- Maintaining premises free of litter and unnecessary equipment
Observation: Pizza oven appears to be unnecessary equipment due to not being used.
- Vending machine doors, closures, openings, covers, can openers, and liquid waste
Observation: Can opener was soiled with food residue. Employee stated can opener was being taken apart and cleaned later that day.
- Hand drying provided
Observation: Paper towel dispenser was not operable at time of inspection. Maintenance personnel was called during inspection and dispenser was repaired.
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11/18/2015 | Regular |
- Utensils and pressure measuring devices maintained
Observation: Knife had a damaged handle. Knife was discarded 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
Observation: Some ready to eat TCS (time/temp control for safety) was not date marked. Must date mark all TCS food with day of preparation/opening.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were expired at time of inspection. Must have test strips within expiration date during all operating hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener has become soiled and must be cleaned.
- Maintaining premises free of litter and unnecessary equipment
Observation: Pizza oven appears to be unnecessary equipment due to not being used. If not in use the oven must be removed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters and fans in the kitchen have become soiled and must be cleaned.
- In-use utensils, between-use storage
Observation: Scoops were stored in bulk containers of flour and sugar with handles touching the product. If a scoop is stored in a product then it must have a handle and the handle must be out of the product.
- Material characteristics of non-food contact surfaces
Observation: Tape was on the hood filters that appears to be holding two pieces together. May not use tape in food service areas due to being an absorbent surface, and ignitable.
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06/04/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:Floor tiles still missing under the dishmachine area, replace to prevent pooling of water and aid cleaning.
- Food on display is protected from contamination by consumers
Observation:One side of mobile self service table is missing the sneeze guard, had broken recently, new one has been ordered. Must install as soon as possible to protect foods from contamination.
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10/27/2014 | Regular |
- Physical facilities maintained in good repair
Observation:Several broken tiles underneath the dishmachine, must repair to aid cleaning and prevent pooling of water in this area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Material characteristics of non-food contact surfaces
Observation:Has bare wood board underneath the microwave on card, must seal with at least two coats of light colored paint or varnish to make surface cleanable and nonabsorbent.
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04/21/2014 | Routine |
- Material characteristics of non-food contact surfaces
Has a cardboard box holding lids for containers, must not reuse cardboard for any purpose other than its original contents, provide a container that is smooth, cleanable, and nonabsorbent for this purpose.
- Roasts held at a temperature of 130°F or above
1) Cold hot salad bar has cut tomatoes at 55 degrees F, and fruit cocktail at 68 degrees, encourage to have all cut fruits and veggies refrigerated before assembling for meal time. May need to adjust cooler salad bar temp lower, as well.2) Had removed prepackaged juice cups to accomodate another menu item, during lunch service, fruit juice ranges from 43 degrees F to 55 degrees F, all returned to cooler now. May need to consider more refrigerator capacity for keeping food at 41 degrees F or less. 3) Pizza slices at 51 degrees F after thawing before being cooked for lunch. Must not remove from freezer too soon, and allow to exceed 41 degrees F. Being baked now. All Corrected on site.
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10/31/2013 | Routine |
- Linens- cleaning and storage
1) Water pooling on floor of smaller Beverage Air milk cooler, clean and sanitize this surface. 2) Has one case of single use trays on floor in dry storage area, all food service products must be stored at least 6 inches off floor, move to shelving now.
- Cleanability of floors, walls, and ceilings
Missing tile still around the dishmachine area, may accumulate water, repair to make smooth, cleanable surface and prevent further damage to existing tile in this area.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Soaking kiwi fruit in water, must wash fruit under running water allowing to drain, corrected on site.
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07/08/2013 | Routine |
- Cleaning procedure
Has been using a sanitizer dip in place of handwashing at dishmachine area, must use handsink for proper handwashing between handling dirty items and clean items. Corrected on site.
- Cleanability of floors, walls, and ceilings
Missing tiles still around the dishmachine area, may have pooling water risk, repair to amke smooth cleanable surfaces.
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing frozen cheese sticks at room temp, placed amount needed for next meal under running cold water and rest of case in reachin cooler. Corrected on site.
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04/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Wright Elementary Cafeteria, 1524 Hollywood Ne Blvd, Cedar Rapids, IA 52402 »