- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Food in the food prep cooler holding deli meats, lettuce, tomatoes, pickles, and alfalfa sprouts was temped at 49 degrees. According to owner, cooler was temped prior to lunch rush and was below 41 degrees. Since food was out of temp for less than 4 hours, all potentially hazardous foods were removed from cooler to another location. Cooler cannot be used for potentially hazardous foods until necessary repairs are made. Service call made during the time of inspection.
- Personnel
- Good hygienic practices (Jewelry prohibitions 2-303.11, p 44)
Employee was observed preparing food with watch and multiple rings on. Food employees cannot wear jewelry except for a single plain band, such as a wedding band.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Employee was observed preparing food without hair restraint. Employees must wear effective hair restraint such as hair net, cap, or visor. Employee put on cap during the inspection. CORRECTED
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Multiple containers of food were observed in the freezer that were uncovered. Covers, such as lid, plastic wrap, or aluminum foil must be provided to prevent contamination.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
Two bottles of spray sanitizer did not register any quat concentration. According to owner, the bottle is topped off as needed. Sanitizer concentration can disipate the longer it sits. Owner stated from now on, remaining sanitizer will be dumped before adding new sanitizer. Bottles were refilled during this inspection. CORRECTED
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Handwashing signs were not posted at hand sinks in kitchen or employee restrooms. Employees must wash hands signs must be posted at all hand sinks used by employees. REPEAT VIOLATION
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
1) The beer dispenser drain currently drains into a small container. Drain must be hard plumbed into floor drain. 2) The facility does not have a mop sink. Mop sink must be installed. REPEAT VIOLATION
- Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
1) The air vents in the men's and women's restrooms have dust buildup and must be cleaned. 2) The air vents in the kitchen have buildup and must be cleaned. REPEAT VIOLATION
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Daylight can be seen on the side of door to outside by dishwasher. Provide weatherstripping or make necessary repairs to prevent the entrance of pests.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
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9/2/2010 | Routine |
- Food Source/Handling
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Employees are preparing sandwiches with bare hands. There can be no bare hand contact with any ready to eat foods. Need to wear gloves (change frequently) or use tongs or deli paper. Corrected during inspection.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Post a sign at the handwashing sink that notifies employees they must wash their hands.
- Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
There is no mop sink. Mop water is currently dumped in the sink at the warewashing machine. As of July 1, 2008 all establishments must have a mop sink or curbed facility for the purpose of rinsing mops and dumping mop water. Discontinue practice of dumping water in the sink, use the toilet instead, and contact a licensed plumber to install a mop sink.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Replace the floor tiles under the warewashing sink and around the warewashing machine so the surface is smooth and cleanable.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The ventilation grates above the warewashing machine have dusty buildup and need to be cleaned.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Three unlabeled bottles of cleaning products. All toxic chemicals removed from the original container need to be labeled with the common name. Corrected during inspection.
- Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
Purses are stored on the shelving with food items. Need to maintain adequate separation between personal items and food items to avoid potential contamination. Provide an area away from food for employees to store their items.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
Post most recent license where the public can view it.
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11/18/2009 | Routine |
No violation noted during this evaluation. | 4/1/2008 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Prep cooler holding mayo at 48 degrees , had a problem with electrical plug, has service called to replace plug. Salad dressing at 47 degrees, will lower temp and monitor closely. Had recalibrated thermometer and set too high, will readjust.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Dishmachine worker going from prepping dirty dishes to handling clean dishes without washing hands, using sprayer hose to rinse hands and wipe on pants. Need to use handsink and dry hands with disposable paper towels.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Cases of frozen foods on floor in walk in freezer, should be stored 6 inches off floor. When replacing racks, set up with lowest shelf 6 inches off floor in coolers and prep areas.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors of walk in freezer under the shelving needs to be cleaned.
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3/19/2008 | Routine |
- Warewashing
- Adequate warewashing facilities (Cleaned-in-place requirements for large or fixed equip not met 4-603.15, p 134)
Frequency of cleaning of clean in place (CIP) equipment needs to be adjusted. CIP equipment in establishment (ice bin, ice machine bin, ice tea brewers, etc.) shall be washed, rinsed, sanitized more frequently. For ice machine consult manufacturer manual for recommended cleaning instructions.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Store ice scoop on a clean and non-absorbant surface or in the product with the handle out of the ice. During inspection observed ice scoop with handle resting in contact with the ice. Discontinue this practice.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Clean vent grates in walk in cooler, walk in freezer and in ceiling of kitchen regularly.
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8/22/2007 | Routine |
No violation noted during this evaluation. | 5/26/2006 | Routine |
No violation noted during this evaluation. | 5/3/2005 | Routine |
No report available. | 1/27/2004 | Routine |
No report available. | 1/12/2004 | Routine |
No report available. | 5/19/2003 | Routine |
No report available. | 1/15/2003 | Routine |
No report available. | 2/21/2002 | Routine |
No report available. | 4/12/2001 | Routine |
No report available. | 4/2/2001 | Routine |
No report available. | 2/3/2000 | Re-Check |
No report available. | 1/24/2000 | Routine |
No report available. | 3/31/1999 | Routine |
No report available. | 5/11/1998 | Routine |
No report available. | 5/4/1998 | Routine |
No report available. | 5/2/1997 | Routine |
No report available. | 5/2/1997 | Routine |
No report available. | 2/28/1997 | Other (Explain In Notes) |
No report available. | 3/11/1996 | Routine |
No report available. | 2/1/1995 | (Other) |
No report available. | 4/20/1994 | Routine |
No report available. | 11/2/1993 | Re-Check |
No report available. | 10/19/1993 | Routine |
No report available. | 4/21/1992 | Routine |
No report available. | 12/18/1991 | Routine |
No report available. | 6/19/1990 | Routine |
No report available. | 3/30/1989 | Routine |
No report available. | 2/23/1988 | Routine |
No report available. | 9/28/1987 | Routine |
No report available. | 5/11/1987 | Routine |
No report available. | 10/1/1986 | Routine |
No report available. | 2/4/1986 | Routine |
No report available. | 10/7/1985 | Routine |
No report available. | 2/26/1985 | Routine |
No report available. | 10/4/1984 | Routine |
No report available. | 3/22/1984 | Routine |
No report available. | 11/28/1983 | Routine |
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