- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: Light is shining through front and back door. All outer openings needed to be protected from the entry of bugs and rodents. Make adjustments as needed.
- Smoke free air act
Observation: Every entrance and exit to be used by employees or the public must have sign posted "No Smoking" Given during inspection. CORRECTED.
- Handwashing cleanser, availability
Observation:Every hand sink must have soap for hand washing.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: All surfaces exposed to food must be smooth, nonabsorbent, and easily cleanable. The following areas must be seal 1) inside cabinets in bar, 2) under bar top and shelving 3) under counters in RR. 4) Wall in food prep area is chipped paint. Exposed brick in men's RR. Cover with FRP or other cleanable surface. 5) Tiling in walk-in is cracked and damaged. Flooring must be easily cleanable. Replace tilng or cover flooring in large gauge stainless steel. 6) Remove wooden panel under sprayer hose and replace with cleanable material. 7) Grease trap is rusty. Seal with paint. 8)Install corner guards on food prep sink wall and in dry storage.
- Light intensity
Observation: Having electrical work done during inspection. Ensure lighting is adequate for cleaning in all areas of establishment.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sinks at bar are mounted at 26-28" in height. Hand sinks must be between 32-36" in height for hand washing. Adjust as needed.
- Protecting food from environmental contamination
Observation: All shelving must be stored a minimum of 6" off the floor. Move bottom shelf up as needed.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Walk-in cooler is not holding at 41 degrees or less. All potentially hazardous food must be maintained at 41 degrees or less. Adjust as needed.
- Hand drying provided
Observation: Every hand sink must have a means to dry hands. Restock paper towel dispensers.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding them to wash their hands. Given during inspection. Post.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean behind grease trap and wall under sprayer hose.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean the following vents in kitchen and men's RR.
- Equipment location, installation, repair, and adjustment
Observation: 1) Mount dish table to wall and caulk the wall/sink juncture. 2)Collection tray in hood is missing. Replace.
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07/07/2014 | Routine |
Restaurant representatives - add corrected or new information about Bistro On The River, 401 1st Se St, Cedar Rapids, IA 52401 »