- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
Two cutitng boards used as cover for culinary sink are somewhat discolored and need cleaning.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Gaps under or around exterior door, suggestweatherstrip any area where you can see light showing through to prevent pests from entering.
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Spray sanitizer in same cupbaord adjacent to extra lids for beverages and other single use food items, move to separate storage area to prevent any cross contamination of food or food service items. Corrected on site, moved to other door of cabinet where no food items are stored.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
|
6/21/2010 | Routine |
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Female worker not wearing a hair restraint. Hat, hair net or visor needed.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Do not store bun tray with buns on it on the break-room table. Employee carrying used nose tissue in pockets needs to throw this away and get a new one each time and use good handwashing.
- Warewashing
- Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135)
It was stated rinse compartment is left empty so that dishes are spray rinsed before added to sanitizer water. Rinse water basin must be filled with clean water and equipment immersed as an approved rinse method.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Paper towels out at handwashsink closest to front. - corrected.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Portion trays and salad lids stored with food debris in them on backprep table. Do not store these there, and throw-out contaminated containers. Pop dispenser on customer side needs cleaning attention around nozzles where mold/lime build-up as accumulated. Several knives have severely melted handles. These are no longer smooth and easily cleanable. Lids for back make line are stored on the floor in between use. Area is designed so that lids can't be kept open because they block the sandwich shoot. Shiny wrap on back of make line is not smooth and easily cleanable. Pink lemonade/water dispenser by drive-thru is dirty. Cardboard stored by this is not smooth and easily clenable.
- 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)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Floor and wall tiles all around walk-in are in extremely bad shape.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
RAID is not to be used in a licensed kitchen facility unless mfr. states they can be used. Removed or discard. "New car scent" stored right next to frosting on shelf.
- Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
Handicap restroom door needs self-closure.
|
2/25/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Sliced turkey in make table being held at 45 degrees and chicken patty at 47 degrees. Other meats at 45 degrees. Potentially hazardous cold food shall be held at 41 degrees or less. Corrected during inspection by replacing cover over the foods. Keep covers on except during busiest times.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Not all employees were wearing hair restraints. Need to wear hat, visor, or hair net to prevent food contamination.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
A box of tomatoes is stored on the floor of the walk-in cooler. All food shall be stored at least 6 inches off the floor.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Cabinet under pop machine has standing water. Pop line appears to be leaking. Need to repair.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Bulbs in warmer unit over pastry are not shielded. Need to provide shields or coated bulbs.
|
1/15/2008 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Need coated bulb in reach in freezer (Randell) and in warmer unit over turnovers, need to have shield or be shatter resistant.
|
2/1/2007 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Front handsink still has a leak that allows water to run off lower piping into a bucket, fix, plumber knows.
|
8/24/2006 | Re-Check |
| No violation noted during this evaluation. | 8/15/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Cold hold unit now holding ham at 35 degrees F and cheese at 40 degrees F.
|
7/28/2005 | Re-Check |
| No violation noted during this evaluation. | 7/18/2005 | Re-Check |
| No violation noted during this evaluation. | 7/7/2005 | Routine |
| No report available. | 5/11/2004 | Re-Check |
| No report available. | 4/27/2004 | Routine |
| No report available. | 12/22/2003 | Routine |
| No report available. | 4/25/2002 | Routine |
| No report available. | 7/5/2001 | Routine |
| No report available. | 6/27/2001 | Re-Check |
| No report available. | 2/14/2000 | Routine |
| No report available. | 3/11/1999 | Routine |
| No report available. | 3/2/1999 | Routine |
| No report available. | 7/7/1998 | Routine |
| No report available. | 1/23/1997 | Routine |
| No report available. | 4/2/1996 | Routine |
| No report available. | 3/3/1995 | Routine |
| No report available. | 2/24/1994 | Routine |
| No report available. | 7/7/1992 | Routine |
| No report available. | 5/17/1991 | Re-Check |
| No report available. | 5/6/1991 | Routine |
| No report available. | 10/11/1990 | Routine |
| No report available. | 11/30/1989 | Routine |
| No report available. | 2/5/1988 | Routine |
| No report available. | 7/31/1987 | Routine |
| No report available. | 1/16/1987 | Routine |
| No report available. | 8/13/1986 | Routine |
| No report available. | 2/25/1986 | Routine |
| No report available. | 10/18/1985 | Routine |
| No report available. | 4/24/1985 | Routine |
| No report available. | 3/5/1985 | Routine |
| No report available. | 6/1/1984 | Other (Explain In Notes) |
Restaurant representatives - add corrected or new information about Arby's, 1333 Edgewood Rd Sw, Cedar Rapids, IA »