- Eating, drinking, or using tobacco
Observation: Employee beverage next to hand sink in the kitchen with no lid.Food employee must drink from closed beverage container to prevent mouth to hand contamination. Corrected on site.
- Capacity, availability, and pressure of hot and cold water
Observation: Capacity, availability, and pressure of cold water in inadequate- no cold water at handsink in serving unit. Must have hot and cold water to meet peak capacity demand. Repair.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Plumbing system maintained in good repair
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) plumbing is leaking at mop sink, 2) a small sink for rinsing the spoon is not working at serving unit, 3) cold water faucet on handsink is not workingin in serving area. Call for service and repair.
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09/14/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation:Sanitizer not covering wiping cloths in all shallow trays, keep sanitizer level deep enough to cover the cloths between uses.
- Eating, drinking, or using tobacco
Observation:1) One staff chewing gum, must not while working with foods and clean equipment. 2) Two beverages on tray for staff what do not have lids, only straws, must have a lid also.
- Light bulbs, protective shielding
Observation:Unshielded bulb in reachin True freezer by warewashing, either replace with shielded bulb or provide shield, to protect from shattering.
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06/13/2014 | Routine |
- When to wash
Observed staff handling money and not washing hands before moving on to next task, must wash hands after handling money or when soiled etc. Corrected on site with education.
- Eating, drinking, or using tobacco
Observed one open beverage container in dry storage area, with straw but no lid, must provide a lid as well as the straw to protect from hand contact with rim of glass.
- Linens- cleaning and storage
Coffee stir sticks are unwrapped and in open container at coffee bar, must either provide a dispensor or wrapped to help protect from contamination.
- Food storage - preventing contamination from the premises
Has cases of fllavorings and coffees on floor in electrical closet, must store all food items at least 6 inches off floor, provide more shelving.
- Backflow protection
air gap, device standard, when required
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, some shallow trays have no sanitizer at all and others it is very shallow therefore cloth is mostly above the sanitizer level. Must provide more sanitizer solution in these containers to keep cloths submerged. Will add more sanitizer now. Repeat violation. 2) Reusing cardboard box as shelf end brace in dry storage area, provide a material that is smooth, cleanable, and nonabsorbent for this purpose, like a sturdy plastic runner. Cardboard should not be reused except for its original product.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, some shallow trays have no sanitizer at all and others it is very shallow therefore cloth is mostly above the sanitizer level. Must provide more sanitizer solution in these containers to keep cloths submerged. Will add more sanitizer now. Repeat violation. 2) Reusing cardboard box as shelf end brace in dry storage area, provide a material that is smooth, cleanable, and nonabsorbent for this purpose, like a sturdy plastic runner. Cardboard should not be reused except for its original product.
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09/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Starbucks Coffee Company #10364, 2615 Blairs Ferry Ne Rd, Cedar Rapids, IA 52402 »