- Food is properly labeled
Facility is making cookie dough on site and packaging for sale. Package does not have proper label. Label must include common name of food, list of ingredients in predominance by weight, name and place of business, list of common allergens in food, and net weight.
- In-use utensils, between-use storage
1) Observed scoops stored in products with handle touching products (dry mix). If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Cutting board on prep table by 3 hole sink has deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Ice machine has mold buildup on inside of bin. Must empty, wash, rinse, and sanitize machine before allowed to fill up again.
- Equipment and utensils are adequately rinsed after washing
Three hole sink used for warewashing was set up wrong ( rinse, wash, sanitize). Three hole sink must be set up wash, rinse, and sanitize for adequate sanitation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food (chix salad and bacon) without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Test kit provided and used to measure sanitizing solution concentration
Test strips at facility expired in february of this year. Must have test strips that are within expiration date on site at all times.
- Person in charge is present
Employees were not able to identify person in charge (PIC). Must have a PIC at all times even if not person with supervisory responsibilities.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops stored in products with handle touching products (dry mix). If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Cutting board on prep table by 3 hole sink has deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Ice machine has mold buildup on inside of bin. Must empty, wash, rinse, and sanitize machine before allowed to fill up again.
- Cutting surfaces maintained
1) Observed scoops stored in products with handle touching products (dry mix). If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Cutting board on prep table by 3 hole sink has deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Ice machine has mold buildup on inside of bin. Must empty, wash, rinse, and sanitize machine before allowed to fill up again.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths used with spray bottles that were very wet. If using spray bottles then the cloth used for wiping must be dry to prevent buildup of bacteria. Recommend using sani buckets and keeping cloths in buckets when not in immediate use. 2) Observed towels used to absorb moisture under utensils that were drying. Must not use towels to absorb moisture because they are not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria.
|
08/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Coffeesmiths, 2300 Edgewood Sw Rd, Cedar Rapids, IA 52404 »