| No violation noted during this evaluation. | 12/23/2015 | Physical Recheck |
- Air drying of equipment and utensils
Observation: Plastic containers were observed wet after being stacked in warewashing room.
- Utensils and pressure measuring devices maintained
Observation: Several silverware containers in banquet room are cracked.
- Equipment location, installation, repair, and adjustment
Observation: 1) Large mixer in banquet room has paint chipping away inside of the bowl. 2) Gasket on Traulsen reach-in cooler is torn in bar.
- Cutting surfaces maintained
Observation: Cutting boards on kitchen line coolers with deep gashes and scores.
- Sanitization methods - hot water, chemical
Observation: High temp dish machine, hot water was temped at 156.2*F after 7 cycles.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup: 1) bread warmer at front service area 2) plate hot holding equipment in banquet kitchen
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Observed two boxes of moldy papers in basement walk-in cooler. Removed. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Missing thermometer in dairy reach-in cooler at bar.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener at bakery.
- 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:The prep cooler at the end of the kitchen line was out of order. Food internal temperature were 43.9-56.6*F. Discarded.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed two wood cutting boards in bar. Discarded. Corrected.
- Package integrity
Observation: Observed a dented can at dry storage in basement. Removed. Corrected.
|
12/16/2015 | Regular |
| No violation noted during this evaluation. | 05/05/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 03/20/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Prep table opposite cold wells did not have a cover at time of the inspection.
- Sanitization methods - hot water, chemical
Observation: Dish machine did not reach minimum plate temp of 160*F. Maximum temp registered was 157.9*F. Machine may not be used until it can maintain 160*F plate temp and has been inspected and approved by the Health Department.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were expired at time of inspection.
- Fish packaged using a reduced oxygen packaging method is frozen before, during, and after packaging
Observation: Fish and seafood was observed in vacuum packaging at time of inspection. Facility MAY NOT CONTINUE to vacuum package ANY fish or seafood. All vac packages were discarded at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Baking racks and utensil tubs under butcher block tables have become soiled.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bakery sanitizer was tested too low at time of inspection (<200ppm).
- 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: Several items on cold line were not maintained at 41*F or below (pork belly, apples, onions, lettuce, etc.). Cold well is not able to maintain potentially hazardous food at required temp so other methods must be used.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed several items in cooler that were past 7 day hold time.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Frozen foods that were being thawed were not re-dated when removed from freezer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Seafood was observed above butter and meatloaf was observed above deli meat. Both items were moved at time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Middle cold well on line is using ice as main method of cooling. Ice may not be used as primary source of cooling. Unit must be mechanically refrigerated or time must be used as a control.
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard being reused and towels under eggs. May not reuse cardboard and must use something cleanable and nonabsorbent under eggs.
- Package integrity
Observation: Observed dented cans in store room. Cans were discarded at time of inspection.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Broken shell eggs were observed in a container on the line. Eggs were discarded at time of the inspection.
|
03/18/2014 | Routine |
- Laundry facilities
requirement, location, and use
|
09/10/2013 | Routine |
- Cutting surfaces maintained
1) In bakery paddles were stored directly on top of oven. Must store utensils on a cleanable surface to prevent buildup of bacteria. Corrected on site. 2) Observed cutting boards on line and in prep kitchen that had deep scores and stains, as well as two that were broken. Must keep all cutting boards in good working order to prevent buildup of bacteria. Must resurface or replace when boards get stained, deep scores, or broken/burned. Broken boards were discarded. 3) Observed two spatula's that were badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Spatulas were discarded at time of inspection. 4) Ice machine in banquet kitchen has some mold buildup on inside, and slicer in prep kitchen was observed dirty. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Dish machine was temped @ 154*F max. Service was called and the machine reached minimum temp of 160*F after several times through. Facility must monitor machine to ensure adequate sanitation is taking place. Still having trouble getting to 160*F plate temp, so be mindful of where hot water is being used.
- equipment food contact surfaces and utensils clean to sight and touch.
1) In bakery paddles were stored directly on top of oven. Must store utensils on a cleanable surface to prevent buildup of bacteria. Corrected on site. 2) Observed cutting boards on line and in prep kitchen that had deep scores and stains, as well as two that were broken. Must keep all cutting boards in good working order to prevent buildup of bacteria. Must resurface or replace when boards get stained, deep scores, or broken/burned. Broken boards were discarded. 3) Observed two spatula's that were badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Spatulas were discarded at time of inspection. 4) Ice machine in banquet kitchen has some mold buildup on inside, and slicer in prep kitchen was observed dirty. Must keep all equipment clean to prevent buildup of bacteria and spread of disease. --1) Walk in freezer in basement has a leak coming from condensate line. Must repair leak to prevent buildup of bacteria and contamination. 2) Walk in freezer in basement has dust buildup on fans. Must keep clean to prevent buildup of bacteria.
- Handwashing signage
Handwashing sign was not posted at handsink @ bar and by dish room entrance. Must have a sign informing employees when to wash hands at all handsinks used by food service employees.
- In-use utensils, between-use storage
1) In bakery paddles were stored directly on top of oven. Must store utensils on a cleanable surface to prevent buildup of bacteria. Corrected on site. 2) Observed cutting boards on line and in prep kitchen that had deep scores and stains, as well as two that were broken. Must keep all cutting boards in good working order to prevent buildup of bacteria. Must resurface or replace when boards get stained, deep scores, or broken/burned. Broken boards were discarded. 3) Observed two spatula's that were badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Spatulas were discarded at time of inspection. 4) Ice machine in banquet kitchen has some mold buildup on inside, and slicer in prep kitchen was observed dirty. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for bar sanitizer. Bar is using chlorine sanitizer. Must have test strips for checking concentration of sanitizer at all times.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory statement is in menu, but does not correctly identify what foods may be served undercooked. Must have identification for what foods may be served undercooked.
- Roasts held at a temperature of 130°F or above
Cold well on line (far left) was temped @ 50*F. Potentially hazardous food must be held at 41*F or less to prevent buildup of bacteria. Ice was added to the cold well. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Utensils and pressure measuring devices maintained
1) In bakery paddles were stored directly on top of oven. Must store utensils on a cleanable surface to prevent buildup of bacteria. Corrected on site. 2) Observed cutting boards on line and in prep kitchen that had deep scores and stains, as well as two that were broken. Must keep all cutting boards in good working order to prevent buildup of bacteria. Must resurface or replace when boards get stained, deep scores, or broken/burned. Broken boards were discarded. 3) Observed two spatula's that were badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Spatulas were discarded at time of inspection. 4) Ice machine in banquet kitchen has some mold buildup on inside, and slicer in prep kitchen was observed dirty. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Hand drying provided
Hand drying method was not provided at time of inspection @ bar handsink. Must have an adequate method of hand drying available at all times.
- Bare hand contact with ready to eat foods
Observed employee handling salads with bare hands. May not handle any ready to eat food with bare hands to prevent spread of disease. Corrected at time of inspection. Salads were discarded and remade.
- Plumbing system repaired according to law
Mop sink in banquet hall has a leak on hot water faucet. Must keep all plumbing in good working order to prevent buildup of bacteria.
- Food temperature measuring devices are provided and readily accessible
Thermometer was missing in bar juice cooler by door. Thermometer was replaced at time of inspection. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed ready to eat foods stored with raw foods of animal origin. Must not store any raw product with ready to eat food, and may not store different animal species in same container. Raw animal products must be stored in order of required internal cooking temp with highest (poultry) at bottom. All products were rearranged. Corrected at time of inspection
|
07/22/2013 | Routine |
Restaurant representatives - add corrected or new information about The Hotel At Kirkwood Center, 7725 Kirkwood Sw Blvd, Cedar Rapids, IA 52404 »