- 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:Cooling unit for lettuce holding at 55 degrees F, unit had been unplugged, discarded all salad now. Recheck unit 48 degrees F, must not store salad mix in unit until reaches 41 degrees F or less. Recheck and now at 36 degrees F.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Does not have a readable data plate for instructions for the operation of the dishmachine, obtain from service provider/manufacturer.
- Equipment location, installation, repair, and adjustment
Observation:1)Gasket on order for the upright freezer near the batter station, door does not stay sealed well. 2)Condensate accumulating on door of the walk in freezer within the walk in cooler, service has been contacted.
- Separation from food, equipment, utensils, linens, and single service
Observation:One sanitizer bucket next to ice cream station was placed over the topping well and could have potential to contaminate this area with splashing. Will move to area not adjacent to food.
- Cleaning procedure
Observation:Dishmachine staff was using a hand dip sanitizer solution instead of using handsink, directed to wash hands properly.
- Storage and maintenance of wet and dry wiping cloths
Observation:One wiping cloth left on prep table not in sanitizing solution, all wet cloths must be kept submerged in sanitizing solution.
- In-use utensils, between-use storage
Observation:1)Scoop in cheese and scoop in ice bin in bar both had handle touching product, must keep all inverted out of product. 2)Ice cream dipper well water was not turned on, must keep running when scoops being used.
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03/12/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Has discharge line for kettle cooker very close to floor, reattach bracket support to raise line to aid cleaning underneath but still maintain gravity flow and air gap to floor sink.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Thawing plastic bag of chicken under water at 60 degrees, in food prep sink but no continuous stream of water, must let water run to agitate, corrected on site. 2) Has a few food items in open topped containers in walk in cooler, must provide a covering for all foods once properly cooled, such as lid or plastic food wrap for cut tomatoes, shrimp, cut vegetables, etc. Corrected on site. 3) Has boxes of frozen food on floor of walk in freezer from delivery this AM, must store all foods at least 6 inches off floor to aid cleaning and protect foods, will be put on shelves in next hour.
- Air drying of equipment and utensils
Observed two stacks of metal and plastic trays that were stacked inverted before fully dry, condensation trapped between pans. Must allow to fully air dry before stack for storage on equipment rack.
- Miscellaneous sources of contamination
1) Thawing plastic bag of chicken under water at 60 degrees, in food prep sink but no continuous stream of water, must let water run to agitate, corrected on site. 2) Has a few food items in open topped containers in walk in cooler, must provide a covering for all foods once properly cooled, such as lid or plastic food wrap for cut tomatoes, shrimp, cut vegetables, etc. Corrected on site. 3) Has boxes of frozen food on floor of walk in freezer from delivery this AM, must store all foods at least 6 inches off floor to aid cleaning and protect foods, will be put on shelves in next hour.
- Food storage - preventing contamination from the premises
1) Thawing plastic bag of chicken under water at 60 degrees, in food prep sink but no continuous stream of water, must let water run to agitate, corrected on site. 2) Has a few food items in open topped containers in walk in cooler, must provide a covering for all foods once properly cooled, such as lid or plastic food wrap for cut tomatoes, shrimp, cut vegetables, etc. Corrected on site. 3) Has boxes of frozen food on floor of walk in freezer from delivery this AM, must store all foods at least 6 inches off floor to aid cleaning and protect foods, will be put on shelves in next hour.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has two cartons of milk open with no date mark as to when opened, must date when open and use within 7 days or discard remainder after 7 days. Will discard today. Reports half gallon of milk lasts about 2 days. All other potentially hazordous foods were date marked properly today. Corrected on site.
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07/19/2013 | Routine |
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