- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:1)Insulated pitchers of milk being held at 47-49 degrees F, must discard after breakfast service time, lasts 3-4 hours. 2)Juice machine dispensing juice at 49 degrees, upper compartment holding concentrate at 36 degrees, will contact service provider to adjust to juice at 41 degrees or less, when dispensed (water not cold enough).
- Cleaning of maintenance tools and mop water disposal
Observation:Reports using three compartment sink for disposal of mopwater, must use curbed drain in this area. Must not use these sinks for any purpose than food related duties.
- Common name-working containers
Observation:One chemical spray bottle is unlabeled in kitchen, must label all bottles to identify contents.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need to provide test strips to check quat sanitizer concentration.
- Posting of a valid license
Observation:Must post current license within public view.
- Posting inspection reports
Observation:Must post current inspection within public view.
- Material characteristics of non-food contact surfaces
Observation:Interior cupboards and drawers not all sealed along the food counter, under the cereal section, must seal with at least two coats of light colored paint or varnish to make all smooth, cleanable, and nonabsorbent.
- Smoke free air act
Observation:Must post IA Smokefree Air Act signage at all entrances.
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03/04/2015 | Regular |
- Sanitization methods - hot water, chemical
Is not sanitizing food contact surfaces, plans to have quat sanitizer solution system installed, in the mean time plans to use chlorine bleach for all food contact surfaces and three compartment sink needs.
- Multiuse food contact surfaces are constructed of safe materials
1) Reusing plastic zip style food storage bags, not allowed, these are single use items, must reuse. 2) Air drying dishes on cloth toweling, must provide a barrier between dishes and cloth toweling such as webbing or dish rack. 3) Using sponges to wash dishes, must use cloth or another nonsponge material for this purpose.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has open gallons of milk not date marked as to when opened, must label any potentially hazardous foods when opened, thawed or prepped, and use within 7 days or discard remainder. Corrected on site.
- Sponges-use limitations
1) Reusing plastic zip style food storage bags, not allowed, these are single use items, must reuse. 2) Air drying dishes on cloth toweling, must provide a barrier between dishes and cloth toweling such as webbing or dish rack. 3) Using sponges to wash dishes, must use cloth or another nonsponge material for this purpose.
- Test kit provided and used to measure sanitizing solution concentration
Will need test strips for checking concentration for both chlorine and quat sanitizer solutions.
- Material characteristics of non-food contact surfaces
1) Has bare wood interior for many cupboards in breakfast area and one cupboard in kitchen area, must seal all bare wood with at least two coats of light colored paint or varnish to make smooth, cleanable, surfaces, including all side walls and bases, drawers and cupboards. 2) Clean interior of any cupboard with food spills, ie under juice machine.
- Posting of a valid license
Must post most recent inspection and current license within public view.
- Separation from food, equipment, utensils, linens, and single service
1) Has chemicals stored above the three comparmtment sink area in kitchen area, must not have stored above the rinse and sanitize area of sink with potential to contaminate clean food service items. Must move chemicals. 2) Has unapproved insecticide on premises, must not have any chemicals for pests not approved for use in food service areas, obtain insecticide from a food supplier.
- Responsibilities of Permit Holder
Must post most recent inspection and current license within public view.
- Outer openings are protected
Gaps under or around exterior doors in lobby area next to breakfast area, seal where can see light showing through to prevent pests from entering.
- Handwashing signage
Need to post handwash signage at RR used by employee's, reminding them to wash hands before returning to work, given example today.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for all refrigerator units, including the juice machine in breakfast area.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Has bare wood interior for many cupboards in breakfast area and one cupboard in kitchen area, must seal all bare wood with at least two coats of light colored paint or varnish to make smooth, cleanable, surfaces, including all side walls and bases, drawers and cupboards. 2) Clean interior of any cupboard with food spills, ie under juice machine.
- Smoke free air act
Must post IA Smokefree Air Act signage at all entrances to building, provided signage today.
- Backflow protection
air gap, device standard, when required
- Restriction-presence and use
1) Has chemicals stored above the three comparmtment sink area in kitchen area, must not have stored above the rinse and sanitize area of sink with potential to contaminate clean food service items. Must move chemicals. 2) Has unapproved insecticide on premises, must not have any chemicals for pests not approved for use in food service areas, obtain insecticide from a food supplier.
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08/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Quality Inn, 4747 1st Se Ave, Cedar Rapids, IA 52402 »