- Separation from food, equipment, utensils, linens, and single service
Observation:Has bottles of handsoap stored on dry storage shelving above food, must move to area separate from food and clean equipment.
- Cleanability of floors, walls, and ceilings
Observation:Missing floor tiles along wall under the upright cooler, replace.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Plans to attend the August training for CFPM, must have before next school year.
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03/30/2015 | Regular |
- Posting inspection reports
Observation:Does not have most recent inspection posted within public view, has one from prior year. Must post most recent inspection within public view.
- Sanitization methods - hot water, chemical
Observation:Sanitizer in wiping bucket and three compartment sink is at 200 ppm chlorine, both diltued to 100 ppm now. Use 1/4 tsp bleach per qt or 1 tsp per gallon for 50-100 ppm.
- Equipment location, installation, repair, and adjustment
Observation:Has clear shipping paper, now peeling around frame and sidewall of Maximum refrigerator, remove to aid cleaning of all surfaces.
- Fingernail maintenance, polish, and artificial fingernails
Observation:Has nail polish on and not wearing gloves for routine work in kitchen, reports usually does not wear polish, must wear gloves when has polish or artificial nails. Wearing gloves now for all duties.
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10/22/2014 | Regular |
- Handwashing cleanser, availability
Observation: Using dish soap for handwashing, provide hand soap for this purpose.
- Toilet room
receptacle, enclosed, fixtures clean
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04/21/2014 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization methods - hot water, chemical
Bleach was not detectable in wiping bucket or sink added more now and both at 50 ppm. Does check before uses to ensure is at proper concentration. Corrected on site.
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09/26/2013 | Routine |
- Food on display is protected from contamination by consumers
When serving foods, protected foods along serving line such as with food wrap or distance.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Has one wooden spoon, must not use for food usage, discarded now.
- Hand and arm jewelry prohibition
Wearing wrist jewelry, must remove when serving foods.
- When to wash
Observed not washing hands after removing gloves, must wash hands both before putting on gloves and when removing. Corrected on site with education
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03/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Summit School Inc, 1010 Regent Ne St, Cedar Rapids, IA 52402 »