- Roasts held at a temperature of 130°F or above
Coffee creamer pitchers holding half and half at 68 degrees F and skim milk at 48 degrees, must hold all milk products at 41 degrees or less. Discarded and refilled now, may consider a 4 hour hold time if unable to maintain at 41 degrees or less, usually used within that time. Will need procedure written and time log to document. Corrected on site.
- Backflow protection
air gap, device standard, when required
- Plumbing system repaired according to law
Duct tape on discharge line of the dishmachine, repair.
- Multiuse food contact surfaces are constructed of safe materials
1)Ice machine has some buildup on chute edge, must empty,wash, rinse, sanitize, and let air dry before refill, must do monthly or more frequently if buildup persist. 2) Ice bucket should be held inverted to allow to drain and air dry between uses. 3) Scoops touching food powders drawers, must keep scoops inverted and handle out of product. 4) Has glass as scoop in tea, must provide a utensil with handle and keep handle out of product. 5) Storing clean cups inverted on paper provide a surface that is cleanable, such as tray or mesh.
- Storage and maintenance of wet and dry wiping cloths
1)Wiping cloths not maintained in sanitizer between use, by coffee statioin, must keep cloth in sanitizing solution in between uses. 2) Has soiled paper under syrup flavorings, provide as surface that is easily cleanable under the syrups. 3) Clean lid of ice bin and trim area around the ice bin, both soiled. 4) Wall paper torn by the handsink and loose by the towel dispensor in women's RR, repair both wall surfaces to make smooth, cleanable and nonabsorbent. 5) Caulking loose by the towel dispensor in the women's RR.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Posting of a valid license
Does not have the most recent inspection posted, must post within public view.
- Food employees hair is effectively restrained
No staff with hair restraint on, all staff involved with food prep need to wear hair restraint such as hat, visor, or net when working with food.
- Food temperature measuring devices are provided and readily accessible
Need a thermometer for the sandwich prep cooler at front counter area, locate in convenient location.
- Test kit provided and used to measure sanitizing solution concentration
Does not have test strips for checking concentration of quat sanitizer, need to provide quat test strips.
- Material characteristics of non-food contact surfaces
1)Wiping cloths not maintained in sanitizer between use, by coffee statioin, must keep cloth in sanitizing solution in between uses. 2) Has soiled paper under syrup flavorings, provide as surface that is easily cleanable under the syrups. 3) Clean lid of ice bin and trim area around the ice bin, both soiled. 4) Wall paper torn by the handsink and loose by the towel dispensor in women's RR, repair both wall surfaces to make smooth, cleanable and nonabsorbent. 5) Caulking loose by the towel dispensor in the women's RR.
- equipment food contact surfaces and utensils clean to sight and touch.
1)Ice machine has some buildup on chute edge, must empty,wash, rinse, sanitize, and let air dry before refill, must do monthly or more frequently if buildup persist. 2) Ice bucket should be held inverted to allow to drain and air dry between uses. 3) Scoops touching food powders drawers, must keep scoops inverted and handle out of product. 4) Has glass as scoop in tea, must provide a utensil with handle and keep handle out of product. 5) Storing clean cups inverted on paper provide a surface that is cleanable, such as tray or mesh. --1)Wiping cloths not maintained in sanitizer between use, by coffee statioin, must keep cloth in sanitizing solution in between uses. 2) Has soiled paper under syrup flavorings, provide as surface that is easily cleanable under the syrups. 3) Clean lid of ice bin and trim area around the ice bin, both soiled. 4) Wall paper torn by the handsink and loose by the towel dispensor in women's RR, repair both wall surfaces to make smooth, cleanable and nonabsorbent. 5) Caulking loose by the towel dispensor in the women's RR.
- Food storage - preventing contamination from the premises
Has case of chips, and cases of food on floor in walk in freezer, all foods must be stored at least 6 inches off floor, had food delivery this AM and will be putting them on shelving today.
- Linens- cleaning and storage
1)Ice machine has some buildup on chute edge, must empty,wash, rinse, sanitize, and let air dry before refill, must do monthly or more frequently if buildup persist. 2) Ice bucket should be held inverted to allow to drain and air dry between uses. 3) Scoops touching food powders drawers, must keep scoops inverted and handle out of product. 4) Has glass as scoop in tea, must provide a utensil with handle and keep handle out of product. 5) Storing clean cups inverted on paper provide a surface that is cleanable, such as tray or mesh.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Does not have deli meats labeled as to when opened, must date mark and use within 7 days or discard remainder. All other items properly date marked that last longer than 24 hours. Corrected on site.
- Cleanability of floors, walls, and ceilings
Has discharge line of dishmachine set up very close to floor, must raise off the floor to aid cleaning underneath and maintain the 1 inch backflor airgap.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine is not sanitizing, solution low in container, changed to new gallon and now registering at 50 ppm. Check routinely with test strip to ensure is properly sanitizing. Corrected on site.
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08/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Java Creek Cafe, 588 Boyson Ne Rd Ste 112 Cedar Rapids, Ia 52402, , IA »