Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Cuboards under three compartments sink are solid, dusty and rusty. Non- food -contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean as often to prevent bacteria growth. Manager will inform the school management.
06/22/2015
Regular
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: Meat for lunch was temped at 109 degrees. All potentially hazardous foods must be maintained at 135 degrees or higher. Oven turned up and food reheated to 165 degrees. CORRECTED.
08/01/2014
Other
Light bulbs, protective shielding 1) Light bulb in reach-in freezer next to the wall in kitchen 2) Light bulb in single service items storage were not shielded. Must shield or use shatter-resistant light bulbs in area where there is exposed food and food service items.
When to wash Food employees not washing hands before putting gloves on. Employees shall wash their hands before putting gloves on or after removing them to prevent cross-contamination. REPEAT VIOLATION.
Separation from food, equipment, utensils, linens, and single service Several bottles of sanitizer were stored above forks in single service items storage. All chemical items must be stored separately or below from food and food service items. Removed. Corrected at time of inspection
Handwashing signage Handwashing sign not posted in women's restroom. Every hand sink to be used by employees must have a sign posted reminding employees to wash hands. Corrected at time of inspection
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