- Posting inspection reports
Observation: Must post most recent inspection in area readily viewed by public.
- 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 locate thermometer in reach-in server cooler. Replace thermometer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walk-in freezer floor has debris and ice build-up. Clean and maintain cleaning at frequency to prevent future accumulation.
- 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: Cooler in server area had ambient air temp of 50.6 degrees. Milk was temped at 52 degrees. All potentially hazardous foods must be held at 41 degrees or less. All product was moved and service was called during inspection.
- Miscellaneous sources of contamination
Observation: Employee coats hanging on dry storage racks at start of inspection. All food and food items must be separated from personal items. Moved during inspection. CORRECTED.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Gravy temped at 119 degrees and cheese sauce temped at 112 degrees. All food must be held at 135 degrees or higher. Discarded during inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using ice on top of kitchen line cooler. Cooler is maintaining food at 41 degrees or less. Equipment is not designed to require ice for maintaining temp. Owner reports unit to be replace in 2 months. Replace and/or repair.
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Some dust build-up in hood and on ceiling tiles. Clean and maintain cleaning to prevent future accumulation.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger in reach-in cooler being stored over portioned dressing cups. All food must be stored in manner to prevent contamination. Moved during inspection. CORRECTED.
- Disclosure of menu items offered or served raw or undercooked
Observation: All menu items that are offered under cooked must be marked by an asterisk. Mark menu accordingly.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Must have chlorine test strips to maintain dish machine concentration between 50-100 ppm.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink at server station is not being used as hand sink. Wherever food handling occurs a hand sink, soap, and a means to dry their hands must be provided. Equip hand sink accordingly.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manger employed. Must have a certified on staff within 6 months.
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05/21/2015 | Regular |
- Reminder statement
Observation: Table top menu's do not have disclosure statement or identify items (eggs) that are served under cooked. Every menu must have both if the eggs will be under cooked. Update menus as needed.
- Cleanability of floors, walls, and ceilings
Observation: Tiling under dish machine is missing and/or broken. All flooring installed must be easily cleanable. Repair as needed.
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09/10/2014 | Illness Complaint |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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09/27/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cooked potatoes dated 9/2/2013 found in walk-in cooler. All PHF must be used or discarded with in 7 days. Discarded during inspection. CORRECTED.
- Backflow protection
air gap, device standard, when required
- Handwashing cleanser, availability
1) Pop over flow is draining into kitchen hand sink. 2) Sanitizer bucket is sitting in server station hand sink. No soap or paper towel is provided. All hand sinks are to be used for hand washing only and must have soap and towel provided at all times.
- Miscellaneous sources of contamination
1) Pans of raw meat on the floor under shelving in walk-in cooler. All food and food items must be stored a minimum of 6" off the floor. Move product to shelving that is provided. 2) Several containers in walk-in cooler are not covered. Pies are not covered. Some items on kitchen line did not have lids provided. All food must be protected from a source of contamination. Cover food with lids, foil, or plastic wrap in between uses.
- Roasts held at a temperature of 130°F or above
1) Cut tomatoe on top of kitchen line cooler temped at 49.7 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Tomatoes moved to inside cooler. May use ice as a short term solution butcooler must be repaired so that it is able to maintain PHF at 41 degrees or must bereplaced. 2) A flat of shelled eggs were sitting on top of stove temped at 79.5 degrees. Discarded during inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Employee was asked to prepare sanitizer for kitchen line and mistaken filled bucket with detergent. Approved sanitizer must be used for food contact surfaces. QA sanitizer located at server station and demostrated proper concentration. CORRECTED.
- Multiuse food contact surfaces are constructed of safe materials
1) Utensils on kitchen line were being stored in standing water. Must maintain water at 135 degrees or higher. 2) Reusing single use flats. Food conatct surfaces must be cleanable and non absorbent. Single use items are not designed to be reused. Stack of used flats discarded during inspection. 3) Cutting board on kitchen prep line cooler is scored and stained. All food contact surfaces must be easily cleanable. Replace and/or resurface as needed.
- Outer openings are protected
Light is showing through the bottom of the back door. All outer openings must be protected from the entry of bugs and rodents. Replace weather stripping.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan on kitchen floor and vents in walk-in cooler have dust accumulation and must be cleaned. Maintain cleaning at frequency to prevent future build-up.
- Food storage - preventing contamination from the premises
1) Pans of raw meat on the floor under shelving in walk-in cooler. All food and food items must be stored a minimum of 6" off the floor. Move product to shelving that is provided. 2) Several containers in walk-in cooler are not covered. Pies are not covered. Some items on kitchen line did not have lids provided. All food must be protected from a source of contamination. Cover food with lids, foil, or plastic wrap in between uses.
- Storage and maintenance of wet and dry wiping cloths
Several wiping clothes sitting on kitchen line. Wiping cloths must be maintained in sanitizer in between use. CORRECTED.
- Using a handwashing sink- operation and maintenance
1) Pop over flow is draining into kitchen hand sink. 2) Sanitizer bucket is sitting in server station hand sink. No soap or paper towel is provided. All hand sinks are to be used for hand washing only and must have soap and towel provided at all times.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall great job on date marking. All PHF must be dated when cooked, propped, or sliced ie roast beef, ribs, deli turkey.
- Hand drying provided
1) Pop over flow is draining into kitchen hand sink. 2) Sanitizer bucket is sitting in server station hand sink. No soap or paper towel is provided. All hand sinks are to be used for hand washing only and must have soap and towel provided at all times.
- Cutting surfaces maintained
1) Utensils on kitchen line were being stored in standing water. Must maintain water at 135 degrees or higher. 2) Reusing single use flats. Food conatct surfaces must be cleanable and non absorbent. Single use items are not designed to be reused. Stack of used flats discarded during inspection. 3) Cutting board on kitchen prep line cooler is scored and stained. All food contact surfaces must be easily cleanable. Replace and/or resurface as needed.
- In-use utensils, between-use storage
1) Utensils on kitchen line were being stored in standing water. Must maintain water at 135 degrees or higher. 2) Reusing single use flats. Food conatct surfaces must be cleanable and non absorbent. Single use items are not designed to be reused. Stack of used flats discarded during inspection. 3) Cutting board on kitchen prep line cooler is scored and stained. All food contact surfaces must be easily cleanable. Replace and/or resurface as needed.
- Cleanability of floors, walls, and ceilings
Hand sinks in RR must be recaulked to make sure the wall/sink juncture is easily cleanable.
- Disclosure of menu items offered or served raw or undercooked
Every food item that is offered under cooked must be identified by an asterick ie eggs to order.
- Bare hand contact with ready to eat foods
Employee plated sliced bread with their bare hands. No bare hand contact is allowed with ready-to-eat foods. Discussed proper glove use with employee. CORRECTED.
- Handwashing signage
Server station hand sink does not have hand washing sign posted. Every sink to be used by employees must have sign posted.
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09/16/2013 | Routine |
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