- 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:Cooler holding desserts in kitchen has sour cream at 46 degrees F, discarded now. Adjusted temp lower, now at 37 degrees F, flat tray was blocking flow to lower shelves, removed tray. 2)Hershey's syrup at room temp, not in cooler, discarded. Must refrigerate after opening per label. Both corrected on site.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine chute edge has some buildup, need to empty, wash, rinse, sanitize, and let air dry before refill. Do monthly or more frequently if needed to prevent buildup. 2)Clean shelf under beer bottles at far end of shelving in beer cooler in lower level, seal with at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent. 3)Clean base of Rapids cooler in bar area, pooling some water and soiled edging.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Half and half carton labeled as opened 8 days ago, must discard after 7 days, discarded today.
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09/25/2014 | Routine |
- Food storage - preventing contamination from the premises
Observation:Has two trays of meats and two sacks of meat ends on floor in walk in freezer, all foods must be stored at least 6 inches off floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open carton of half and half not dated, must date when opened and use within 7 days or discard the remainder. Discarded now. All other items appear to be properly date marked.
- Bare hand contact with ready to eat foods
Observation:Observed lettuce being handled with bare hands after being washed, must use barrier method such as gloves, utensils, or other means not to handle ready to eat foods with bare hands. Corrected with use of gloves and discussion.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer soiled under the carriage area, must be cleaned more thoroughly.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Pop gun holder at upstairs bar needs to be cleaned, sticky residue on it and adjacent bar trim, clean.
- Cleaning procedure
Observation:Observed wiping hands on apron instead of washing and drying hands at handsink, correcting now.
- Light bulbs, protective shielding
Observation:One light near the soda tower in lower level is not shielded, either provide a shield or a shatter resistant bulb to help prevent shattering.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Thawing crab legs and canned crab meat in cold water, must have under constant flowing cold water, placed in culinary sink with water running now.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishmachine-no sanitizer detected, added sanitizer to bucket and now delivering sanitizer at 50-100 ppm. Monitor closely to ensure has adequate supply of sanitizer for warewashing.
- When to wash
Observation:1)Observed one staff putting on gloves withou washing hands first, must wash hands when put on or remove gloves. 2)Observed staff moving from soiled dishes to putting away clean dishes without washing hands first at dish machine, correcting now.
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12/26/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean top of dishmachine, soiled. 2) Repair handle for the pullout utensils drawer, repaired with duct tape, not cleanable surface. 3) Reusing cardboard box for small portions cups and napkins, do not reuse cardboard for anything other than its original product, provide a cleanable container. 4) Hobart mixer has cracked plastic lid, replace to make smooth, cleanable surface. 5) Repair the ceiling of the walk in cooler main level, gap in seam, appears to be trapping water condensation. 6) Bare wood showing on frame of walk in produce cooler, seal with at least two coats of light colored paint or varnish to make smooth, cleanable, nonabsorbent again. --1) Ice machine ceiling area has some build up near opening area, clean. 2) Ice bucket cracked and soiled, replace and clean bucket and scoop daily. 3) Clean Blockgett oven, some buildup. 4) Using tshirt style grocery bag for dried bread for crumbs, provide a food grade bag for any foods not going to be washed before consumption.
- Cleaning of cooking and baking equipment
1) Ice machine ceiling area has some build up near opening area, clean. 2) Ice bucket cracked and soiled, replace and clean bucket and scoop daily. 3) Clean Blockgett oven, some buildup. 4) Using tshirt style grocery bag for dried bread for crumbs, provide a food grade bag for any foods not going to be washed before consumption.
- Food storage - preventing contamination from the premises
1) Has case of potatoes on floor in dry storage area, must store at least 6 inches off floor. 2) Has buckets of sauces and soup on floor in walk in cooler main level, must store off floor. 3) Has cases and tray of food on floor in walk in freezer, all foods must store off floor. 4) Provide a lid for the ice bin at the bar in basement, to protect ice. 5) Has flowers stored in walk in cooler, must restrict usage to only food products, provide a separate cooler for floral products.
- Light bulbs, protective shielding
1) Several ceiling tiles water damaged or missing in basement, plans to replace soon, recent water damage. 2) Light in beer walk in cooler needs to be covered or shatter resistant style.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has sample of beef in dessert cooler stored over sauces, and chicken livers over vegetables, both moved to lower shelving now, below ready to eat items. Corrected on site.
- In-use utensils, between-use storage
1) Ice machine ceiling area has some build up near opening area, clean. 2) Ice bucket cracked and soiled, replace and clean bucket and scoop daily. 3) Clean Blockgett oven, some buildup. 4) Using tshirt style grocery bag for dried bread for crumbs, provide a food grade bag for any foods not going to be washed before consumption.
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has undated cooked potatoes, tomatoes, and cooked ribs, all PHF must be dated and used within 7 days or discarded. Labeled today, corrected on site.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine ceiling area has some build up near opening area, clean. 2) Ice bucket cracked and soiled, replace and clean bucket and scoop daily. 3) Clean Blockgett oven, some buildup. 4) Using tshirt style grocery bag for dried bread for crumbs, provide a food grade bag for any foods not going to be washed before consumption.
- Material characteristics of non-food contact surfaces
1) Clean top of dishmachine, soiled. 2) Repair handle for the pullout utensils drawer, repaired with duct tape, not cleanable surface. 3) Reusing cardboard box for small portions cups and napkins, do not reuse cardboard for anything other than its original product, provide a cleanable container. 4) Hobart mixer has cracked plastic lid, replace to make smooth, cleanable surface. 5) Repair the ceiling of the walk in cooler main level, gap in seam, appears to be trapping water condensation. 6) Bare wood showing on frame of walk in produce cooler, seal with at least two coats of light colored paint or varnish to make smooth, cleanable, nonabsorbent again.
- Using a handwashing sink- operation and maintenance
Continues to use handsink in basement bar as dump station, provide a garnish bin for disposing of liquids, not handsink.
- Miscellaneous sources of contamination
1) Has case of potatoes on floor in dry storage area, must store at least 6 inches off floor. 2) Has buckets of sauces and soup on floor in walk in cooler main level, must store off floor. 3) Has cases and tray of food on floor in walk in freezer, all foods must store off floor. 4) Provide a lid for the ice bin at the bar in basement, to protect ice. 5) Has flowers stored in walk in cooler, must restrict usage to only food products, provide a separate cooler for floral products.
- Bare hand contact with ready to eat foods
Reports handling bar garnishes with bare hands, must use barrier method such as tongs, gloves, toothpicks, deli paper, etc both for cutting up and putting in glassware. Correcting practice with education.
- Laundry facilities
requirement, location, and use
- Food storage containers identified with common name of food
1) Has unlabeled squeeze bottles of olive oil and water, must label with common name to prevent confusion.
- Outer openings are protected
Gaps under or around exterior door in lower level, suggest weatherstrip where can see light showing through.
- Cleanability of floors, walls, and ceilings
1) Several ceiling tiles water damaged or missing in basement, plans to replace soon, recent water damage. 2) Light in beer walk in cooler needs to be covered or shatter resistant style.
- Air drying of equipment and utensils
Reports does some towel drying of glassware to polish, must let fully air dry before polish with dry cloth.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has gallon of milk and ranch dressing past the 7 days of date marking, both discarded now, must use within first 7 days and discard remainder. Corrected on site.
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05/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Winifred's, 3847 1st Se Ave, Cedar Rapids, IA 52402 »