Posting of a valid license Observation: Must post most recent inspection in area readily viewed by public.
Cleaning of cooking and baking equipment Observation: Grill on smoker out side has visable build-up. Cooking equipment must be cleaned every 24 hrs to prevent the accumulation of grease. Clean and maintain cleaning at frequency to prevent future issues.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Bags of smoked brisket were not dated. When cooked or prepared food must be dated and than used or discarded within 7 days. Dated during inspection. CORRECTED.
Common name-working containers Observation: Bottle of degreaser was not labeled. All working containers of chemicals must be labeled with common name of product. Labeled during inspection. CORRECTED.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Container of slaw was dated to be discarded 1/7. discarded during inspection. CORRECTED.
Food storage - preventing contamination from the premises Observation: Containers on floor in dry storeage. All food and food items must be stored a minimum of 6" off the floor. Items moved to shelve provided. CORRECTED
Posting inspection reports Observation: Must post license in area readily viewed by public.
Separation from food, equipment, utensils, linens, and single service Observation: Bottles of chemicals on shelve with equipment. Equipment and chemicals must be properly separated. Moved during inspection. CORRECTED.
01/13/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
04/30/2013
Routine
Food in a hermetically sealed container Southern mild chow chow home canning jars were on shelf in dry storage. Hermetically sealed jars must come from licensed processing plants. Jars removed during inspection. CORRECTED.
Cleanability of floors, walls, and ceilings 1) Install FRP around mop sink. 2) All plumbing penetrations most have escutcheon installed. 3) Caulk wall sink juncture at food prep sink and 3 tank sink. 4) Seal exposed cement in kitchen. 5) Repair wall next to 3 tank sink and wrap exposed studs in door frame in dry storage.
Handwashing signage Must have a sign or poster posted at every hand sink to remind employees to wash their hands. Sign given during inspection. Post at kitchen hand sink.
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