- Equipment location, installation, repair, and adjustment
Observation: White kitchen refrigerator has cracked shelving inside. This is a repeating violation.
- Plumbing system maintained in good repair
Observation: The handsink faucet in the kitchen is leaking.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Unable to verify if Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Manager said she took the class at LCPH must obtain copy of certification.
|
01/07/2016 | Physical Recheck |
- Protecting food from environmental contamination
Observation: Ice for beverage is uncovered and exposed to contamination in the bar. Employee covered and corrected on site.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Plumbing system maintained in good repair
Observation: The handsink faucet in the kitchen is leaking.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Handwashing signage
Observation: Handwashing signage not posted in restrooms.
- Equipment location, installation, repair, and adjustment
Observation: White kitchen refrigerator has creaked shelving inside. This is a repeat violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Unable to verify if Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several working containers with following foods in the kitchen reach-in cooler were not date marked: cheese, sliced ham. cooked bacon,cooked meats, soup-chili. This is a repeating violation. Employee date marked and corrected on site.
|
12/16/2015 | Regular |
- Storage of clean equipment and utensils
Observation: Single use items stored on the floor in back dry storage area. REPEAT VIOLATION. Must store all food items at least 6" off the floor to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips. Must provide QA test strips to ensure concentration of QA is maintained between 200 to 400 ppm.
- Equipment location, installation, repair, and adjustment
Observation: White refrigerator have cracked shelving on door. Replace as needed.
|
03/17/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips. Must provide QA test strips to ensure QA sanitizer concentration is maintained between 200 to 400 ppm.
- Material characteristics of non-food contact surfaces
Observation: 1)Several wooden shelving in the cabinets and kitchen has paint chipping away. REPEAT VIOLATION. Must seal or paint with two coats of light colored paint to provide a smooth, non-absorbent, and easily cleanable surface. 2)Duct tape used for repair in white refrigerator. Duct tape is not cleanable material and it is not allowed to use for food contact surface repair in food establishment. Remove.
- Plumbing system maintained in good repair
Observation: Faucet on 3 compartment sink is leaking in bar. Must repair or replace to maintain in good condition.
- Equipment location, installation, repair, and adjustment
Observation: White refrigerator have cracked shelving on door. Replace as needed.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restrains. Food handling employees must wear a hat or hair net to adequately restrain hair when working around food.
- In-use utensils, between-use storage
Observation: Observed ice scoop stored on the ice machine. Must provide a barrier between ice scoop and ice machine that is smooth, cleanable, and non-absorbent. REPEAT VIOLATION.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1)Raw eggs were stored above beverages in walk-in cooler, 2)Tender loin were stored above sauce containers in white refrigerator in kitchen. Raw animal food must be stored below from ready to eat food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed containers of potentially hazardous food without date marks in white refrigerator in kitchen: cut tomato, ham, hot dogs, and tender loin. REPEAT VIOLATION. Must date mark all potentially hazardous food with day prepared/opened and then discard within 7days unless entire contents will be used within 24hrs.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't provide thermometer in the following coolers: 1)Walk-in cooler, 2)White refrigerator. Must have thermometer in all coolers to ensure adequate temperature is maintained.
- Storage of clean equipment and utensils
Observation: Observed single use items stored on the floor in back dry storage area. REPEAT VIOLATION. Must store all food items at least 6" off the floor to prevent contamination.
|
12/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Westdale Bowling Center, 2020 Scotty Sw Dr, Cedar Rapids, IA 52404 »