Willy Woodburn's Cafe, 232 16th Ave Sw, Cedar Rapids, IA - Restaurant inspection findings and violations

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Business Info

Name: WILLY WOODBURN'S CAFE
Type: Restaurant with liquor
Sub type: Full Service
Address: 232 16th Ave Sw, Cedar Rapids, IA 52404
Owner and phone: LINDA POCHOBRAOSKY
319-365-6768

Total inspections: 3
Last inspection: 4/14/2010

Primary contact: William Woodburn
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Willy Woodburn's Cafe, 232 16th Ave Sw, Cedar Rapids, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Cooked sausage patties are being held at room temperature. Hot food must be held at 135 degrees or above. Sausage patties must be discarded after 4 hours if not used. Do not re-refrigerate to use another time.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Employees doing food prep or handling clean dishes must wear hair restraint - cap, visor, or hair net.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Bleach is mixed with soapy water in the wiping rag bucket at the front counter. Maintain a bucket of sanitizer only water (1/4 teaspoon bleach per quart of water) to wipe surfaces and hold wiping rags. If soapy water is needed to clean the tables, prepare a separate bucket.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Provide quat test strips to check the level of sanitizer in the wiping rag buckets.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Post a sign at the front counter hand sink that says "food employees must wash their hands."
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Provide a thermometer in the dessert cooler at the front counter.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wet wiping rags are lying on the counter in the grill area. Hold wiping rags in the bucket of sanitizer water between uses to prevent bacteria growth.
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
4/14/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Shredded cooked potatoes were being held at room temperature for breakfast use. All potentially hazardous cold food needs to be held at 41 degrees or less. If holding at room temperature, potatoes must be discarded after 4 hours. May not recool to reuse later. Suggest using smaller amounts at the grill and keep remainder refrigerated. Placed in the refrigerator and corrected during inspection.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Cooked sausage patties were being held at room temperature for later rewarming. Warming lamp is broken. Need to maintain sausages at temp of at least 135 degrees after cooking or refrigerate and cool to 41 degrees. Sausages heated and placed in steam table for hot holding. Corrected during inspection.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Employee was observed cooking without hair restraint. All employees preparing food or handling clean dishes need to wear cap, visor, or hair net.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Box of raw potatoes is on the floor in the walkin cooler. All food needs to be stored at least 6 inches off the floor.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employee was observed putting french toast on a plate with bare hands. There can be no bare hand contact of ready to eat foods. Need to use tongs, gloves, or deli paper when handling ready to eat foods.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at the waitress station hand sink that notifies employees they must wash their hands.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No paper towels available at kitchen handwashing sink. Corrected during inspection.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      No thermometer located in the dessert cooler or the ice cream cooler. Need to provide an accessible thermometer in all refrigerated units.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Numerous wet wiping rags were lying on the counters in the grill area. Need to maintain wet rags in a bucket of sanitizer water (1/4 teaspoon bleach to 1 quart of water) between uses. Corrected during inspection.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleach sanitizer in the rag bucket at the warewashing area was greater than 200 ppm. Need to maintain sanitizer at 50-100 ppm. Use test strips to check concentration. Corrected during inspection.
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      When printing new menus, need to identify by asterisk or other means, which foods may be served undercooked.
    • Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
      Employee coat hanging on food storage rack. Employee personal items need to be stored away from food items to avoid potential contamination.
5/11/2009Routine
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Provide quat test strips for checking the concentration of sanitizer.
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      The drain lines from the ice machine must be provided with a minimum of a 1-inch air gap.
  • Facility/Equipment Requirements
    • Food contact surfaces (Equipment subject to moisture, sloped to drain 4-204.120, p 115)
      The drain lines from the ice machine have been temporarily run into the mop sink. The ice machine drain lines must be sloped to drain and hard-plumbed.
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
    • Walls, floors, ceiling, lighting (Utility service lines & pipes installation 6-201.12, p 167)
      Provide escutcheon covers on the water lines and waste line beneath the hand sink in the kitchen.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer in excess of required concentration at the warewashing machine. Contact the chemical distributor to make proper adjustments to the automatic dispenser.
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Indicate on the menu which items may be served raw or undercooked. Asterisking the items to a footnote that states that the items may be served raw or undercooked.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Post "No smoking" signs at all entrances. Left signs to post.
11/14/2008Other (Explain In Notes)

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