- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth was laying in basin of handwashing sink. Wiping cloth was moved during inspection.
- Using a handwashing sink- operation and maintenance
Observation: Handsink blocked by wheel cart with dirty dishes. Wheel cart was moved during inspection.
- Hand drying provided
Observation: No paper towels available in dispenser near dish machine. Paper towels were brought to dispenser during inspection.
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11/19/2015 | Regular |
- Outer openings are protected
Observation:Gaps noted on bottom of door sweep at both corner edges, seal so no visible light shows through when fully closed.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of chemicals stored next/over microwave on dry storage rack and next to single service items, must store below and not adjacent to any food and food service items, moved today to chemical storage area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:BAcksplash area of the soda machine is soiled and sticky, clean more frequently.
- Sanitization methods - hot water, chemical
Observation:Sanitizer at less than 150 ppm in current wiping bucket, remade sanitizer now and at 400 ppm, (range is 150-400 ppm). Verify with test strips routinely.
- Using a handwashing sink- operation and maintenance
Observation:Handsink partially blocked by trash can near meat slicer/warewashing, must keep easily accessible at all times.
- Records maintained and made available to the regulatory authority up on request
Observation:Not fully recording the data listed in the HACCP plan, ie cooling log, temp logs. Must fully record items per standards speciifed in plan. Missing entire days of log readings several times a month, must improve compliance.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping buckets for soap solution and sanitizer solution must be stored off the floor, corrected on site.
- When to wash
Observation:Observed staff putting on gloves without washing hands first, corrected on site.
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10/27/2014 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Has cleaners stored clean aprons and soda boxes, must store chemicals below foods and clean equipment to protect from contamination. Corrected on site.
- Drying mops
1) Must position wet mop in manner to allow for some air drying 2) Floors soiled in dry storage hallway, clean and pick up dropped items, to keep area cleanable.
- Food storage containers identified with common name of food
1) Ingredient label not provided on all wrapped food items, labels are being planned for all these baked items in near future. 2) Has spray bottle of vinegar not labeled and shakers of spices and squeeze bottles of dressings that need to be labeled with common name to identify contents.
- Compliance with submitted HACCP plans and approved variance procedures
Does not have HACCP written plan available for review and reports has not being recording it for past month or so. Must continue to document details of plan on daily basis and keep for review.
- Food is properly labeled
1) Ingredient label not provided on all wrapped food items, labels are being planned for all these baked items in near future. 2) Has spray bottle of vinegar not labeled and shakers of spices and squeeze bottles of dressings that need to be labeled with common name to identify contents.
- Material characteristics of non-food contact surfaces
Has two large totes for wrapped bread loaves and the lid for the onions container that are cracked, must replace to have smooth, cleanable surfaces.
- Food storage - preventing contamination from the premises
Has one case of onions on floor in kitchen area, must store all foods at least 6 inches off floor to protect food.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener is getting rusty, has plans to replace.
- Food employees hair is effectively restrained
Observed one staff without hair restraint on today, all working with food must wear hat, visor, or net when working with foods.
- Roasts held at a temperature of 130°F or above
Prep table at front counter holding shredded turkey at 45 degrees F and cole slaw at 44 degrees, prep table by cashier holding tureky at 44 degrees, dressing at 44.8 degrees, deli ham at 47 degrees. Lids now closed and coolers are holding product at 41 degrees and below. Monitor closely to ensure all Potentially Hazardous Foods are being held at 41 degrees F or less.
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08/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Capriottis Sandwich Shop, 4640 1st Ne Ave, Cedar Rapids, IA 52402 »