Perkins & Marie Callender's Llc #1003, 3310 Southgate Sw Ct, Cedar Rapids, IA 52404 - inspection findings and violations



Business Info

Name: PERKINS & MARIE CALLENDER'S LLC #1003
Address: 3310 Southgate Sw Ct, Cedar Rapids, IA 52404
Phone: 319-365-0545
Total inspections: 5
Last inspection: 05/04/2015

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Inspection findings

Inspection date

Type

  • Backflow protection
    air gap, device standard, when required
  • Miscellaneous sources of contamination
    Observation: Syrup bottles were stored next to the hand sink at beverage station area. Must remove food away from hand sink or install a splash guard on hand sink to prevent contamination.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: 1) Dust buildup on the shelf above two compartment sink. 2) Inside of the grill reach-in cooler has become soiled. Clean more frequently to prevent buildup of bacteria and contamination.
  • Eating, drinking, or using tobacco
    Observation: Observed one employee drink has no lid on the top of the food prep table. Food emoloyee must drink from a closed everage container to prevent mouth to hand contamination. Removed. Corrected at time of inspection.
  • Refuse, recyclables, and returnables
    materials, design, construction, and installation
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Equipment location, installation, repair, and adjustment
    Observation: 1) Gasket on Horizon reach-in cooler is torn. Replace as needed. 2) Ice buildup on condenser drain line in walk-in freezer. Must re-wrap drain line cover. Walk-in freezer must be ice free.
  • In-use utensils, between-use storage
    Observation: Bowl/cup being used as scoop in the following areas: 1) Rainbow sprinkles in dry storage 2) Fried potato container in three door reach-in freezer on kitchen line. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection.
  • Plumbing system repaired according to law
    Observation: 1) Water spout consistently leaks on side sink in dish machine room. 2) Cold water handle leaks on hand sink at beverage station. Fix or replace. Called for service.
  • Separation from food, equipment, utensils, linens, and single service
    Observation: Several boxes of food single service gloves were stored below chemical item in utility room. Chemical items must be stored below food and food single service items. Corrected at time of inspection.
  • Utensils and pressure measuring devices maintained
    Observation: 1) Observed several cracked plastic containers in kitchen 2) Spatulas were in poor condition. Replace as need. Utensils must be maintained in good condition.
  • Cleanability of floors, walls, and ceilings
    Observation: Caulk the wall behind hand sink at dish machine area to provide soomth and easy cleanable surface.
05/04/2015Regular
  • Food is properly labeled
    1) Observed working containers not labeled with common name of product. Must label all working containers with common name of product to allow for easy identification. 2) Pre-wrapped baked goods (brownies and bananna bread) did not have a label. Must label all items that are packaged in-house with at least the following: common name of product, list of ingredients in order of predominance by weight, list of common allergens contained, net weight, name, and place of business. May also have a book/binder with all products ingredients in combination with a sign informing customers that info is available upon request.
  • Utensils and pressure measuring devices maintained
    1) Observed utensils (spatula's and ice bucket) that were in poor condition. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. All were discarded at time of inspection. Corrected at time of inspection. 2) Inside of all line equipment and reach in cooler (salad) on server side have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    1) Employee RR air vent is not functioning. Must repair or replace air vent for adequate disposal of bacteria and offensive odors. 2) The hoods on line and walk in cooler (by back door) fans are dusty. Must keep clean to prevent buildup of bacteria and contamination.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    1) Employee RR air vent is not functioning. Must repair or replace air vent for adequate disposal of bacteria and offensive odors. 2) The hoods on line and walk in cooler (by back door) fans are dusty. Must keep clean to prevent buildup of bacteria and contamination.
  • When to wash
    Observed employees changing gloves without washing hands first. Glove change does not replace handwashing. Hands must be washed in between tasks to prevent contamination and spread of disease.
  • Food storage containers identified with common name of food
    1) Observed working containers not labeled with common name of product. Must label all working containers with common name of product to allow for easy identification. 2) Pre-wrapped baked goods (brownies and bananna bread) did not have a label. Must label all items that are packaged in-house with at least the following: common name of product, list of ingredients in order of predominance by weight, list of common allergens contained, net weight, name, and place of business. May also have a book/binder with all products ingredients in combination with a sign informing customers that info is available upon request.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Observed utensils (spatula's and ice bucket) that were in poor condition. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. All were discarded at time of inspection. Corrected at time of inspection. 2) Inside of all line equipment and reach in cooler (salad) on server side have become soiled. Must keep clean to prevent buildup of bacteria and contamination. --1) Pallet in pie freezer is bare wood. Must paint or seal with at least two coats of light colored paint or varnish to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: Hot window, outsides of line equipment, walk in freezer by ice machine, walk in cooler by back door, and area behind pop station. Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Plumbing system repaired according to law
    Water spout on N side leaks. Must repair or replace to prevent buildup of bacteria.
  • Responsibilities of Permit Holder
    Current license is not posted for Retail Sales. Must post most current license in area easily read by the public.
  • Material characteristics of non-food contact surfaces
    1) Pallet in pie freezer is bare wood. Must paint or seal with at least two coats of light colored paint or varnish to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: Hot window, outsides of line equipment, walk in freezer by ice machine, walk in cooler by back door, and area behind pop station. Must keep all areas clean to prevent buildup of bacteria and contamination.
11/25/2013Routine
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Employee RR does not have adequate ventilation. RR must be vented to the outside to eliminate offensive odors.
  • Cutting surfaces maintained
    Cutting boards were shaved with a blade and created more ridges and scores. Boards must be smooth throughout the whole surface or they must be replaced.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Areas behind the equipment (server area, line coolers, heavy equipment, etc.) are soiled. Must keep all areas clean to prevent buildup of bacteria.
  • Sanitization of food contact surfaces - before use and after cleaning
    Sanitizer dispenser was broken at time of inspection. Must repair or replace for adequate sanitation.
  • Designated areas for employees
    use of designated areas by employees
07/16/2013Routine
  • Plumbing system repaired according to law
    Prep sink in back kitchen area (faucet), and drain line by dish machine leaks. Must keep all plumbing in good working order to prevent buildup of bacteria.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Bakery freezer has condensation on ceiling and ice buildup on floor. Must remove ice/condensation from freezer because the water does not come from a potable source and therefore could contain contaminants. Must seal all penetrations to outside and further investigate the source. 2) Areas behind equipment have become soiled (server area, line coolers, etc.). Must keep all areas clean to prevent buildup of bacteria. --1) Cutting boards on line have become soiled and scored. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Utensils and pressure measuring devices maintained
    1) Cutting boards on line have become soiled and scored. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Laundry facilities
    requirement, location, and use
  • Cutting surfaces maintained
    1) Cutting boards on line have become soiled and scored. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Designated areas for employees
    use of designated areas by employees
  • Posting of a valid license
    Did not have most recent inspection posted. Must post most recent inspection in area viewable to public.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Employee RR does not have adequate ventilation. RR must be vented to the outside to eliminate offensive odors and bacteria.
  • Sanitization of food contact surfaces - before use and after cleaning
    Sanitizer dispenser was tested too low (100-150ppm) for quat sanitizer. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
  • Roasts held at a temperature of 130°F or above
    Toms were temped at 43*F in server salad station. Toms were discarded at time of inspection. Must maintain all potentially hazardous food at 41*F or below. May not use cooler for storage of potentially hazardous food until unit can maintain 41*F or below.
06/20/2013Routine
  • Sanitization of food contact surfaces - before use and after cleaning
    Sanitizer dispenser was tested too low (100-150ppm) for quat sanitizer. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Employee RR does not have adequate ventilation. RR must be vented to the outside to eliminate offensive odors and bacteria.
  • Posting of a valid license
    Did not have most recent inspection report posted. Must post most recent inspection report in area viewable to public.
  • Laundry facilities
    requirement, location, and use
  • Cutting surfaces maintained
    1) Cutting boards on line have become scored and soiled. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded. Corrected at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Roasts held at a temperature of 130°F or above
    Toms were temped at 43*F in server salad station. Toms were discarded at time of inspection. Must maintain all potentially hazardous food at 41*F or below. May not use cooler for storage of potentially hazardous food until unit can maintain 41*F or below.
  • Utensils and pressure measuring devices maintained
    1) Cutting boards on line have become scored and soiled. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded. Corrected at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Designated areas for employees
    use of designated areas by employees
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Bakery freezer has condensation on ceiling and ice buildup on floor. Must remove ice/condensation from freezer because the water does not come from a potable source and therefore could contain contaminants. Must seal all penetrations to outside and further investigate the source. 2) Areas behind equipment have become soiled ( server area, line coolers, etc.). Must keep all areas clean to prevent buildup of bacteria. --1) Cutting boards on line have become scored and soiled. Must resurface or replace boards to prevent buildup of bacteria. 2) Observed two spatula's that were in poor condition. Must not use any utensil that is in poor condition to prevent contamination. Spatula's were discarded. Corrected at time of inspection. 3) Inside of ovens in back kitchen area, and all coolers on line have become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
  • Plumbing system repaired according to law
    Prep sink in back kitchen area (faucet), and drain line by dish machine leaks. Must keep all plumbing in good working to prevent buildup of bacteria.
06/20/2013Routine

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