- Storage and maintenance of wet and dry wiping cloths
Observation:One wiping cloth observed not in sanitizer solution in Hilltop, must keep all wet cloths in sanitizer solution.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine trim edge next to hinges of door is soiled with rusty buildup, clean and sanitize bin.
- Slash-resistant and cloth gloves used properly
Observation:Observed cutting up lettuce with cutting mesh glove in contact with lettuce, must use with smooth glove on top of mesh glove. Will review with all staff since this is not a food item that is cooked.
- Food is properly labeled
Observation:Need ingredient label for the muffins, breads and cookies made on site and wrapped for service.
- When to wash
Observation:Staff person picking up dropped food item from floor, must wash hands.
- 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:1)Has shredded cheese at 50 degrees F, and tomatoes at 49 degrees F, for tacos in ice bath, added more ice but no improvement in temp, will discard current product and store in pizza make table. 2)Has chocolate syrup at room temp, put in iced container now for usage with ice cream station.
- Storage of clean linens, single-service, and single use articles
Observation:Has cases of single service food containers on floor in dry storage and catering area, all must be stored at least 6 inches off floor.
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
Observation:Has uncoated bulb in True reach in cooler near the dishmachine area, and uncovered bulbs in dry storage area for soda storage, must either provide protective covers for bulbs or coated bulbs to help prevent shattering risk.
- Where to wash
Observation:Must not use Women's RR handsink instead of handsink in kitchen, must use handsink in food service area, ie Hilltop area. Review this with all staff.
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04/29/2014 | Routine |
- Condiments are protected from contamination by consumers
1) Gluten free food station has unshielded peanut butter, butter and jam, provide a shield or cover for these items. 2) Breakfast station has unshielded strawberries, provide a lid or shield.
- Food is properly labeled
Sandwiches and one bread product not labeled with full ingredients for bread products, corporate is working on expanding labeling to include these products.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some dark specks on chute, must clean and sanitize at least monthly or more frequently if buildup noted. 2) Meat slicer has some dried food particles, clean and sanitize. 3) Has some cutting boards stabilize with cloth towel, provide more stabilizing mats or plastic webbing instead of cloth to stabilize. 3) Has ice scoop stored in water at ice cream station, did have crock pot but currently broken, either this unit or consider storing in gel core pack ice water bath to keep below 41 degrees F. 4) Several areas have single use items on floor in dry storage areas, in kitchen and Hilltop grill. All food service items must be stored at least 6 inches off floor to protect.
- Linens- cleaning and storage
1) Ice machine has some dark specks on chute, must clean and sanitize at least monthly or more frequently if buildup noted. 2) Meat slicer has some dried food particles, clean and sanitize. 3) Has some cutting boards stabilize with cloth towel, provide more stabilizing mats or plastic webbing instead of cloth to stabilize. 3) Has ice scoop stored in water at ice cream station, did have crock pot but currently broken, either this unit or consider storing in gel core pack ice water bath to keep below 41 degrees F. 4) Several areas have single use items on floor in dry storage areas, in kitchen and Hilltop grill. All food service items must be stored at least 6 inches off floor to protect.
- Material characteristics of non-food contact surfaces
Rolling dry storage bins all have cracked lids, no longer cleanable surfaces, provide new lids for these units.
- Roasts held at a temperature of 130°F or above
Has cut strawberries in sauce at 70 degrees,whipping cream and butter at 70 degrees F both with melted ice water surrounding at end of breakfast service time, must keep all products needing refrigeration at 41 degrees or less. Will discard and provide more ice or consider using gel core freezer style cambro units for these products. Correced on site.
- Light bulbs, protective shielding
Light bulb in dry storage area for beverages does not have a cover, either provide a cover or shatter resistant bulb for this fixture.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
1) Ice machine has some dark specks on chute, must clean and sanitize at least monthly or more frequently if buildup noted. 2) Meat slicer has some dried food particles, clean and sanitize. 3) Has some cutting boards stabilize with cloth towel, provide more stabilizing mats or plastic webbing instead of cloth to stabilize. 3) Has ice scoop stored in water at ice cream station, did have crock pot but currently broken, either this unit or consider storing in gel core pack ice water bath to keep below 41 degrees F. 4) Several areas have single use items on floor in dry storage areas, in kitchen and Hilltop grill. All food service items must be stored at least 6 inches off floor to protect.
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09/16/2013 | Routine |
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