| No violation noted during this evaluation. | 03/31/2014 | Physical Recheck |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Has had extensive service on machine and still not reaching 160 degrees F at plate level after several cycles through machine, reached 155-175 degrees F. Gauge reading 195 degrees F, so may be too hot and water vaporizing before hitting the surface. Management wants a meeting with service for machine, will be arranged at earliest convenience. Must continue with current chemical sanitizing step until repair verified.
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03/27/2014 | Physical Recheck |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Final rinse gauge on exterior of dishmachine is registering between 190 and 200 degrees F which is not reflective of actual water temp getting to dishes, today is in 155 range, so probably in 175 degree range for this water tank. Have gauges serviced to better reflect actual water temp, when relying on this for proper sanitization step.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Has had service done on machine but highest temp reached on cycles is in 155 degree R range, has not reached the minimum of 160 degrees F for sanitizing. Service here now to make necessary adjustments. If unable to meet the 160 degrees F minimum, must do a chemical rinse step for sanitizing.
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03/21/2014 | Physical Recheck |
- Package integrity
Observation:Has torn wrapper on one package of seaweed wraps in dry storage area, discarded now.
- Light bulbs, protective shielding
Observation:Has light covers missing on lights in kettle area, bakery, and storage room, has shields on order.
- Food on display is protected from contamination by consumers
Observation:Desserts bar still has some items offered for self serve that are not protected by sneeze guard, must protect these foods by some sort of covering or guard. Has guard on order.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dishmachine highest temp reached was 145 degrees F, must reach 160 degrees at dish level for sanitizing. Service has been called, dishes will need to be resanitized when repaired.
- 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:Salad bar tomatoes at 45 degrees and spinach at 50 degrees, adding more ice to these areas of salad bar now to keep containers more in contact with ice. Monitor temps closely to ensure all being held at 41 degrees or less.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Air vent very dusty in room holding soda boxes, clean more frequently including adjacent rack and wall.
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03/12/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Stored frozen foods shall be maintained frozen
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09/06/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gaskets on cooler at beverage station are soiled and need cleaned, and one is torn and needs replaced. 2) Using cardboard box for organizing catering items, must not reuse cardboard boxes for any purpose other than intended, provide plastic or other nonabsorbent material for this use. 3) Kitchen Aid mixer is soiled with dust from fan above, clean before next usage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Vent fan above KitchenAid mixer is soiled. 2) Condensor fan cover in walk in produce cooler is soiled. Clean more frequently.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine, after several passes thru conveyor style machine, 146 degrees F was the highest temp reached. Service has been contacted to evalute temp. Final rinse gauge reading at 185 degrees F, may not reflect actual temp of final rinse. Does have three compartment sink as back up for warewashing.
- Multiuse food contact surfaces are constructed of safe materials
1) Using wet cloth to stabilze cutting board, must replace with a noncloth material such as webbing or rubber mat. 2) Produce walk in cooler has some mold like growth near door entrance, clean. 3) Cracked lid for plastic container, no longer cleanable, discarded today. 4) One grate for oven very rusty, clean, if no longer cleanable, resurface or replace.
- Material characteristics of non-food contact surfaces
1) Gaskets on cooler at beverage station are soiled and need cleaned, and one is torn and needs replaced. 2) Using cardboard box for organizing catering items, must not reuse cardboard boxes for any purpose other than intended, provide plastic or other nonabsorbent material for this use. 3) Kitchen Aid mixer is soiled with dust from fan above, clean before next usage.
- Eating, drinking, or using tobacco
1) Observed some staff with wrist watches on, must remove wrist jewelry while working with foods. 2) Observed a few beverages in open style glassware, must use lid and straw or mug style container for beverages while at work stations.
- Food storage containers identified with common name of food
1) Has one shaker of spice in kitchen, squeeze bottle of oils, and vegetable juice not labeled as to contents, must label all foods once removed from original container and placed in working container. 2) Has seaweed rewrapped, label.
- Roasts held at a temperature of 130°F or above
1) Cooler under dessert area is holding at 45 degrees F, yogurt moved to alternate cooler now. 2) Large Continential cooler holding salads at 51 degrees F, all foods moved to alternate cooler, may be overuse currently. Must not use cooler until can maintain 41 degrees or less at all times.
- Package integrity
Dented can of butterscotch topping on rims, flattened, seal may have been compromised, discard. Corrected on site.
- Food on display is protected from contamination by consumers
1) Has brownies and cookies on display not protected by sneeze guard or lid, provide protect from contamination. 2) Has hot hold fries not protected from contamination, provide protection method.
- Laundry facilities
requirement, location, and use
- Air drying of equipment and utensils
Some wet containers were stacked before allowed to air dry, must allow all items to air dry before stacking them.
- Hand and arm jewelry prohibition
1) Observed some staff with wrist watches on, must remove wrist jewelry while working with foods. 2) Observed a few beverages in open style glassware, must use lid and straw or mug style container for beverages while at work stations.
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08/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Sodexo America Llc - Coe College Gage, 1220 1st Ne Ave, Cedar Rapids, IA 52402 »