- Material characteristics of non-food contact surfaces
Observation:Middle shelf on line (opposite stove) is bare wood.
- Plumbing system maintained in good repair
Observation:Mop sink faucet, dish machine drain line, and sprayer sink faucet all have a leak.
- Disclosure of menu items offered or served raw or undercooked
Observation:Menu does have reminder statement but does not identify what foods may be served under cooked or raw.
- 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:Salsa for today's use was stored on ice (50*F). Ice may not be used for permanent cooling solution, and must be moved to mechanical unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelves under prep tables on line, dry storage racks, and walk in freezer have all become soiled.
- Hand drying provided
Observation:Disposable method of hand drying was not provided in dish room.
- Using a handwashing sink- operation and maintenance
Observation:Food particles found in hand sink on line.
- Handwashing cleanser, availability
Observation:Hand soap was not provided in dish room.
- Light bulbs, protective shielding
Observation:Light shield missing above ice machine.
- In-use utensils, between-use storage
Observation:Scoops without handles were stored inside dry products.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Inside metal door cooler on line, slicer, ice machine, and can opener have all become soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Pullout drawers on line and walk in cooler had raw meat (beef, chicken, and pork) stored above ready to eat food.
- Food temperature measuring devices are provided and readily accessible
Observation:Rockstar cooler in server area does not have a thermometer inside.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Ready to eat food (chile rellenos,tamales, guac., sauces, etc.) was stored in cooler without date mark.
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12/27/2013 | Routine |
- Handwashing cleanser, availability
Provide soap and paper towels at hand sink near mop sink.
- Miscellaneous sources of contamination
Provide shield for left side of hand sink on left side of bar near ice bin to protect ice from contamination.
- Light intensity
Burnt out light by mop sink. Replace light to provide adequate lighting.
- Hand drying provided
Provide soap and paper towels at hand sink near mop sink.
- Handwashing sinks-Numbers, capacities, location, and placement
Have 1 week to install a hand sink in dish machine area to ensure employees are washing hands in between handling dirty and clean dishes.
- equipment food contact surfaces and utensils clean to sight and touch.
Smooth and seal 1) Wood shelving for glass storage behind bar area 2) Studs in lower cupboard below glass storage behind bar 3) Wood in cut outs for blender storage behind bar counter. 4) Clean under work space in front kitchen area under preparation counters. 5) Clean door gaskets of walk-in cooler and freezer (mold build-up). 6) Clean inside doors of dish machine.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Provide coated lights or cover for dry storage room to prevent broken glass contamination.
- Material characteristics of non-food contact surfaces
Smooth and seal 1) Wood shelving for glass storage behind bar area 2) Studs in lower cupboard below glass storage behind bar 3) Wood in cut outs for blender storage behind bar counter. 4) Clean under work space in front kitchen area under preparation counters. 5) Clean door gaskets of walk-in cooler and freezer (mold build-up). 6) Clean inside doors of dish machine.
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Cancun Mexican Grill And Bar, 365 S 33rd Sw Ave, Cedar Rapids, IA 52404 »