- When to wash
Observation: Employee was observed switching from front service counter tasks to prep line. Employee donned gloves without first washing hands between tasks. Discussed with Manager Ben and employee will be re-trained on proper practices.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Facility using bleach sanitizer packets for wiping cloths. No chlorine test strips available in facility. Facility does have Quat sanitizer dispenser at 3 compartment sink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Several buckets of sanitizer tested too strong. Facility is using chlorine sanitizer packets for wiping cloth buckets. Sanitizer packets are made for 10 gallon sink. Facility does have quat sanitizer dispenser at proper concentration. Manager Ben was educated on proper techniques for mixing sanitizer packets. Sanitizer buckets were remade during inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water lever of handwashing sink on prep line does not provide adequate water supply.
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01/25/2016 | Regular |
- Food employees hair is effectively restrained
Observation:One cook and all front counter service staff are not wearing hair restraints, all handling unpackaged foods must wear effective hair restraint , such as hat, visor, or net.
- Food storage - preventing contamination from the premises
Observation:1)Case of chicken on floor near breading table. 2)Two cases of frozen chicken on floor in walk in freezer, moved to shelving areas or table now.
- Material characteristics of non-food contact surfaces
Observation:Reusing cardboard box for storing wiping cloths before usage, must provide a container that is smooth, cleanable, and nonabsorbent for this purpose. Cardboard should not be reused except for its original product.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine ceiling area where chute enters bin is soiled, must empty, wash, rinse, sanitize and let air dry before allow to refill. Must be done monthly or more frequently if buildup occurs. 2)Thaw cabinet 1 has soiled juices on floor of cooler, must clean and sanitize more frequently, including door opening areas.
- Sanitization methods - hot water, chemical
Observation:Dipping tray in sanitizer solution, must allow 30 seconds contact time to fully sanitize surfaces. Corrected on site.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of single use containers on floor by food prep sink, recent delivery, must store at least 6 inches off floor.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottle of sanitizer stored over clean end of warewashing, must move to chemical storage area over soiled area.
- Food storage containers identified with common name of food
Observation:Flour cannister is not labeled must label to prevent confusion.
- 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 pump bottle of chocolate syrup at room temp, labeled refrigerate after opening, returned to cooler now,
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10/20/2014 | Regular |
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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04/12/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
1) Has spray sanitizer being used for cleaning stored over breading boxes in dry storage area, moved away from food packages. 2) Has spray chemicals and other soaps stored in cabinet with food items for dining room, must move all chemicals into one area or side and not have food adjacent to or underneath these chemicals. Both corrected on site today.
- Food employees hair is effectively restrained
Front counter staff not wearing hair restraints, all handling unpackaged foods should wear hat, visor, or net.
- Test kit provided and used to measure sanitizing solution concentration
Has run out of chlorine sanitizer test strips, has on order, must maintain supply to ensure proper sanitizer concentration.
- Plumbing system repaired according to law
Leak present under the sanitizer bin of 3 compartment sink, repair.
- Roasts held at a temperature of 130°F or above
Traulsen reach in cooler in driveup area holding whipping cream is holding strawberry glaze at 58 degrees, all product moved to walk in now, service has been contacted. Do not use cooler until can maintain 41 degrees or less consistently.
- Multiuse food contact surfaces are constructed of safe materials
Had cabbage delivered in reused cardboard box of another product, must transfer out of this box and use a container that is smooth, cleanable, and nonabsorbent for storage of food product, unless it is in its original shipping container. Cardboard should not be reused for any purpose other than its original product. Corrected on site.
- Package integrity
Torn package of chicken coating leaking from damaged cardboard shipping box, removed package from shelving area now will discard, and check other product in same box for integrity of product. Cleaning up spill product now.
- Food storage - preventing contamination from the premises
1) While cleaning a reach in cooler, boxes of chicken were stacked directly on floor, all food should be stored at least 6 inches off floor at all times, moved to table area now. 2) One tray of chicken product stored under wire rack in walk in cooler, moved to shelving area now.
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03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Chick-Fil-A At Lindale, 217 Collins Ne Rd, Cedar Rapids, IA 52402 »