- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer has food debris remaining after cleaning, deep clean more thoroughly.
- Established procedures for responding to vomiting and diarrheal events
Observation:Need to develop response for cleanup of V&D events, given more examples for review today.
- 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 one bowl of lettuce at 47 degrees F along front line, all product not used in 4 hours will be discarded. 2)Insulated pitcher of skim milk for coffee service at 50 degrees F, discarding now. Will develop procedure for 4 hour hold. Monitor all PHF to ensure all are holding at 41 degrees or less.
- Package integrity
Observation:One can of sauce dented on seam, must not be use, discarded now.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Black beans were holding at 124 degrees F, reheated now.
- Food is properly labeled
Observation:Bakery items and ready made deli sandwiches still need to have labels reflecting ingredients, corporate is working on developing these now.
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03/17/2015 | Regular |
- Food properly labeled with major food allergens
Observation:Has wrapped food, ie cookies, that are for self serve that are not labeled with ingredients and major allergens, must label. Corporate is developing labeling currently. Provide list of ingredients, as reference, as alternate until labels provided.
- Backflow protection
air gap, device standard, when required
- Air drying of equipment and utensils
Observation:Has plastic storage container stacked while water still visible on interior surface, must allow to full air dry before stacking.
- 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:Chicken at 47 degrees, cheese at 49 degrees, lettuce at 48 degrees on deli/salad bar line, must keep all PHF at 41 degrees or less, all discarded now when not used within 4 hours. Adjusting temp down and now appears to be holding at 41 degrees or less, monitor cooler closely to ensure is holding all product at 41 degrees or less.
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01/30/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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10/25/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Wallpaper wall behind handsink in deli area needs more sturdy water resistant surface to protect the surface from water damage.
- Food on display is protected from contamination by consumers
1) Has shelving racks in walk in freezer and dish machine area that are less than 6 inches off floor, raise all shelving to have at least 6 inches of clearance to aid cleaning. 2) Has food sneeze guard protection that still allows access to some areas of food display, discussed stragegies to protect food by placement of barriers, packaged foods, and moving glass panels.
- Food storage - preventing contamination from the premises
1) Has shelving racks in walk in freezer and dish machine area that are less than 6 inches off floor, raise all shelving to have at least 6 inches of clearance to aid cleaning. 2) Has food sneeze guard protection that still allows access to some areas of food display, discussed stragegies to protect food by placement of barriers, packaged foods, and moving glass panels.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Utensils and pressure measuring devices maintained
1) Ice machine has some buildup on chute edge, clean and sanitize. 2) Can opener blade worn, replace. 3) Has yet to do final cleaning of all equipment and food contact surfaces, post construction.
- Using a handwashing sink- operation and maintenance
Handsink in kitchen by eyewash station is less than 32 inches off floor, raise to 32-36 inches off floor to aid ease of usage, adjusts being made now by plumber.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on chute edge, clean and sanitize. 2) Can opener blade worn, replace. 3) Has yet to do final cleaning of all equipment and food contact surfaces, post construction. --1) Some cutting boards are scored and deep grooved, replace. 2) Clean floor of walk in freezer, soiled. 3) Clean floor sink by ice machine, soiled. 4) Has yet to complete final cleaning post contruction.
- Backflow protection
air gap, device standard, when required
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10/24/2013 | Routine |
- Clean condition-hands and arms
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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07/05/2013 | Routine |
- Handwashing signage
Handwashing signage had been removed, given new signage to post now.
- Food is properly labeled
Has packaged sandwiches and cookies, etc from production kitchen at C St location that do not have full ingredient labels, does have book available to reference for allergies. Corporate will be implementing full ingredient label later in year.
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07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Eurest Dining-Aegon, 4333 Edgewood Ne Rd, Cedar Rapids, IA 52411 »