- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Toilet room
receptacle, enclosed, fixtures clean
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Equipment location, installation, repair, and adjustment
Observation: Condensate line in up right bakery cooler is disconnected. All equipment must be maintained in accordance with manufacturer requirements. Repair as needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: MAIN: 1) Replace damaged hood filter in back kitchen line. 2) Clean dish washer hood filters.
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Backflow protection
air gap, device standard, when required
- 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: 4TH: Homestyle fridge had ambient air temp of 52.7 degrees and a milk carton temped at 44.6 degrees. All potentially hazardous food (PHF) must be maintained at 41 degrees or less. During lunch attempt to keep door closed as much as possible.
- Food on display is protected from contamination by consumers
Observation: MAIN: apples and croutons were displayed on buffet line without protection from consumer. 1) Croutons placed under sneeze guard. 2) Apples can be placed under sneeze guard, remain unwashed, or be placed in bin.
- Other liquid waste and rain water
Observation: 4TH: Salad bar is draining into bucket with hose too long. Cut hose and drain into a more shallow container.
- Light bulbs, protective shielding
Observation: MAIN: All light bulbs exposed to food and food items must be shielded or shatter proof. Provide light bulbs 1) double door upright reach-in, 2) single door upright reach-in, 3) bakery hood light bulb, and light bulb in walk-in.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Sliced tomatoes for burger sets are be stored on ice. PHF must be maintained in mechanical refrigeration. Provide adequate equipment for cold holding.
- Cleanability of floors, walls, and ceilings
Observation: MAIN: All flooring and walls must be installed/maintained so that the surfaces are smooth and easily cleanable. The following areas are no longer easily cleanable and must be repaired, 1) Flooring throughout kitchen is worn in places and must be replaced. Plans to complete floor within the year. 2) cove base is missing in sections in kitchen and women's RR. Install cove base for cleanablity of wall/floor juncture. 3) Remove old caulk and recaulk 3 compartment sink and after replacing the tiling wall next to kitchen line. 4) Utility lines installed on ground on back line. Utility lines must be installed off the floor to aid in cleaning. 5) Threshold between walk-in cooler and dairy cooler is rusted and no longer cleanable. Repair as needed. 6) cart in dairy cooler has chipping paint and broken 2nd shelve. Replace.
- Food storage - preventing contamination from the premises
Observation: MAIN: All food and food items must be stored a minimum of 6" off the floor. 1) Move shelve in bakery area. 2) Move bucket shelve in the dish room.
- Multiuse food contact surfaces are cleanable
Observation: MAIN: 1) Several utensils were torn or in disrepair. All utensils must be maintained in good repair. Discarded during inspection. CORRECTED. 2) Multiple pots and pans in kitchen are pitted and dented and no longer cleanable. All food contact surfaces must be cleanable. Chef to go through kitchen and replace as needed.
- Plumbing system maintained in good repair
Observation: MAIN: All plumbing must be maintained in good repair. 1) Reattach hand sink in ware washing area, 2) replace faucet on 3 compartment sink.
- In-use utensils, between-use storage
Observation: Utensils on kitchen line were being stored in room temp water. In use utensils must be stored in running water, on cleanable surface, in product, or in water maintained at 135 degrees. Suggest using steam table to maintain water at 135 degrees.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Juice dispenser in both location did not have a thermometer. All coolers holding PHF have a thermometer provided and available. CORRECTED.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: MAIN: No hand sink available in server station where they are scooping ice and ice cream. Hand washing must be conveniently located in areas of food handling. Install hand sink.
- Miscellaneous sources of contamination
Observation: MAIN: Can opener next to back kitchen hand sink must be moved to prevent contamination from splashing from hand sink. 4TH: Coffee containers and plastic wrap being stored under soap dispenser. All food and food items must be stored in manner to prevent contamination. Moved during inspection. CORRECTED.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 4TH: Ice machine chute had build-up of pink mold. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize ice machine and maintain frequency to prevent future issues.
- Handwashing signage
Observation: 4TH: Hand sink does not have signage posted. Every hand sink to be used by employees must have sign reminding them to wash their hands. Given during inspection. CORRECTED.
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08/05/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Meth-Wick Community, 1224 13th Nw St, Cedar Rapids, IA 52405 »