- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The back splash behind grills and ovens had splatter and food build up. Clean and maintain cleaning at frequency to prevent future issues.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink on kitchen line reached 90 degrees. All hand sinks must reach 100 degrees minimum. Service was called and mixing valve to be replaced.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wiping cloth on shelve in dish area. Wiping cloths must be stored in sanitizer in between uses. CORRECTED.
- Food storage, prohibited areas
Observation: Liquor and pop being stored in a mechanically room. Food and food items are not allowed to be stored in mechanical rooms. All food must be moved or room be constructed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment has QT-10 but need QT-40 for their sanitizer. To ensure proper concentration of sanitizer must have correct test strips.
- Equipment location, installation, repair, and adjustment
Observation: Dish machine is leaking into a pan. All equipment must be maintained in good repair. Service order has been placed.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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12/11/2014 | Regular |
- Miscellaneous sources of contamination
Butter balls in reach-in freezer were not covered and unable to determine if they were being reused. Food must be protected from contamination. Discarded during inspection. CORRECTED.
- Material characteristics of non-food contact surfaces
Lining wire shelving in dry storage with cardboard. All surfaces exposed to food and food items must be smooth, easily cleanable, and non absorbent. Remove cardboard.
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11/15/2013 | Routine |
- Shellstock, maintaining identification
- 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
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05/23/2013 | Routine |
- Cleanability of floors, walls, and ceilings
All wall coverings must be easily cleanable. Install FRP around mop sink in 2nd floor kitchen and public RR next to ballrooms.
- Backflow protection
air gap, device standard, when required
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine started at 157.1 degrees and began to drop temp down to 149.8 degrees. For proper sanitization machine must reach plate temp of 160 degrees. Service called during inspection.
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05/20/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
Walls must be cleanable and non absorbent. Install FRP around mop sink in kitchen and make repairs to mop sink next to public RR's.
- Handwashing signage
Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Signs given during inspection. Post as needed.
- Miscellaneous sources of contamination
Install splash guard on hand sink between fryers and griddle in kitchen.
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine only reached 153.5 degrees after several cycles. Hot water sanitization requires a plate temp of 160 degrees. Service was called during inspection.
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05/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Us Cellular Convention Center - Commissary, 270 1st Ne Ave, Cedar Rapids, IA 52401 »