- Food storage containers identified with common name of food
Observation: Shakers on kitchen line and container of flour were not labeled. When removed from original container must label working container with common name of product. Labeled during inspection. CORRECTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous food must be dated when opened, prepped, and/or cooked. Date cooked noodles, bag salad, portioned deli meats, ect. Dated during inspection. CORRECTED.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Cleaning of cooking and baking equipment
Observation: Visible food debris on roof and handle of microwave. All cooking equipment must be cleaned every 24 hours. Cleaned during inspection. CORRECTED.
- Storage and maintenance of wet and dry wiping cloths
Observation: Container of sanitizer was on floor at beginning of inspection. Wiping cloths must be maintained off the floor. Moved during inspection. CORRECTED.
- Food storage - preventing contamination from the premises
Observation: Shelving in back storage are is 2" off the floor. All food and food items must be stored a minimum of 6" off the floor. Move bottom shelve.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using ice bath for a breading station for fry. Must use mechanical refrigeration for all potentially hazardous foods. Use kitchen line equipment or purchase additional equipment.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following areas must be cleaned, 1) floor throughout kitchen and walk-in cooler
- Plumbing system maintained in good repair
Observation: Atmospheric vacuum breaker on dish machine is leaking. Replace and/or repair as needed to maintain plumbing in good repair.
- Common name-working containers
Observation: Spray bottle of sanitizer and glass cleaner were not labeled. Chemical removed from original container must be labeled with common name of product. Labeled during inspection. CORRECTED.
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12/23/2014 | Regular |
- Drying mops
Observation: Install mop rack so mops can be properly air dried.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals being stored next to pop boxes. Must keep food and food items separate from chemicals.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Preventing contamination from equipment, utensils, and linens
Observation: All shelving for food and food items must be a minimum of 6" off the floor. Move bottom shelves.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding employees to wash their hands. Given during inspection. Post as needed.
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
Observation: 1) Caulk around the following areas, all sinks, urinals, dish pass through, food pass through, bottom of mop sink, and all throughout kitchen were the cove base/FRP juncture. 2) Flooring in back area is unsealed concrete. All flooring installed must be nonabsorbent and easily cleanable. Seal concrete or install flooring that meets requirements.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide test for bar sanitizer.
- Equipment location, installation, repair, and adjustment
Observation: All equipment must be installed and properly supported. Attached the following areas to wall studs, 1) Dish table on clean and dirty side and 2) 3 tank sink.
- Material characteristics of non-food contact surfaces
Observation: All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal the following areas, 1) cedar wall behind bar, 2) Under side of bar top, 3) Font of bar, 4) Server station shelving, 5) Cover brick wall with plexi glass at server station
- Hand drying provided
Observation: Every hand sink must be provided a means to dry hands. Stock paper towels.
- Handwashing cleanser, availability
Observation:Every hand sink must be provided soap.
- Light intensity
Observation: Light intensity requirement not met in RR's. Must be light enough to be able to adequately clean. Repair as needed.
- Plumbing system maintained in good repair
Observation: All plumbing must be maintained in good repair. Fix leaking fixtures and mop sink faucet.
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05/23/2014 | Routine |
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