- Foods are cooled using appropriate methods
Observation: Soups completely covered with plastic wrap in walk in cooler number one in main kitchen.(temp at time of inspection around 100 degrees F.
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical spray bottles hung on side of hand washing sinks in coffee shop and behind sandwich service line in main kitchen.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation:Single service items stored on floor in the dry storage room of the main kitchen. Must store six inches off the floor.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer in sanitizing sink in coffee shop too strong. Test after making sanitizing solution to make sure it is between 50 to 100 ppm for concentration.
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04/16/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
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07/22/2013 | Routine |
- In-use utensils, between-use storage
1) Observed pizza paddle stored on top of pizza oven. Must store paddle on a cleanable surface to prevent buildup of bacteria. 2) Observed red cutting board with deep scores and grooves. Must resurface or replace cutting board to prevent contamination, and buildup of bacteria. 3) Observed spatula's that were burned and in poor condition. Must keep all utensils maintained in good working order to prevent buildup of bacteria. Utensils were discarded at time of inspection. Corrected at time of inspection. 4) Mold buildup was observed on inside of ice machine. Must wash, rinse, and sanitize inside to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed pizza paddle stored on top of pizza oven. Must store paddle on a cleanable surface to prevent buildup of bacteria. 2) Observed red cutting board with deep scores and grooves. Must resurface or replace cutting board to prevent contamination, and buildup of bacteria. 3) Observed spatula's that were burned and in poor condition. Must keep all utensils maintained in good working order to prevent buildup of bacteria. Utensils were discarded at time of inspection. Corrected at time of inspection. 4) Mold buildup was observed on inside of ice machine. Must wash, rinse, and sanitize inside to prevent buildup of bacteria.
- Laundry facilities
requirement, location, and use
- Utensils and pressure measuring devices maintained
1) Observed pizza paddle stored on top of pizza oven. Must store paddle on a cleanable surface to prevent buildup of bacteria. 2) Observed red cutting board with deep scores and grooves. Must resurface or replace cutting board to prevent contamination, and buildup of bacteria. 3) Observed spatula's that were burned and in poor condition. Must keep all utensils maintained in good working order to prevent buildup of bacteria. Utensils were discarded at time of inspection. Corrected at time of inspection. 4) Mold buildup was observed on inside of ice machine. Must wash, rinse, and sanitize inside to prevent buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Half n Half and skim milk used for coffee area were not held under refrigeration (74*F). Product must be held at 41*F or below to prevent buildup of bacteria. Both were discarded at time of inspection. May use time as a public health control, but a procedure must be written and approved by the Health Dept. before allowed to implement.
- Cutting surfaces maintained
1) Observed pizza paddle stored on top of pizza oven. Must store paddle on a cleanable surface to prevent buildup of bacteria. 2) Observed red cutting board with deep scores and grooves. Must resurface or replace cutting board to prevent contamination, and buildup of bacteria. 3) Observed spatula's that were burned and in poor condition. Must keep all utensils maintained in good working order to prevent buildup of bacteria. Utensils were discarded at time of inspection. Corrected at time of inspection. 4) Mold buildup was observed on inside of ice machine. Must wash, rinse, and sanitize inside to prevent buildup of bacteria.
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07/18/2013 | Routine |
Restaurant representatives - add corrected or new information about The Cafe Aka Sammy's Cafe, 6301 Kirkwood Sw Blvd, Cedar Rapids, IA 52404 »