- Sponges not used on clean or in use food contact surfaces
Observation:Using combo scratcher sponge to wash dishes, must not use sponges on food contact surfaces, use cloth for warewashing, can still use the scrathcer if needed on food debris.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Some deli slices meats are not date marked, must have a record of when all meats/PHF has been opened, thawed or prepped for usage, may use a log book for those items without plastic wrap, ie deli meats.
- Cleanability of floors, walls, and ceilings
Observation:Wall behind the warewash drying rack has some drywall exposed, provide a durable material, such as FRP board to protect the wallboard from further damage and have a smooth, cleanable, nonabsorbent surface.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has buildup along chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must be done monthly or more frequently if buildup is noted. Has plans to clean/sanitize this weekend.
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01/30/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Floor underneath ice machine has a seam that is curling up from water damage, repair to make smooth, cleanable, surface.
- Roasts held at a temperature of 130°F or above
Tomatoes at 45 degrees F, must surround with more ice, has melted some over lunch time. Consider stocking less product in cambro when not real busy, deeping more product in cooler. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Remove shipping paper from the top of the ice machine, is getting torn and no longer a smooth, cleanable surface. 2) Condensor cover in walk in cooler is somewhat dusty and getting rusty, clean, may need to replace if rust unable to be removed. --Ice machine has some buildup on chute edge and adjacent side wall, some areas appear to be starting to rust. Must empty, wash, rinse, sanitize and let air dry before allow to refill. Must do monthly or more frequently if buildup occurs.
- When to wash
Need to wash hands after handling money before return to food prep duties, must wash hands before putting on and after removing gloves. Corrected on site with education.
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09/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Club Deli Cdd Enterprises Ltd., 1933 51st Ne St, Cedar Rapids, IA 52402 »