- Sanitization methods - hot water, chemical
Observation:Using a commercial glass style cleaner for countertop cleaning, must use a food grade sanitizer, such as chlorine bleach, which is used for warewashing, for wiping food contact surfaces.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Unable to locate thermometer for the kitchen and dry storage area coolers, provide a thermometer for these units.
- Sponges not used on clean or in use food contact surfaces
Observation:Has sponge in warewashing area, must not be used on food contact surfaces, suggest cloth instead. May use green scrub part only, if needed.
- Backflow protection
air gap, device standard, when required
- Storage of clean linens, single-service, and single use articles
Observation:Has case of single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
Observation:Pepsi cooler at front counter has unshielded light and the bulbs in dry storage area above and adjacent to the ice machine area, both areas need to have either shatter resistant bulbs, or a shield or tube and endcaps on lights, to help prevent shattering risk to bulbs.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Needs test strips for chlorine sanitizer, should be 50-100 ppm.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths need to be stored on sanitizer solution, if intended to use more than once. Can use spray bottle of sanitizer and paper towel as alternative.
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07/22/2014 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- When to wash
Need to wash hands before put on gloves and when remove them. Corrected on site with education.
- Backflow protection
air gap, device standard, when required
- Sponges-use limitations
1) Has standing water in keg cooler, clean and resolve water issue. 2) Using sponge along with green scratcher, sponges must not be used on food contact surfaces, discarded sponge today. 3) Has coffee straws in open container at condiment station, must provide cover for stirrers or dispensor to protect from other consumers handling, repeat violation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Brats that were opened yesterday were not date marked yet, if expected to last over 24 hours muist date mark to be used within 7 days or discarded. Corrected on site.
- Roasts held at a temperature of 130°F or above
Hot dog at 132 degrees F, must be 135 degrees minimun, unit turned up and now all at 135 degrees or higher, monitor closely to ensure unit is holding at 135 degrees or higher. Corrected on site.
- Linens- cleaning and storage
1) Has standing water in keg cooler, clean and resolve water issue. 2) Using sponge along with green scratcher, sponges must not be used on food contact surfaces, discarded sponge today. 3) Has coffee straws in open container at condiment station, must provide cover for stirrers or dispensor to protect from other consumers handling, repeat violation.
- Poisonous or toxic materials used and applied
1) Unapproved insecticide on premises, Raid is not allowed on food contact surfaces, remove from premises. 2) Using home style bleach based cleaner for food contact surfaces, must use food grade sanitizer, such as bleach, 1/4 tsp per quart or 1 tsp per gallon to be 50-100 ppm. Both correcting on site.
- Sanitization of food contact surfaces - before use and after cleaning
Using home style sanitizer for food contact surfaces, must use food grade sanitizer that can be measured with test strips to ensure concentration is proper, 50-100 ppm for chlorine. Does have bleach being used for warewashing.
- Test kit provided and used to measure sanitizing solution concentration
Does not have test strips for bleach sanitizer,being used in three compartment sink, provide test strips to ensure concentration is 50-100 ppm.
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07/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Twin Pines Golf Course, 3800 42nd Ne St, Cedar Rapids, IA 52402 »