New Aldaya Lifescapes, 7511 University Ave, Cedar Falls, IA 50613 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw burger and shell eggs above other foods in grocery area
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:ventilation above cafe area needs to be cleaned-fuzzy build up noted on both vents.
|
12/29/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
ObservationThin tip is needed. corrected 11/26/14
- Cutting surfaces maintained
Observation:has been ordered and is expected to be on site 12/3/14
|
11/24/2014 | Regular |
- Hand drying provided
Hand sink should be accessible at all times to encourage frequent hand washing. At time of inspection there was a bucket of sanitize solution inside. This should be in another area. Paper towels needed at bar to dry hands.
- Using a handwashing sink- operation and maintenance
Hand sink should be accessible at all times to encourage frequent hand washing. At time of inspection there was a bucket of sanitize solution inside. This should be in another area. Paper towels needed at bar to dry hands.
- Roasts held at a temperature of 130°F or above
Reach in retail cooler soup was 52deg today using my digital stem thermometer. Perishable product was removed and temperature was adjusted. Corrected on site.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
PHF not reheated to 165 within 2 hrs. Soup reheating in crock pot was only 99deg after an hour and a half. It is not possible to reach 165deg in less than 30 minutes. Crock pots are not designed to reheat food, only to hot hold. They have a soup kettle which will be used instead. corrected. .
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Dishes should be prescraped better before placing in dishmachine so there is less food particles in wash water.
|
08/20/2013 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/20/2013 | Routine |
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