- Food storage - preventing contamination from the premises
Observation:Has buckets of bread making ingredients on floor in mill room, all foods should be stored at least 6 inches off floor.
- Material characteristics of non-food contact surfaces
Observation:1)Has tarp covering three sides of tall rack, must provide a material that is smooth, cleanable, and nonabsorbent, ie sturdy plastic. 2)Has bare wood with shelving secured to wall in mill room, must seal the wood with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent.
- Slash-resistant and cloth gloves used properly
Observation:Has cloth gloves for handling hot loaves of bread, must cover with a single use glove over the cloth.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Push cart shelving holding plastic containers and lids are soiled, clean. 2)Clean mill room equipment, floury. 3)Clean top of grease trap area in warewashing area, floury.
- Outer openings are protected
Observation:Small gap between double doors at back of business, needs to seal where light showing through.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer has some debris left on the lower blade holder area, must clean more thoroughly.
- Separation from food, equipment, utensils, linens, and single service
Observation:
- Food storage containers identified with common name of food
Observation:One shaker of spices for soups and one spray bottle of water not labeled with common name, labeled now.
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03/05/2015 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation:Quat sanitizer on top of ice machine and spray bottles of cleaner on food storage rack, both moved to chem storage area.
- 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:Has Creamer at 56 degrees F at self serve station, discarded now, discussed written plan for time temp control and use within 4 hours and discard.
- Food storage containers identified with common name of food
Observation:1)Unlabeled shakers of sugar? on counter for self serve, label. 2)Two containers of white powders, flour or cornstarch?, under wooden prep table, label with common name.
- Air drying of equipment and utensils
Observation:Has metal pans stacked that are still wet on interior, must allow to fully air dry before stacking.
- In-use utensils, between-use storage
Observation:Scoops in brown sugar and oatmeal are touching product, must invert handles out of product.
- Food storage - preventing contamination from the premises
Observation:Cases of onions and white chocolate chips on floor in dry storage area and recently delivered cases of food on floor by back entrance. All foods must be stored at least 6 inches off floor.
- Hand and arm jewelry prohibition
Observation:One staff has wrist watch on, must remove when handling foods.
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01/10/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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10/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
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10/07/2013 | Routine |
- Miscellaneous sources of contamination
1) Has two shelving racks set up at less than 6 inches off the floor in walk in cooler, adjust to have at least 6 inch clearance for cleaning. 2) Has sneeze guard on front edge of display case, must provide some protection on both ends as well to protect the foods on display from customer contact.
- Maintaining premises free of litter and unnecessary equipment
1) Provide a covered waste recepticle for feminine products in women's RR. 2) Has small amount of construction supplies yet on site for remaining projects, all must be removed before begin food production.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material . 5) All food contact surfaces will need to be washed and sanitized yet.
- Outer openings are protected
1) Ventilation system for ovens has large gauge screen, must provide a smaller gauge screening to prevents pest from entering, will contact contractor. 2) Double exit door at back of building needs a self closure mechanism to keep pests from entering.
- Toilet room
receptacle, enclosed, fixtures clean
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Interior surfaces of cupboard at condiment station needs to be sealed with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Seal the underside of countertop bracing at the soda station. 3) Seal the cutouts of all shelving where discharge lines pass through, at soda station and coffee station. 4) Seal the underside of the microwave shelf. 5) Caulk the backsplash at the soda station and coffee station, and secure the end of the backsplash behind the soda station, to aid cleaning. 6) Seal the front right edge of the mopsink wall juncture. 7) Will need to clean all nonfood contact surfaces once final construction is completed. --1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material . 5) All food contact surfaces will need to be washed and sanitized yet.
- Test kit provided and used to measure sanitizing solution concentration
Has yet to have sanitizer delivered for use with manual warewashing sink, must provide the proper test strips, ie chlorine or quat ammonium.
- Handwashing signage
Need to provide handwash signage at all handsinks including RR's, given examples today.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material . 5) All food contact surfaces will need to be washed and sanitized yet.
- Cleaning of cooking and baking equipment
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material . 5) All food contact surfaces will need to be washed and sanitized yet.
- Material characteristics of non-food contact surfaces
1) Interior surfaces of cupboard at condiment station needs to be sealed with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Seal the underside of countertop bracing at the soda station. 3) Seal the cutouts of all shelving where discharge lines pass through, at soda station and coffee station. 4) Seal the underside of the microwave shelf. 5) Caulk the backsplash at the soda station and coffee station, and secure the end of the backsplash behind the soda station, to aid cleaning. 6) Seal the front right edge of the mopsink wall juncture. 7) Will need to clean all nonfood contact surfaces once final construction is completed.
- Plumbing system repaired according to law
1) Two handsink aerators are clogged with debris and may not be cleanable, replace at coffee station and mill room area.
- Linens- cleaning and storage
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material . 5) All food contact surfaces will need to be washed and sanitized yet.
- Cleanability of floors, walls, and ceilings
1) Floor of walk in cooler may need to be sealed yet, contact contractor, to make surface cleanable and nonabsorbent. 2) Back side of half wall by coffee station has bare wood exposed under the countertop, provide a cleanable surface in this area, ie FRP board. 3) Floor drains in RR's are recessed and may present a trip hazard, make more level with existing floor. 4) Escutcheon covers needs for utility pipes passing through wall by coffee station, soda station, and water heater, to prevent pests from entering. 5) Clean out cover needed for line under the soda station. 6) Provide self closure mechanism for both RR doors. 7) Provide a more durable wallboard behind the honey barrel and consider the wall behind the warewashing drying racks to make more durable water resistant surface.
- Food storage - preventing contamination from the premises
1) Has two shelving racks set up at less than 6 inches off the floor in walk in cooler, adjust to have at least 6 inch clearance for cleaning. 2) Has sneeze guard on front edge of display case, must provide some protection on both ends as well to protect the foods on display from customer contact.
- Common name-working containers
Provide label for the wiping buckets for use for soap/water, and sanitizer.
|
09/27/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material. 5) All food contact surfaces will need to be washed and sanitized yet. --1) Interior surfaces of cupboard at condiment station needs to be sealed with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Seal the underside of countertop bracing at the soda station. 3) Seal the cutouts of all shelving where discharge lines pass through, at soda station and coffee station. 4) Seal the underside of the microwave shelf. 5) Caulk the backsplash at the soda station and coffee station, and secure the end of the backsplash behind the soda station, to aid cleaning. 6) Seal the front right edge of the mopsink wall juncture. 7) Will need to clean all nonfood contact surfaces once final construction is completed.
- Handwashing signage
Need to provide handwash signage at all handsinks including RR's, given examples today.
- Toilet room
receptacle, enclosed, fixtures clean
- Linens- cleaning and storage
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material. 5) All food contact surfaces will need to be washed and sanitized yet.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material. 5) All food contact surfaces will need to be washed and sanitized yet.
- Plumbing system repaired according to law
1) Two handsink aerators are clogged with debris and may not be cleanable, replace at coffee station and mill room area.
- Material characteristics of non-food contact surfaces
1) Interior surfaces of cupboard at condiment station needs to be sealed with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Seal the underside of countertop bracing at the soda station. 3) Seal the cutouts of all shelving where discharge lines pass through, at soda station and coffee station. 4) Seal the underside of the microwave shelf. 5) Caulk the backsplash at the soda station and coffee station, and secure the end of the backsplash behind the soda station, to aid cleaning. 6) Seal the front right edge of the mopsink wall juncture. 7) Will need to clean all nonfood contact surfaces once final construction is completed.
- Outer openings are protected
1) Ventilation system for ovens has large gauge screen, must provide a smaller gauge screening to prevents pest from entering, will contact contractor. 2) Double exit door at back of building needs a self closure mechanism to keep pests from entering.
- Common name-working containers
Provide label for the wiping buckets for use for soap/water, and sanitizer.
- Cleaning of cooking and baking equipment
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material. 5) All food contact surfaces will need to be washed and sanitized yet.
- Backflow protection
air gap, device standard, when required
- Miscellaneous sources of contamination
1) Has two shelving racks set up at less than 6 inches off the floor in walk in cooler, adjust to have at least 6 inch clearance for cleaning. 2) Has sneeze guard on front edge of display case, must provide some protection on both ends as well to protect the foods on display from customer contact.
- Test kit provided and used to measure sanitizing solution concentration
Has yet to have sanitizer delivered for use with manual warewashing sink, must provide the proper test strips, ie chlorine or quat ammonium.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Multiuse food contact surfaces are constructed of safe materials
1) Meat slicer needs cleaning along grooved edges and rough edges smoothed. 2) Reed oven has some rusty like residue on interior surfaces, contact manufacturer for cleaning instructions. 3) Reed oven door openings and Adamatic Revent oven racks need cleaning. 4) Has wooden paddle for dough, not allowed, provide a paddle that is a nonwooden material. 5) All food contact surfaces will need to be washed and sanitized yet.
- Food storage - preventing contamination from the premises
1) Has two shelving racks set up at less than 6 inches off the floor in walk in cooler, adjust to have at least 6 inch clearance for cleaning. 2) Has sneeze guard on front edge of display case, must provide some protection on both ends as well to protect the foods on display from customer contact.
- Cleanability of floors, walls, and ceilings
1) Floor of walk in cooler may need to be sealed yet, contact contractor, to make surface cleanable and nonabsorbent. 2) Back side of half wall by coffee station has bare wood exposed under the countertop, provide a cleanable surface in this area, ie FRP board. 3) Floor drains in RR's are recessed and may present a trip hazard, make more level with existing floor. 4) Escutcheon covers needs for utility pipes passing through wall by coffee station, soda station, and water heater, to prevent pests from entering. 5) Clean out cover needed for line under the soda station. 6) Provide self closure mechanism for both RR doors. 7) Provide a more durable wallboard behind the honey barrel and consider the wall behind the warewashing drying racks to make more durable water resistant surface.
- Maintaining premises free of litter and unnecessary equipment
1) Provide a covered waste recepticle for feminine products in women's RR. 2) Has small amount of construction supplies yet on site for remaining projects, all must be removed before begin food production.
|
09/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Great Harvest Bread Company, 5070 Lindale Ne Dr, Cedar Rapids, IA 52402 »