- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
|
10/10/2013 | Routine |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Has one wooden spoon, must discard to prevent usage with foods. 2) Has cases of single use cups and lids on floor in kitchen area, must store all food service items at least 6 inches off floor.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area, must have beverage in closed top container such as with lid and straw or mug style with lid.
- Roasts held at a temperature of 130°F or above
1) Cooked eggs at 118 degrees F and sausage at 110 degrees F, and oatmeal at 121 degrees F, all must be held at 135 degrees or more. If reheating must reheat to 165 degrees before holding again at 135 degrees F. All will be discarded now, which is their practice to discard remainder. --1) Pitchers of milk products with freezer center core holding milks from 49-51 degrees F, must discard at end of service time, may not be reused. 2) Creamed cheese packets in metal bowl at 70 degrees and strawberry sauce at 67 degrees F, must discard since not being held at 41 degrees or less. Suggest insulated gel pack or surrounding small containers with ice, similar to practice with yogurt or write policy to discard all items at end of 4 hour. All potentially hazardous foods must be held at 41 degrees or less.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Circular corner cupboard has food particles on shelving clean more frequently. 2) Tape on handle of skim milk pitcher, repair without use of tape snce tape in not a cleanable surface. 3) Caulk the backsplashes to the walls in the dining room area, gap between can trap food particles and moisture.
- Posting of a valid license
Inspection is not posted within public view, must post where can be seen by the public.
- Food storage - preventing contamination from the premises
1) Has a case of pancake mix on floor in kitchen area, all foods must be stored at least 6 inches off floor. 2) Has two plastic storage racks set up with lowest shelf clsoe to floor, all shelving should be set up with lowest shelf at least 6 inches off floor, adjust to aid cleaning.
- Linens- cleaning and storage
1) Has one wooden spoon, must discard to prevent usage with foods. 2) Has cases of single use cups and lids on floor in kitchen area, must store all food service items at least 6 inches off floor.
- Handwashing signage
Need signage in RR's directing staff to wash hands, given examples today.
- Food employees hair is effectively restrained
Not wearing a hair restraint, must wear an effective hair restraint such as hat, visor, or net when working with foods.
- Material characteristics of non-food contact surfaces
1) Circular corner cupboard has food particles on shelving clean more frequently. 2) Tape on handle of skim milk pitcher, repair without use of tape snce tape in not a cleanable surface. 3) Caulk the backsplashes to the walls in the dining room area, gap between can trap food particles and moisture.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open gallons of milk and container of gravy mix must be date marked at to when opened and used within 7 days or discard remainder. Will date any item that does not get used in first 24 hours.
- Food storage containers identified with common name of food
Working container of brown sugar is not labeled with common name, once food is transferred out of original container, it must be labeled to prevent confusion.
|
09/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Main Stay Suites, 5145 Rockwell Ne Dr, Cedar Rapids, IA 52402 »