The Hungry Rooster Catering Company @ Quaker, 418 2nd Ne St, Cedar Rapids, IA 52401 - inspection findings and violations

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Business Info

Name: THE HUNGRY ROOSTER CATERING COMPANY @ QUAKER
Address: 418 2nd Ne St, Cedar Rapids, IA 52401
Phone: 626-221-0636
Total inspections: 3
Last inspection: 12/03/2014
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Inspection findings

Inspection date

Type
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Raw hamburgers being stored over packages of water bottles. Raw food must be stored under ready to eat foods. Moved during inspection. CORRECTED.
  • Material characteristics of non-food contact surfaces
    Observation: Using cardboard to line wire shelving in walk-in cooler. All surfaces exposed to food must be nonabsorbent and easily cleanable. Remove cardboard.
  • Handwashing sinks-Numbers, capacities, location, and placement
    Observation: Employee dumped in the kitchen hand sink. Hand sinks are to be for hand washing only. Employee expressed understanding. CORRECTED.
  • Use of cast iron, wood, or nonstick coatings as a food contact surface
    Observation: Beverage dispenser has a wooden lid. Wooden spoon located in drawer. Wood is not allowed for these purposes in kitchen. Removed. CORRECTED.
  • 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: All potentially hazardous foods must be maintained at 41 degrees or less. 1) Ham on salad bar temped at 44 degrees. Moved to metal pan and temped at 38 degrees. 2) Tomatoes in cold hold on serving line temped at 50 degrees. All product moved to reach-in cooler and service called. 3) Juice in dispenser temped at 46 degrees. Juice moved to cooler and service called.
  • Equipment location, installation, repair, and adjustment
    Observation: Ice machine has leak on dripping on to floor. All equipment must be maintained in good repair. Service call during inspection.
  • Food storage containers identified with common name of food
    Observation: Squeeze bottle of steak sauce was not labeled. When removed from original container all working containers must be identified with common name of product. CORRECTED.
  • Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
    Observation: Every cooler/cold hold holding potentially hazardous foods must have a thermometer provided. CORRECTED.
 12/03/2014Regular
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Preventing contamination when tasting
  • Shellstock, maintaining identification
 12/02/2013Routine
  • Shellstock, condition
    Shelf in the walk-in cooler is not 6" off the floor. All food and food products must be stored a minimum of 6" off the floor. Move shelf up.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Food temperature measuring device construction
    Thermometer must be located in every cooler.
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Preventing contamination when tasting
  • Shellstock, maintaining identification
 11/21/2013Routine

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