Protecting food from environmental contamination Observation: foods in walk-in and reach-in not covered
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloths not stored in sanitizer between use
Test kit provided and used to measure sanitizing solution concentration Observation: test strips not provided for dishmachine
equipment food contact surfaces and utensils clean to sight and touch. Observation: meat slicer and deli slicer not thoroughly cleaned after use
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: TCS foods not discarded after 7 days
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: sausage links had no temp control and temped at 78*F-- voluntarily discarded
01/22/2015
Regular
Established procedures for responding to vomiting and diarrheal events A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Guidance document emailed with inspection report.
Hand drying provided Observation: paper towels not filled
Bare hand contact with ready to eat foods Observation: food employee dicing tomatoes had no gloves
Foods are cooled using appropriate methods Observation: review proper cooling methods
Outer openings are protected Observation: back door not tight fitting
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