- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The following large containers of food items have a manufacturer label that states "REFRIGERATE AFTER OPENING." Ranch dressing, mayonaise, and barbeque sauce. All of these food items were at 80 degrees and were opened and stored in the dry storage area. Shall refrigreat all opened food items if the manufactuer label states to "REFRIGERATE AFTER OPENING. All of the above were discarded during this inspection. CORRECTED ON SITE.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
The roaster holding Italian beef is at 120 degrees. Shall keep all PHF at least 135 degrees or higher. CORRECTED ON SITE.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code, unable to answer questions asked of health inspector about safe food practices.
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
No food employee was observed to wash their hands after engaging in activities which contaminate their hands. Such as handling money and then preparing food. Food employees shall wash their hands prior to preparing food after engaging in any activities which contaminate their hands.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Food employees are not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and single service articles.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Opened container of milk is not date marked. Refrigerated ready to eat PHF shall be date marked if not used within 24 hours. All unused food items shall be discarded in 7 days. CORRECTED ON SITE.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
A box of single service hot sauce and ranch dressing are stored on the floor. Shall keep all food items at least 6 inches above the floor .
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
A spray bottle of vinegar is not labeled. Working containers holding food items taken from bulk supplies shall be identified with the common name of the food.
- 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. Food employee observed preparing ready to eat food with their bare hands. Food employee shall use tongs, tissue paper, gloves or other dispensing equipment while preparing ready to eat foods.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
The handwashing sink in the kitchen has a towel that all employees are sharing. Handwashing sinks shall be provided with disposable paper towels, a continuous towel system which gives the user a clean towel with each use or a heated air-drying device.
- Facility/Equipment Requirements
- Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
A roaster holding Italian beef is not a approved hot holding equipment and not designed to cook or reheat. Shall provide approved equipment for re-heating such as microwave. When re-heating food which has been cooked and cooled shall be re-heated to at least 165 within 2 hours for 15 seconds.The Italian beef was discarded during this insection. CORRECTED ON SITE.
- Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170)
The unisex restroom door does not have a tight fitting self closing door. Toilet rooms shall be provided with tight fitting self closing doors.
- Other Operations
- Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
The unisex restroom door was kept open. Toilet room doors shall be kept closed except during periods of maintenance or cleaning.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
The entrance does not have the OFFICIAL NO SMOKING SIGN. Given during this inspection to post at the entrance.
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10/25/2010 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Re-install the casters on the bottom of the three-tier cart. All food contact items must be stored at least 6-inches off the floor.
- Other Operations
- Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
A concrete pad has been poured for the dumpsters. The dumpsters must be placed on the concrete.
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6/10/2008 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Re-install the casters on the bottom of the three-tier cart. All food contact items must be stored at least 6" off the floor.
- Other Operations
- Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
A concrete pad has been poured for the dumpsters. The dumpsters must be placed on the concrete.
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6/10/2008 | Routine |
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