- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:No sanitization buckets mixed on site at time of inspection. Must maintain clean workplace to prevent cross contamination.
- Eating, drinking, or using tobacco
Observation:Open container of redbull in back kitchen. All employee drinks must be covered to prevent contamination.
- Other personal care items - storage
Observation: Personal clothing items in storage area may not be stored in food storage or preparation areas.
- Physical facilities maintained in good repair
Observation: cove base tile by mop sink broken. All tiles must be kept in good repair for proper cleaning.
- Cleanability of floors, walls, and ceilings
Observation:several holes in walls for piping need escutcheon covers to make wall areas easily cleanable and non absorbent.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: ventilation covers soiled. Must keep clean to prevent contamination of food items.
- Effectively washing equipment and utensils
Observation:Three compartment sink plugs broken, missing, or not holding fluid properly. These must function properly for sanitary cleaning of dishes.
- Air drying of equipment and utensils
Observation:water was running from inside stacked dishes washed night before. Dishes need to be completely air dried before stacking to prevent cross contamination.
- Plumbing system maintained in good repair
Observation:Hose constantly leaking in mop sink due to the inability to turn off all the way. Faucet on three compartment sink leaking after turned off. Must maintain all plumbing in good repair.
- Common name-working containers
Observation:no labels on spice shakers on front line. Must label all working containers with common name.
- Cutting surfaces maintained
Observation:slicer board deeply scored and unable to be cleaned free of food residue. Resurface or replace to prevent cross contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Mold on pop machine drain pan, excessive build up on sneeze guard on front line and walls in the back kitchen. Clean as often as necessary to be clean to sight and touch.
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07/09/2014 | Routine |
- Hand drying provided
Both paper towel holders empty in back kitchen area, restocked now. Must keep stocked to provide means to dry hands after handwashing.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors esp next to walls and equipment, some buildup noted. 2) Has some black buildup along dirty end of three compartment drainboard, clean more thoroughly.
- Linens- cleaning and storage
1) Clean top of make table, some food debris around edges. 2) Clean floor of reach in cooler and gaskets at front counter area. 3) Has broken plastic spoon, need to replace. 4) Case of 3 ft sandwich bread boards on floor in dry storage area, must store at least 6 inches off floor.
- Food storage containers identified with common name of food
1) Shakers of spices not labeled at make table, must label with common name. 2) Spray bottle of water not labeled, labeled now. Once any food is transferred to working container must label to identify contents.
- Cleanability of floors, walls, and ceilings
1) Floor wall coving needed on both sides of doorway wall to back area, to protect the wallboard when mopping. 2) Easchusion cover need for discharge line under handsink in kitchen area to keep pests from entering thru the wallboard.
- Utensils and pressure measuring devices maintained
1) Clean top of make table, some food debris around edges. 2) Clean floor of reach in cooler and gaskets at front counter area. 3) Has broken plastic spoon, need to replace. 4) Case of 3 ft sandwich bread boards on floor in dry storage area, must store at least 6 inches off floor.
- Food storage - preventing contamination from the premises
Has case of chips on floor in dry storage area, all foods need to be stored at least 6 inches off floor.
- Plumbing system repaired according to law
1) Mop sink has constant slow stream from hose, repair. 2) Floor drain under three compartment sink slow to drain sink water, may need to be cleaned.
- Material characteristics of non-food contact surfaces
1) Clean lower prep table shelving some food debris at front counter area. 2) Using cardboard box in dry storage shelf by back entrance for small plastic items, provide a smooth, cleanable container for this purpose. Cardboard should not be reused except for its original product.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean lower prep table shelving some food debris at front counter area. 2) Using cardboard box in dry storage shelf by back entrance for small plastic items, provide a smooth, cleanable container for this purpose. Cardboard should not be reused except for its original product. --1) Clean top of make table, some food debris around edges. 2) Clean floor of reach in cooler and gaskets at front counter area. 3) Has broken plastic spoon, need to replace. 4) Case of 3 ft sandwich bread boards on floor in dry storage area, must store at least 6 inches off floor.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization methods - hot water, chemical
Three compartment sink sanitizer too weak, line clogged, cleared and now feeding solution, needs new cap, service will be called to evaluate both issues.
- Separation from food, equipment, utensils, linens, and single service
Has sanitizer in wire rack with clean items, must separate to protect clean items from chemicals. does have rack for holding sanitizer when hose is repaired. Correcting on site.
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08/28/2013 | Routine |
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