- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several plastic bags with food such as such as pork sausages, meat patties scrambled eggs etc. with no date mark in reach in cooler. Manager marked them and corrected on site.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sprayers sanitizer stored on reach-in refrigerator. Poisonous or toxic materials present a risk of contamination of food, equipment, utensils, linens, and single-service and single-use articles if not stored properly. Moved down and corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise.
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12/09/2015 | Regular |
- Miscellaneous sources of contamination
1) Fruits were not being washed before allowing customers to consume. Must wash fruits before allowing customers to consume. 2) Ice buildup was observed in Amana freezer in kitchen. Must remove ice and clean (wash, rinse, and sanitize) inside of freezer to prevent buildup of bacteria. Water does not come from a potable source, and therefore could contain contaminants.
- Linens- cleaning and storage
1) Prep sink in kitchen has a dish rack inside. Must not use prep sink for any other purpose than preparation of food, unless sink has been properly cleaned between uses. Must store dish rack in three hole sink to prevent contamination. 2) Microwave in kitchen area has food buildup on inside. Must keep clean to prevent buildup of bacteria. 3) Observed box of single service items stored on floor in kitchen area. Must store all food items at least 6 inches off the floor to prevent contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent in kitchen by door has dust buildup. Must keep clean to prevent buildup of bacteria.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (sausage patties, and half n half) in cooler. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Multiuse food contact surfaces are cleanable
1) Prep sink in kitchen has a dish rack inside. Must not use prep sink for any other purpose than preparation of food, unless sink has been properly cleaned between uses. Must store dish rack in three hole sink to prevent contamination. 2) Microwave in kitchen area has food buildup on inside. Must keep clean to prevent buildup of bacteria. 3) Observed box of single service items stored on floor in kitchen area. Must store all food items at least 6 inches off the floor to prevent contamination.
- Handwashing signage
Do not have a handwashing sign posted in kitchen area handsink or RR. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for checking concentration of sanitizer. Must get chlorine test strips for the sanitizer used in the kitchen.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Frozen taco meat was being reheated in crock pot. May not reheat taco meat in crock pot becuase it is not designed for that purpose. Must reheat the meat in the microwave or oven to a minimum temp of 165*F and then must hold in crock pot @ 135*F or above.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Prep sink in kitchen has a dish rack inside. Must not use prep sink for any other purpose than preparation of food, unless sink has been properly cleaned between uses. Must store dish rack in three hole sink to prevent contamination. 2) Microwave in kitchen area has food buildup on inside. Must keep clean to prevent buildup of bacteria. 3) Observed box of single service items stored on floor in kitchen area. Must store all food items at least 6 inches off the floor to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloth stored on faucet in kitchen area. Must store all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria.
- 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) Fruits were not being washed before allowing customers to consume. Must wash fruits before allowing customers to consume. 2) Ice buildup was observed in Amana freezer in kitchen. Must remove ice and clean (wash, rinse, and sanitize) inside of freezer to prevent buildup of bacteria. Water does not come from a potable source, and therefore could contain contaminants.
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07/09/2013 | Routine |
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