- When to wash
Observation: Observed several staff members changing gloves without first washing hands. Informed Tim of when hand washing is necessary and when changing of gloves should be done. Tim will discuss with staff.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify person employed with certified food protection manager certificate. Tim stated other cook has certificate but did not have a copy available. Email or fax copy of certificate to public health department.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine at bar was tested to show no chlorine concentration. Ecolab was called for service during inspection. Provide work order to public health department.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Several sliced cheeses dated 10-19 were found in walk in cooler. Cheeses were voluntarily discarded during inspection.
- Ice used as exterior coolant not used as a food
Observation:Containers of sliced oranges, lemons, and limes being stored in ice bin at bar. Ice was discarded and containers were moved to reach in unit.
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11/02/2015 | Regular |
- When to wash
Observation:Observed some staff intending to put on gloves without washing hands first, must reinforce need to wash hands before putting on gloves and when removing them, before move on to next task.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray sanitizer on wait station by coffee urns and single service items, moved away from foods. 2) Spray air freshner on shelving unit in new seating area stored on rack above wrapped silverware, moved to area away from foods. All chemicals must be stored not adjacent to or over foods or food service items.
- Food storage - preventing contamination from the premises
Observation:Case of spices on floor in dry storage area, recently delivered, will be moved to shelving soon.
- 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:Two door Delfield cooler holding tomato relish at 46 degrees F and cottage cheese at 44 degrees in top unit, all small portions and will be used within 4 hours or discarded. Reach in part of unit holding at 41 degrees F, will contact service to evaluate cold air flow.
- Hand and arm jewelry prohibition
Observation:One cook observed with wrist watch on, no wrist jewelry allowed, only plain style band rings.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishmachine at bar has no detectible chlorine sanitizer concentration, service called and here now for service, kink in hose, now delivering 100 ppm chlorine. Verify with test strips daily to ensure delivering proper sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine at bar has some buildup on gray tray along interior edge of tray, both ends, must wash, rinse, sanitize and let air dry entire bin and tray area at least monthly or more frequently if buildup occurs.
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11/12/2014 | Regular |
- Sanitizers
1) Sanitizer in excess of required concentration-Dispenser by mop sink for quat sanitizer is delivering product at 500 ppm, service here now and adjusting to be 150-400 ppm, 2) Has propane canisters on top shelf of dry storage rack over food items, moved to separate area away from food and food storage area now. Correcting on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Chocolate milk in kitchen and white milk at bar are not date marked as to when opened, need to date mark unless will be used entirely in first 24 hours. Corrected on site.
- Air drying of equipment and utensils
Observed water droplets between stacked pans in kitchen and glassware at bar, must allow all items to air dry before stacking.
- Warewashing equipment
cleaning agents and wash solution temperatures
- In-use utensils, between-use storage
1) Ice machine has some buildup on chute edge, clean and sanitize. 2) Ice buckets need to be stored inverted when wet to allow to drain. 3) Storing tongs used for chicken in sanitizer solution between uses, must allow sanitizer to air dry before using, either store tongs on clean surface or in hot water at 135 degrees or hotter in between uses. 3) Using wet cloth under cutting boards to stabilize, suggest using a vinyl webbing or rubber mat for this purpose.
- Poisonous or toxic materials used and applied
1) Sanitizer in excess of required concentration-Dispenser by mop sink for quat sanitizer is delivering product at 500 ppm, service here now and adjusting to be 150-400 ppm, 2) Has propane canisters on top shelf of dry storage rack over food items, moved to separate area away from food and food storage area now. Correcting on site.
- Foods are cooled using appropriate methods
Has cooked onions in cooler, with some more than one layer deep, at 113 degrees F at one hour, transferring to larger tray to facilitate cooling to 70 degrees in first two hours and 41 degrees in next 4 hours. Recheck at 62 degrees F in single layer now. Correcting on site.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup on chute edge, clean and sanitize. 2) Ice buckets need to be stored inverted when wet to allow to drain. 3) Storing tongs used for chicken in sanitizer solution between uses, must allow sanitizer to air dry before using, either store tongs on clean surface or in hot water at 135 degrees or hotter in between uses. 3) Using wet cloth under cutting boards to stabilize, suggest using a vinyl webbing or rubber mat for this purpose.
- Food storage containers identified with common name of food
Some squeeze bottles of oils, water, and dressings not labeled with common name to identify product, must label to prevent confusion.
- Outer openings are protected
Gaps under or around exterior back door in kitchen area, seal where can see light showing through to keep pests from entering.
- Separation from food, equipment, utensils, linens, and single service
1) Sanitizer in excess of required concentration-Dispenser by mop sink for quat sanitizer is delivering product at 500 ppm, service here now and adjusting to be 150-400 ppm, 2) Has propane canisters on top shelf of dry storage rack over food items, moved to separate area away from food and food storage area now. Correcting on site.
- Sanitization of food contact surfaces - before use and after cleaning
Bar dishmachine running at 117 degrees at highest and no sanitizer was detected. Service here now. Recheck now at 122 degrees F and 50 ppm sanitizer. Monitor closely to ensure is operating properly. Corrected on site.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on chute edge, clean and sanitize. 2) Ice buckets need to be stored inverted when wet to allow to drain. 3) Storing tongs used for chicken in sanitizer solution between uses, must allow sanitizer to air dry before using, either store tongs on clean surface or in hot water at 135 degrees or hotter in between uses. 3) Using wet cloth under cutting boards to stabilize, suggest using a vinyl webbing or rubber mat for this purpose. --1) Two soda gun holders at bar have buildup, need to clean, correcting now.
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11/18/2013 | Routine |
- Bare hand contact with ready to eat foods
Staff observed handling lemons at bar and salad topping with bare hands, must use barrier method to prevent bare hand contact with ready to eat foods, ie gloves, tongs, deli tissues, etc. Will correct with education.
- Food storage containers identified with common name of food
Squeeze bottle of sauce not labeled along cook line, all containers must be labeled to help identify contents.
- Separation from food, equipment, utensils, linens, and single service
One sanitizer bucket positioned next to food packages along cook grill area, moved to lower shelf now. Corrected on site.
- When to wash
1) Observed dishmachine staff handling clean items without first washing hands after prepping dirty dishes, must wash hands first. 2) Observed staff rinsing hands in food prep sink instead of using handsink, must wash hands only in handsinks and keep this sink for food usage only. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine chute edge on right side has some buildup, clean and sanitize. 2) Hobart floor mixer has dried food splatters under the head of the mixer unit, clean.
- Food storage - preventing contamination from the premises
One case of shortening on food in dry storage area, moved to shelving during inspection.
- Where to wash
1) Observed dishmachine staff handling clean items without first washing hands after prepping dirty dishes, must wash hands first. 2) Observed staff rinsing hands in food prep sink instead of using handsink, must wash hands only in handsinks and keep this sink for food usage only. Corrected on site.
- Cleanability of floors, walls, and ceilings
1) Floor wall coving missing along the floor juncture in hallway leading to and the prep area at back of pizza area, provide to aid cleaning. 2) Provide corner strips to FRP walls to make smooth, cleanable surfaces in this prep area.
- Using a handwashing sink- operation and maintenance
Handsink on pizza side next to prep area still being used must be kept accessible for usage, today blocked with cleaning supplies. Must keep this sink accessible if using prep counter, ie slicer and mixer station.
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05/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Zeppelin's, 5300 Edgewood Rd Ste 500 Cedar Rapids, Ia 52411, , IA »