- Food storage containers identified with common name of food
Observation:Breading flour needs to be labeled to prevent confusion with other products.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Posting of a valid license
Observation:Has license posted in wait station and is not the current year, most locate or get replacement and post within public view.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Did not observe either cook using the handsink, is not in view of kitchen but is located by mopsink. Must install another handsink in area of working area of kitchen/warewashing, within next 3 months.
- Sanitizers
Observation:Both wiping bucket and spray bottle of bleach sanitizer about 200 ppm or more, diluted to 100 ppm today.
- Posting inspection reports
Observation:Must post most recent inspection withon public view, is in wait station not in public area.
- Bare hand contact with ready to eat foods
Observation:Observed stabilizing corner of bread with bare hands to cut sandwich, must use barrier method such as gloves or utensil, corrected on site.
- Outer openings are protected
Observation:Side door has some light showing through when fully closed, seal to prevent any pests from entering.
- Material characteristics of non-food contact surfaces
Observation:Wooden supports holding metal shelf above prep table has some bare wood showing through, clean and resurface with as least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floor under the floor sink area, soiled and water pooling, make sure all discharge lines long enough to make the drain but maintain the one inch are gap on any from food or warewashing sinks.
- When to wash
Observation:Need to wash hands between handling soiled dishes and clean dishes, and before putting on gloves.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Clean underside of metal shelving over prep table, splatters. 2)Clean ceiling lights over dough press area, soiled. 3)Clean soda machine backsplash area, soiled.
- Equipment location, installation, repair, and adjustment
Observation:1)Gaskets torn on Rapids two door cooler in bar, replace. 2)Arctic Air freezer has broken molding along front lower edge with insulation exposed, repair or replace to protect foods.
- Food employees hair is effectively restrained
Observation:One cook not wearing hair restraint, such as cap, visor, or net, provide some form of hair covering in addition to pulling hair back.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some crusty buildup along top edge of deflector, clean and sanitize. 2)Clean food debris from base of two door reachin freezer.
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11/21/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Cooler across from pizza oven is holding pepperoni at 47 degrees and cheese at 49 degrees, all Potentially Hazardous Foods moved to walk in cooler now. Must turn down unit and not use for storage until can maintain 41 degrees or less. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in all cooling units, provide a thermometer in all cooling units, and locate where can be seen easily to monitor temp.
- Light bulbs, protective shielding
1) Light above the grill area has three missing endcaps, replace. 2) Ensure the light above the dry storage/handsink area is a coated bulb to prevent shattering or provide a light cover. 3) Floor in walk in cooler is still missing torn and missing, repair or replace.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Hand and arm jewelry prohibition
One staff has wrist jewelry on, must remove when working with foods, to aid handwashing.
- Where to wash
1) Glove change does not replace hand washing, must wash hands before putting on or removing gloves, when soiled or change activities. 2) Observed using sprayer hose at warewashing area instead of handsink. Handsink is not conveniently located, if ever remodel must install handsink in more accessible area.
- Outer openings are protected
1) Gaps under or around exterior door in kitchen and bar area, seal where can see light showing through. 2) Heavily soiled with dead bugs light shields in kithcen area, clean more frequently to prevent buildup.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now. 2) Exterior of grills and fryer heavily soiled, must clean thoroughly. 3) Wooden supports are soiled and bare wood showing through, clean and reseal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) True prep line cooler has broken handle and taped, repair without using tape, not a cleanable surface with tape. 5) Has mold buildup along doorway area of the walk in cooler, clean and touch up worn wood surfaces to reseal the wooden door framing. 6) Breading flour containers soiled and lid of spices at dough station, all washed today.
- Miscellaneous sources of contamination
1) Has buckets of food on floor in walk in cooler. Must store all foods on shelving at least 6 inches off floor. 2) Has bottles of beer stored under the condensor coil in Rapids cooler at bar and it has a slow drip, move bottles and repair unit to protect the foods in this cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine reaching 111 degrees F after several loads, temp of hot water heater adjusted higher and now it is reaching 123 degrees F. Ensure hot water supply is adequate to maintain proper supply of water for warewashing and handwashing. Corrected on site.
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Chicken at 115 degrees F, must reheat until reaches internal temp of 165 degrees or more. Must check internal temp of meats to make sure has reached proper internal temp. Corrected on site.
- Removing dead or trapped birds, insects, rodents, and other pests
1) Gaps under or around exterior door in kitchen and bar area, seal where can see light showing through. 2) Heavily soiled with dead bugs light shields in kithcen area, clean more frequently to prevent buildup.
- Food employees hair is effectively restrained
Cook not wearing hair restraint, must wear ie hat, visor, or net when working with food.
- Backflow protection
air gap, device standard, when required
- When to wash
1) Glove change does not replace hand washing, must wash hands before putting on or removing gloves, when soiled or change activities. 2) Observed using sprayer hose at warewashing area instead of handsink. Handsink is not conveniently located, if ever remodel must install handsink in more accessible area.
- Posting of a valid license
Must post most recent inspection within public view along with license which is posted.
- Handwashing signage
No signs in RR directing staff to wash hands before return to work. Provided signage today to post.
- In-use utensils, between-use storage
1) Meat slicer has some food particle on tray, clean. 2) Upright Artic Air freezer has cracked modling on lower base with insulation exposed, repair to make all surfaces cleanable. 3) Using wet cloth to stabilze the cutting boards, must provide a nonporous material for this purpose, such as rubber mat or webbing.
- Bare hand contact with ready to eat foods
Reports using bare hand to put garnishes in beverages at bar, must use barrier method such as glove, tongs, toothpick etc. Will correct on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now. 2) Exterior of grills and fryer heavily soiled, must clean thoroughly. 3) Wooden supports are soiled and bare wood showing through, clean and reseal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) True prep line cooler has broken handle and taped, repair without using tape, not a cleanable surface with tape. 5) Has mold buildup along doorway area of the walk in cooler, clean and touch up worn wood surfaces to reseal the wooden door framing. 6) Breading flour containers soiled and lid of spices at dough station, all washed today. --1) Meat slicer has some food particle on tray, clean. 2) Upright Artic Air freezer has cracked modling on lower base with insulation exposed, repair to make all surfaces cleanable. 3) Using wet cloth to stabilze the cutting boards, must provide a nonporous material for this purpose, such as rubber mat or webbing.
- Cleaning of cooking and baking equipment
1) Meat slicer has some food particle on tray, clean. 2) Upright Artic Air freezer has cracked modling on lower base with insulation exposed, repair to make all surfaces cleanable. 3) Using wet cloth to stabilze the cutting boards, must provide a nonporous material for this purpose, such as rubber mat or webbing.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage-has fish stored over batter, and eggs over vegetables in walk in cooler, must rotate to have all animal products not stored over ready to eat foods or foods that will not reach a higher internal temp. Corrected on site.
- Food storage containers identified with common name of food
Has several containers of food in squeeze bottles, and plastic containers that are not labeled, ie spices, oils, sauces, breading flours. Must label all food transferred from original container into a working container.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, returned to bucket now. 2) Exterior of grills and fryer heavily soiled, must clean thoroughly. 3) Wooden supports are soiled and bare wood showing through, clean and reseal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) True prep line cooler has broken handle and taped, repair without using tape, not a cleanable surface with tape. 5) Has mold buildup along doorway area of the walk in cooler, clean and touch up worn wood surfaces to reseal the wooden door framing. 6) Breading flour containers soiled and lid of spices at dough station, all washed today.
- Food storage - preventing contamination from the premises
1) Has buckets of food on floor in walk in cooler. Must store all foods on shelving at least 6 inches off floor. 2) Has bottles of beer stored under the condensor coil in Rapids cooler at bar and it has a slow drip, move bottles and repair unit to protect the foods in this cooler.
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08/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Xaviers, 1401 1st Se Ave, Cedar Rapids, IA 52402 »