- Poisonous or toxic materials used and applied
Observation:Has cans of Raid insecticide on site, must not be used on inside of food establishments, must remove from premises and provide a pesticide approved for use in food establishement, if needed.
- Using a handwashing sink- operation and maintenance
Observation:Handsink in countertop at 42" off floor is not easily accessible, must provide handwashing at height between 32 and 36" from floor. Discussed options.
- Other liquid waste and rain water
Observation:Need a garnish tray for disposal of excess beverages unless use current handsink for this purpose, instead of handwashing.
- Miscellaneous sources of contamination
Observation:Has glassware store very close to faucet and sink area of current counter handsink, if sink stays and is used as disposal of unused beverage station, glassware needs to be relocated so as not to get splashed when sink being used.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Has homestyle refrigerator for use in kitchen area, must provide commercial grade cooler for storing food products.
- Sponges not used on clean or in use food contact surfaces
Observation:Has sponges and intending to use on prep tables, sinks etc, must not use as final step in cleaning and sanitizing food contact surfaces, provide other toweling or single use towels for this purpose.
- Light bulbs, protective shielding
Observation:Need to provide coated bulbs in kitchen and wine bar area, to help prevent shattering risk.
- Cleanability of floors, walls, and ceilings
Observation:1)Floor wall coving needed in kitchen area and bar area along wall floor juncture to aid cleaning. 2)Escutcheon cover needed on all plumbing lines as they pass through the wallboard, kitchen and bar area. 3)Wallboard missing along floor area behind the wire rack in kitchen area by refrigerator, replace/repair. 4)Wallboard getting water damaged surrounding the mop sink, repair to make cleanable surface, suggest vinyl wallboard similar to surfaces in kitchen.
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Observation:1) Has small wooden table intending to use in warewashing area, not a durable enough surface to hold up to warewashing area, provide a nonwooden table is needed. 2)Cabinets and drawers along back wall of wine bar has interior surfaces that are bare wood, all bare wood surfaces must be sealed with at least two coats of light colored paint or varnish. 3)Underside of bar top is also unsealed wooden surface, must seal in similar manner, or cover with vinyl wallboard, to make surfaces resistant to water damage, smooth, and cleanable.
- Plumbing system maintained in good repair
Observation:Leak detected under first bin of three compartment sink in wine bar area, repair.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation:Has two wooden utensils, must remove from usage, discarding now.
- 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:No thermometer currently in GE cooler in kitchen, will need a thermometer in cooler, when replaced.
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05/05/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Vineria Wine Shop, 264 Blairs Ferry Ne Rd, Cedar Rapids, IA 52402 »