Prohibited storage areas for clean equipment and utensils Observation: A box of single service cups was stored on the floor.
Food temperature measuring devices are provided and readily accessible Observation: Didn't provide food thermometer to temp food internal temperature.
Sanitization methods - hot water, chemical Observation: QA sanitizer was tested lower than 100ppm. Dispenser is not working.
Test kit provided and used to measure sanitizing solution concentration Observation: Didn't have QA test strips.
02/03/2016
Regular
Using a handwashing sink- operation and maintenance Handsink in breakfast area had sanitizer bucket and drip tray from juice machine in it. Must not use handsink for any other purpose than handwashing to prevent contamination.
Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form 1) Hotel was not washing fruits before allowing customers to consume. Must wash fruits before allowing consumption by customers. 2) Observed container of salsa stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
Roasts held at a temperature of 130°F or above Cheese slices were observed at room temp (68*F). Must keep slices under temp control (41*F or less) to prevent the buildup of bacteria.
Food storage - preventing contamination from the premises 1) Hotel was not washing fruits before allowing customers to consume. Must wash fruits before allowing consumption by customers. 2) Observed container of salsa stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
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