- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has two desserts that have exceeded the 7 days of date marking, cream pie and cheesecake, will discard now.
- Physical facilities maintained in good repair
Observation:1) Broken tile in walk in cooler at entry to walk in freezer, filled with ice now, repair to prevent further damage to floor surface. 2)Coving tilex1, off wall by newer ice machine, repair.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Several push carts are soiled from food debris, clean more frequently, 2) Prep area surfaces for dough is soiled with flour buildup from prior days work, clean all surfaces after complete work for the day. 3)Clean working containers for flours, sugars, sprinkles. 4)Clean mixer heads and stands, soiled. 5)Remove shipping paper from stationary table under the steamer in side kitchen area. 6)Clean condensor cover and adjacent racks, in walk in beer cooler, soiled.
- Equipment location, installation, repair, and adjustment
Observation:1)Has torn gaskets in reach in doors for cooler and freezer opposite the cook line in main kitchen, replace to aid cleaning. 2)Reach in freezer compartment for ice cream at wait station is missing the gasket or coving and area is no longer smooth and cleanable surface, repair to aid cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has several PHF/TCS foods that are not date marked, ie cooked rib eye, cooked ribs, cheese sauce, cooked vegetables, must date mark when made and use within next 7 days or discard. Will date them now.
- Cleaning of cooking and baking equipment
Observation: Ovens in kitchen and side kitchen, both have heavy buildup of food particles, clean more frequently.
- Separation from food, equipment, utensils, linens, and single service
Observation:1) Has spray bottle of chemical stored next to food and food service items in wait station by beer cooler, and on liquor rail at bar, moved to separate area now. 2) Has chemicals stored next to ginger ale in dry storage area, move to have chemicals not directly adjacent to food items. Both corrected on site.
- Poisonous or toxic materials used and applied
Observation:Has spray insecticide that is not intended for food establsihments, discarded today. Does have proper spray available and will reinforce need to use proper product intended for food service areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Has some food debris on microwave ceiling, meat slicer, food wedger, and can opener, clean and sanitize all. 2)Shelving rack in walk in cooler under produce had some buildup, clean. 3)Shelving rack in beer cooler holding liquor bottles and pitchers of juices is very rusty and soiled, clean, and may need to replace soon to prevent rust from getting into foods. 4)Pizza cutter soiled, from prior day usage, clean, esp the handle has some crusted buildup. 5)Clean interior of dough machine, from prior days usage. 6)Soup cups in clean tote found with dried food particles, rewash.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Lettuce at 52 degrees today in salad bar area, has in plastic container and surrounded by ice, added more ice but plans to discard within 4 hours, any remaining after lunch buffet. Must have a written procedure for this process and have available for review.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean wall above the pizza oven finish end, heavily soiled with dust.
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07/21/2014 | Routine |
- Miscellaneous sources of contamination
1) Has ice buckets sitting on floor and not inverted sloped to drain, must store them off the floor and in position to allow for drainng in between uses. 2) Need covers for all ice bins to use when not busy, to protect ice from contamination, ie wait stations.
- Material characteristics of non-food contact surfaces
Remove shipping paper from table holding steamer, torn and no longer cleanable.
- Beverage tubing, cold plates, and ice unit drain lines
1) Meat slicer is soiled, clean more thoroughly. 2) Clean microwave good splatters, 3) Getting integrated cold plates for all ice bins in near future. 4) Clean door opening area for the ice cream freezer, soiled. 5) Store scoops inverted out of sugar working containers, handles touching product today. 6) Soiled rack in reach in bottle cooler left side, at bar, clean.
- Posting of a valid license
Must post most recent inspectin within public view.
- Other liquid waste and rain water
Need to drain hot hold water daily from units, soiled with food particles today from prior day.
- Common name-working containers
Muat label all sanitizer buckets and spray bottles with common name to prevent confusion. Correcting on site.
- In-use utensils, between-use storage
1) Meat slicer is soiled, clean more thoroughly. 2) Clean microwave good splatters, 3) Getting integrated cold plates for all ice bins in near future. 4) Clean door opening area for the ice cream freezer, soiled. 5) Store scoops inverted out of sugar working containers, handles touching product today. 6) Soiled rack in reach in bottle cooler left side, at bar, clean.
- Food storage - preventing contamination from the premises
1) Has ice buckets sitting on floor and not inverted sloped to drain, must store them off the floor and in position to allow for drainng in between uses. 2) Need covers for all ice bins to use when not busy, to protect ice from contamination, ie wait stations.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer is soiled, clean more thoroughly. 2) Clean microwave good splatters, 3) Getting integrated cold plates for all ice bins in near future. 4) Clean door opening area for the ice cream freezer, soiled. 5) Store scoops inverted out of sugar working containers, handles touching product today. 6) Soiled rack in reach in bottle cooler left side, at bar, clean.
- Bare hand contact with ready to eat foods
Observed bartender cutting up lemons, with bare hands must use barrier method such as gloves, tissues, utensils, etc. Corrected on site with education.
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12/19/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Can opener needs to be cleaned, dried buildup, cleaned now. 2) Clean ovens including Bevles oven units, soiled. 3) Clean fryer and grill top, buildup. 4) Ice machine ceiling areas of both have rust accumulation, may need to replace bin area. 5) Clean under the cutting board on prep cooler along cook line, salad station cooler has food spills at base of unit. 6) Clean bread warmer unit drawers and the Hobart mixer head, both soiled with food particles. 7) Clean smoothie drink blender, soiled. 8) Racks very rusty in the beer reachin door area of cooler in wait station.
- Outer openings are protected
1) Gaps under or around exterior door by dock area, weatherstrip wherever can see light showing through. 2) Self-closure mechanism does not bring door to full closure, make necessary adjustments.
- Cleanability of floors, walls, and ceilings
1) Wallboard behind the ice machine in small kitchen is in poor condition, repair. 2) Baseboard coving tile is missing under the three compartment sink area at bar, repair.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, kitchen area, placed in sanitizer bucket now. 2) Clean the bread station area more thoroughly including drawer, table, wall, floor, flour buildup. 3) Need new gasket for the gray entry door to the walk in cooler system, section missing now. 4) Clean gaskets on the pizza station cooler, salad station cooler. 5) Shelving under the hotel pans in warewashing area area getting very rusty, resurface or replace. --1) Can opener needs to be cleaned, dried buildup, cleaned now. 2) Clean ovens including Bevles oven units, soiled. 3) Clean fryer and grill top, buildup. 4) Ice machine ceiling areas of both have rust accumulation, may need to replace bin area. 5) Clean under the cutting board on prep cooler along cook line, salad station cooler has food spills at base of unit. 6) Clean bread warmer unit drawers and the Hobart mixer head, both soiled with food particles. 7) Clean smoothie drink blender, soiled. 8) Racks very rusty in the beer reachin door area of cooler in wait station.
- Backflow protection
air gap, device standard, when required
- Other liquid waste and rain water
1) Condensate line at wait station still draining into 5 gallon bucket, must plumb to drain with air gap to protect contents of ice bin, or discontinue storing ice in this bin. 2) Hot hold units water must changed daily.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has cooked ribs and baked potatoes without date marking, were made this week, must date mark any PHF and use within 7 days or discard. All other foods checked were dated properly. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, kitchen area, placed in sanitizer bucket now. 2) Clean the bread station area more thoroughly including drawer, table, wall, floor, flour buildup. 3) Need new gasket for the gray entry door to the walk in cooler system, section missing now. 4) Clean gaskets on the pizza station cooler, salad station cooler. 5) Shelving under the hotel pans in warewashing area area getting very rusty, resurface or replace.
- Multiuse food contact surfaces are constructed of safe materials
1) Can opener needs to be cleaned, dried buildup, cleaned now. 2) Clean ovens including Bevles oven units, soiled. 3) Clean fryer and grill top, buildup. 4) Ice machine ceiling areas of both have rust accumulation, may need to replace bin area. 5) Clean under the cutting board on prep cooler along cook line, salad station cooler has food spills at base of unit. 6) Clean bread warmer unit drawers and the Hobart mixer head, both soiled with food particles. 7) Clean smoothie drink blender, soiled. 8) Racks very rusty in the beer reachin door area of cooler in wait station.
- Miscellaneous sources of contamination
1) Buffet line-salad toppings and desserts are not being protected with shield or coverings, provide some sort of protection for these areas. 2) Ice bin in wait station for Kitty's restaurant does not have a cover for ice bin, provide a cover for usage when not busy.
- Common name-working containers
1) Has spray chemicals stored next to clean equipment or liquor bottles in bar and dry storage area, all moved separated from foods and clean equipment now. 2) Has sanitizer buckets not labeled as to contents, must label all buckets now. Both corrected on site.
- Cleaning of cooking and baking equipment
1) Can opener needs to be cleaned, dried buildup, cleaned now. 2) Clean ovens including Bevles oven units, soiled. 3) Clean fryer and grill top, buildup. 4) Ice machine ceiling areas of both have rust accumulation, may need to replace bin area. 5) Clean under the cutting board on prep cooler along cook line, salad station cooler has food spills at base of unit. 6) Clean bread warmer unit drawers and the Hobart mixer head, both soiled with food particles. 7) Clean smoothie drink blender, soiled. 8) Racks very rusty in the beer reachin door area of cooler in wait station.
- Food on display is protected from contamination by consumers
1) Buffet line-salad toppings and desserts are not being protected with shield or coverings, provide some sort of protection for these areas. 2) Ice bin in wait station for Kitty's restaurant does not have a cover for ice bin, provide a cover for usage when not busy.
- Separation from food, equipment, utensils, linens, and single service
1) Has spray chemicals stored next to clean equipment or liquor bottles in bar and dry storage area, all moved separated from foods and clean equipment now. 2) Has sanitizer buckets not labeled as to contents, must label all buckets now. Both corrected on site.
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05/17/2013 | Routine |
Restaurant representatives - add corrected or new information about The Longbranch Inc, 90 Twixt Town Ne Rd, Cedar Rapids, IA 52402 »