- Sponges not used on clean or in use food contact surfaces
Observation: Sponges are not allowed for cleaning food contact surfaces. Discarded during inspection. CORRECTED.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometer located in upright fridge. All coolers holding potentially hazardous foods must have an accessible thermometer. One placed in during inspection. CORRECTED
- Eating, drinking, or using tobacco
Observation: Bartender drinking from cup without lid. Drinks in food and utensils must have a lid to prevent contamination. CORRECTED.
- 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:Upright homestyle fridge was holding potato salad at 48.6 degrees (discarded)with ambient air temp of 45.7. Turned down during inspection. CORRECTED
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan vent in kitchen has considerable dust build up. Clean and maintain cleaning at frequency that will prevent future accumulation.
- Food in a hermetically sealed container
Observation: Can of homemade salsa in kitchen at start of inspection. All food in a licensed establishment must come from approved source. No home canned products. Employee reports it is for personal use and removed during inspection. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Container of cooked hamburger and hot dogs were not dated. Ell potentially hazardous foods must be dated when opened, cooked, or prepared. Date products as needed.
- Storage of clean equipment and utensils
Observation: Hot holding equipment being stored on floor under 3 compartment sink. All equipment must be stored off the floor and in area where will be protected from contamination. Find other location for storage.
- Common name-working containers
Observation: 2 spray bottles of chemicals were not labeled. Working containers must be labeled with the common name of product. Labeled during inspection. CORRECTED.
- Protecting food from environmental contamination
Observation: Pork loins in small chest freezer are in container without lid. All food must be protected from contamination from the premises. Provide lid or bag.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Every establishment must employee a certified food protection manager (CFPM). Given information during inspection.
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08/31/2015 | Regular |
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