- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro bodily fluids clean up procedure available onsite. Inspector provided guidance information to the person in charge.
- In-use utensils, between-use storage
Observation: Handle of ice scoop stored in touching the consumption ice between uses. Person in charge stored the scoop correctly.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sani bucket on the front line tested low, o ppm. Person in charge made up a new bucket.
- Common name-working containers
Observation: Quat spray bottles in the back prep area are not labeled with the commom name. Person in charge labeled the bottles.
- Using a handwashing sink- operation and maintenance
Observation: Scrub pads stored in the hand sink basin in the back prep area. Removed by person in charge.
- Handwashing signage
Observation: No hand washing sign posted at the hand sink in the back prep area. Person in charge posted a sign
|
08/17/2015 | Regular |
| No violation noted during this evaluation. | 03/20/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to check sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Debris build up on ice trays inside the ice machine.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths not stored in sanitizer buckets between uses.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in kitchen reach in coolers.
|
03/06/2014 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Observed quat sanitizer stored above single-use gloves. Corrected at time of recheck.
|
08/13/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed standing 2-door refrigeration unit containing items such as milk at 46*F and mayo at 47*F. Person in charge adjusted the temperature on this day. Observed butter set out at room temperature. Person in charge voluntarily discarded the product on this day.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical bottle stored above food grade containers on the storage rack next to prep table. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed broccoli cheese soup that was prepared 2 days prior to inspection without date mark. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed open beverages in the back kitchen on top of microwave. Corrected at time of inspection.
|
08/06/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
06/14/2013 | Routine |
Restaurant representatives - add corrected or new information about The High Ground Cafe, 301 E Market St, Iowa City, IA 52240 »