- equipment food contact surfaces and utensils clean to sight and touch.
Observation: the following areas have food buildup: 1) inside of the microwave 2) inside of the drawers in kitchen.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) thermometer in black refrigerator is damaged 2) didn't find thermometer in reach-in fridge in kitchen.
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11/19/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above milk in the kitchen cooler. May not store raw meat above ready to eat food to prevent contamination. REPEAT VIOLATION.
- Food temperature measuring devices are provided and readily accessible
Observation: The thermometer in black refrigerator was not working. Replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Dust buildup on the ceiling above stove area. Clean as needed. 2) The to shelving in kitchen refrigerator is rusty. Replace or repaint. 3) Visible buildup on the floor around cabinet which is between cooler and freezer in kitchen. Clean mor frequently.
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06/24/2015 | Physical Recheck |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Observed several modly tomatos in black refrigerator. Discarded. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: shelving unit in dry storage very close to floor. The lower shelf must be at 6" off floor.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in black refrigerator was not working. The refrige was temped at 49*F, but the thermometer in the refrigeator was read at 39*F. Replace.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above ready-to-eat food in the kitchen cooler. May not store raw meat above ready to eat food to prevent contamiantion. REPEAT VIOLATION
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Dust buildup on the ceiling above stove area. Clean as needed 2) The top shelving is rusty in kitchen refrigerator. Replace or repaint. 3) Visible buildup on the floor around cabinet between cooler and freezer in kitchen. Clean more frequently.
- Physical facilities maintained in good repair
Observation: The facility is using can food to keep the kitchen door open. Must provide door stopper.
- Package integrity
Observation: Observed two dented can in basement. Must discard any can that is dented on top, bottom, or side seals. Removed. Corrected at time of inspection.
- 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: Black refrigerator is out of temperature. Food internal temperature was 46*F. Discarded time/temp control foods. Cool holding food must be maintined 41*F or lower. Fix.
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05/26/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips could not be found during inspection. Must have test strips accessible at all times to measure concentration of sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: Frigidaire cooler (kitchen), both ovens, inside all cabinets, under bottom rollout shelf in between fridge and freezer, toaster, etc. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above the jugs of milk in the kitchen cooler. May not store raw meat above ready to eat food to prevent contamination.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed several utensils that were made of wood. May not use wood for a food contact surface because it is not smooth, easily cleanable, and non absorbent. Utensils were discarded.
- Plumbing system maintained in good repair
Observation: 3 hole sink in the kitchen has a leak. Must maintain all plumbing in good working order to prevent buildup of bacteria.
- Hand drying provided
Observation: Disposable method of hand drying was not provided at the hand sink in the kitchen. Must provide a disposable method of hand drying at all hand sinks used by food service employees.
- Posting inspection reports
Observation: Most recent inspection was not posted. Must post the most recent inspection in area where the public can easily read the report.
- Drying mops
Observation: Observed mop heads stored wet and bunched up in a tub. Must allow mop head to air dry when not in use to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
Observation: Bare wood was observed behind the stove and the cabinet is broken by the dish machine. Cabinet is scheduled to be fixed, and the wood behind the stove must be sealed or painted to prevent contamination.
- Handwashing cleanser, availability
Observation: Hand soap was not available in the kitchen hand sink. Must provide hand soap (antibacterial) at all hand sinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the cooler did not have a date mark (milk, cheese, cooked meat, hot dogs, etc.). Must date mark any food after preparation/opening if it is held for 24 hours or longer. Food may not be held for longer than 7 days after opening/preparation.
- Handwashing signage
Observation: Employee bathroom did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observation: Some light bulbs in the kitchen area do not appear to be shatter resistant or covered. Must cover all lights or provide shatter resistant bulbs in food service areas.
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12/17/2014 | Regular |
- Using a handwashing sink- operation and maintenance
1) Observed dirty dishes in handsink in kitchen. Must not use handsink for any other purpose than handwashing to prevent contamination. 2) Only had Dawn at handsink for hand washing. Must use a hand soap with antimicrobial properties to prevent buildup of bacteria and contamination. 3) Did not have a disposable method of hand drying available at handsink in kitchen. Must have a disposable method of hand drying available at all handsinks used by food service employees.
- Material characteristics of non-food contact surfaces
1) Observed towels used to absorb moisture under clean dishes. May not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Laminate is missing on silverware drawer. Must repair or replace laminate to provide a smooth, easily cleanable, and nonabsorbent surface. 3) Under sink in kitchen has mold buildup due to water leaking, and Woods freezer (on right in basement) has food soil. Must clean under sink and in freezer to prevent buildup of bacteria and contamination.
- Sanitization methods - hot water, chemical
Do not have sanitizer at time of inspection. Must have sanitizer made up during all operating hours to ensure adequate sanitation.
- Package integrity
Observed two dented cans (condensed soup and refried beans). Must not use dented cans that are dented on top, bottom, or side seals to prevent contamination and buildup of bacteria. Also any can that has sharp points due to denting or cannot sit level. Corrected at time of inspection
- Hand drying provided
1) Observed dirty dishes in handsink in kitchen. Must not use handsink for any other purpose than handwashing to prevent contamination. 2) Only had Dawn at handsink for hand washing. Must use a hand soap with antimicrobial properties to prevent buildup of bacteria and contamination. 3) Did not have a disposable method of hand drying available at handsink in kitchen. Must have a disposable method of hand drying available at all handsinks used by food service employees.
- Cutting surfaces maintained
1) Blue cutting board has deep scores and is peeling parts of board away. Must resurface or replace cutting board to prevent buildup of bacteria and contamination. 2) Both ovens and both silverware holders have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing cleanser, availability
1) Observed dirty dishes in handsink in kitchen. Must not use handsink for any other purpose than handwashing to prevent contamination. 2) Only had Dawn at handsink for hand washing. Must use a hand soap with antimicrobial properties to prevent buildup of bacteria and contamination. 3) Did not have a disposable method of hand drying available at handsink in kitchen. Must have a disposable method of hand drying available at all handsinks used by food service employees.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs stored above ready to eat food in Amana cooler. Must adequately separate raw animal products from ready to eat foods by storing raw products below all ready to eat food.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Blue cutting board has deep scores and is peeling parts of board away. Must resurface or replace cutting board to prevent buildup of bacteria and contamination. 2) Both ovens and both silverware holders have become soiled. Must keep clean to prevent buildup of bacteria and contamination. --1) Observed towels used to absorb moisture under clean dishes. May not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Laminate is missing on silverware drawer. Must repair or replace laminate to provide a smooth, easily cleanable, and nonabsorbent surface. 3) Under sink in kitchen has mold buildup due to water leaking, and Woods freezer (on right in basement) has food soil. Must clean under sink and in freezer to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open container of milk without date mark. 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.
- Handwashing signage
Did not have handwashing signs posted in RR. Must have a handwashing sign posted at all handsinks used by food service employees.
- Test kit provided and used to measure sanitizing solution concentration
Do not have test strips to check concentration of sanitizer. Must have test strips to check concentration of sanitizer at all times.
- Designated areas for employees
use of designated areas by employees
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09/23/2013 | Routine |
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