- Equipment location, installation, repair, and adjustment
Observation: Gasket on walk in cooler torn. All equipment must be maintained in proper working order.
- Common name-working containers
Observation: Several containers of sauces and powders not labeled on front prep table. All working containers should be labeled with proper name of its contents.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Marinara bowl cracked, grooved, and stained.2)Wire racks above three compartment sink soiled and rusty. All food contact surfaces must be smooth easily cleanable and clean to sight and touch.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths stored in container on top of each other. All wipeing clothes must be stored in sanitizer when in use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Area behind pizza oven on wall and utility line soiled. 2)Condensation fan screen and conduit in walk in cooler soiled.3)Vent fan in mens restroom hanging from ceiling and dirty. All areas must be clean to sight and touch.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottles stored above clean dish strainer on three compartment sink.
- Cleanability of floors, walls, and ceilings
Observation: Several tiles and some cove base missing at back door. All floors walls and ceilings must be smooth non-absorbent and easily cleanable.
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02/06/2015 | Regular |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Stored frozen foods shall be maintained frozen
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11/21/2013 | Routine |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Employee doesn't know the proper method to test the concentration of QA sanitizer. Must dip QA test strips into sanitizer solution for 10 second to compare with color chat. The concentration of QA sanitizer must be maintained between 200 to 400 ppm. Corrected at time of inspection
- Miscellaneous sources of contamination
Containers up top of kitchen line cooler don't have lid to cover foods. Must have lid or cover to prevent sources of contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood system area has dust buildup. Must keep clean to prevent contamination. Clean more frequently to prevent such buildup. REPEAT VIOLATION.
- Plumbing system repaired according to law
The hot water handle on mop sink is leaking. Must repair or replace to maintain in good condition.
- Material characteristics of non-food contact surfaces
1) Observed a piece bare wood on the wall cross from exit door. Must virnish or paint with at least two coats with light color to make smooth and easily cleanable surface. 2) Wire rack in dish area is soiled. Must keep clean to prevent contamination. Resurface or replace to previde smooth, non-absorbent and cleanable surface. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed a piece bare wood on the wall cross from exit door. Must virnish or paint with at least two coats with light color to make smooth and easily cleanable surface. 2) Wire rack in dish area is soiled. Must keep clean to prevent contamination. Resurface or replace to previde smooth, non-absorbent and cleanable surface. REPEAT VIOLATION.
- Hand drying provided
Paper towel dispenserwas empty in Men's restroom. Refill. Must provide paper towel to use for hand dry.
- Toilet room
receptacle, enclosed, fixtures clean
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11/13/2013 | Routine |
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