- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shell eggs stored above ready to eat food (vegetable) in walk-in cooler, 2) raw eggs in plastic container stored in Pepsi cooler above ready to eat food in the kitchen cooler. Raw food such eggs must store must be stored on lower shelf. Educated and both moved on lower level. Corrected on site.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Indoor and outdoor surfaces
Observation: Lower section of wall and cove base is peeling away under three compartment and sink around floor. All walls must be easily cleanable and a cove base is required at the floor/wall juncture. Make repairs as needed.
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08/10/2015 | Regular |
| No violation noted during this evaluation. | 03/19/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths in back kitchen area not in sanitizer solution, must keep submerged in sanitizer between uses.
- When to wash
Observation:Must wash hands before use gloves and whenever gets soiled. Review with all staff.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Clean capp machine, buildup. 2)Clean underside of the floor mixer, buildup.
- Sanitization methods - hot water, chemical
Observation:Has not been using sanitizer in 3rd compartment sink, must use chemical at proper concentration, has bleach and does mix for wiping cloth. Do not mix with the soap, will decrease action of the sanitizer. Given instruction sheets on warewashing and sanitizer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Bare hand contact with ready to eat foods
Observation:Was using bare hands to handle donuts when frosting, must use tools or utensils or gloves to handle any ready to eat foods. Using gloves now. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Does have warewashing at front counter for smaller items, but three compartment sink items have not been getting sanitized properly, must use chemical since water only reaching 142 degrees F now.
- Cleaning procedure
Observation:Wiping gloved hands on wet cloth towel, when soiled must, removed gloves and wash hands properly, soap and water, drying on single use towels. Given handwashing information.
- Posting inspection reports
Observation:Most recent inspection not posted, must post this inspection within public view.
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03/19/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, must keep sanitizer bucket closer to deli side for wiping cloths and keep cloth submerged. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Wiping cloth bucket at 10 ppm for chlorine, added more bleach and now at 100 ppm, monitor closely to ensure is properly sanitizing.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in small cooler holding milk, provide a thermometer and place in easily visible location.
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05/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Donutland, 4307 Center Point Ne Rd, Cedar Rapids, IA 52402 »