Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation:Ice machine soiled. all food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
Storage and maintenance of wet and dry wiping cloths Observation:wet rags on counter and by sink. All rags must be air dried or stored in chemical sanitizer
01/08/2015
Regular
Linens- cleaning and storage 1) Sponges are not to be used on food contact surfaces. Removed during inspection. CORRECTED. 2) Coffee stirrers out for consumers are not wrapped or otherwise protected from contamination. Provide dispenser or wrapped coffee stirrers.
Storage and maintenance of wet and dry wiping cloths 1) Container of sanitizer was dry. Wiping cloths must be maintained in sanitizer between uses. Ensure clothes are in sanitizer. 2) Floor sink under counter has build-up and standing water. All non food contact surfaces must be clean to sight and touch. Clean floor sink and maintain cleaning at frequency to pervent future build-up.
equipment food contact surfaces and utensils clean to sight and touch. 1) Container of sanitizer was dry. Wiping cloths must be maintained in sanitizer between uses. Ensure clothes are in sanitizer. 2) Floor sink under counter has build-up and standing water. All non food contact surfaces must be clean to sight and touch. Clean floor sink and maintain cleaning at frequency to pervent future build-up.
Sponges-use limitations 1) Sponges are not to be used on food contact surfaces. Removed during inspection. CORRECTED. 2) Coffee stirrers out for consumers are not wrapped or otherwise protected from contamination. Provide dispenser or wrapped coffee stirrers.
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