- Food storage containers identified with common name of food
Observation: Big bulk containers containing sugar, rice, flour etc. are not labeled with the common name of food for indentification in bakery part of the kitchen.
- Handwashing signage
Observation: Handwashing signage is missing in employee restroom reminding employees to wash their hands before and after using restroom. Provided the signage to be posted and corrected on site.
- Posting of a valid license
Observation: License was not posted for consumer's view and it is posted in hallway back.This is REPEAT violation
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Posting inspection reports
Observation: The most recent inspection report was not posted for consumer's view and it is posted in hallway back. This is REPEAT violation
|
11/23/2015 | Regular |
- When to wash
Observation:Observed food employee talking on phone while grilling with no handwashing available. Food employees must clean hands immediately before engaging in food preperation. Corrected at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in employee restroom had no running water. Handwashing sinks must be equipped to provide water at a temperature of at least 100* F. Repair or replace as needed.
- Backflow protection
air gap, device standard, when required
- Posting of a valid license
Observation:Inspection reports posted in back hallway. Inspection reports need to be posted in conspicuous location. --Observation: License posted in back hallway. License must be posted in conspicuous location.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing must be provided in all locations where food handling is taking place. 1) No handsink available in room containing ice machine. Ice machine can be moved back to original location in trainers room or moved to location where handsink is conveniently provided. 2) No handsink present near outside grilling station. Temporary handwashing station was setup. Corrected at time of inspection.
- Plumbing system maintained in good repair
Observation:Pot filling faucet and sprayer hose remain installed. Water remains shutoff. Remove or replace as needed. REPEAT VIOLATION
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Cold hold unit for salad bar not operable, establishment is using ice to keep food at proper temperature. Equipment used to hold food must be maintained in good repair. As equipment is under warranty service request has been placed for 5/27/15.
|
05/27/2015 | Regular |
- Condiments are protected from contamination by consumers
Observation: Condiments on serving line were not under a sneeze guard or have lids. Condiments must be protected from contamination. Provide lids or keep on serving line with sneeze guards.
- Plumbing system maintained in good repair
Observation: 1) Faucet on 3 tank sink is leaking. 2) Faucet and sprayer hose have not be replaced. Water remains off but this needs to be addressed.
- Outer openings are protected
Observation: Light is shining through the loading dock door. All outer openings must be protected from the entry of pests or rodents. Install door sweep.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Unable to determine if hand sink in employee RR reached 100 degrees. Work order was placed 8/25/14 and work has not been completed.
|
12/05/2014 | Regular |
- Handwashing signage
Observation: The hand washing sink adjacent to the three compartment sink does not have a sign posted when employees shall wash their hands. All handwashing sinks used by food employees shall have a sign posted when to wash their hands.Given during this inspection. Post at the handwashing sink.CORRECTED ON SITE.
- Handwashing cleanser, availability
Observation: The hand washing sink in the warrior room does not have any type of soap available. All handwashing sinks used by food employees shall have some type of soap available to clean their hands.
- Outer openings are protected
Observation: The following outside exit doors have light shining on the bottom of the doors. The door near the hallway with storing bottles of chemicals, and the delivery door. Exit doors shall be self closing and tight fitting suggest weatherstripping to prevent entrance of pests and rodents.
- 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: In the warrior room cut melon was at 55 degrees the manager reports they are taken out of the small reach in cooler in this area and placed on the counter for the consumers. Per the employee the melon was on the counter from the cooler for approximately 1/2 hour Other types of PHF was at temperature such as the yogurt at 40 degrees. The staff was educated and verbalized understanding to keep ALL PHF in the Warrior room in the small reach in cooler by the counter.CORRECTED ON SITE. --Observation: The self serve area had jalapenos at 49.5 for less than 1/2 hour from the reach in cooler. The manufacturer states must refrigerate after opening. When serving the jalapenos shall keep cold such as in the cooler or on ice shall be kept at 41 degrees or less. Manager was educated and stated she would educate all the food employee staff about keeping this type of food item at least 41 degrees. Manager and inspector checked other type of canned goods and some stated for best quality refrigerate. Inspector educated the food manager NOT required to refrigerate but for best quality keep at 41 degrees or less. Large amount of ice was placed on the jalapenos in stainless steal container during this inspection.CORRECTED ON SITE.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: A tray of tater tots were at 112 degrees. Manager reported had been removed from the oven approximately 20 minutes earlier. Hot hold food items SHALL be maintained at least 135 degrees or higher. The tater tots were placed back into the oven and the manager verbalized understanding the temperature had to reach at least 165 within 2 hours for 15 sec. CORRECTED ON SITE.
- Physical facilities maintained in good repair
Observation: THE HALLWAY HAS A COVERED "MAN HOLE" WITH A MAT. THIS IS A TRIP HAZARD.THE MAINTENANCE PERSON REPORTED THIS AREA WOULD BE REMOVED WITH THE REMODEL.
- Food on display is protected from contamination by consumers
Observation: The food establishment has cut onions, pickles, relish, and jalapenos without a sneeze guard. Food on display shall be protected from contamination by the use of packaging, counter,service line, or salad bar food guards
- Plumbing system maintained in good repair
Observation: The following have leaks the women's restroom the faucet will not shut off completely. The rinse side of the three compartment sink leaks. Manager placed a bucket to collect the water to prevent any injuries form slipping on the floor.
|
03/13/2014 | Routine |
- Handwashing signage
Sink in Fast Food area did not have a handwashing sign posted. Must post a sign at all handsinks used by food service employees to inform employees when to wash hands.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Employee RR does not have adequate ventilation (working fan). RR for food service employees must be adequately ventilated to the outside to prevent buildup of bacteria and remove odors.
- Laundry facilities
requirement, location, and use
- Air drying of equipment and utensils
Dishes were observed being towel dried. Must allow dishes to air dry after cleaning to prevent contamination and buildup of bacteria.
- Storage and maintenance of wet and dry wiping cloths
Sanitizer buckets were observed stored in Fast Food handwashing sink and on top of prep tables. Sani buckets must be stored away from food and food contact surfaces to prevent contamination.
- Plumbing system repaired according to law
The following areas have a leak and must be repaired: cold knob on handsink by employee RR, faucet and pipes underneath on sink by steamers, employee RR faucet, and sprayer sink faucet knobs. All plumbing violations must be repaired to prevent buildup of bacteria and contamination.
- Cutting surfaces maintained
1) Butcher block table under microwave has grooves and gaps between boards. Must resurface or replace table to prevent buildup of bacteria and contamination. 2) Both stand mixers in kitchen are starting to peel paint and show rust. Must resurface or replace mixers to prevent buildup of bacteria and contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Sani buckets were too low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Corrected at time of inspection
- Package integrity
Observed dented cans of applesauce and oranges. May not use a can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Cans were discarded at time of inspection. Corrected at time of inspection
|
12/12/2013 | Routine |
- Outer openings are protected
Back door by walk in has daylight showing around outer edges. Must seal outer edges of door to prevent entry of pests.
- Cleanability of floors, walls, and ceilings
1) Floor tiles missing in dining area by portable food stand. Must repair or replace floor to provide a smooth, easily cleanable, and non absorbent surface to prevent buildup of bacteria. 2) Cove base missing in corner by portable food stand and north wall in employee break room. Must repair or replace cove base to prevent buildup of bacteria.
- Plumbing system repaired according to law
The following areas have a leak: sink to the right of the sprayer, left faucet on 3 hole sink, left basin on 3 hole sink, and RR handsink. All plumbing must be maintained in good working order to prevent buildup of bacteria and spread of disease. Repair or replace as necessary.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were expired at time of inspection. Must have test strips within date range at all times to ensure adequate concentration is maintained.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Employee RR vent fan does not appear to be functioning properly. RR must have outside ventilation to remove odors and bacteria. 2) Hood vents in main prep area have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Material characteristics of non-food contact surfaces
Observed towels used to absorb moisture from clean dishes. Must not use towels to absorb moisture becasue they can harbor bacteria and contaminate clean dishes.
- Cutting surfaces maintained
1) Swiss valley cooler has a torn door gasket. Must replace door gasket to ensure adequate temp is maintained. 2) Butcher block prep table by back door is starting to show grooves between boards. Must resurface or replace table to provide a smooth, easily cleanable, and non absorbent surface.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested under 200ppm. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed ready to eat (RTE) food with date mark outside of 7 day period (chicken & cheese). All ready to eat food must only be held for 7 days after prepared/opened to prevent buildup of bacteria. Food was discarded at time of inspection. COS.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Employee RR vent fan does not appear to be functioning properly. RR must have outside ventilation to remove odors and bacteria. 2) Hood vents in main prep area have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
|
05/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Washington High School, 2205 Forest Se Dr, Cedar Rapids, IA 52403 »