- Food temperature measuring devices are provided and readily accessible
Observation: Must provide a thermometer in mini refrigerator to monitor cooler temperature.
- 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: Mini refrigerator was set at 40*F, and food internal temperature was 50*F. Food discarded and adjusted cooler temperate to 35*F. Corrected at time of inspection.
- Posting inspection reports
Observation: Posted inspection report in kitchen. Must post in area viewable to the public
- Food employees hair is effectively restrained
Observation: Staff not wearing hair restraint, must wear hat, visor, or net when working with foods.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: No data plate provided for proper operation of dish machine. Contact service provider for signage for operational instructions.
- Sanitization methods - hot water, chemical
Observation: High temp dish machine reached 149.8*F after several loads. Must meet at least 160*F or above.
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01/23/2015 | Pre Opening |
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