- Storage or display of food in contact with water or ice
Observation: Packaged food(in cardboard) in walk in freezer in garage was underneath leaking condenser. Excessive ice buildup around food products. Packaged foods may not be stored in direct contact with ice or water if the food is subject to entry of the water due to its packaging, wrapping, container or its positioning in the ice or water.
- Maintaining premises free of litter and unnecessary equipment
Observation: Variety of equipment which is not in use being stored in kitchen storage area and attached storage spaces. Premises must remain free of any items or equipment which is no longer in use or functional. Remove or repair.
- Common name-working containers
Observation: 1) Sanitizer bucket was not labeled. 2) Degreaser was being stored in spray bottle labeled sanitizer. All working containers used for storing toxic materials such as sanitizers shall be clearly and individually labeled with the common name of the material.
- Outer openings are protected
Observation: Large gap under door in garage with beer trailer. Outer openings of a food establishment shall be protected against the entry of rodents and insects.
- Using a handwashing sink- operation and maintenance
Observation: Utensils and sanitizer were being stored in handsink in kitchen area. Handwashing sinks must remain clear of blockage to allow for convenient use by employees.
- Plumbing system maintained in good repair
Observation:1) Faucet in food prep sink was leaking. Repair. 2)Drainline from food prep sink was leaking. Repair. 3)Mop sink in dish room was clogged. Unclog/repair. 4) Sewage backup was found along floor in basement dry storage area. Clean and look into cause of issue. Plumbing system must be maintained in good repair.
- Package integrity
Observation: Dented can of vegetables in dry storage area. Food packages shall be in good condition and protect the integrity of the food. Corrected at time of inspection.
- Multiuse food contact surfaces are cleanable
Observation: Cambro hot holding unit has melted cover and removed gasket seal. All food contact surfaces must be smooth and easily cleanable. Discard or replace.
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
Observation: Several cutting boards were soiled and stained black. Cutting surfaces must be maintained in a way to allow them to be smooth and easily cleanable. Resurface or replace as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ice machine had buildup of soil and mold along top and edges. Ice machines must be cleaned at a frequency necessary to prevent the accumulation of soil and mold.
- Hand drying provided
Observation: Hand drying not provided for hand sink in dish machine area. For all hand sinks hand drying must be provided.
- Equipment location, installation, repair, and adjustment
Observation:1)Door to walk in cooler does not self latch. Doors to equipment must be self closing self latching. 2) Gasket on both walk in freezers is torn and in poor shape. Gaskets must be maintained to allow for tight seal. 3)Condensor leaking in walk in freezer in the garage. Equipment must be maintained in good repair. 4)Built in fan in walk in freezer in garage is not functional. Equipment must be maintained in good repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: 1) Vent hoods in kitchen area have excessive grease buildup on screens. Ventilation systems must be maintained in a clean condition. 2) Smoker in hallway does not appear to have adequate ventilation system. All equipment must be in accordance with Cedar Rapids building and fire code. Contact Cedar Rapids building department to find out requirements.
- Handwashing signage
Observation: Handwashing sink in dishroom did not have signage. Sign must be provided that notifies employees to wash their hands.
- Drying mops
Observation: Multiple mops were found being stored in mop bucket. Mops must be stored in a way to allow for air drying in between use.
- Food is honestly presented
Observation: Scale's being used in kitchen are not certified. Scales shall be certified to ensure that food offered to consumers are presented in a way that does not mislead or misinform the consumer.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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06/22/2015 | Regular |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Washing plastic bags and single use ramekins. Single use items are not to be reused as they are not designed to be reused. Items in dish room were discarded during inspection. 2) Two wooden spoons in kitchen drawer. Wood is not allowed except for cutting boards and rolling pins. Removed during inspection. 3) Ice machine has build-up on the chute. Empty, wash, rinse, and sanitize and maintain at frequency to prevent future build-up. 4) Dish racks are sticky to the touch. All food contact surfaces must be clean to sight and touch. Replace racks.
- Multiuse food contact surfaces are cleanable
1) Washing plastic bags and single use ramekins. Single use items are not to be reused as they are not designed to be reused. Items in dish room were discarded during inspection. 2) Two wooden spoons in kitchen drawer. Wood is not allowed except for cutting boards and rolling pins. Removed during inspection. 3) Ice machine has build-up on the chute. Empty, wash, rinse, and sanitize and maintain at frequency to prevent future build-up. 4) Dish racks are sticky to the touch. All food contact surfaces must be clean to sight and touch. Replace racks.
- Common name-working containers
Several spray bottles were not labeled. All working containers of chemicals must be labeled with common name of product. CORRECTED
- Warewashing equipment
cleaning agents and wash solution temperatures
- Food storage - preventing contamination from the premises
In the walk-in freezers food is being stored on the floor. All food and food items must be stored a minimum of 6" off the floor. Provide more shelving, rearrange freezers, or order less product.
- Sanitization of food contact surfaces - before use and after cleaning
1) Bleach bottle was empty at beginning of inspection. Chlorine sanitizer must be maintained between 50-100 ppm. 2) Detergent tube was not dispensing into machine. 3) Rinse aid and sanitizer tues were reversed in bottles. Dish machine must be maintained in accordance with manufacturer requirements. Service was called during inspection. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat was being stored over a pasta salad in walk-in cooler. All food must be stored in a manner to prevent cross contamination. Moved during inspection. CORRECTED.
- Test kit provided and used to measure sanitizing solution concentration
No test strips were avialable. Must have test strips to check concentration of chlorine sanitizer for dish machine and buckets of sanitizer.
- Laundry facilities
requirement, location, and use
- Plumbing system repaired according to law
1) Drain line on far left compartemnt for 3 tank sink in dish room continues to leak into bucket. 2) Drain line under food prep sink is leaking into bucket. All plumbing must be maintained in good repair. Repair as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Washing plastic bags and single use ramekins. Single use items are not to be reused as they are not designed to be reused. Items in dish room were discarded during inspection. 2) Two wooden spoons in kitchen drawer. Wood is not allowed except for cutting boards and rolling pins. Removed during inspection. 3) Ice machine has build-up on the chute. Empty, wash, rinse, and sanitize and maintain at frequency to prevent future build-up. 4) Dish racks are sticky to the touch. All food contact surfaces must be clean to sight and touch. Replace racks.
- Using a handwashing sink- operation and maintenance
1) Bucket of utensils in hand sink at beginning of inspection. 2) No hand sink set up in dish room. Hand sink must be be provided and maintained for hand washing at all times. Bucket removed. Use last tank on 3 tank sink and provide soap and paper towel. Hand washing signs given during inspection.
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10/29/2013 | Routine |
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