- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Lunch leftovers of cooked orange chicken PHF/TCS food not cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours, but food was stored in a plastic container to cool down and intended to store in a freezer (131-120*F). Manager educated, placed chicken in shallow tray, to allow proper cooling methods. Temperature was checked during inspection decreasing (89*) Corrected on site.
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01/06/2016 | Regular |
No violation noted during this evaluation. | 05/26/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Unable to detect sanitizer in dish machine. Sanitizer must be maintained between 50-100 ppm for proper sanitizing. Machine primed during inspection. CORRECTED
- Toilet room
receptacle, enclosed, fixtures clean
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11/18/2014 | Regular |
- 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: Hot dogs that were pulled out of cooler at 9am were temped at 55.9 degrees at 10am. All potentially hazardous foods must be maintained at 41 degrees or cooler with the exception of prepping and cooling. Hot dogs were placed in oven for cooking. CORRECTED.
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05/28/2014 | Routine |
- Package integrity
Observed several dented cans during inspection. Food packages must be free from defects to protect food from potential comtamination. Cans removed. CORRECTED.
- Common name-working containers
Spray bottle of sanitizer was not labeled. All working containers of chemical must be labeled with common name of product. Labeled during inspection. CORRECTED.
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11/13/2013 | Routine |
No violation noted during this evaluation. | 05/06/2013 | Routine |
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