- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing sink by ice machine in janitor's room. Manager stated they do not use this ice for food only for keeping food cold under dishes.
- Light intensity
Observation: Light bulbs are burned on both True reach-in cooler in the kitchen.
- Food storage - preventing contamination from the premises
Observation: Boxes of food stored on the floor in walk-in freezer. Manager said they are helping to St. Ludmila's School commodities due their luck of space to store their.She is aware of this problem and she will take care of it.
- Sanitizers
Observation: QA sanitizer was too strong over 400 ppm when tested, does not meet the sanitizer concentration requirements. Manager made new one and CORRECTED.
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01/06/2016 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Currently has the students wipe the table with soapy water in betweeb shifts. Food contact surfaces must be sanitized in between times where contamination can occur. Spoke with princial about requirement. Sanitize tables in between lunches.
- Hand drying provided
Observation: Paper towel dispenser in employee RR is empty. Every hand sink must be provided hand drying. Restock as needed.
- Equipment location, installation, repair, and adjustment
Observation: Right side rach-in cooler in kitchen gasket is torn. All equipment must be maintained in good repqir. Replace gasket.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Using mop sink for handwashing by ice machine. Any where there is food handling a hand sink must be provided. If kitchen is remodeled hand sink must be installed or ice machine must be moved.
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05/26/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs were being stored on the top shelve of the reach-in cooler. All food must be stored in a manner that prevents contamination. Eggs moved during inspection. CORRECTED
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Using mop sink faucet for hand sink by ice machine. Any where food handling occurs a designated hand sink for hand washing only must be provided. If kitchen is remodeled required hand sink must be installed or ice machine moved.
- Eating, drinking, or using tobacco
Observation: Employee handling clean dishes was chewing gum. Chewing gum is prohibited when handling clean dishes, utensils, or prepping food. Discarded during inspection. CORRECTED
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11/18/2014 | Regular |
- 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: Hot dogs waiting to be cooked were temped at 62.7 degrees. All potentially hazardous foods must be maintained out of danger zone between 42-134 degrees. Placed in oven. CORRECTED.
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05/28/2014 | Routine |
- Cleaning of cooking and baking equipment
Build-up of food debris on microwave ceiling. Microwaves must be cleaned at frequency that will prevent build-up. Clean microwave.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect chlorine in dish machine machine. Machine that using chlorine for sanitization must have chlorine concentration maintained between 50-100 ppm. Service must be contacted. Establishment may use dish machine and then sanitize using 3 compartment sink. --Unable to detect QA in 2 santizer buckets. QA sanitizer must be maintained at 200 ppm per manufacter requirments. Buckets changed during inspection.
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11/13/2013 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
First couple cycles of the dish machine unable to detect sanitizer. Chemical sanitizer must be maintained between 50-100 ppm. Dish machine was primed during inspection and corrected.
- Food storage - preventing contamination from the premises
A feww boxes were on the floor in the walkin freezer. All food and food items must be stored a minimum of 6" off the floor. Boxes to be removed when excess inventory for other locations is used.
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05/06/2013 | Routine |
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