- 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:Has two Hershey's syrups not in refrigeration at ice cream topping table, must keep in refrigeration per labeling.
- Air drying of equipment and utensils
Observation:Has stacked metal pans that have water on interior surfaces, must allow to fully air dry before stack for storage.
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
Observation:Has can rack very near the mop sink basin, must move to cleaner location or protect the rack from splashing mop water risk.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean plumbing under the dishmachine, heavily soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Backsplash area next to nozzles at soda machine are soiled, clean more frequently.
- Light bulbs, protective shielding
Observation:Cracked light shield in walk in cooler with bulbs exposed, replace to protect bulbs from shattering risk.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean shelving in walk in cooler where food debris and buildup visible on underside.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips for quat and chlorine, must have available to check concentration of sanitizers, quat for food contact surfaces and chlorine in dishmachine.
- Backflow protection
air gap, device standard, when required
- Other liquid waste and rain water
Observation:Hot hold water at buffet is soiled with food particles, unsure if changed daily, must change water daily.
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10/10/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Turbo Air cooler holding yogurt mixes is holding at 51 degrees F, discarded mixes and service was contacted. Must not use unit until can hold 41 degrees F or less.
- Toilet room
receptacle, enclosed, fixtures clean
- Bare hand contact with ready to eat foods
Observed staff touching lettuce for pizza topping with bare hands, must use barrier method such as gloves, tongs, utensils, deli papers to handle ready to eat foods. Corrected on site.
- Backflow protection
air gap, device standard, when required
- When to wash
1) Observed staff putting on gloves without washing hands first, must wash hands before putting on gloves and when remove them, before move on to next task. 2) Observed staff at dishmachine intending to handle clean dishes after handling dirty ones, must wash hands in between soiled items and clean items to protect clean items. Both corrected on site.
- Food storage, prohibited areas
Has salt, pepper, and creamer packets stored on rack above the employee RR door, not allowed to store any food or food service items in RR, moved today to other dry storage area at front counter area.
- Cleanability of floors, walls, and ceilings
1) Floor under dishmachine area has some tiles still missing, has put matting under one area so far. 2) Wall behind the handsink is no longer smooth and cleanable, plans to redo wallboard in near future, provide a nonabsorbent, durable, cleanable surface for this area. 3) Employee RR does not have a self closure mechanism installed, must have all RR doors self closing.
- Laundry facilities
requirement, location, and use
- Separation from food, equipment, utensils, linens, and single service
Had spray bottle of degreaser on shelf by single service plates, must keep all chemicals separate from food and food service products. Moved to chemical storage area now. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Has dark buildup on dish machine racks, clean build up or replace reacks. 2) Can rack has food particles in tracks, clean. 3) Shelving is soiled sticky and dusty, clean thoroughly. 4) Soda machine nozzles base are soiled, clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Walls soiled with food splatters behind prep table in center of kitchen, clean more thoroughly. 2) Walls soiled in several areas, clean, ie oven and warewashing area. 3) Floors soiled in warewashing area and under the handsink, clean.
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07/15/2013 | Routine |
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