- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed a package of corned beef that was dated 9/25. Must not use any product that has been held past 7 day shelf life. Product was discarded at time of inspection. Corrected at time of inspection
- Hand drying provided
Bar handsink does not have a hand drying method provided. Must provide a disposable hand drying method at all handsinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed most items not date marked (cooked meats, soups, sauces, open packages, salads, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Test kit provided and used to measure sanitizing solution concentration
Facility had test strips but appeared to be expired due to not having expiration date on them. Must purchase new test strips for accurate results of sanitizer concentration.
- Material characteristics of non-food contact surfaces
1) Deck of cards is holding a prep table up (under microwave), and wood shelves in back freezer area are not sealed or painted. Must remove deck of cards and paint or seal shelves with at least two coats of light colored paint or varnish to provide a smooth, easily cleanable, and nonabsorbent surface. 2) Sides of flat top and grill, as well as tables under both pieces of equipment have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Cutting surfaces maintained
1) Rectangle cutting board was observed with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: slicer, bottom of freezers (maximum, amana, and frigidaire) in kitchen, and stand mixer (underside). Must keep all areas clean to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Rectangle cutting board was observed with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: slicer, bottom of freezers (maximum, amana, and frigidaire) in kitchen, and stand mixer (underside). Must keep all areas clean to prevent buildup of bacteria and contamination. --1) Deck of cards is holding a prep table up (under microwave), and wood shelves in back freezer area are not sealed or painted. Must remove deck of cards and paint or seal shelves with at least two coats of light colored paint or varnish to provide a smooth, easily cleanable, and nonabsorbent surface. 2) Sides of flat top and grill, as well as tables under both pieces of equipment have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
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10/03/2013 | Routine |
Restaurant representatives - add corrected or new information about B P O Elks Lodge 251, 801 33rd Sw Ave, Cedar Rapids, IA 52404 »