- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No staff currently employed with Certified food protection manager. Linda stated herself and other employees will be signing up for upcoming servsafe classes. Provide copy of certification once class is completed.
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11/20/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No staff currently employed with Certified food protection manager. Linda stated herself and other employees will be signing up for upcoming servsafe classes. Provide copy of certification once class is completed.
- Sanitization methods - hot water, chemical
Observation: Dish machine is currently non-operable. Facility is using 2 compartment sink originally designated as food prep sink for warewashing. A work order has been placed for dish machine.
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11/17/2015 | Regular |
- Unpackaged food protected from contamination during preparation
Observation: The following food was uncovered and exposed to splash or contamination during the preparation food: 1)Bread was exposed to splashing dirty water from hand washing sink in the kitchen, 2) Cut pineapple was uncovered all time in service food line, 1 and 1/2 hrs. before lunch. During preparation, unpacked food must be protected from environmental sources of contamination.Corrected on site.
- Handwashing signage
Observation: Hand washing sign not posted in girls's restroom, which is used by employees. Every hand sink to be used by employee must have sign posted reminding employees to wash their hands after using restrooms and before going back to work with food. Provided the hand washing sign.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals and detergent stored above the clean utensils and dishes in a storage room. Poisonous or toxic martials must be stored so they cannot contaminate utensils and dishes. Removed under or separate. Corrected on site.
- Light intensity
Observation: Light bulbs in reach-in coolers 1 and 2 not working. Replace it with the good intensity for proper and visible cleaning.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: QA - sanitizer in the red container was too weak 100*ppm. QA sanitizer concentration must be maintained between 200 to 400ppm. Educated staff how to check and make the proper concentration per manufacturer's instruction on the sanitizer. Correct on site.
- Drying mops
Observation: Mop was found in mop bucket wet. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria.Corrected on site.
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06/04/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:1)Has constructed new step into the dry storage room, it appears to be bare wood for riser and brace, and the tread is already showing bare wood through the finish board. Reports step needs to be larger to accomodate delivery cart from vendor. New step material must be more durable material and sealed to be smooth, cleanable, and nonabsorbent. 2)Did not put up durable wallboard behind the dishmachine area to protect the painted wall surface, must provide a durable material for this surface, such as FRP board or stainless steel. Provide a corrective plan of action within 30 days. 3)When removed overhead shelf from prep table, left two holes in tabletop, must cover these with appropriate material to make smooth, cleanable surface to protect pans stored on shelf below.
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have a written procedure of cleanup of V&D events yet, administration has provided a copy of what janitorial staff are responsible for but has not implemented anything yet for kitchen staff or specifics, such as replacing foods for bystanders, radius to consider for cleaning, etc. See handout for code requirements, given additional examples for reference.
- Backflow protection
air gap, device standard, when required
- Poisonous or toxic materials used and applied
Observation:Sanitizer wiping bucket at 400 ppm quat, should be 200 ppm per label, diluted to 200 ppm now. Check with test strips to ensure is at proper concentration.
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09/22/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Observation:1)Must provide a smooth, cleanable flooring material in kitchen. Approved materials include quarry tile, or commercial vinyl coated tile. 2) The corresponding cove base is required around all wall floor junctures, to aid cleaning. Other materials must submit manufacturer's specifications prior to installation. 3)Must install a cleanable, nonabsorbent, durable wall surface such as stainless steel or FRP must be provided behind dishmachine area. 4) Recommend stainless steel under the hood system area. 5) Must fill in the gap under the base of first step as it joins the wall, in the kitchen.
- Backflow protection
air gap, device standard, when required
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07/18/2014 | Other |
- Common name-working containers
Observation:Need to label containers of wiping cloths solution, soap and water and sanitizer. Corrected on site.
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03/21/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Wiping cloth bucket at less than 200 ppm for quat santizer, solution remade and now at 200 ppm, monitor solution closely to ensure maintained at 200 ppm. Corrected on site.
- Multiuse food contact surfaces are constructed of safe materials
Storing utensils on cloth towel in drawer, must replace liner with material that is smooth, cleanable, and nonabsorbent such as plastic webbing used in other drawers.
- Common name-working containers
Has wiping buckets and gallon jug of sanitizer used to refill buckets during the work shift without labels identifying contenst, must relabel to identify contents. Will relabel now. Corrected on site.
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10/07/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Has wet wiping cloths on counter, not in solution, must keep sanitizing solution made up when doing food prep activities to wipe surfaces when soiled. Making solution now.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
1) Has broccoli in standing water, must rinse over running water and not allow to pool, will drain now and rinse. 2) Has two cases of canned foods on floor in dry storage area, all foods need to be stored at least 6 inches off floor. 3) Allowing students to store lunch boxes in milk cooler, must provide a separate container with solid sides and bottom to store these in, to protect the milk from contamination. 4) Has container of broccoli and clean pans next to handsink at end of prep table, must allow some space for splashing so as not to contaminate food and clean equipement with handwashing activity. Correcting on site.
- Miscellaneous sources of contamination
1) Has broccoli in standing water, must rinse over running water and not allow to pool, will drain now and rinse. 2) Has two cases of canned foods on floor in dry storage area, all foods need to be stored at least 6 inches off floor. 3) Allowing students to store lunch boxes in milk cooler, must provide a separate container with solid sides and bottom to store these in, to protect the milk from contamination. 4) Has container of broccoli and clean pans next to handsink at end of prep table, must allow some space for splashing so as not to contaminate food and clean equipement with handwashing activity. Correcting on site.
- Hand drying provided
Out of paper towels, using cloth as single wipe, restocked with single use towels now.
- Food storage - preventing contamination from the premises
1) Has broccoli in standing water, must rinse over running water and not allow to pool, will drain now and rinse. 2) Has two cases of canned foods on floor in dry storage area, all foods need to be stored at least 6 inches off floor. 3) Allowing students to store lunch boxes in milk cooler, must provide a separate container with solid sides and bottom to store these in, to protect the milk from contamination. 4) Has container of broccoli and clean pans next to handsink at end of prep table, must allow some space for splashing so as not to contaminate food and clean equipement with handwashing activity. Correcting on site.
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07/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
One utility drawer is soiled with flour residue, clean, corrected on site.
- Light bulbs, protective shielding
Has two uncovered lights in dry storage area, ensure they are shatter resistant bulbs or provide light cover to protect.
- Fingernail maintenance, polish, and artificial fingernails
One staff with nail polish on not wearing gloves, will now wear gloves while working in kitchen, corrected on site.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
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03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Arthur Elementary Cafeteria, 2630 B Ne Ave, Cedar Rapids, IA 52402 »