless buildup sooner.
- Where to wash
Observation:Observed staff using 3 compartment sink to wash hands, must use handsink to wash hands. Review handwashing with all staff.
- Protecting food from environmental contamination
Observation:Has several trays and buckets of food stored on floor in walk in cooler, must store all foods at least six inches off floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)Walls soiled i)Floors soiled clean more thoroughly and frequently.
- Fingernail maintenance, polish, and artificial fingernails
Observation:Some staff with nail polish on prepping dressing portion cups, must wear gloves whenever working with food.
- Cleaning procedure
Observation:Must wash hands with soap and dry with single use towels, not cloth towel or aprons.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips for quat have water damage, so must be replaced.
- Posting inspection reports
Observation:Must post most recent inspection within public view, old inspection from several years ago is posted now.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1) Racks in dry storage area, soiled with food spills, clean. 2)Clean utility drawers of spilled food particles. 3)Insulated cambros and interior of hot hold case are soiled clean.
- Hand and arm jewelry prohibition
Observation:Some staff has multiple rings and wrist jewelry, must remove jewelry except for plain band style rings, and no wrist jewelry allowed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has tray of mashed potatoes, beans, and open gallons of milk without date marking, must date when opened or prepared and use in first 7 days or discard.
- Posting of a valid license
Observation:Must post current license within public view.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has one tray of pork ribs marked 9 days ago, must discard since has past the 7 days use by date.
- Physical facilities maintained in good repair
Observation:1)Peeling paint on ceiling from prior water damage, must repair to prevent peeling paint onto food contact surfaces. 2)Has holes in wallboard with undercoat showing, must seal to prevent further water damage, by warewashing and handsink. 3) Caulk sinks to wall to aid cleaning. 4)Doorway arch to back storage area has FRP board molding missing, repair to aid cleaning.
- Drying mops
Observation:Hang or drape on bucket, wet mops to allow to air dry some between uses.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Unable to find thermometer for bar reach in cooler.
- When to wash
Observation:Must wash hands when changing tasks, soiled items to clean items, or when soiled, etc.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Large intact roasts cooked and placed in walk-in 12 hours ago, now testing 44-48 degrees F, must be discarded. Reviewed and given written cooling guide.
- Equipment location, installation, repair, and adjustment
Observation:1)Water collecting on floor of salad prep cooler, repair to prevent condenstaion of water. 2)upright freezer by grill has tape on shelf and torn gasket, clean and repair to have smooth cleanable surfaces.
- Other liquid waste and rain water
Observation:Has water soiled in hot hold unit, must discard daily.
- In-use utensils, between-use storage
Observation:Has ice scoop stored on top of ice machine, must store on tray or other cleanable surface.
- Food storage - preventing contamination from the premises
Observation:1)Has two freezers that have insulation from lid that could be in contact with the food packages, must move food from these feeezers until replaces or repaired with smooth cleanable surfaces.
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03/20/2014 | Routine |
- Cleanability of floors, walls, and ceilings
1) Tube and endcap needed for one light in dry storage area, one light not shielded. 2) Flooring on step into kitchen missing one tile, replace to make smooth, cleanable surface. 3) flooring around the bar appears to be rubberized mat like, not a durable, cleanable surface. 4) Handsink needs to be caulked to wall in kitchen and in men's RR to aid cleaning. 5) Ceiling in kitchen appears to have water damage and is not a smooth cleanable surface by end of hood system and near the ceiling vent, repair these areas to protect food being prepared in kitchen area from peeling paint surfaces.
- In-use utensils, between-use storage
1) Ice machine has buildup on chute edge and sidewall, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup is noted. 2) Clean can opener, meat slicer, and all 3 microwaves, dried food particles. 3) Using round portion cup as scoop in paprika and parsley flakes, and round container for scoop in cornmeal, must provide a scoop with handle and keep inverted out of product. 4) Storing ice scoop on liquor rail touching bottles, must store on cleanable surface or in ice with handle inverted, corrected today. 5) Clean cutting board of prep table, discolored. 6) One spatula torn, discarded, no longer cleanable.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizing solution. 2) Soda gun holder is retaining liquids, clean more frequently and adjust drain line. 3) Has foil covering small rack by grill, change foil daily to prevent food buildup. 4) Torn gasket on Continental cooler and Frigidaire refrigerator, replace both. 5) Clean door opening area and base of Frigidaire unit, food particles buildiing up and soiled. 6) Clean wire shelving above the three compartment sink and dry storage shelving both soiled. 7) Seal all bare and worn wood surfaces with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent again, 8) kitchen shelfing with loose laminate, repair or seal as above.
- Eating, drinking, or using tobacco
Open beverage containers in kitchen, must use lid and straw or mug style with lid and handle.
- Single use glove use
1) Ice machine has buildup on chute edge and sidewall, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup is noted. 2) Clean can opener, meat slicer, and all 3 microwaves, dried food particles. 3) Using round portion cup as scoop in paprika and parsley flakes, and round container for scoop in cornmeal, must provide a scoop with handle and keep inverted out of product. 4) Storing ice scoop on liquor rail touching bottles, must store on cleanable surface or in ice with handle inverted, corrected today. 5) Clean cutting board of prep table, discolored. 6) One spatula torn, discarded, no longer cleanable.
- Roasts held at a temperature of 130°F or above
Bar reach in cooler holding whipping cream at 45 degrees now, was serviced earlier this week, moved all juices etc to other cooler holding temp at 41 degrees or less now. Must not use this unit until can maintain 41 degrees or less for any potentially hazardous foods. Adjusting temp down now. Correcting on site. --Has ribs hot holding in cart unit at 123 degrees currently, must maintain 135 degrees or higher, returning to oven now to reheat to 165 degrees or higher then can lower temp to 135 degrees. Correcting on site.
- Food storage containers identified with common name of food
1) Has several squeeze bottles of dressings, sauces, oil, and water that are not labeled as to contents, must label all working containers as to contents to prevent confusion. 2) Has container of breading flours without labels, must label with common name.
- Light bulbs, protective shielding
1) Tube and endcap needed for one light in dry storage area, one light not shielded. 2) Flooring on step into kitchen missing one tile, replace to make smooth, cleanable surface. 3) flooring around the bar appears to be rubberized mat like, not a durable, cleanable surface. 4) Handsink needs to be caulked to wall in kitchen and in men's RR to aid cleaning. 5) Ceiling in kitchen appears to have water damage and is not a smooth cleanable surface by end of hood system and near the ceiling vent, repair these areas to protect food being prepared in kitchen area from peeling paint surfaces.
- When to wash
Observed putting on gloves without washing hands first and handling clean items after doing some cleaning, must wash hands at these times and whenever hands become soiled or contaminated. Corrected on site.
- Sanitization methods - hot water, chemical
Was not using sanitizer step at three compartment sink today, must wash, rinse, sanitize in that order for proper warewashing. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizing solution. 2) Soda gun holder is retaining liquids, clean more frequently and adjust drain line. 3) Has foil covering small rack by grill, change foil daily to prevent food buildup. 4) Torn gasket on Continental cooler and Frigidaire refrigerator, replace both. 5) Clean door opening area and base of Frigidaire unit, food particles buildiing up and soiled. 6) Clean wire shelving above the three compartment sink and dry storage shelving both soiled. 7) Seal all bare and worn wood surfaces with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent again, 8) kitchen shelfing with loose laminate, repair or seal as above.
- Bare hand contact with ready to eat foods
Observed lemons being prepped for garnishing and bread products for sandwiches being handled with bare hands, must use some barrier method, such as gloves, tongs, deli papers, etc to prevent bare hand contact to ready to eat foods. Corrected with education.
- Cleaning of cooking and baking equipment
1) Ice machine has buildup on chute edge and sidewall, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup is noted. 2) Clean can opener, meat slicer, and all 3 microwaves, dried food particles. 3) Using round portion cup as scoop in paprika and parsley flakes, and round container for scoop in cornmeal, must provide a scoop with handle and keep inverted out of product. 4) Storing ice scoop on liquor rail touching bottles, must store on cleanable surface or in ice with handle inverted, corrected today. 5) Clean cutting board of prep table, discolored. 6) One spatula torn, discarded, no longer cleanable.
- Outer openings are protected
1) Gaps under or around exterior door at back of business, seal wherever can see light showing through. 2) Need self closure mechanism on this door to help keep pests out.
- Responsibilities of Permit Holder
Must post current license and most recent inspection within public view, does have inspection posted but not the most recent one.
- Drying mops
1) Floors soiled especially under equipment, and dry storage area, clean thoroughly. 2) Walls soiled especially behind equipment in warewashing area, clean thoroughly. 3) Wet mop needs to be positioned to air dry, prop over the wringer mechanism or on hook to aid drying. 4) Need covered wastebasket for women's RR for feminine product disposal.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has buildup on chute edge and sidewall, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup is noted. 2) Clean can opener, meat slicer, and all 3 microwaves, dried food particles. 3) Using round portion cup as scoop in paprika and parsley flakes, and round container for scoop in cornmeal, must provide a scoop with handle and keep inverted out of product. 4) Storing ice scoop on liquor rail touching bottles, must store on cleanable surface or in ice with handle inverted, corrected today. 5) Clean cutting board of prep table, discolored. 6) One spatula torn, discarded, no longer cleanable. --1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizing solution. 2) Soda gun holder is retaining liquids, clean more frequently and adjust drain line. 3) Has foil covering small rack by grill, change foil daily to prevent food buildup. 4) Torn gasket on Continental cooler and Frigidaire refrigerator, replace both. 5) Clean door opening area and base of Frigidaire unit, food particles buildiing up and soiled. 6) Clean wire shelving above the three compartment sink and dry storage shelving both soiled. 7) Seal all bare and worn wood surfaces with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent again, 8) kitchen shelfing with loose laminate, repair or seal as above.
- Utensils and pressure measuring devices maintained
1) Ice machine has buildup on chute edge and sidewall, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup is noted. 2) Clean can opener, meat slicer, and all 3 microwaves, dried food particles. 3) Using round portion cup as scoop in paprika and parsley flakes, and round container for scoop in cornmeal, must provide a scoop with handle and keep inverted out of product. 4) Storing ice scoop on liquor rail touching bottles, must store on cleanable surface or in ice with handle inverted, corrected today. 5) Clean cutting board of prep table, discolored. 6) One spatula torn, discarded, no longer cleanable.
- Package integrity
Has one dented can on rim of tuna, must discard. Corrected on site.
- Plumbing system repaired according to law
Need to provide a proper fitting stopper for the third compartment sink in kitchen, currently using portion cup to hold water in this compartment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open gallon of milk at bar needs to be dated as to when opened and used within 7 days or discard remainder. All other foods appear to be date marked properly. Corrected on site.
- 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
Unable to detect mechanical ventilation in either RR, check if operating properly, make necessary repairs.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment, and dry storage area, clean thoroughly. 2) Walls soiled especially behind equipment in warewashing area, clean thoroughly. 3) Wet mop needs to be positioned to air dry, prop over the wringer mechanism or on hook to aid drying. 4) Need covered wastebasket for women's RR for feminine product disposal.
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09/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Tic Toc, 600 17th Ne St, Cedar Rapids, IA 52402 »