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American Skillet, 4820 Johnson Ave Nw, Cedar Rapids, IA - Restaurant inspection findings and violations

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Restaurant: AMERICAN SKILLET
Type: Restaurant without liquor
Sub type: Full Service
Address: 4820 Johnson Ave Nw, Cedar Rapids, IA 52405
Owner and phone: KASSOUF, TONY
Total inspections: 38
Last inspection: 8/13/2010

Restaurant representatives - add corrected or new information about American Skillet, 4820 Johnson Ave Nw, Cedar Rapids, IA »

Inspection findings

Inspection Date

Type
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage containers in unapproved area and employee eating and storing their personal plate of food on the hot well. Employee shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils, single service articles and linens or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination. CORRECTED ON SITE.
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      The bucket of chlorine sanitizer was below 50 ppm. Shall maintain the chlorine sanitizer at 50-100 ppm. CORRECTED ON SITE.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      The handwashing sink CONTINUES to be used for other purposes other than handwashing. THIS SINK IS FOR HANDWASHING ONLY AND SHALL BE USED FOR NO OTHER PURPOSES. REPEAT VIOLATION.
 8/13/2010Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Large quantities in plastic containers of cooked sausage gravy in the reach in cooler at 120 degrees which was placed in the cooler approximately half and hour previously. Re checked 2 hours and 15 minutes later the cooked sausage gravy at 100 degrees. Shall cool food rapidly by dividing the food into small portions, uncovered. Shall cool food from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees or lower in an additional 4 hours. The sausage gravy was placed into smaller containers during this inspection. REPEAT VIOLATION.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The reach in cooler under the pass thru ambient temperatures from 65-70 degrees. Numerous PHF items were checked for internal temperatures such as raw steak at 61 degrees, raw chicken at 70 degrees, cooked ham at 65 degrees, cooked turkey at 63 degrees, cut tomatoes at 65 degrees, cooked roast beef 65 degrees, and cooked sausage 67 degrees.. All PHF was discarded during this inspection. This cooler SHALL NOT BE USED until it is at 41 degrees or lower. Owner called for service during this inspection. Cooked potatoes stored next to the grill at 65 degrees. Shall keep at 41 degrees or lower OR at 135 degrees or higher.
  • Personnel
    • Demonstration of knowledge (Duties of person-in-charge 2-103.11, p 26)
      During this inspection a customer was observed using the side exit door which enters directly into the kitchen. Persons unnecessary to the food establishment operations are not allowed in the food preparation, food storage, or warewashing areas. Suggest posting a sign at the exit door which states 'THIS IS NOT A ENTRANCE.' Food employees education and verbalized understanding.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      The folllowing PHF were not date marked opened packages of ham, cooked soup and sausage Refrigerated ready to eat PHF shall be date marked if not used within 24 hours. Any unused food items shall be discarded in 7 days.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      A container of salt was not labeled. Working containers holding food taken from original packages shall be identified with the common name of the food. CORRECTED ON SITE.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Inadequate monitoring of SOP’s addressing bare hand contact observed food employee cutting tomatoes and preparing buns without gloves. Employees may not contact exposed ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, tongs, spatulas, single use gloves or dispensing equipment.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw animal species not adequately separated during storage, in the small reach in cooler the raw hamburger was beinig stored over cooked ready to eat Turkey. Hamburger was placed in proper area of cooling unit.
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      This food establishment only has a warewashing machine and no 3 compartment sink. During this inspection NO CHLORINE SANITIZER was available. Inspector checked the bottle of chlorine sanitizer which was empty. Owner stated, 'I WILL CHANGE THAT TOMORROW.' Owner unable to verify how long the sanitzer was not available. Owner instructed to purchase sanitizer during this inspection. Inspector has requested a receipt from the last purchase of sanitizer. Owner to get a copy of receipt to verify when the sanitizer was last purchased. THIS WAREWASHING MACHINE SHALL HAVE SANITIZER AT ALL TIMES TO PROPERLY SANITIZE UTENSILS.
    • Adequate warewashing facilities (Warewashing machines, date plate operating instructions 4-204.113, p 113)
      The warewashing machine does not have a data plate. A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation and specifications including the temperature required for washing, rinising, and sanitizing. PROVIDE A DATE PLATE REPEAT VIOLATION.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      The men's and women's restrooms do not have signs posted when employees must wash their hands. All handwashing sinks used by food employees must have signs posted when employees must wash their hands. Given during this inspection.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      The handwashing sink in the kitchen is being used as a dump sink. A handwashing sink may not be used for any other purposes other than handwashing. REPEAT VIOLATION
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      1) The hot chocolate mix had a plastic container without a handle. Shall provide a utensil with a handle to prevent contamination. 2) The soda machine nozzles has a large amount of mold. Shall wash, rinise and sanitize more frequently. Food employee observed cooking with a large spatula which fell on the ground and then picked up and placed at grill site. Food employee requested to place in the warewashing area to be washed, rinised and sanitized.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wiping cloths not maintained in sanitizer between use and sanitizer bucket stored on the floor.Cloths in use for wiping food spills shall be used for no other purpose and held between uses in a chemical sanitzer solution and stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single service articles.
    • Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170)
      The women's restroom door has a self closure but it is not working properly. A toilet room door shall be provided with self closing and tight fitting doors. REPEAT VIOLATION.
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
      The side exit door next to the kitchen does not have a self closing door. Outer opening of a food establishment shall be protected against the entry of insects and rodents by having solid, self closing tight fitting doors. During this inspection crickets observed in the restrooms and in the men's restroom a spider web was in the corner. Shall provide qualified pest control to eliminate pests in the food establishment.
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Shall update the menu for the consumer advisory. The menu shall have a disclosure by asterisking the food items to a footnote that states the items are served raw or undercooked. Refer to handout. May fax or mail rough draft of new menu for assistance from Linn County Public Health how to correct the menu.
    • Inside physical facilities designed/maintained (No dressing rooms, lockers or suitable facilities provided for employees 6-305.11, p 175)
      Employee observed storing a pack of cigarettes and lighter next to clean dishes at the waitress station. Lockers or other suitable facilites shall be provided for the orderly storage of employee's clothing and other possessions.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      The most currect inspection is not posted. Shall post the most current inspection in a conspicuous place for consumers to view.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      The official no smoking sign is not posted at the entrance. Shall post the official no smoking sign. Given during this inspection.
 8/11/2010Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Homemade potatoe soup sitting in large plastic containers on the counter at 120 degrees. REPEAT VIOLATION with improper cooling methods. Shall cool food rapidly by the following methods divide the food into smaller portions, in a ice bath, and stir regularly. Potatoe soup placed in the cooler uncovered during this inspection.
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      The powder sugar is not labeled. Working containers holding food taken from original packages shall be identified with the common name. CORRECTED ON SITE.
  • Other Operations
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      The most recent inspection is not posted. Shall post the most recent inspection in a conspicuous place for consumers to view.
 2/20/2009Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Homemade sausage gravy in large plastic sealed container placed in refrigerator for over 2 hours holding at 130 degrees. Sausage gravy placed into two smaller stainless steel containers and uncovered in the refrigerator. Re-checked and now holding at 100 degrees. Shall cool food rapidly by the following methods divide the food into smaller portions, in a ice bath, and stir regularly.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Many items are not date marked such as cut tomatoes, several containers of milk, orange juice, and homemade sausage gravy. Refrigerated ready to eat PHF prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date by which the food shall be consumed. All unused food items shall be discarded in 7 days.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      The followig items are not labeled large plastic container holding water, powder sugar and brown sugar. Shall label the plastic container of water so it is not mistaken for the plastic container holding the bleach water.
  • Warewashing
    • Adequate warewashing facilities (Warewashing machine not maintained or operated per instructions 4-501.15, p 124)
      The dish machine does not have a data plate. A warewashing machine shall be operatd in accordance with the machine's date plate and other manufacturer's instructions. Shall obtain a data plate for the dish machine.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      The small reach in Pepsi cooler at the waitress station does not have a thermometer. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The following items have build up and shall be detailed more frequently, microwave and the container holding the powder sugar. A large metal cooking pan has foil that is very greasy shall change the foil daily. Shall wash, rinse and sanitize the pans prior to placing more foil.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170)
      The women's restroom has a self closing door but is not properly working. Shall adjust the door so it is self closing.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Gaps under or around exterior door in the kitchen. The screen door has weatherstripping and the exterior door shall have weatherstripping to prevent rodents and pests from entry to the food establishment.
    • Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184)
      Sanitizer in excess of required concentration over 200 p.p m for the bleach sanitzer in the buckets. Shall maintain at 50-100 p.p.m. CORRECTED ON SITE.
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
      The consumer advisory sign is not posted and not available on the menu. Shall post the consumer advisory sign for consumers to view.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      The most recent inspection is not posted. Shall post the most recent inspection in a conspicuous place for consumers to view.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      The official no smoking sign is not posted at the entrance to the food establishment. Shall post the Smoke Free sign.
 2/12/2009Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Turkey meat in back cooler not properly date marked since it was prepped yesterday. Any ready-to-eat potentially hazardouse food that is held longer than 24 hours must be date marked. CORRECTED at time of inspection.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Hot cocoa mix not labeled. Corrected at time of inspection.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      The dish machine has a leak dripping on floor.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Hot cocoa mix container is dirty to touch. Small cutting board is not smooth for proper cleaning: disposed it .
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Ceiling tiles are water damaged. Wall by the plate shelf at prep/serving area is not smooth so it cannot be properly cleaned. Also wall behind the dish machine is not smooth but is porous. Floor under the pepsi cooler at waitress station is not smooth for cleaning.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Vent hood filters need cleaning.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
      Personal purse stored on the food shelf is not properly separated from food area.
3/4/2008Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Opened gallons of milk in coolers not date-marked. If not using entire gallon of milk in 24 hours, need to date-mark milk when opened and discard in 7 days.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Faucet in women's bathroom needs a new washer.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      New pepsi cooler in front serve area does not have a thermometer. Shall provide thermometer.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wiping rag on counter. Shall keep wiping rags in sanitizer between use.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleach sanitizing solution in bucket found to be too strong for recommendations. Corrected on site.
 7/30/2007Routine
No violation noted during this evaluation. 3/1/2006Routine
No violation noted during this evaluation. 4/20/2005Re-Check
No violation noted during this evaluation. 4/4/2005Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Line cooler-ham 47 degrees F. Service expected later this week on unit. Keep minimum amount of product in unit til keeps temp at 41 degrees or below. Shell eggs corrected, doing four hour hold on sausage and potatoes.
 3/16/2005Re-Check
No violation noted during this evaluation. 3/7/2005Routine
No report available.2/10/2004Routine
No report available.1/20/2004Routine
No report available.4/2/2003Routine
No report available.3/24/2003Re-Check
No report available.3/20/2002Routine
No report available.7/12/2001Routine
No report available.10/5/2000Routine
No report available.1/7/2000Routine
No report available.6/23/1999Routine
No report available.7/10/1998Routine
No report available.3/27/1998Routine
No report available.5/23/1997Re-Check
No report available.5/23/1997Other (Explain In Notes)
No report available.2/12/1997Routine
No report available.3/18/1996Routine
No report available.3/15/1996Routine
No report available.1/13/1995Routine
No report available.2/16/1988Routine
No report available.2/11/1987Routine
No report available.10/3/1986Re-Check
No report available.9/22/1986Routine
No report available.3/20/1986Re-Check
No report available.10/29/1985Routine
No report available.3/12/1985Routine
No report available.12/31/1984Re-Check
No report available.12/20/1984Routine
No report available.2/21/1984Routine



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