The Flying Wienie, 103 8th Ave Sw, Cedar Rapids, IA - Restaurant inspection findings and violations

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Business Info

Name: The FLYING WIENIE
Type: Restaurant without liquor
Sub type: Full Service
Address: 103 8th Ave Sw, Cedar Rapids, IA 52404
Owner and phone: MARTIN, JOHN & DENISE
Total inspections: 19
Last inspection: 5/25/2010

Working hours:
  • Monday: 11:00am - 06:00pm
  • Tuesday: 11:00am - 06:00pm
  • Wednesday: 11:00am - 07:00pm
  • Thursday: 11:00am - 07:00pm
  • Friday: 11:00am - 07:00pm
  • Saturday: 11:00am - 04:00pm
Primary contact: John Martin
Reservations: Not accepted

Restaurant representatives - add corrected or new information about The Flying Wienie, 103 8th Ave Sw, Cedar Rapids, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      1) Prep cooler is currently at 55 degrees. Cooler must maintain 41 degrees or less at all times. Food in cooler must be disposed of and repair or replacement must be made before using. REPEAT VIOLATION 2) Cut potatoes were observed in three compartment sink and beside sink. Cut potatoes must be stored in cooler. REPEAT VIOLATION
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Glove change does not replace hand washing. Employees were observed putting on gloves without first washing their hands. Hands must be properly washed prior to putting on gloves.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Spray bottle of chlorine sanitizer did not contain any chlorine. Using bleach to sanitize dishes. There was no bleach on-site to sanitize. CORRECTED Ensure there is sanitizer on site to sanitize dishes and countertops. Use test strips to ensure it is the right concentration.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      There is no handwashing sign posted at the kitchen handwashing sink. An "employees must wash hands" sign must be posted.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184)
      Chlorine sanitizer in spray bottle was in excess of 200 ppm. Chlorine sanitizer must be maintained at 50 to 100 ppm. CORRECTED
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Official no smoking signs must be posted at all entrances. A no smoking sign is posted at the entrance, but it is not the official sign. Post the official no smoking sign. REPEAT VIOLATION
5/25/2010Routine
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Uncovered containers of cooked ribs and raw beef in the refrigerator. Need to keep food covered when it is not in immediate use to prevent potential contamination.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at the handwashing sink that notifies employees they must wash thier hands.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      No thermometer found in the Nor-Lake milk cooler. Need to provide an accessible thermometer in all refrigerated units.
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Need to post a regulation no smoking sign at the entrance.
6/1/2009Routine
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employee observed cutting tomatoes and not using gloves. Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves or dispensing equipment. Employee placed appropriate single use gloves on during inspection. CORRECTED ON SITE.
9/2/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The prep cooler is holding PHF at 53 degrees. Owner adjusted the unit and at present is holding at 45 degrees. Shall monitor this unit closely with thermometer and shall be kept at 41 degrees or lower.Cut potatoes sitting on the counter in a strainer next to the 3 compartment sink. Shall keep cut potatoes in the refrigerator.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Employee observed not using proper handwashing when changing tasks IE: handling money and then handling food. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils.Employee observed washing their hands in the 3 compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation, warewashing, or in a service sink.
    • Proper handwashing (Where to wash 2-301.15, p 42)
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Employee observed not wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and single service articles.
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employees observed not using gloves, or tongs when preparing ready to eat foods IE hot dog buns. Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves or dispensing equipment.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      No grease trap provided. Owner stated having difficulty getting a plumber to correct the grease trap.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      Prep Cooler has a broken thermometer. New thermometer placed by the owner during this inspection. CORRECTED ON SITE.
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      The vent fan in the women's restroom not functional. Owner stated the unit will not be repaired instead the unit will be replaced.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Spray bottle of sanitizer being stored next to food IE: pickles. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single service articles. CORRECTED ON SITE.
8/27/2008Re-Check
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      On re-inspection today large bag of onions being stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CORRECTED ON SITE.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      On re-inspection today plastic utensils being stored at the front counter with the handles downward single service utensils shall be stored covered or with the handles inverted. CORRECTED ON SITE.
2/29/2008Re-Check
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Tobacco used in unapproved area, employees smoking in dry storage too close to food. Employees shall use tobacco only in designatged areas to prevent contamination of exposed food, clean equipment, and utensils. Ashtray was moved away from the food. CORRECTED ON SITE.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Chicken and dumplings, tarter sauce and dressings not date makred. Refrigerated ready to eat PHF prepared and held refrigerated form more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is including the day of preparation. Food can be held up to 7 days then discarded.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Seasonings not labeled. Working containers holdiong food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, salt, spices, and sugar shall be identifed with the common name of the food.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Employee using 3 compartment sink with bleach mixed with soapy water. Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      Microwave has build up and needs to be cleaned more frequently. Plastic utensils bieng stored at the front counter with the handles downward single service utensils shall be stored covered or with the handles inverted.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
2/21/2008Routine
No violation noted during this evaluation. 10/9/2007Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      1) The ice scoop was sitting on the ice machine, which is unclean. The ice scoop must not come into contact with unclean surfaces. 2) Some clean utenslis were being stored inside a bucket that was unclean. Utensil storage areas must be kept clean. 3) Bleach is not being used to clean food contact surfaces in the kitchen. Only soap was being used, as they ran out of bleach. Make sure the bleach is kept between 50-100 ppm when cleaning food contact surfaces. 4) The blade on the can opener is unclean and rusty and needs to be replaced. Can opener blades should be changed out and properly cleaned as needed. 5) A small amount of mold growth was found on the inner rim of the soda pop nozzles.
    • Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Some non-food contact surfaces throughout the kitchen are generally unclean such as hard to reach areas of the floor, and handles on the various equipment should be cleaned on a regular basis to prevent build up.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      1) The east side of the kitchen ceilling has been covered, but the west side is still bubbling and peeling and needs to be replaced/covered so the chipping paint does not fall into the food. This was included on past inspections, and should be a priority. 2) One of the floor tiles under the prep cooler in the kitchen is damaged and should be replaced.
11/24/2006Routine
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Please send at least one person involved with food prep to a food safety certification class w/in the next ninety days
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Hair restraints still not being worn.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
      Hand soap still not provided at the hand sink in the kitchen. The hand soap dispenser in the men's restroom is hard to work, though does work. Recommend an alternate method of soap dispensing at this sink.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      The ceilling in the kitchen still needs to be re-surfaced.
5/13/2005Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Chili was temped at 120 F on arrival. The temp was turned up and was well above 140 before I left. Please make sure all hot held foods are being kept at 140 F or above.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Please send at least one person to a food safety certification class.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Kitchen workers not using hair restraints. Please make sure hair restraints are being worn
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw meat was being stored under cooked ready to eat meat in the white upright fridge. Please store all raw meats on the very bottom, as secluded as possible.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Items such as model airplanes, the kites on the walls, the top surfaces of kitchen appliances and racks are dusty and need to be cleaned.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      The ceilling in the kitchen needs to be re-surfaced as the surface is bubbling up and peeling. They plan on resurfacing sometime in the future.
5/3/2005Routine
No violation noted during this evaluation. 1/20/2005Re-Check
No report available.11/22/2004Routine
No report available.11/12/2004Routine
No report available.10/31/2003Routine
No report available.9/23/2002Routine
No report available.6/26/2000Routine
No report available.8/19/1999Routine
No report available.4/1/1999Re-Check
No report available.3/15/1999Routine

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