- Food storage - preventing contamination from the premises
Observation:Has foods stored on shallow racks in walk in cooler, must store foods at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine bin has some buildup on right side chute edge, must clean and sanitize bin monthly or more frequently to prevent buildup.
- Food storage containers identified with common name of food
Observation:Three containers of food not labeled with common name, flours and cracker crumbs, corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths not stored in sanitizer solution, must keep wet cloths submerged in solution.
- Storage of clean equipment and utensils
Observation:Two shelving racks in dry storage area are less than 6 inches off floor, adjust lowest shelf to be at least 6 inches off floor to aid cleaning.
- In-use utensils, between-use storage
Observation:Using bowl as scoop in flour and cracker crumbs, must use utensil with handle and keep inverted out of product.
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08/01/2014 | Routine |
- 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:Tuna salad at 52 degrees F in plastic container on ice, was just made with some room temp ingredients, tomatoes at 42.9 degrees F in plastic container in same ice bath, moved to walk in cooler until needed for service soon. Recommend using metal pans and prechilling ingredients to ensure all PHF are held at 41 degrees or less at all times.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine in main kitchen has some buildup around the screw mechanism on right chute edge, clean and sanitize at least monthly or more frequently if buildup occurs, cleaning now.
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12/30/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine chute edge has some buildup, must wash and sanitize frequently enough to keep clean to sight and touch.
- Designated areas for employees
use of designated areas by employees
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Has one container of salad dressing that is past the best use by date stamped on the product, must use by that date, discarding now. 2) Has individual portion cups of sauces, ketchup, mustard, parm cheese, and salsa that are dated longer than 7 days since prepared, must use within the 7 days or discard remainder, discarding now. Both corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
After several loads high temp dishmachine only reached 155 degree F, service was contacted and is here now. Temperatures adjusted and now running at 165 degrees F. Must monitor closely to ensure maintains at least 160 degrees F for sanitizing. Corrected on site.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent filter on ice machine is dusty, clean.
- Separation from food, equipment, utensils, linens, and single service
Spray chemical degreaser hanging on rack holding gloves, moved to chemical storage area now. Must separate all toxins from food and equipment. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Thermometer needed for the juice machine, provide a thermometer for all cooling units and place where is easily accessible for monitoring temp of unit.
- Food storage - preventing contamination from the premises
Has cases of food, including tubes of hamburger stored on shallow racks underneath the shelving racks in walk in cooler that are not 6 inches off floor. Provide storage that stores all foods at least 6 inches off floor.
- Hand and arm jewelry prohibition
1) One staff with wrist watch on, must remove all wrist jewelry to aid cleaning and only plain style band rings allowed.
- Drying mops
1) Mop sink wall is deteriorating, must provide a surface that is smooth, cleanable and nonabsorbent, such as FRP board and caulk to top edge of mopsink to prevent water seepage. 2) Wet mop sitting in bottom of bucket, must hang to air dry or drape over wringer to let air dry some, corrected on site. 3) Some dark buildup noted on wall near dishmachine room rack, clean more frequently.
- Fingernail maintenance, polish, and artificial fingernails
1) One staff with wrist watch on, must remove all wrist jewelry to aid cleaning and only plain style band rings allowed.
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06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Cottage Grove Place, 2115 1st Se Ave, Cedar Rapids, IA 52402 »