- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shell eggs are being stored above ready to eat food such as ham, salad etc. in reach-in- display cooler. Removed corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sprayer bottle with sanitizer stored on ruck next to clean utensils, and on cutting broad next to knives. Poisonous or toxic moved on lower shelf and correced on site.
- Protecting food from environmental contamination
Observation: Boxes of Italian bakery stored on the floor in the walk-in freezer. Manager stated they have just received delivery. This is a repeat violation. Removed off the floor and corrected.
- Sanitizers
Observation: Chlorine sanitizer tested too strong (over 400ppm) from dishwasher machine. Manager will call for service to adjust concentration of chlorine sanitizer today.
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01/22/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All potentially hazardous foods must be dated on date prepared, slice, or cooked. Date salads, and deli meats.
- In-use utensils, between-use storage
1) Using disposable cup as scoop in tuna salad. Not an approved utensil to be stored in food. Must use a scopp with handle or use new cup each time. 2) Residue on espresso wand, dried food on buffalo chopper and some build-up in ice machine. All food surfaces must be clean to sight and touch. Clean the cited areas to be washed rinsed and sanitized.
- Food is properly labeled
1) White powders in kitchen are not labeled. When moved to working containers must label with the common name of product. 2) Packaged salads and bakery items are not labeled. Provide label for package items that include ingredient list, establishment name and address, and major allergen information.
- Handwashing sinks-Numbers, capacities, location, and placement
Oven located in basement and no hand sink is available. Hand sink must be available to allow convient use by employees. Install hand sink or remove oven.
- Food storage containers identified with common name of food
1) White powders in kitchen are not labeled. When moved to working containers must label with the common name of product. 2) Packaged salads and bakery items are not labeled. Provide label for package items that include ingredient list, establishment name and address, and major allergen information.
- Air drying of equipment and utensils
Equipment drying on towels in the back. All equipment and utensils must be air dries. Suggest using bar matting to provide space between towel and equipment.
- Sanitization of food contact surfaces - before use and after cleaning
Using Clorox clean-up to sanitize tables in dining room. Approved sanitizer such as Quat or Chlorine maintained between 50-100 ppm is required. Education provided and owner stated understanding.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using disposable cup as scoop in tuna salad. Not an approved utensil to be stored in food. Must use a scopp with handle or use new cup each time. 2) Residue on espresso wand, dried food on buffalo chopper and some build-up in ice machine. All food surfaces must be clean to sight and touch. Clean the cited areas to be washed rinsed and sanitized.
- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Hand sink at ice cream counter was used to rinse out a cup. Hand sink is for hand washing only. Install a dump/clean sink for equipment or ensure employees take dirty dishes/utensils to back to be clenaed.
- Designated areas for employees
use of designated areas by employees
- Plumbing system repaired according to law
Garbage disposal appears to be leaking. All plumbing must be maintained in good repair. Repair as needed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs and raw bacon being stored ove dressing containers in kitchen reach-in cooler. All food must be stored in a manner that prevents cross contamination. Store raw product on bottom shelve.
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12/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Deb's Ice Cream & Deli, 215 3rd Se St, Cedar Rapids, IA 52401 »