- Food storage - preventing contamination from the premises
Observation:Hasshelving less than 6" off floor, make necessary adjustments, ie walk in freezer, and meat room slicer table and shelving.
- Operational procedures and training program in place
Observation:Need a procedure for doing any foods needing a variance, such as soups vide and vac pack foods. Is in of investigating it with state for needed variancs. Must not serve these foods until proper variances are obtained.
- Food contact surface and equipment lubrication and reassembly
Observation:Hobart stand mixes has some oil near the whipper attachment, clean and ensure this is food grade lubricant.
- Common name-working containers
Observation:One spray bottle of chemical not labeled with common name, label to identify contents.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Observation:1)Has cracks and some holes in transition between new cement and existing cement that need to be filled in, must seal to make all floor areas smooth and cleanable, ie in walk in dairy area, and along the meat display case interior side and entry into the meat area. 3)Threshold missing walk in Freezer in dock area. 5)Clean the floor threshold in walk in meat cooler and dock area doorway, ie adhesive removal. 6)Wall cap needed on partial wall into the eat in seating area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Has bare wood butcher block countertop to install in two areas for display next to food cases, seal with at least two coats of sealant to make smooth, cleanable and nonabsorbent. 2) Seal interior of mobile juice display case to make all areas cleanable, as stated above. 3)Remove shipping paper from vac pak equipment before usage. 4)Clean stainless shelf above counter in meat dept, has tape and stickers yet to be removed and dusty. 3) Seal the wooden shelving panels in back room area with at least two coats of light colored paint or varnish. 5)Remove shipping paper from the slide door in the meat walk in cooler.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Hand drying provided
Observation:Paper towels needed for handsink in produce area.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Data sticker has instructions for low temp machine, must provide instructions for high temp machine.
- Handwashing cleanser, availability
Observation:Handwashing soap needed for handsink in produce area.
- Light intensity
Observation:1) Lights are dim in Produce walk in cooler, provide higher wattage to aid visibility in cooler. 2)One bank of lights out in walk in cooler in kitchen. 3) One set of lights detached from shelving in meat case.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:Wide variance between gauge for sanitizer rinse cycle reading 195 degrees F and reaching only 160 degrees F at plate level, contact provider to recheck gauges and adjust booster up so to ensure proper temp with fewer repeat cycles.
- Cutting surfaces maintained
Observation:Many cutting boards discolored and rough surfaces, either resurface or replace to have smooth, cleanable surfaces.
- Other liquid waste and rain water
Observation:Has yet to install steam table discharge line to floor sink under the deli case, must maintain a 1" air gap.
- Toilet room
receptacle, enclosed, fixtures clean
- Drying mops
Observation:Provide way to air dry mops in between uses in mop sink areas, such as rack or hooks.
- Equipment location, installation, repair, and adjustment
Observation:Casters yet to be installed for meat rack in walk in cooler, ensure is able to be moved for cleaning or is at least 6 inches off floor.
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11/26/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about New Pioneer Cooperative Society, 3338 Center Point Ne Rd, Cedar Rapids, IA 52402 »