- Disclosure of menu items offered or served raw or undercooked
Observation: Only foods that are offered under cooked are to be asterisked on menu. When menu is updated make sure only items that are offered under cooked are identified.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in dish area faucet makes a mess when turned on. Replace faucet to ease hand washing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of homemade Alfredo was dated 12/17. All potentially hazardous foods must be used or discarded within 7 days. Discarded during inspection. CORRECTED.
- Outer openings are protected
Observation: Light shining thru back door. All outer openings must be protected from the entry of bugs or rodents. Apply weather stripping.
- Food storage containers identified with common name of food
Observation: When removed from original container must label working container of product. Label containers of flour, sugar, etc.
- Equipment location, installation, repair, and adjustment
Observation: 1) Grate on the grill is broken. All equipment must be maintained in accordance with manufacturer. On order. Replace when received. 2) Heating element on walk-in freezer door is no longer functioning. Replace and/or pair as needed
- Package integrity
Observation: Dented cans were observed on speed rack. All food must be protected from contamination from the package. Cans discarded during inspection. CORRECTED.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Unable to detect chlorine sanitizer in bar dish machine at start of inspection. When using chlorine as sanitizer must maintain between 50-100 ppm. Adjusted during inspection. CORRECTED
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All food contact surfaces must be clean to sight and touch. 1) Clean deli slicer 2) replace blade on can opener and 3) clean pop nozzles.
- Hand drying provided
Observation: Bar hand sink did not have paper towels at beginning of inspection. Every hand sink must be provided hand drying. Restocked during inspection. CORRECTED.
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12/30/2014 | Regular |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
1) Cooked chicken was dated 11/23/13. Ranchero sauce was dated 11/20/13. All potentially hazardous foods must be discarded after 7 days. Discarded during inspection. CORRECTED. 2) Box of zucchini was moldy. Container of black olives had a film on top. All food must be discarded when adultered. Discarded during inspection. CORRECTED.
- Handwashing cleanser, availability
No soap was stocked at dish machine. Every hand sink must be provided hand soap. Stock.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark in the walk-in cooler was poor. The following items must be dated lunch meat, cooked chicken, taco beef, cream pies, etc. Items must be than used or discarded in 7 days.
- Roasts held at a temperature of 130°F or above
1) Hash browns that had been sitting next to grill were temped at 72.7 degrees. 2) Noodles that were for lunch special sitting next to grill were temped at 92.1. All potentially hazardous foods must be maintained at 135 degrees or higher. Products were discarded during inspection. CORRECTED. --An open container of slaw dressing was put back in dry storage. All potentially hazardous foods must be maintained at or below 41 degrees. Slaw dressing discarded during inspection. CORRECTED.
- Laundry facilities
requirement, location, and use
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
The bar dish machine was not dispensing sanitizer. Chlorine sanitizer must be maintained between 50-100 ppm. Service corrected during inspection. CORRECTED.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Cooked chicken was dated 11/23/13. Ranchero sauce was dated 11/20/13. All potentially hazardous foods must be discarded after 7 days. Discarded during inspection. CORRECTED. 2) Box of zucchini was moldy. Container of black olives had a film on top. All food must be discarded when adultered. Discarded during inspection. CORRECTED.
- Cleaning of cooking and baking equipment
1) Single service cups being stored in spices. Spoons in product appeared to soiled. In use utensils must be stored in product with handles inverted and changed at frequency required. Cups and spoons removed during inspection. CORRECTED. 2) Sugar container had a spill on the side walls. Mold was growing in the steamer. Dirty dishes observed on the clean rack. All food contact surfaces must be clean to sight and touch. 3) Microwave on line had dried debris. Microwaves must be cleaned every 24 hrs.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in the kitchen had dust build-up. Vents must be clean. Cleaned during inspection. CORRECTED.
- In-use utensils, between-use storage
1) Single service cups being stored in spices. Spoons in product appeared to soiled. In use utensils must be stored in product with handles inverted and changed at frequency required. Cups and spoons removed during inspection. CORRECTED. 2) Sugar container had a spill on the side walls. Mold was growing in the steamer. Dirty dishes observed on the clean rack. All food contact surfaces must be clean to sight and touch. 3) Microwave on line had dried debris. Microwaves must be cleaned every 24 hrs.
- Plumbing system repaired according to law
1) Faucet at hand sink in dish area is leaking. 2) Handle at sprayer is leaking. All plumbing must be maintained in good repair. Service called during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Several wiping cloths on kitchen line. All wiping cloths must be maintained in sanitizer in between uses. Cloths removed during inspection. CORRECTED. 2) Seal around walk-in freezer has ice build-up. Equipment must be maintained in good repair. Establishment is aware and working on correcting issue. 3) Rack holding clean dishes has dust build up. Non food contact surfaces must be clean to sight and touch. --1) Single service cups being stored in spices. Spoons in product appeared to soiled. In use utensils must be stored in product with handles inverted and changed at frequency required. Cups and spoons removed during inspection. CORRECTED. 2) Sugar container had a spill on the side walls. Mold was growing in the steamer. Dirty dishes observed on the clean rack. All food contact surfaces must be clean to sight and touch. 3) Microwave on line had dried debris. Microwaves must be cleaned every 24 hrs.
- Miscellaneous sources of contamination
1) Boxes on floor in walk-in freezer. Food and food items must bve stored a minimum of 6" off the floor. Move boxes to shelving. 2) Containers of fruit in the reach-in freezer were not covered. Multiple items in the walk-in cooler were on covered. All food must be protected from contamination. Cover containers. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw hamburger was being stored over buns in the walk-in cooler. All food must stored in a manner to prevent cross contamination. Items moved during inspection. CORRECTED.
- When to wash
Observed employee put on gloves without washing hands. When changing gloves, switching tasks, and other activies that may contaminate hands employees must wash their hands. Educated employees on proper hand washing procedures.
- Restricted use pesticides
1) Single service cups being stored next to chemicals. Items must have adequate separation from chemcials. Discarded. CORRECTED. 2) Can of unapproved pesticide observed in chemical room. All chemicals in a licensed establishment must be approved for commerical use. Discarded. CORRECTED.
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
1) Boxes on floor in walk-in freezer. Food and food items must bve stored a minimum of 6" off the floor. Move boxes to shelving. 2) Containers of fruit in the reach-in freezer were not covered. Multiple items in the walk-in cooler were on covered. All food must be protected from contamination. Cover containers. CORRECTED.
- Separation from food, equipment, utensils, linens, and single service
1) Single service cups being stored next to chemicals. Items must have adequate separation from chemcials. Discarded. CORRECTED. 2) Can of unapproved pesticide observed in chemical room. All chemicals in a licensed establishment must be approved for commerical use. Discarded. CORRECTED.
- Drying mops
1) Mop heads in mop sink were wet and soiled. When not in use mops must be stored in a manner that will not soil walls or equipment to air dry. Discarded. CORRECTED. 2)Observed employee clothing being stored on food products in dry store. Employee must keep personal items separated from food products. Moved during inspection. CORRECTED.
- Storage and maintenance of wet and dry wiping cloths
1) Several wiping cloths on kitchen line. All wiping cloths must be maintained in sanitizer in between uses. Cloths removed during inspection. CORRECTED. 2) Seal around walk-in freezer has ice build-up. Equipment must be maintained in good repair. Establishment is aware and working on correcting issue. 3) Rack holding clean dishes has dust build up. Non food contact surfaces must be clean to sight and touch.
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12/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Best Western Coopers Mill, 100 F Nw Ave, Cedar Rapids, IA 52405 »