Perkins Restaurant & Bakery #1003, 3310 Southgate Ct Sw, Cedar Rapids, IA - Restaurant inspection findings and violations



Business Info

Name: PERKINS RESTAURANT & BAKERY #1003
Type: Restaurant without liquor
Sub type: Full Service
Address: 3310 Southgate Ct Sw, Cedar Rapids, IA 52404
Owner and phone: PERKINS & MARIE CALLENDER'S INC
Total inspections: 67
Last inspection: 2/11/2010

Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery #1003, 3310 Southgate Ct Sw, Cedar Rapids, IA »


Inspection findings

Inspection Date

Type

  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      An employee purse and coat were stored on top of an opened box of croutons in the waitress station. All employee personal items need to be stored away from food items to avoid potential contamination. Corrected during inspection.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employees at the grill line were observed handling cheese garnish and cooked shrimp with bare hands. There can be no bare hand contact of ready to eat foods. Must wear gloves or use tongs or deli paper when handling any food that is ready to eat (including buns, bread, lettuce, salad items, etc).
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw turkey was stored over cooked beef in the walkin cooler. Raw animal products need to be stored in a way (lowest shelf or separate shelf) so they cannot contaminate already cooked items. Corrected during inspection.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The gaskets are worn and/or loose on the produce walkin cooler and the True pie refrigerator and need to be replaced. The floor and outer door of the muffin batter refrigerator and the dessert cooler next to it have buildup and need to be cleaned more frequently.
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Provide end caps or light shields for the lights in the walkin freezer and the lights in the front counter refrigerated pie case.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      The vents above the grill area have greasy buildup and need to be cleaned.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      There is daylight showing under the outer door in the compact room. Replace the door sweep so no daylight is showing.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Unlabeled spray bottle of cleaning product on the shelf in the compact room. All toxic products removed from the original container need to be labeled with the common name. Discarded during inspection. Corrected.
2/11/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Waffle batter refrigerator was holding at 50 degrees. All refrigerator units need to hold food at 41 degrees or less. Temperature was adjusted and now holding at 41 degrees. Corrected during inspection.
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employee was observed handling a ready to eat bread product with bare hands. As of July 1, 2008 there shall be no bare hand contact with ready to eat foods. Employees need to use tongs, gloves, or deli paper.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw beef patties were stored over already cooked beef in the grill refrigerator. Raw animal products shall be stored in such a way to prevent contamination of ready to eat foods. Corrected during inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at each handwashing sink that notifies employees they must wash their hands.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      There is food buildup in the bottom of the waffle batter and dessert refrigerator in the prep area of the kitchen. Needs to be cleaned more frequently.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Several wet rags were lying on the counter in the grill area. All wiping rags need to be stored in a bucket of sanitizer water between uses.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Unlabeled spray bottle of cleaning product at the front counter. All toxic chemicals need to be labeled with the common name. Corrected during inspection.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Need to provide a covered receptacle in the employee restroom.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
2/18/2009Routine
No violation noted during this evaluation. 3/31/2008Re-Check
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      Low temperature dish machines shall reach a minimum of 120 degrees F. Dish machine had a high temperature of 115 degrees F. Contractor contacted for service.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Provide test strips to test the Quat sanitizer used in sanitizer buckets. Quat sanitizer shall be at 200ppm. Manager reported test strips have been ordered.
  • Facility/Equipment Requirements
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
      The gaskets of coolers at the front line are damaged. Repair/replace gaskets. Manager reported gaskets have been ordered.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Provide endcaps for lights in the following locations: 1) walk in freezer 2) front portion of dry storage 3) front line. Lights shall be shielded in areas where there is exposed food, food contact surfaces, clean equipment, clean linens and unwrapped single service items. Endcaps have been ordered.
3/18/2008Re-Check
No violation noted during this evaluation. 3/18/2008Routine
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Establishment is currently out of test strips for both quat and chlorine. Manager reported they test strips have been ordered.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      The handles of the powdered sugar, colored sprinkles, and nuts were in contact with the food. Handles can not touch the food. Corrected on site.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      A tile is missing from the kitchen floor. Repair the tile.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight is visible under the back door in compact room. Install a sweep or a seal to the door to protect the opening.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      Food license was not posted. Post license in view of consumers.
11/19/2007Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Floor area in the kitchen at the cook line under the equipment is still dirty and needs to be cleaned.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      1) The drawer underneath the grill stil has not been fixed. A part has been ordered for this drawer and will be fixed as soon as the part is in. 2) The walk in cooler door will still not seal properly. A new gasket has been ordered and the latch will also be fixed so the door will be pulled shut properly.
3/20/2006Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The north prep cooler across from the cook like is holding potentially hazardous ready to eat foods such as sour cream on the top portion that temped out at 48F. The bottom half of the cooler reads 37F. The diced ham, sour crea, and whipped butter cannot sit at above 41 F for more than 4 hours.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open employee beverage found sitting near the fountain pop machine at the servers area (corrected).
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      There is a vent cover with peeling paint above the south prep cooler. Food is sitting directly under it. The chipping paint should be removed and it should be repainted as soon as possible.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Handwash sink at the server's area had wiping towels sitting in it. All handwash sinks must only be restricted to handwashing use only and can be used for no other purposes.
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      The ice machine in the compact room is not properly protected from back siphonage. The wastewater hose should be cut to provide an air gap 1" from the bottom of the hose to the flood level of the floor drain.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      A thermometer was missing in the True upright silver fridge in the servers area. This unit is holding potentially hazardous foods and needs a thermometer.
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      1) Ice scoop handles in ice bins and in the ice machine were touching the ice. The scoop handles must not come into contact with the ice. 2) Many ready to eat foods such as cut fruits and powdered sugar are being scooped with scoops without handles. Replace these "bowl" scoops with scoops that have a handle, making sure the handle will not come into contact with the food. 3) The cutting boards along the cook line are becoming uncleanable due to their overuse. They need to be resurfaced or replaced. 4) the container storing the coffee pot lids was very dirty and needed to be cleaned (corrected). 5) Some pales used for storage of clean utensils had food debris and looked greasy on the bottom. Make sure the storage surfaces used to store utensils is kept clean and sanitary.
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      The tile coving in the compact room is broken and water is leaking into the wall area, which may create mold problems.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The side emergency door is not properly sealed. Apply weather stripping alson the side of the door so that no daylight can be seen around the edges of this door when closed.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
3/6/2006Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
      2 cutting boards are still not smooth and easily cleanable. Make sure both blocks get sanded or replaced. 2) There is still a little mold on the ice machine in back. Make sure all mold is removed. Ice machines should be cleaned out in their entirety at leas once every 3 months.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      The shelving in the kitchen is still dirty with food build up. Make sure this area gets cleaned and sanitized frequently.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight can still be seen underneath the southeast back door near the walk in coolers. Make sure a sweep is installed to seal out pests.
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      One sanitizer bucket was too concentrate, employee must have gotten this sanitizer from a different source than the mechanical mix line. Another sanitizer bucket was not strong enough. Employees may have mixed with soapy rags. Make sure not to mix soap with the sanitizer, and make sure all employees are getting sanitizer mix from the mechanical mix line, which was tested to mix at the correct concentration.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      Walk in freezer door has not been fixed.
8/31/2005Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Whipped butter near waffle irons was sitting out at hotter than room temperature. The factory packaging reads "keep refrigerated". Please store this butter in the cold hold until ready to use. (Corrected)
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Quat sanitizer is being used in their sanitizer buckets. They do not have quat test strips. Acquire quat sanitizer test strips to test it's concentration.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometers could not be found in many of the under the counter cold storage units. Make sure that all cold holds have a thermometer for proper temperature monitoring.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      1) There is mold growth on the inside of the ice machine and on the ice machine door. There is excessive mold growth near the hinge of the door. and on the handle of the door underneath. 2) The ice scoop at the ice machine was sitting on a tray on top of the ice machine which had dead gnats on it. The scoop was removed and washed and is now kept in the ice machine. The top of the ice machine must be cleaned. 3) The cutting boards are becoming uncleanable due to their overuse. They need to either be replaced, or sanded.
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      1) The shelving in the kitchen, particularly the top shelves are dirty and need to be cleaned more often. 2) The fan at the entrance of the kitchen is very dusty and needs to be wiped down.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Some air vents in the kitchen are accumulating dust around them, especially the vent near the entrance of the kitchen. These vents shoulld be kept clean.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight can be seen under the back door near the walk in coolers. Install a new sweep underneath so no daylight can be seen under this door when closed.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      1) The walk in freezer door is splitting apart at the bottom. It looks like there may be some mold growth within. Please repair this door. 2) The hot water handle has been removed and cannot be found. It is still possible to turn on the hot water, but not as easy. Replace this handle. 3) Gaskets are missing or ripped on the under the counter salad drawers. Replace these gaskets to retain temps on the inside.
8/18/2005Routine
No report available.4/29/2004Routine
No report available.4/23/2004Routine
No report available.4/14/2004Routine
No report available.7/28/2003Routine
No report available.7/26/2002Complaint
No report available.7/5/2002Routine
No report available.8/13/2001Routine
No report available.8/10/2001Re-Check
No report available.8/8/2001Routine
No report available.3/23/2001Routine
No report available.3/9/2001Routine
No report available.6/5/2000Routine
No report available.5/19/2000Routine
No report available.5/5/2000Routine
No report available.4/14/2000Re-Check
No report available.4/5/2000Routine
No report available.8/19/1999Re-Check
No report available.8/9/1999Re-Check
No report available.7/26/1999Routine
No report available.1/28/1999Routine
No report available.1/18/1999Routine
No report available.2/3/1998Re-Check
No report available.1/26/1998Re-Check
No report available.7/30/1997Re-Check
No report available.7/23/1997Routine
No report available.10/31/1996(Other)
No report available.10/29/1996Routine
No report available.3/5/1996Routine
No report available.12/15/1995Routine
No report available.11/17/1995Re-Check
No report available.7/10/1995Routine
No report available.7/6/1995Routine
No report available.12/9/1994Routine
No report available.11/30/1993Re-Check
No report available.11/12/1993Routine
No report available.4/30/1992Re-Check
No report available.4/6/1992Routine
No report available.3/25/1991Routine
No report available.3/28/1990Routine
No report available.4/10/1989Routine
No report available.4/7/1989Re-Check
No report available.3/17/1989Routine
No report available.10/20/1988Re-Check
No report available.10/5/1988Routine
No report available.2/24/1988Routine
No report available.9/28/1987Routine
No report available.2/19/1987Routine
No report available.10/31/1986Re-Check
No report available.10/20/1986Routine
No report available.6/23/1986Re-Check
No report available.6/11/1986Routine
No report available.12/12/1985Routine
No report available.6/10/1985Routine
No report available.12/31/1984Re-Check
No report available.12/19/1984Routine
No report available.6/13/1984Routine
No report available.12/14/1983Re-Check

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