- Cleaning of cooking and baking equipment
Observation: Grill in stand C had charred build up. Cooking equipment must be cleaned at least every 24 hours. Clean and maintain cleaning at frequency to prevent future accumulation.
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12/11/2014 | Regular |
- Bare hand contact with ready to eat foods
Employee assembled a hamburger with wearing gloves. No bare hand contact is allowed with ready to eat foods. Discussed requirement with employee and expressed understanding.
- Miscellaneous sources of contamination
Hot hold taco meat and cheese were not covered. During pauses in food prep all foor must be protected from contmaination. Keep lids on products in between uses.
- Hand drying provided
CLUB GRLL: 1) Paper towel dispenser in back was out of paper towels. Every hand sink must be stocked with paper towels. CORRECTED. 2) Hand sink in front serving area had items blocking hand sink. Eevry hand sink must be maintained for hand washing at all times. Itmes moved during inspection. CORRECTED.
- Using a handwashing sink- operation and maintenance
CLUB GRLL: 1) Paper towel dispenser in back was out of paper towels. Every hand sink must be stocked with paper towels. CORRECTED. 2) Hand sink in front serving area had items blocking hand sink. Eevry hand sink must be maintained for hand washing at all times. Itmes moved during inspection. CORRECTED.
- Roasts held at a temperature of 130°F or above
STAND C. diced tomatoes from Carlos O"Kelly's were temped at 45 degrees. All potenially hazardous foods must be maintained at 41 degrees or lower. Product was moved into cooler under counter.
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11/15/2013 | Routine |
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/28/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Every hand sink to be used by employees must have a sign reminding them to wash their hands. Post sign at hand sinks.
- Food storage - preventing contamination from the premises
1) Walk-in freezer needs another shelving unit to keep food off the floor. Move unit from keg cooler to provide adequate shelving. 2) Provide legs or wheels for warmer units under front counter.
- Other liquid waste and rain water
Over flow from keg primers is draining into bottle in walk-in cooler. Run drain line to floor sink outside of cooler.
- Cleanability of floors, walls, and ceilings
1) Club grill floor sinks and seam require grouting. 2) Unable to determine if flooring in Stand C is sealed. All flooring must be cleanable and nonabsorbent. Must provide specs of material used to seal floors.
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05/24/2013 | Routine |
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