- Sanitization of food contact surfaces - before use and after cleaning
Observation: 1) Working container with quad sanitizer at the prep line counter, 2) Red bucket sanitizer under hand sink were tested low at the time of inspection. Quad sanitizer concentration must be maintained between 200-400 ppm. Manager discarded, made fresh sanitizer and corrected on site, COS.
- Food properly labeled with major food allergens
Observation: Donuts, cinnamon rolls, bagels and "everything" (written on the display) have no labels with ingredients information for sale at store display. Food must be labeled with in plain view of the consumers with the manufacturer's or processor's label, or ingredient list or the name of the food source for each major food allergens contained in the food.
- Backflow protection
air gap, device standard, when required
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07/01/2015 | Regular |
- Responsibilities of Permit Holder
License and inspection not posted within public view, must post where public can view.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, not enough water at coffee station to keep the cloth fully submerged, add more sanitizer water. 2) Soda holder base is soiled, cleaning now.
- Miscellaneous sources of contamination
Has one piece stainless steel ice bin cover that is left off most of the day, provide a cover that is a slide or hinged to at least cover part of the ice bin during slower times, could be either metal or hinged plexiglass.
- Food is properly labeled
1) Has one fruit cup and one pudding cup that do not have any label at to ingredients or where prepared, must label similar to sandwiches, to identify product. 2) Has one squeeze bottle of topping that is not labeled with common name, must label to identify contents.
- Food storage containers identified with common name of food
1) Has one fruit cup and one pudding cup that do not have any label at to ingredients or where prepared, must label similar to sandwiches, to identify product. 2) Has one squeeze bottle of topping that is not labeled with common name, must label to identify contents.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has one premade Deluso meat and cheese sandwich that has exceeded the use by date, discarded now. Corrrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, not enough water at coffee station to keep the cloth fully submerged, add more sanitizer water. 2) Soda holder base is soiled, cleaning now.
- Posting of a valid license
License and inspection not posted within public view, must post where public can view.
- Linens- cleaning and storage
Has four cases of single use containers on floor in dry storage area, must store all food service items at least 6 inches off floor.
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09/20/2013 | Routine |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Establishment is using wood to stir coffee and oatmeal, the Food Code appears to prohibit the use of wood for this purpose. Spec sheet provided will be forwarded for review.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Has yet to install the cove base at front food service area, ie behind equipment at floor wall juncture to aid cleaning, all three walls, work scheduled for tomorrow.
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04/12/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Need covered waste recepticle for feminine products disposal in women's RR. 2) Need hook to air dry mop, has been ordered. 3) Need to clean under all equipment yet in front counter area, construction dust.
- Fingernail maintenance, polish, and artificial fingernails
1) Observed staff with nail polish, no nail polish allowed. 2) Staff wearing wrist jewelry and rings, only jewelry allowed on wrist and hands are plain band style rings.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths must be stored submerged in sanitizing solution at all times, ie at expresso area. 2) Must store all wiping cloth buckets off the floor separate from the food contact areas. 3) Must caulk all backsplash countertops and both handsinks to wall. 4) Caulk the mopsink to the wall.
- Handwashing signage
Handwash signage needed at all handsinks used, including RR, given examples today.
- Plumbing system repaired according to law
1) Floor sink cover under ice machine is not installed properly, repair. 2) Women's RR small stall toilet not flushing adequately, repair.
- Drying mops
1) Need covered waste recepticle for feminine products disposal in women's RR. 2) Need hook to air dry mop, has been ordered. 3) Need to clean under all equipment yet in front counter area, construction dust.
- Plumbing
materials, design, construction and installation
- Hand and arm jewelry prohibition
1) Observed staff with nail polish, no nail polish allowed. 2) Staff wearing wrist jewelry and rings, only jewelry allowed on wrist and hands are plain band style rings.
- Separation from food, equipment, utensils, linens, and single service
1) Must label the containers used for sanitizing solution to identify contents, ie at coffee station. 2) Has one container of chemical stored with food and food service products, must store separate from food, moved to chemical storage area now, ie expressor cleaner
- Toilet room
receptacle, enclosed, fixtures clean
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Establishment is using wood to stir coffee and oatmeal, provide verification that these are intended for usage with food. The Food Code appears to prohibit the use of wood for this purpose.
- Common name-working containers
1) Must label the containers used for sanitizing solution to identify contents, ie at coffee station. 2) Has one container of chemical stored with food and food service products, must store separate from food, moved to chemical storage area now, ie expressor cleaner
- Outer openings are protected
Door sweep needed yet for the newly installed emergency exit door.
- Cleanability of floors, walls, and ceilings
1) All floor sinks are installed with broken concrete pieces around edges, fill with concrete to make smooth cleanable surfaces. 2) Abscusion cover needed for the dipper will line next to the cooler, as it passes thru the cupboard to protect the cabinet from moisture. 3) Cove base needed under all the areas at the front counter food prep area, ie behind equipment at floor wall juncture to aid cleaning.
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04/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Caribou Coffee #7, 202 10th Se St Ste 105 Cedar Rapids, Ia 52403, , IA »