- Sanitization methods - hot water, chemical
Observation:Wiping surfaces with water only, must use chemical sanitizer after cleaning, similar to 3 compartment sink steps for cleaning. Must keep wiping bucket or spray bottle made up whenever open for business.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Has test strips for quat sanitizer instead of chlorine. Provide chlorine test strips., 50-100 ppm.
- Fingernail maintenance, polish, and artificial fingernails
Observation: Staff with artificial nails or polish needs to wear gloves when working with foods.
- When to wash
Observation:Using hand sanitizer instead of handwashing after handling money, sanitizer does not replace need for handwashing.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Observation:Has several shallow racks or boards holding foods at less than 6 inches off floor, adjust lowest shelving rack to 6 inches off floor to aid cleaning.
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08/18/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Toilet room
receptacle, enclosed, fixtures clean
- Fingernail maintenance, polish, and artificial fingernails
Has artifical nails and polish, must remove when doing food handling duties. Okay if only doing beverages and money,
- In-use utensils, between-use storage
1) Has metals collars and other items air drying on cloth toweling provide mesh or webbing in between to protect items from cloth surfaces. 2) Has paper cup as ice scoop in ice bucket, must provide a scoop with handle and keep inverted out of ice. 3) Has several spoons resting on the food toppings for ice cream products, must keep all utensils left in product with handle out of product to prevent bare hand contact with food.
- Cleaning procedure
1) Has cloth towels on hooks for handwiping, if hands soiled must do proper handwashing, using single use towels for hand drying, such as paper, if use cloth must dispose after one use. 2) Using hand sanitizer after handling money, must wash hands properly.
- Separation from food, equipment, utensils, linens, and single service
Has chemical spray by soda machine at front counter and on prep counter by three compartment sink, and in cupboard over the three compartment sink rinse and sanitizer end. Must move all chemicals to areas not stored next to food, food contact surfaces, or clean equipment. Will move products now. Correcting on site.
- When to wash
1) Has cloth towels on hooks for handwiping, if hands soiled must do proper handwashing, using single use towels for hand drying, such as paper, if use cloth must dispose after one use. 2) Using hand sanitizer after handling money, must wash hands properly.
- Food storage - preventing contamination from the premises
Has shelving racks for food products set up less than 6 inches off floor and some on shallow pallets less than 6 inches off floor, all foods should be stored at least 6 inches off floor. Adjust lower racks to aid cleaning underneath racks.
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06/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Dairy Queen #4, 501 16th Ne St, Cedar Rapids, IA 52402 »