- Storage or display of food in contact with water or ice
Observation: Excessive ice buildup in chest freezer with ice cream. Must defrost to prevent source of contamination and keep free of ice. Manager is taking corrective action to clean the ice.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible pink slime -mold on ice machine chute. Empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth. Cleaned and corrected on site.COS
- Storage of clean linens, single-service, and single use articles
Observation: Observation: Single use utensils nd lids stored on the floor in the storage area. All equipment utensils and single-service items must be stored at least (6" inches) above the floor. Corrected on site. COS
- Food storage containers identified with common name of food
Observation: Several food (sauce, avocado, dips.etc..) containers were found in reach in coolers with no label on them.All food must be labeled with common name of the food Corrected on site.COS
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth found in a empty red bucket on halfway house.In between uses wiping cloths must be maintained in sanitizer. CORRECTED. COS
- 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: - Food items in plastic containers) tomato, green salad and watermelon) were temped between 45- 54*F with inspector's and cook's thermometer in the food at the top of the line cooler. Must take corrective action to prevent food-borne illness. All potentially hazardous food (PHF) must be cold hold at least 41*F or below. Cook discarded at the time of inspection and put some ice inside the container to keep them cold.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water at any hansink: Cabana kitchen, Halfway house and both restrooms. Must provide at least 100*F water through faucet for handwashing. Adjust hot water temperature to meet standards. Called for service and fixed.Corrected at time of inspection.COS
- Handwashing cleanser, availability
Observation: Paper towel dispensers is empty in Halway house. Must provide disposable towels or heated-air hand drying device to every hand-washing sink. Corrected on site.COS --Observation: No hand soap in Halfway hose. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on site.COS
- Food storage - preventing contamination from the premises
Observation: Several beverages (pop) was being stored on the floor next to the ice drain water in a white bucket. Food must be stored separated and not exposed to contamination.Removed the beverage off the floor. Corrected on site COS
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: No proper air conditioning in Cabana house not working properly it is very hot. Heating, ventilating, and air conditioning systems must be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food items.Called for service to fix it during the time of inspection. Will come back for physical re- check.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Guacamole sauce and other sauces found in the plastic containers with no date marked. Potentially hazardous food (PHF) prepared and held in food establishment for more than 24 hrs. Must be clearly marked with date made, consume by, or sell by, and be held at a temperature of 41*F or less, for no more than 7 days from day marked. Corrected on site.COS
- Handwashing signage
Observation: Handwashing signs not posted at the handwashing sink in restrooms. Every handsink use by employee must have sign posted reminding employee to wash their hands. Provided the signs -Corrected on site.COS
- Backflow protection
air gap, device standard, when required
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07/13/2015 | Regular |
- Indoor and outdoor surfaces
Observation: The Cabana had an extension cord on the floor to an outlet for the toaster. Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Exposed horizontal utility service lines and pipes may not be installed on the floor. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: In the halfway house had a pair of tongs for the hot dogs stored on plastic. Plastic IS NOT A SMOOTH, CLEANABLE, AND NONABSORBENT SURFACE. The cutting board and the tongs were taken to the Cabana to be wash, rinsed, and sanitized.SHALL ALWAYS KEEP TONGS ON A SURFACE WHICH IS SMOOTH, CLEANABLE AND NONABSORBENT IE
- Food storage containers identified with common name of food
Observation: The Cabana and the halfway house have self serve Monster cookies that are made in the MAIN kitchen. The cookies do not have ingredient labels. The executive chef CORRECTED ON SITE TO BOTH AREAS.
- Storage and maintenance of wet and dry wiping cloths
Observation: In the halfway house two wet wiping cloths not stored in sanitizer. ALL wet wiping cloths shall ALWAYS be stored in sanitizer. One is disposable this was thrown out and the other was placed in the laundry. CORRECTED ON SITE.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in the HOBART four door cooler IN THE CABANA was at 45 degrees. Checked with inspectors temperature measuring devices and the cooler is at 41 degrees or lower. Another thermometer was placed in this cooler. CORRECTED ON SITE
- Using a handwashing sink- operation and maintenance
Observation: In the halfway house had a empty plastic bucket stored in the handwashing sink. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEES to wash their hands. CORRECTED ON SITE.
- Demonstration of Knowledge
Observation: The "NEW" employee working in the Halfway House was not properly trained to operate this food establishment. Upon start of inspection, this inspector asked the "NEW" employee "where is the handwashing sink?" The employee replied "I don't know." THIS HAS BEEN A REPEAT VIOLATION REGARDING DEMONSTRATION OF KNOWLEDGE. SHALL ALWAYS TRAIN NEW EMPLOYEES ABOUT THE OPERATION OF THE HALFWAY HOUSE. EMPLOYEE WAS EDUCATED BY THIS INSPECTOR AND VERBALIZED UNDERSTANDING. HALFWAY HOUSE HAS A HANDWASHING SINK.CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit door to the Cabana has a small amount of light shining through on the lower right side. ALL outer doors shall be self closing and tight fitting to prevent entrance of pests and rodents. REPAIR AS NEEDED.
- Handwashing signage
Observation: Both of the restrooms do not have signs posted when food employees shall wash their hands. ALL handwashing sinks used by food employees shall have a sign post at the handwashing sink. GIVEN SIGNS DURING THIS INSPECTION CORRECTED ON SITE.
- Light intensity
Observation:The reach in beer cooler in the Cabana has two light coverings BUT both light bulbs are not providing any light. Replace the light bulbs to have adequate lighting.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In the storage area in the women's restroom had numerous toilet paper on the floor most were wrapped and some were not. CORRECTED ON SITE.
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06/18/2014 | Routine |
- Light bulbs, protective shielding
Oberved light bulb above handsink and storage area. Chef not sure if shatter proof, check and if is not shield or provide shatter proof bulb to prevent contamination on food if shatters.
- Sanitization methods - hot water, chemical
Checked sanitizer in red bucket for and did not register. QA sanitizer concentration should be between 200-400 ppm. The red bucket had soapy water in. QAsanitizer was made up and was betwen 200-400 ppm. (CORRECTED).
- Food storage containers identified with common name of food
At Cabana a squeeze bottle of clear liquid by the grill was unlabeled. Any food removed from its original container and put in a different one shall be identified with the common name of food. (CORRECTED).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A the Halfway House observed a package of Brats that were unmarked. Any RTE/PHF needs to be date-marked on the day opened, thawed, or prepped (unless used within 24 hrs) and good for 7 days then discard. (CORRECTED)!
- Common name-working containers
At the Cabana red bucket had soapy water in it. All working containers shall be identified with the common name of material.
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths lying counter. Wiping cloths should be kept in sanitizer solution and used for that one purpose. (CORRECTED).
- equipment food contact surfaces and utensils clean to sight and touch.
1. Observed a torn gasket in the reach-in refrigerator storing meat at the Cabana. Replace as needed. 2. At the Halfway house the ice machine had pink residue on the ice shoot lip. Discard the ice and wash, rinse and sanitize the ice machine to prevent contamination. 3. Observed silverware not inverted at the Cabana and single serve boats not inverted at the Halfway House. Invert all silverware and single serve items to prevent contamination.
- Dispensing of single-service and single-use articles
1. Observed a torn gasket in the reach-in refrigerator storing meat at the Cabana. Replace as needed. 2. At the Halfway house the ice machine had pink residue on the ice shoot lip. Discard the ice and wash, rinse and sanitize the ice machine to prevent contamination. 3. Observed silverware not inverted at the Cabana and single serve boats not inverted at the Halfway House. Invert all silverware and single serve items to prevent contamination.
- Food storage - preventing contamination from the premises
At the Cabana in both walk-in cooler (had boxes of lettuce) and walk-in freezer boxes were on the floor, need to be 6" off the floor to prevent contamination.
- Laundry facilities
requirement, location, and use
- Handwashing signage
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06/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Cedar Rapids Country Club, 550 27th St Se Dr, Cedar Rapids, IA 52403 »