- Equipment and utensils are adequately rinsed after washing
Observation:Is not rinsing the detergent off the dishes before sanitizing, must rinse before sanitizing to keep soap out of sanitizer solution. Use three compartment sink as labeled.
- Food employees hair is effectively restrained
Observation:1)Staff not wearing hair restraint, such as hat, visor, or net. 2)One male with longer style beard either trim or wear beard protector.
- Physical facilities maintained in good repair
Observation:Has paint peeling off wall by warewashing and where stool is stored between dry storage shelves, make necessary repairs with durable wall material to prevent further wall damage.
- Storage and maintenance of wet and dry wiping cloths
Observation: Keep all wiping cloths submerged in sanitizer solution, some not in solution now. Consider having separate sanitizer solution of coffee vs other food contact surfaces.
- Material characteristics of non-food contact surfaces
Observation:1)Reusing cardboard box for single use portion cups, must provide a container that is smooth, cleanable, and nonabsorbent for this purpose, corrected. 2)Shelving loosing laminate surface on several endcaps and edges, must seal with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent.
- Food storage containers identified with common name of food
Observation:Sugar in a plastic container not labeled.
- In-use utensils, between-use storage
Observation:Some drink powders have scoop handles touching the product, must keep inverted out of product.
- When to wash
Observation:Employee doesn't wash her hands before using gloves. Must wash properly before and after using gloves. Handout given for proper use. Discuss with all staff.
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03/31/2015 | Regular |
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