- Sanitization methods - hot water, chemical
Observation: QA sanitizer was tested lower than 200ppm. Do not add water into pre-made sanitizer. Corrected on site.
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11/24/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Sanitizer was tested too low. Employee added water into pre-made QA sanitizer. QA sanitizer must be maintained between 200-400ppm. New sanitizer was make during inspection. Corrected at time of inspection.
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03/26/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Milk cooler gasket torn on service line milk cooler.
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12/15/2014 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Beverage Air cooler door in gym storage area is in poor condition. Front door is coming apart.
- Handwashing signage
Observation: Line hand sink does not have a hand washing sign posted.
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05/28/2014 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system repaired according to law
Backflow preventer on mop sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open jugs of milk without date mark. Must date mark all ready to eat food when opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Kenmore residential fridge in kitchen was temped @ 42.7*F. All potentially hazardous food was moved at time of inspection. May not use cooler for storage of potentially hazardous food until unit can maintain 41*F or below.
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11/14/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Test strips were outdated at time of inspection. Must have test strips that are within expiration date at all times to ensure adequate concentration of sanitizer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Employee RR does not have a vent fan that is poperly functioning. RR must be vented to the outside to remove odors and bacteria. Repair or replace as necessary. 2) Vent in employee RR has dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Roasts held at a temperature of 130°F or above
Observed cooked green beans and cooked apples not under temp control. All PHF must be kept at 135*F or above to prevent buildup of bacteria. Must use time as a public health control at this point. What is left over at end of lunch must be discarded. Lunch period is around 2 hours so food will not exceed four hour time limit. Other options to consider are gel lined pans, ice, and or mechanical refrigeration. --Observed ranch dressing and tartar sauce not kept under temp control in dining area. All potentially hazardous food (PHF) must be kept at 41*F or below to prevent buildup of bacteria. Must use time as a public health control at this point. What is left over at end of lunch must be discarded. Lunch period is around 2 hours so food will not exceed four hour time limit. Other options to consider are gel lined pans, ice, and or mechanical refrigeration.
- Backflow protection
air gap, device standard, when required
- 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 does not have a vent fan that is poperly functioning. RR must be vented to the outside to remove odors and bacteria. Repair or replace as necessary. 2) Vent in employee RR has dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
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05/07/2013 | Routine |
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