- Using a handwashing sink- operation and maintenance
Observation:Handsink by dishmachine has items stacked in front of it, but still can be reached, keep accessible at all times. 2)Handsink in bar has liquor bottle and pour spout in it, must keep only for handwasning. Remove items now.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Does not have a person on staff with current certificate for CFPM, is scheduled for class 10/14/14, will send copy of certificate once obtained.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open gallon of milk in walk in cooler not date marked, must date mark and use within 7 days of opening, or discard remainder.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)Clean interior and exterior door area of walk in cooler for food, soiled where hand contact occurs. 2)Clean floor of walk in freezer, spilled food and packaging materials. 3)Clean vent fan in prep area near mixer/pizza area, soiled.
- Food storage containers identified with common name of food
Observation:Had container of salt that was not labeled as to contents, corrected.
- Common name-working containers
Observation:Has several spray bottles that labels have worn off and no longer readable, must relabel to prevent confusion.
- Posting inspection reports
Observation:Has prior inspection report posted from 2013, not the most recent. Will post today's inspection.
- Air drying of equipment and utensils
Observation:Water droplets present in stacked plastic cups at wait station by soda machine, must let all items fully air dry before stacking.
- In-use utensils, between-use storage
Observation:Handles of ice scoops touching ice in bins, must keep all scoops inverted out of product.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has three spray bottles on shelving rack by back door to walk in cooler, must relocate these to area that is below and not directly adjacent to food packages.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean track area of flipper of openers and between the prep lids of two door units, food debris.
- Food employees hair is effectively restrained
Observation:Not all cooks wearing hair restraint, must wear hat, visor, or net when working with foods.
- Posting of a valid license
Observation:Has former owners license still posted, must post current license.
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have own procedure written as to clean up of V&D event, given more examples today, and must make specific steps for own business.
- Hand drying provided
Observation:No paper towels at handsink by the warewashing area, must provide new dispensor since reports other one broke, can use roll of towels until replaced, will restock now.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Shelving racks in walk in cooler holding foods have some food debris on underside, clean more frequently. 2)Shelving units in walk in freezer or soiled, clean.
- Food storage - preventing contamination from the premises
Observation:1)Has two sacks of onions on floor in dry storage area, must store at least 6 inches off floor. 2)Has shevling racks in walk in freezer set up directly on floor, must adjust lowest shelf to be at least 6 inches off floor to aid cleaning,
- Material characteristics of non-food contact surfaces
Observation:Has shipping paper on side of older cooler and ice bin slide top, must remove to aid cleaning properly.
- Cleanability of floors, walls, and ceilings
Observation:Missing tile under dishmachine area, replace to keep floor smooth and cleanable, and prevent pooling of water. Reports recent replacement of wall and tile will be replaced soon, as well.
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09/16/2014 | Routine |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Handwashing cleanser, availability
Observation:Has soap dispensor but has not installed, must provide soap for new handsink.
- Posting of a valid license
Observation:Does not have license posted, must post within public view.
- In-use utensils, between-use storage
Observation:Has salad utensils stored in water, must either keep water at 135 degrees or higher or store these utensils on a clean surface or in the product. Corrected in site.
- Posting inspection reports
Observation:Does not have current inspection posted, must post within public view.
- Hand drying provided
Observation:Has towel dispensor but is not yet installed, must provide hand drying at new handsink. Install so sink can be used properly.
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03/03/2014 | Physical Recheck |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink on south wall by grill line has not been installed yet, which was in opening agreement to be installed within 60 days, which now 30 days past due. Manager reports is still working with plumber on installation. Must be installed in next 10 days, physical recheck on 3/3/14
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Mop sink room soiled floor and walls area, clean more frequently.
- When to wash
Observation:Observed several staff not washing hands at proper times, after handling cleaning supplies, before putting on gloves, after handling soiled dishes before handling clean items, after coming back to kitchen from using RR, review with staff
- Drying mops
Observation:Mops in bottom of bucket, store on hook or inverted to promote some drying between uses.
- Miscellaneous sources of contamination
Observation:1)Handsinks located next to food storage and clean equipment racks need side guards to protect these surfaces and items from splashing or move items at least one foot away, ie bar, kitchen areas. 2)Has soap and paper towels installed over food container storage areas, either move these dispensers or the food service items, by food prep sink and handsink by ice machine.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cleaning procedure
Observation: Observed staff wiping hands on cloth toweling instead of single use toweling. 2)Observed not using soap when washing hands, just quick rinse with water. Must review handwashing with all staff.
- Sanitization methods - hot water, chemical
Observation:Dishmachine currently at less 50 ppm, barely detectable level on test strip, service has been called and came during inspection, now at 50 ppm concentration. Corrected on site. Must continue to check daily with test strips to check for concentration to ensure is delivering at 50 ppm chlorine
- Light bulbs, protective shielding
Observation:Has uncovered light bulb in walk in cooler, must replace cover or provide a shatter resistant bulb.
- Storing maintenance tools
Observation: Has ladder and other tools stored on and near soda boxes in this mop room, and cleaning supplies/vacuum by pizza make area, separate tools, etc from food handling areas. Remove any items not being used for the business.
- Storage of clean equipment and utensils
Observation:Has rack holding clean glassware under beer taps at less than 6 inches off floor, adjust lower shelf to be at least 6 inches off floor. 2) Has wine chilling container on floor in bar, must be held on shelving at lest 6 inches off floor, correcting now.
- Handwashing signage
Observation:Does not have signage posted at all handsinks directing usage by employees, given more signage today for kitchen, bar and men's RR.
- Light intensity
Observation:One light fixture opposite the door in walk in cooler, is missing the bulb, very dark in cooler, must provide more lighting in walk in cooler to adequately assess foods and cleaning needs.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of sanitizer that are stored next to clean glassware and clean single use cups and lids, must move to separate area to prevent contamination of clean items and surfaces. Corrected on site.
- Sanitizers
Observation:Has spray sanitizer in excess of 400 ppm, must dilute, now at 200 ppm, corrected on site.
- Where to wash
Observation:Observed one staff using food prep sink for handwashing, must use handsink which is in same area, review with staff.
- Food storage - preventing contamination from the premises
Observation:Has multiple plastic shelving units set up on floor of walk in freezer, outdoor access, must provide shelving that is at least 6 inches off floor to protect foods from contamination from foot traffic, esp since outdoors, and aid cleaning.
- Using a handwashing sink- operation and maintenance
Observation:Handsink in warewashing area is blocked by plastic buckets stacking in front, must move buckets for ease of usage.
- 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:Drawers under grill holding pasta at 46 degrees F, cooked chicken strips at 47 degrees, service here to work on unit. Shredded cheese in ice bath tray at 45 degrees, need more ice added to surround the container. Monitor closely to ensure units are holding products at 41 degrees or less.
- Common name-working containers
Observation:Spray bottles of sanitizer in bar area, not labeled with common name, must label to prevent confusion.
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02/20/2014 | Routine |
- Maintaining premises free of litter and unnecessary equipment
Observation: In process of disposing and removal of many pieces of equipment no longer needed for business.
- Handwashing cleanser, availability
Observation: Has soap dispensers being installed now, must fill with soap. Must remove dispenser by the culinary sink.
- Food storage - preventing contamination from the premises
Observation: Has new racks ordered and not set up yet, must set up with lowest shelf at least 6 inches off floor.
- Hand drying provided
Observation: Has paper towel dispensers being installed now, must fill with towels. Must remove dispenser by the culinary sink.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice bins need to be cleaned and sanitized again before filling for usage, has scheduled for later today. Must be done monthly or more frequently if buildup occurs. 2) In process of cleaning and sanitizing all food contact surfaces. Many pieces of new food service equipment have yet to be delivered and will be cleaned and sanitized before usage.
- Handwashing signage
Observation: Need to post signage at all handsinks directing staff to wash hands, given examples today.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Has shipping paper on exterior of some older and new equipment, must be removed and surfaces cleaned before usage, in process now.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Has new handsink planned for area at end of cook line on south wall, must be installed within next 60 days.
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11/21/2013 | Pre Opening |
- Handwashing sinks-Numbers, capacities, location, and placement
Has new handsink planned for area at end of cook line on south wall, must be installed within next 60 days per city code.
- Maintaining premises free of litter and unnecessary equipment
In process of disposing and removal of many pieces of equipment no longer needed for business.
- Food storage - preventing contamination from the premises
Has new racks ordered and not set up yet, must set up with lowest shelf at least 6 inches off floor.
- Handwashing signage
Must post signage at all handsinks directing staff to wash hands, given examples today.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice bins need to be cleaned and sanitized again before filling for usage, has scheduled for later today. Must be done monthly or more frequently if buildup occurs. 2) In process of cleaning and sanitizing all food contact surfaces, Many pieces of new food service equipment have yet to be delivered and will be cleaned and sanitized before usage. --1) Has shipping paper on exterior of some older and new equipment, must all be removed and surfaces cleaned before usage, in process now.
- Hand drying provided
Has soap and paper towel dispensors being installed now, for new handsinks, must remove the ones currently by the culinary sink.
- Handwashing cleanser, availability
Has soap and paper towel dispensors being installed now, for new handsinks, must remove the ones currently by the culinary sink.
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11/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Vito Llc, 4100 River Ridge Ne Dr, Cedar Rapids, IA 52402 »