- Variance obtained for specialized processing methods
Observation: Large container of kimchi found in hallway dry storage. Acidification requires a variance. Discarded during inspection. CORRECTED.
- Reduced oxygen packaged foods are properly labeled
Observation: Reduce oxygen packaging raw meats to marinate. According to new Food Code is now allowed but requires to be held for no longer than 48 hrs and be both time and date marked. Label packages accordingly.
- Reminder statement
Observation: Dinner menu offers raw oysters and they do not have an asterisk. Include in reprint.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Provide thermometers in every cooler that potentially hazardous food is held in.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bar dish machine is not dispensing chlorine sanitizer. Chlorine sanitizer must be maintained between 50-100 ppm for proper sanitizing. Service called during inspection. All bar ware to be run though kitchen dish until machine is able to properly dispense sanitizer.
- Posting inspection reports
Observation: Inspection must be posted in a place readily viewed by the public. Post this inspection.
- Posting of a valid license
Observation: License must be posted in place readily viewed by the public . Post license.
- Equipment location, installation, repair, and adjustment
Observation: Shelf in dessert reach-in cooler on kitchen line does not stay in place and has towels attached. All equipment must be in good repair. Make adjustments as needed.
- Shellstock, maintaining identification
Observation: Establishment has some shellstock tags but not organized or with containers in kitchen line reach-in cooler. Shellstock tags must be 1) kept with container until container is empty, 2) the date when the last shellstock from the container is sold or served must be recorded, and 3) the records must be maintained for 90 days. Suggest using a spiral notebook to maintain required records.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Poached pears sealed in dessert reach-in cooler. Reduce oxygen packaging of prepared foods requires a variance. Removed during inspection. CORRECTED
- Identifying information-original container
Observation: Bottle of sanitizer for bar dish machine had lost its' label. All chemicals must be labeled. Labeled during inspection. CORRECTED.
- Restriction-presence and use
Observation: Bottled of drain cleaner not approved for food establishments under bar hand sink. Only chemicals approved for food establishments may be allowed. Removed during inspection. CORRECTED
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs were being stored over produce in the walk-in cooler. All food must be stored in manner to prevent contamination. Moved during inspection. CORRECTED.
- Disclosure of menu items offered or served raw or undercooked
Observation: Cocktail menu does not have disclosure statement for drink that includes egg whites. All foods that are under cooked must have reminder statement. Include on reprint and include asterisk.
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02/03/2015 | Regular |
Restaurant representatives - add corrected or new information about Cobble Hill Llc, 219 2nd Se St, Cedar Rapids, IA 52401 »