- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Inspector provided informational document on preparing procedures for responding to vomiting and diarrheal events.
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01/06/2016 | Regular |
- Food employees hair is effectively restrained
Observation: Staff member preparing coffee and smoothie drinks at the time of inspection has a very long beard and was not wearing any kind of beard restraint. Correct violation by date listed.
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08/08/2014 | Physical Recheck |
- Sanitizers
Observation: Establishment is using quat sanitizer wipes for cleaning food contact surfaces in the coffee area. Cafe Wipz tested high, above 400 ppm. Packaged did not supply sanitizer concentration ranges for parts per million. Establishment can use sanitizer wipes only if the concentration of the approved sanitizer solution can be tested and is in the accepted testing ranges. Person in charge manually mixed up a bleach and water sanitizer bucket.
- Food employees hair is effectively restrained
Observation: Staff member preparing coffee and smoothie drinks at time of inspection has a very long beard and was not wearing any kind of beard restraint. (A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have quat test strips for the sanitizer wipes or chlorine test strips for the chemical dish machine.
- Sanitization methods - hot water, chemical
Observation: The chlorine chemical dish machine was testing low, below 50 ppm. Person in charge contacted dish machine company and was able to correct the concentration to the proper range of 50-100 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Staff cleaned the build up off the inside of the dish machine.
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08/04/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/21/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Press Coffee Company Llc, 2201 E Grantview Dr Ste 102 Coralville, Ia 52241, , IA »