- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided forms, posted and corrected.
- Plumbing system maintained in good repair
Observation: Small faucet for ice cream scoop is not working, not running water.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No adequate chlorine test strips for dish washing machine.
- Common name-working containers
Observation: Plastic bucket with soapy water not labeled with common name. This is a repeating 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 beefsteak stored over cooked meat, 2) raw chicken stored above ham in walk-in cooler. Moved to lower shelf with rest of chicken. Corrected on site --Observation: Egg carton of raw shell eggs stored above ready-to- eat food cooked sausage meat in reach-in kitchen cooler. Removed and corrected.
- Package integrity
Observation: All cans with corn beef hash, a tomato can and can with country cooked sausage are dented at dry storage shelf in the kitchen. Removed and educated not to use.Corrected.
- 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: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign.
- Smoke free air act
Observation: No Smoking sign is not posted on the back and second entrance door (ice cream). Provided and corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing fish in plastic container where fished submerged with standing water in walk-in cooler. Removed and placed on try.Corrected on site.
- In-use utensils, between-use storage
Observation: Ice scoop, other ice cream utensil stored in a room temperature solid water at ice cream bar.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some food date marked, but most of ready-to-eat foods have inadequate date marking in all coolers: bar, kitchen and walk-in cooler. Gallon of milk, juice and sour cream, ham, cooked meat, cooked ham etc.
- Equipment location, installation, repair, and adjustment
Observation: Small turbo air cooler has torn door gaskets or partially torn.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) A able-mounted can opener has debris build up on the blade, 2) mixer has food debris, 3) both half coolers, 4) inside of 3 door prep cooler has food debris. This is a repeating violation.
- Food storage - preventing contamination from the premises
Observation: Several boxes with the food stored on the floor in walk-in freezer. This is a repeating violation.
- Light intensity
Observation: Light bulb burned out in glass reach-in cooler in the bar.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employee using only detergent water on kitchen line for food contact surfaces and table cleaning.
- Cutting surfaces maintained
Observation: Cutting board has deep dark stains on prep cooler and not easily cleanable.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Using rusty can to dice and chopped onion and potato. Educated on this issue and discarded.Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outside of the large mixer area behind and under all cooking equipment, all have become soiled.
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02/26/2016 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Wall behind flat tops is soiled. Must keep clean to prevent buildup of bacteria and contamination. --1) The following equipment have torn door gaskets and must be replaced: Mamimum Freezer, Turbo Air half cooler, and far left door of 3 door prep cooler on line. 2) The following areas have become soiled and must be cleaned: Maximum freezer, both half coolers, inside of 3 door prep cooler on line, and microwave in server area.
- Plumbing system repaired according to law
3 hole sink leaks. Must repair or replace plumbing to prevent contamination and buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Observed cooked sausage patties @ 85*F. Must hold hot food at 135*F or above to prevent buildup of bacteria. Patties were reheated and moved to steam table.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer in 3 door prep cooler is broken. Must replace thermometer to ensure adequate temp is maintained.
- Foods are cooled using appropriate methods
Observed cooked sausage that was cooked @ 7:30 am in large quantities (91.3*F). Must adequately cool food properly to prevent buildup of bacteria and spread of disease. Given cooling handout. Sausage was discarded at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw pork loins stored above cooked potatoes. Must store all raw animal products properly to prevent contamination. All raw products must be stored below ready to eat foods.
- Bare hand contact with ready to eat foods
Observed employees handling ready to eat food with bare hands. Must not handle ready to eat food with bare hands to prevent spread of disease and conatmination. Given on site education.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Some date marking was observed, but most items were not date marked. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
Handsink was blocked by trash can. Must allow easy access to handsink to facilitate handwashing. May not block with anything.
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09/13/2013 | Routine |
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