Ryan's Steakhouse, 230 Collins Ne Rd, Cedar Rapids, IA 52402 - inspection findings and violations



Business Info

Name: RYAN'S STEAKHOUSE
Address: 230 Collins Ne Rd, Cedar Rapids, IA 52402
Phone: 319-879-1000
Total inspections: 10
Last inspection: 02/05/2016

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 02/05/2016Physical Recheck
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Floors and walls throughout kitchen area are heavily soiled with food residue and grease. Standing water also present on floors throughout facility kitchen area.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Observation:Two containers of cooked cut ham in reach in cooler near dry storage area dated 2/1 discard date. Items were voluntarily discarded at time of inspection.
  • Eating, drinking, or using tobacco
    Observation: Employee beverage found by handwashing sink without lid. Lid was obtained for drink at time of inspection.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Sanitizer bucket being stored on floor at bakery buffet area. Bucket was moved to shelf at time of inspection.
  • Mechanical warewashing equipment, hot water sanitizing temperatures
    Observation: Dish machine only able to reach plate temperature of 149*F. Final rinse temp gauge reads 190*F during cycle. Facility stated they have been having problems with booster heater and have converted machine to chemical sanitation.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Not able to measure any concentration of chlorine from dish machine. Service was called during inspection.
  • Material characteristics of non-food contact surfaces
    Observation: 1) Hole in wall near prep table in grill kitchen. 2) Hole in wall under sprayer hose portion of dish machine area.
  • Equipment location, installation, repair, and adjustment
    Observation: Fan covers in walk in cooler are broken and soiled with dust.
02/04/2016Regular
No violation noted during this evaluation. 11/06/2014Non Illness Complaint
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation:Manager acknowledges that customers report food particles dried on food contact surfaces of dishes and silverware. Discussed need to inspect surfaces after warewashing to ensure all food particles are removed. Service being done on machine currently, so unable to run dishmachine, two gauges being replaced today. Encouraged to install fan in area to air air drying and speed return of clean dishes to service.
07/25/2014Non Illness Complaint
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
  • Mechanical warewashing equipment, sanitization pressure
    Observation:Gauge for sanitization rinse pressure is not operating. Must have serviced to insure proper spray pressure is being delivered per manuf recommendations. Mgr reports being replaced, but still need to clean the dishes properly.
  • Cleaning of cooking and baking equipment
    Observation:Waffle maker and griddles used for pancakes have been put away heavily soiled, must clean after each days usage, clean now. They are to be discarded and now removed from business.
07/23/2014Physical Recheck
  • Mechanical warewashing equipment, hot water sanitizing temperatures
    Observation:Highest temp reached when dishmachine restarted today was 143 degrees F and now at 137 degrees F. Gauge reading 190, unsure if pressure is the problem or gauge is inaccurate. Service was done on machine with the booster heater yesterday. Service called again. Using three compartment sink until repairs made.
  • Effectively washing equipment and utensils
    Observation:Has food particles remaining on items that have been through the dishmachine, puts silverware through 3 cycles and some still have dried food debris present. Make necessary adjustment s to equipment or to manual scrubbing surfaces.
  • Insect control devices are properly designed and installed
    Observation:Observed one fruit fly or gnat in booth by buffet area wait station, which had a concentration of pests before it was treated. Continue to work with pest control.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation:Complaint received about soiled dishes and utensils being offered to public for usage. Checked clean plates today and about 50% were soiled, with residual small particles of food. About 25% or less of the silverware and steak knives were soiled. All return to be properly warewashing and sanitized again.
  • Mechanical warewashing equipment, sanitization pressure
    Observation:Pressure gauge not registering in 25-35 psi range, unsure if needle is registering at all. Machine now off until can be service.
  • Air drying of equipment and utensils
    Observation:Many of the plates had residual water still after overnight drying. Must provide a means to air dry these items before stacking. Must be rewashed and sanitized before usage. Suggest installing additional racks in clean end of dishmachine area to allow for air drying. Suggest installing fans to aid air circulation in this area as well.
07/11/2014Non Illness Complaint
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Air drying of equipment and utensils
    Observation:Stacks of drying tray pans, plastic beverage glasses, and plastic containers all have water droplets still remaining inside, must let all items air dry before stacked for storage/use.
  • Hand drying provided
    Observation:Out of paper towels at handsink in wait station outside dish machine door, restocked.
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
  • Light bulbs, protective shielding
    Observation:Has uncovered light fixtures in meat room, walkway of kitchen area, and one broken shield in produce walkin cooler, must provide protection from shattering.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation:1)Floors soiled and has some areas of standing water, clean more thoroughly and remove the standing water. 2)Walls soiled around the handsinks esp, clean more frequently.
  • Mechanical warewashing equipment, hot water sanitizing temperatures
    Observation:1)Dishmachine sanitizing temp highest reached was 157 degrees F but will not hold at this level currently, next cycle was 147 degrees F. Service has been called and is here now. Issues with booster heater have been identified and must be fixed to maintain minimum of 160 degrees for sanitizing. Using three compartment sink now for warewashing. Service has been done and unit now at 164 degrees at plate level. Monitor closely to ensure is reaching at least 180 degrees per gauge and 160 degrees at dish level for sanitizing. Corrected on site. 2)Ice machine has some buildup on chute edge and where chute meets the ceiling. 3)Can opener soiled, clean. 4)Condensor fan cover in meat room walkin is soiled with dust and some rusting areas, clean.
  • Plumbing system maintained in good repair
    Observation:Has leaking faucets at three compartment sink and dough prep room, work order has been made for repair this week.
  • 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:Taco bar area has cheese at 51 degrees, salsa and pico at 48 degrees and sour cream at 49 degrees, all replaced and now at 41 degrees or less. 2) Has cottage cheese and applesauce at 45 degrees F, unit turned down and now at 41 degrees or less. Continue to monitor all cold hold buffet tables to ensure are holding foods at 41 degrees or less.
  • Bare hand contact with ready to eat foods
    Observation:Observed cook working with broasted chicken touched two pieces of chicken on serving tray, must use tongs, gloves, or other means as barrier to bare hand contact with ready to eat food. Corrected.
  • Outer openings are protected
    Observation:Has some gaps where light can be seen around the back door, seal to prevent pests from entering.
  • Package integrity
    Observation:Dented can of olives, on rim, discarded now. All other cans were acceptable.
  • Storage and maintenance of wet and dry wiping cloths
    Observation:Wet wiping cloths in dessert area, must be stored in sanitizer solution.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation:1)Trauslen cooler in produce area has soiled gaskets, clean. 2)Non working cooler in grill area is soiled on exterior, clean.
06/19/2014Routine
  • Eating, drinking, or using tobacco
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Discharge from eyes, nose, and mouth
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
11/08/2013Routine
  • Common name-working containers
    Had sanitizer bucket that was not labeled with common name, suggest using red sanitizer bucket which is available for usage. Corrected on site.
  • When to wash
    1) Observed staff moving from soiled items to clean items in dishmachine area, must wash hands first before handling clean items. 2) Using cloth towel in pocket to dry hands, must use only once and put in laundry or use disposable towels, 3) Observed someone use sprayer hose to rinse hands and not use handsink to wash hands, directed to handsink. 4) Observed someone putting on gloves without washing hands first, must wash hands before put on gloves. All corrected on site with education.
  • Sanitization of food contact surfaces - before use and after cleaning
    Highest temp reached in dish machine was 157 degrees F, but most was in 145-150 range after many cycles and a break to reheat and check nozzles. Service has been called, must not use until can ensure is reaching proper temp.
  • Cleanability of floors, walls, and ceilings
    Missing tile along wall behind the grill in kitchen area, repair to have cleanable surfaces.
  • Laundry facilities
    requirement, location, and use
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
  • Cutting surfaces maintained
    1) Ice machine in salad area is soiled along right sidewall area and interior of door lid, clean and sanitize. 2) Ice machine near steam area has some buildup on chute edge and chute has become detached on right end, repair, clean and sanitize unit. 3) Vegetable slicer and can opener soiled, cleaning now. 4) Traulsen cooler in salad area needs racks cleaned, some getting rusty, may need to be replaced soon. 5) Clean freezer unit in grill area, food debris spills and gasket soiled. 6) Most equipment in grill and steam area need to be cleaned of food particles and greasy buildup. 7) Cutting board have some deep grooves and dark area, clean and resurface to have cleanable surfaces or replace. 8) Soda machine nozzles soiled, need more frequent cleaning, cleaning now. 9) Bakery in dining room pie cooler is soiled, racks and sidewalls, clean.
  • Cleaning procedure
    1) Observed staff moving from soiled items to clean items in dishmachine area, must wash hands first before handling clean items. 2) Using cloth towel in pocket to dry hands, must use only once and put in laundry or use disposable towels, 3) Observed someone use sprayer hose to rinse hands and not use handsink to wash hands, directed to handsink. 4) Observed someone putting on gloves without washing hands first, must wash hands before put on gloves. All corrected on site with education.
  • Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
    Highest temp reached in dish machine was 157 degrees F, but most was in 145-150 range after many cycles and a break to reheat and check nozzles. Service has been called, must not use until can ensure is reaching proper temp.
  • Food storage containers identified with common name of food
    1) Has containers of butter, oil, seasoned salts, spices, cinnamon/sugar, granulated sugar, that are not labeled with common name, need to label to prevent confusion.
  • Where to wash
    1) Observed staff moving from soiled items to clean items in dishmachine area, must wash hands first before handling clean items. 2) Using cloth towel in pocket to dry hands, must use only once and put in laundry or use disposable towels, 3) Observed someone use sprayer hose to rinse hands and not use handsink to wash hands, directed to handsink. 4) Observed someone putting on gloves without washing hands first, must wash hands before put on gloves. All corrected on site with education.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Unsure of time frame for usage of gallon of milk in bakery part of dining room, must date mark if will not be totally used in first 24 hours. Corrected on site.
  • Food temperature measuring devices are provided and readily accessible
    Thermometers needed for all reach in coolers in front buffet holding units, none observed today.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Exterior of warmers and cooking equipment need more thorough cleaning to prevent food debris buildup. 2) Floor mixer in baking area needs to be cleaned of buildup of flour and oil. 3) Clean rolling rack in bakery area, dark buildup. 4) Clean floors of walk in cooler and freezer, food spills. 5) Strong odor in walk in cooler for meats, clean more thoroughly. 6) Door of walk in cooler for meats was stuck shut and when opened, now does not fully close, repair to have properly sealing. 7) Victory cooler in salad area has soiled and torn gasket, needs replaced to aid cleaning. 8) Blodgett steamer is leaking, repair. 9) One handle on hot holding cabinet is being held together with duct tape, repair. 10) Wiping cloth in black bucket but no solution, must keep all cloths submerged in sanitizer solution. --1) Ice machine in salad area is soiled along right sidewall area and interior of door lid, clean and sanitize. 2) Ice machine near steam area has some buildup on chute edge and chute has become detached on right end, repair, clean and sanitize unit. 3) Vegetable slicer and can opener soiled, cleaning now. 4) Traulsen cooler in salad area needs racks cleaned, some getting rusty, may need to be replaced soon. 5) Clean freezer unit in grill area, food debris spills and gasket soiled. 6) Most equipment in grill and steam area need to be cleaned of food particles and greasy buildup. 7) Cutting board have some deep grooves and dark area, clean and resurface to have cleanable surfaces or replace. 8) Soda machine nozzles soiled, need more frequent cleaning, cleaning now. 9) Bakery in dining room pie cooler is soiled, racks and sidewalls, clean.
  • Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
    Had one container of raw eggs that is not on top shelf above ready to eat foods, must move to lower position on rack to protect ready to eat foods.
  • Air drying of equipment and utensils
    Observed stacking wet pans before fully air dry, must allow to fully air dry before stacking items. May need to provide a rack or most shelving to aid this process.
  • Refuse, recyclables, and returnables
    materials, design, construction, and installation
  • Roasts held at a temperature of 130°F or above
    1) Ranch salad dressing at 55 degrees F, discarded now. 2) Salsa at 44.3 degrees F, and tartar sauce at 44.6 degrees F, sour cream at 43 degrees F. All replaced with product that is 41 degrees or less. All corrected on site today. Recommending using metal containers and less product to maintain proper holding temp. --Spicy chicken at 130 degrees F, top layer of pan, must keep at height that the product will stay at 135 degrees or higher. Less product displayed now in buffet pan.Corrected on site.
  • Storage and maintenance of wet and dry wiping cloths
    1) Exterior of warmers and cooking equipment need more thorough cleaning to prevent food debris buildup. 2) Floor mixer in baking area needs to be cleaned of buildup of flour and oil. 3) Clean rolling rack in bakery area, dark buildup. 4) Clean floors of walk in cooler and freezer, food spills. 5) Strong odor in walk in cooler for meats, clean more thoroughly. 6) Door of walk in cooler for meats was stuck shut and when opened, now does not fully close, repair to have properly sealing. 7) Victory cooler in salad area has soiled and torn gasket, needs replaced to aid cleaning. 8) Blodgett steamer is leaking, repair. 9) One handle on hot holding cabinet is being held together with duct tape, repair. 10) Wiping cloth in black bucket but no solution, must keep all cloths submerged in sanitizer solution.
  • Cleaning of cooking and baking equipment
    1) Ice machine in salad area is soiled along right sidewall area and interior of door lid, clean and sanitize. 2) Ice machine near steam area has some buildup on chute edge and chute has become detached on right end, repair, clean and sanitize unit. 3) Vegetable slicer and can opener soiled, cleaning now. 4) Traulsen cooler in salad area needs racks cleaned, some getting rusty, may need to be replaced soon. 5) Clean freezer unit in grill area, food debris spills and gasket soiled. 6) Most equipment in grill and steam area need to be cleaned of food particles and greasy buildup. 7) Cutting board have some deep grooves and dark area, clean and resurface to have cleanable surfaces or replace. 8) Soda machine nozzles soiled, need more frequent cleaning, cleaning now. 9) Bakery in dining room pie cooler is soiled, racks and sidewalls, clean.
  • Plumbing system repaired according to law
    One faucet at three compartment sink area has a drip, repair.
  • Designated areas for employees
    use of designated areas by employees
10/30/2013Routine
  • Eating, drinking, or using tobacco
    1) Observed two beverage cups without lids, must use lid and straw or mug style container. 2) Observed several staff with watches, or rings, must have only plain style rings on fingers, and no wrist jewelry.
  • Designated areas for employees
    use of designated areas by employees
  • Cleanability of floors, walls, and ceilings
    1) Lights without shield or tub and endcaps in kitchen by ovens, dry storage area, walkway by meat prep room. Provide cover or cover the bulbs. 2) Shield broken on light in walk in cooler, replace. 3) Coving missing along wall in warewashing area, replace to protect wall board from water damage.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Clean ice machine, chute edges have buildup present, must empty, wash, rinse, sanitize before allow to refill. 2) Clean capp machine, buildup. 3) Using bowls to scoop flour in kitchen steamer area and sugar in dessert area, must use item with handle and keep inverted out of product. 4) Has bowl in rice container, must replace with utensil with handle. --1) Wiping cloths not maintained in sanitizer between use, must keep all wet cloths in solution at work stations, cloths returned to buckets now. 2) Door opening area of walk in coolers and freezer, Winston hot hold unit, and the oven, 3) Clean shelving areas in dry storage where foods have been spilled, ie powdered sugar. 4) Clean lower prep tables where food debris has accumulated in kitchen area, steamer area, and dessert area. 5) Clean the floors and walls in meat walk in, obvious odor when first open the door, food splatters noted.
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
  • Plumbing system repaired according to law
    1) Handsink next to meat room has hot water turned off at wall because handle won't let you fully turn off hot water supply, repair. 2) Same handsink has leak in plumbing discharge line under the sink, repair.
  • Food storage containers identified with common name of food
    No labels on squeeze bottles of liquid margarine, sugar/cinnamon blend and various spices, in kitchen area, label now. 2) No label on working containers of sugar and other dessert toppings in dessert making station, label with common name to help identify product once removed from original container.
  • Storage and maintenance of wet and dry wiping cloths
    1) Wiping cloths not maintained in sanitizer between use, must keep all wet cloths in solution at work stations, cloths returned to buckets now. 2) Door opening area of walk in coolers and freezer, Winston hot hold unit, and the oven, 3) Clean shelving areas in dry storage where foods have been spilled, ie powdered sugar. 4) Clean lower prep tables where food debris has accumulated in kitchen area, steamer area, and dessert area. 5) Clean the floors and walls in meat walk in, obvious odor when first open the door, food splatters noted.
  • Light bulbs, protective shielding
    1) Lights without shield or tub and endcaps in kitchen by ovens, dry storage area, walkway by meat prep room. Provide cover or cover the bulbs. 2) Shield broken on light in walk in cooler, replace. 3) Coving missing along wall in warewashing area, replace to protect wall board from water damage.
  • Hand drying provided
    Wait station has no paper towels, restocking now.
  • Hand and arm jewelry prohibition
    1) Observed two beverage cups without lids, must use lid and straw or mug style container. 2) Observed several staff with watches, or rings, must have only plain style rings on fingers, and no wrist jewelry.
  • Where to wash
    1) Observed several staff wiping hands on cloth apron instead of handwashing, must wash hands when soiled.2) When staff remove gloves and wash hands before put on new pair of gloves. 3) Observed staff intending to wash hands at three compartment sink instead of handsink in warewashing area. Review with staff proper handwashing procedure, corrected with education.
  • When to wash
    1) Observed several staff wiping hands on cloth apron instead of handwashing, must wash hands when soiled.2) When staff remove gloves and wash hands before put on new pair of gloves. 3) Observed staff intending to wash hands at three compartment sink instead of handsink in warewashing area. Review with staff proper handwashing procedure, corrected with education.
  • Food storage - preventing contamination from the premises
    Has one case of frozen food on floor in walk in freezer, must store at least 6 inches off floor.
  • Sanitization of food contact surfaces - before use and after cleaning
  • Food employees hair is effectively restrained
    Staff at dessert station not wearing hair restraint, need cap, visor, or net when working in this area.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    1) One coat noted on lower prep table area in dessert area, must keep personal items in separate area not in contact with foods and clean equipment. 2) Floors and walls need cleaning esp warewashing area and kitchen/steamer area.
  • In-use utensils, between-use storage
    1) Clean ice machine, chute edges have buildup present, must empty, wash, rinse, sanitize before allow to refill. 2) Clean capp machine, buildup. 3) Using bowls to scoop flour in kitchen steamer area and sugar in dessert area, must use item with handle and keep inverted out of product. 4) Has bowl in rice container, must replace with utensil with handle.
  • Cleaning procedure
    1) Observed several staff wiping hands on cloth apron instead of handwashing, must wash hands when soiled.2) When staff remove gloves and wash hands before put on new pair of gloves. 3) Observed staff intending to wash hands at three compartment sink instead of handsink in warewashing area. Review with staff proper handwashing procedure, corrected with education.
04/22/2013Routine

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