- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently no staff member with certified food protection manager certificate employed by facility.
- Drying mops
Observation: Wet mop head being stored in mop sink.
- Outer openings are protected
Observation:Light showing through gap below back door to kitchen.
- Cutting surfaces maintained
Observation: Cutting boards on prep coolers on cook line are heavily grooved and stained.
- Physical facilities maintained in good repair
Observation: 1) Hole in tile below sprayer hose near dish machine. 2) several broken floor tiles near dish machine area.
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02/08/2016 | Physical Recheck |
- Cutting surfaces maintained
Observation: Cutting boards on prep coolers on cook line are heavily grooved and stained.
- Using a handwashing sink- operation and maintenance
Observation: Containers of syrup were being stored in bin of handwashing sink at server station. Containers were moved. Syrup dispenser also dispenses above handwashing sink and drips into bin. Discussed uses for handwashing sink with manager and manager stated syrup dispenser will be moved to new location.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs being stored above produce in reach in prep cooler on cook line. Eggs were moved to lowest shelf during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inner walls and cover of ice machine near dish area is soiled. Manager stated that machine would be emptied, washed, rinsed, and sanitized.
- Outer openings are protected
Observation: Light showing through gap below back door to kitchen.
- Physical facilities maintained in good repair
Observation: 1) Hole in tile below sprayer hose near dish machine. 2) Several broken floor tiles near dish machine area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently no staff member with certified food protection manager certificate employed by facility.
- Unpackaged food protected from contamination during preparation
Observation: Fruit cups stored on flat tray pans stacked on top of each other in reach in cooler at server station. No barrier provided between fruit and surface of bottom of other pans.
- Plumbing
materials, design, construction and installation
- Drying mops
Observation: Wet mop head being stored in mop sink.
- Handwashing cleanser, availability
Observation: No hand soap available at handwashing sink at server station. Soap brought to dispenser at time of inspection.
- 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: Raw shell eggs were being stored on cart at room temperature in kitchen area. Eggs were moved to walk in cooler during inspection.
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02/04/2016 | Regular |
| No violation noted during this evaluation. | 01/15/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/27/2014 | Follow Up LOC |
- Fingernail maintenance, polish, and artificial fingernails
Observation:One staff with artificial nails and polish on, must use gloves until can be removed.
- When to wash
Observation:Observed dishmachine staff handling clean dishes after handling dirty dishes, must wash hands before handling clean items. Review when to wash hands with all staff.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Ice machine has some buildup on chute edge and at juncture where screws attach to ceiling, clean and sanitize. 2)Two knives on knife rack in culinary sink area are soiled, must wash before storing on knife rack.
- Bare hand contact with ready to eat foods
Observation:Observed wait staff handling bread products and bananas with bare hands, must use barrier such as deli tissues, utensils, or tongs. Review with all staff. Corrected on site.
- 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:True cooler along beginning of cook line is holding tomatoes at 58 degrees and turkey at 61 degrees F, all potentially hazardous foods must be discarded. Unit taken out of usage until can be serviced to hold temp at 41 degrees or less even when open for usage. Keep lids closed to maintain temp.
- Equipment location, installation, repair, and adjustment
Observation:Torn gasket on True cooler not holding temp today, replace to help maintain proper temp control for unit.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of pie boxes on floor in dry storage area, must store all food service items off floor by at least 6 inches.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Clean exterior of salad spinner, soiled. 2)Clean exterior of grills at end of cook line, buildup of grease.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Package integrity
Observation:Has five cans of green chilies dented on side or top seam, discarded today.
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06/18/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in first cooler at entry of cook line, locate where easily accessible for monitoring.
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has cooked turkey, country gravy, pumpkin sauce, some soft pies not date marked as to when prepared, cooked. Must date mark and use within 7 days or discard remainder, most PHF was date marked properly. Corrected on site.
- Linens- cleaning and storage
1) Ice machine has some builup on chute edge, sidewall and ceiling of unit, must empty, wash, rinse, sanitize, and let air dry before refill at least monthly or more frequently if buildup occurs. 2) Interior of pizza prep cooler at end of cool line is soiled with spilled food products, eggs, clean. 3) Tomato slicer is soiled with food residue, clean. 4) Single use pie cartons on floor in dry storage area, must store all at least 6 inches off floor, moved to shelving now.
- Hand and arm jewelry prohibition
Observed wrist jewelry on kitchen staff, must remove when working with foods to aid handwashing.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, kitchen area cloths resting along grill line, not in sanitizer water, must keep in solution. 2) Cloths not all under water line in sanitizer bucket at the wait station, changed water now and all submerged. 3) Has cardboard box holding knives that is very worn, replace with a smooth, cleanable container. 4) Reusing cardboard box for small items in prep area, replace with a container that is smooth, and cleanable for this purpose. 5) Exterior of grill is heavily soiled, clean more thoroughly. 6) If using foil to cover equipment, must change daily, on flat top grill near far end of grill line. 7) Has crack in countertop laminate by toaster unit for bread, repair to have smooth, cleanable surface.
- Cleaning of cooking and baking equipment
1) Ice machine has some builup on chute edge, sidewall and ceiling of unit, must empty, wash, rinse, sanitize, and let air dry before refill at least monthly or more frequently if buildup occurs. 2) Interior of pizza prep cooler at end of cool line is soiled with spilled food products, eggs, clean. 3) Tomato slicer is soiled with food residue, clean. 4) Single use pie cartons on floor in dry storage area, must store all at least 6 inches off floor, moved to shelving now.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, kitchen area cloths resting along grill line, not in sanitizer water, must keep in solution. 2) Cloths not all under water line in sanitizer bucket at the wait station, changed water now and all submerged. 3) Has cardboard box holding knives that is very worn, replace with a smooth, cleanable container. 4) Reusing cardboard box for small items in prep area, replace with a container that is smooth, and cleanable for this purpose. 5) Exterior of grill is heavily soiled, clean more thoroughly. 6) If using foil to cover equipment, must change daily, on flat top grill near far end of grill line. 7) Has crack in countertop laminate by toaster unit for bread, repair to have smooth, cleanable surface.
- Bare hand contact with ready to eat foods
Observed cook handling pancakes with bare hands, must use utensil or other barrier method to prevent bare hand contact with ready to eat food, had observed glove usage earlier in inspection. Corrected on site.
- Air drying of equipment and utensils
Observed stacked plastic containers with water droplets on interior, must allow to fully air dry before stacking for storage.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some builup on chute edge, sidewall and ceiling of unit, must empty, wash, rinse, sanitize, and let air dry before refill at least monthly or more frequently if buildup occurs. 2) Interior of pizza prep cooler at end of cool line is soiled with spilled food products, eggs, clean. 3) Tomato slicer is soiled with food residue, clean. 4) Single use pie cartons on floor in dry storage area, must store all at least 6 inches off floor, moved to shelving now. --1) Wiping cloths not maintained in sanitizer between use, kitchen area cloths resting along grill line, not in sanitizer water, must keep in solution. 2) Cloths not all under water line in sanitizer bucket at the wait station, changed water now and all submerged. 3) Has cardboard box holding knives that is very worn, replace with a smooth, cleanable container. 4) Reusing cardboard box for small items in prep area, replace with a container that is smooth, and cleanable for this purpose. 5) Exterior of grill is heavily soiled, clean more thoroughly. 6) If using foil to cover equipment, must change daily, on flat top grill near far end of grill line. 7) Has crack in countertop laminate by toaster unit for bread, repair to have smooth, cleanable surface.
- Cleanability of floors, walls, and ceilings
Has loose and one broken tile along front line, has repair scheduled for next week, repair and regrouting planned.
- Food storage containers identified with common name of food
Has several squeeze or spray bottles of liquids, such as water, butter, oils, etc, must label to identify contents.
- When to wash
1) Observed staff putting on gloves without washing hands first, must wash hands with glove usage. Corrected on site with education.
- Stored frozen foods shall be maintained frozen
Had four bags of hash browns sitting by grill side not fully thawed yet, must thaw in cooler to keep all product at least 41 degrees or less, returned to cooler now.
- Roasts held at a temperature of 130°F or above
Has four flats of eggs at room temp, must keep eggs refrigerated at all times until ready for usage, returned to cooler now.
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11/14/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/18/2013 | Routine |
- Food storage - preventing contamination from the premises
One tray of cooked turkey on floor in walk in cooler, moving to shelving now, all foods must be stored at least 6 inches off floor.
- In-use utensils, between-use storage
1) Clean ice machine left sidewall area, some streaking. 2) Handles touching product in sugar and flour containers, keep scoop handles inverted out of product. 3) Clean shelving racks in walk in cooler, some spilled food product buildup, some getting rusty and may need replacing soon, monitor closely for cleanability. 4) Clean vent fan cover and backwall area of back stock pie case at front counter 5) New gasket needed for center door of first prep cooler along cook line, current one torn along bottom.
- Indoor and outdoor surfaces
Floor in kitchen has had tile removed for repairs, has plans to replace in next day. Repair any broken tiles and low grout areas at that time in server area, by dishmachine area, and by walk in cooler.
- Common name-working containers
Chemical spray bottle not labeled with common name, must label with contents. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has egg products stored underneath raw hamburger, must rotate so that the hamburger is below the egg products. 2) Cooked gravy on shelf next to raw chicken, moved to another shelf away from the chicken. Both corrected on site.
- When to wash
1) Observed cook changing gloves without washing hands in between, must wash hands whenever have a break in rountine. 2) Observed washing hands in culinary sink, must restrict that to foods only, handwashing not allowed. Both corrected on site with education.
- 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
The vent fan in employee RR and public RR do not appear to be operating, check if working. in public RR.
- Roasts held at a temperature of 130°F or above
Cubed ham at 56 degrees F, shredded cheese at 54 degrees F in prep cooler at start of line, all PHF must be discarded and cooler will not be used until serviced and can maintain 41 degrees or less consistently.
- Material characteristics of non-food contact surfaces
1) Recaulk the seam edges of ice machine cover between machine and bin attachment, 2) Shelving under pop dispensor has water damage and work order has been placed for repair. 3) Wooden lower shelf in far end of dishmachine drying area has bare wood showing through, seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent again.
- Eating, drinking, or using tobacco
1) One prep person observed with nail polish on, must wear gloves whenever working with food and clean equipment. 2) One person with open beverage container, transferred to covered container. Both corrected on site.
- Food storage containers identified with common name of food
One container of spices not labeled with common name in prep area, must label any food removed from original container to help identify.
- Fingernail maintenance, polish, and artificial fingernails
1) One prep person observed with nail polish on, must wear gloves whenever working with food and clean equipment. 2) One person with open beverage container, transferred to covered container. Both corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean ice machine left sidewall area, some streaking. 2) Handles touching product in sugar and flour containers, keep scoop handles inverted out of product. 3) Clean shelving racks in walk in cooler, some spilled food product buildup, some getting rusty and may need replacing soon, monitor closely for cleanability. 4) Clean vent fan cover and backwall area of back stock pie case at front counter 5) New gasket needed for center door of first prep cooler along cook line, current one torn along bottom. --1) Recaulk the seam edges of ice machine cover between machine and bin attachment, 2) Shelving under pop dispensor has water damage and work order has been placed for repair. 3) Wooden lower shelf in far end of dishmachine drying area has bare wood showing through, seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent again.
- Laundry facilities
requirement, location, and use
- Where to wash
1) Observed cook changing gloves without washing hands in between, must wash hands whenever have a break in rountine. 2) Observed washing hands in culinary sink, must restrict that to foods only, handwashing not allowed. Both corrected on site with education.
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04/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110691, 229 Collins Ne Rd, Cedar Rapids, IA 52402 »