- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed some items that were not date marked properly (milk, juice, etc.). Must date mark all ready to eat TCS food with date opened/prepared and then discard within 7 days.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed some outdated items in the coolers (blue cheese dressing, roasted veggies, egg salad, ranch). May not store ready to eat TCS food longer than 7 days.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet wiping cloth stored outside of sanitizer. When not in use all wiping cloths must be stored inside of sanitizer.
- Food employees hair is effectively restrained
Observation: Observed food preparation without hair restraint. When preparing food a hair restraint must be worn to prevent contamination.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat food. Food was discarded at time of inspection. May not touch ready to eat food with bare hands to prevent contamination.
- 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: Coffee creamer in self service condiment area was temped @ 52*F and 63*F. Creamer was discarded at time of inspection. Must keep all TCS (time/temp control for safety) food 41*F or below to prevent buildup of bacteria. Must either use time or temp to control safety.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken and shell eggs stored above ready to eat food in kitchen fridge. May not store raw meat above ready to eat food to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Fridge rack in kitchen has been repaired with tape. Tape must be removed and rack must be repaired or replaced.
- Toilet room
receptacle, enclosed, fixtures clean
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12/19/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/20/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
Wood on side of cabinet (behind pastry display), and board on wall (behind prep table in kitchen) both are not sealed. Must seal with two coats of light colored paint or varnish to prevent buildup of bacteria. White shelves in kitchen are peeling laminate covering and paint. Must resurface or replace to prevent contamination.
- Cleanability of floors, walls, and ceilings
Kitchen has cove base missing along wall. Must replace cove base in kitchen to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Freezer in kitchen is not working, and Frigidaire refrigerator has a broken bottom shelf. Must repair or replace both items to prevent buildup of bacteria. 2) Cooler gaskets on both half size coolers are soiled. Must keep clean to prevent buildup of bacteria.
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06/17/2013 | Routine |
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