- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs being stored above raw produce in reach in cooler. Eggs were moved to bottom shelf during inspection.
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01/26/2016 | Regular |
- Hand and arm jewelry prohibition
Observation:Some staff wearing wrist watches, must remove while working to aid cleaning procedure.
- Eating, drinking, or using tobacco
Observation:Some staff chewing gum, this is considered eating, therefore not allowed when working.
- Package integrity
Observation:Two cans of carrots dented on rim, discarding now.
- Sanitization methods - hot water, chemical
Observation:Has several spray bottles of quat sanitizer that are in excess of the 200 ppm quat per label directions, diluted now. Use test strips to verify quat concentration.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Two trays of beans needed to be reheated before served, both at 125 degrees F, reheated now to 165 before served.
- Common name-working containers
Observation:Has 2 bottles of sanitizer that have labels worn off, must relabel to identify products.
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04/01/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have any procedure written for clean-up of V&D events, will work with custodial staff to coordinate response, to cover actions to be taken in cafeteria, kitchen, and RR areas, ie discarding foods, etc.
- Sanitization methods - hot water, chemical
Observation:Three compartment sink not detectable amount of quat, changed water and now at 200 ppm quat. Suggest posting amount of pumps needed for water level in sink. Use test strips to check concentration.
- 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)Had bowl of shredded cheese on hot hold bin and at 76 degrees F, discarded remainder, as end of lunch time. Suggest nesting bowl in ice bath to maintain 41 degrees or less. 2)Salad bar has tomaoto wedges at 54 degrees F, must be kept at 41 degrees or less, was not in cold hold area today, must keep the PHF in refrigerated side. Discarding product now. May need to have unit serviced if unable to maintain 41 degrees or less, grapes were at 50 degrees on the refrigerated side.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Does not have employee reporting agreement on file for staff working in kitchen, given copy and will review and sign with all staff.
- Food storage - preventing contamination from the premises
Observation:Has several plastic containers of food on floor in walk in freezer, moved to shelf now. All foods must be stored at least 6 inches off floor.
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10/22/2014 | Regular |
- Posting of a valid license
Observation:Signage removed for painting, must repost in public view.
- 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:Turkey wraps on line at 49 degrees F, not under refrig, must return to cooler between service times, recommend metal pan and surround with ice. Will discard any remaining after todays lunch service and returning to cooler between lines today.
- Posting inspection reports
Observation:Signage removed for painting, must repost in public view
- Cleaning procedure
Observation:Observed wiping hands on apron, must wash hands and properly dry on single use towels, corrected on site.
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04/22/2014 | Routine |
- Plumbing system repaired according to law
Faucet at three compartment sink has a leak at junction of faucet to base, repair.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observed cutting pears without washing first, must wash all fruits and vegetables to remove contaminants first before serving.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Has one bowl of raw eggs stored on shelf above ready to eat foods, must store on lowest shelf underneath ready to eat items to protect from contamination. Will move now. Correcting on site.
- Roasts held at a temperature of 130°F or above
Tomatoes at 50 degrees on salad bar, must keep all cut tomatoes at 41 degrees or less, will all be consumed in next hour, moved to cooling section of salad bar. Corrected on site.
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10/22/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, must keep sanitizer solution bucket made up and keep wet cloth submerged in solution any time working with foods. Corrected on site.
- Food storage - preventing contamination from the premises
1) One shelving rack in dry storage holding single use gloves, is set up less than 6 inches off floor, adjust lowest shelf to have at least 6 inch from lowest shelf to aid cleaning. 2) Has several areas with pallets holding foods, ie walk in freezer, encourage racks to aid cleaning underneath.
- Common name-working containers
Two spray bottles of sanitizer not labeled with common name, worn off, relabeled now. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Using just soap and water to clean surfaces in kitchen while prepping for lunch, must use sanitizer after has cleaned any surfaces. Made up sanitizer solution now, quat based. Corrected on site.
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04/15/2013 | Routine |
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