Handwashing signage Observation: No handwashing posted at sink near warewashing area. Person In Charge placed sign.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Containers of prepared ranch dressing dated 6/7 and 6/14 in cooler. Person In Charge discarded food product.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: No thermometers present in deli cooler, slushie cooler.
Handwashing sinks-Numbers, capacities, location, and placement Observation: Handwashing sink near warewashing area contained rubber gloves stored for drying. Person In Charge removed gloves.
06/24/2015
Regular
No violation noted during this evaluation.
06/02/2014
Follow Up LOC
Cleanability of floors, walls, and ceilings Observation: Floor to wall base coving is missing under the three compartment sink. Coving needs to be installed to prevent wall from moisture damage.
Sanitizers Observation: Quat sanitizer solution in the kitchen spray bottle tested too strong, above 400 ppm. PIC mixed a new solution at correct concentration.
Manual warewashing sinks requirements Observation: Three compartment sink basins in the back room are not large enough to completely submerge dish wares that are used in the kitchen service operation. Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. Pf (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used
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