- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed several ready to eat items that were not date marked in reach-in cooler, such as hot dogs, cheese, and brats. Must date mark all ready to eat food with date opened or prepared. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: Bleach water in sanitzer spray bottle was pure bleach. Chlorine concentration must be maintained 50-100ppm. Must use test strips to check solution concentration after each made. Provide regular bleach to clean food contact surfaces.
- Food and water temperature measuring devices are appropriately scaled
Observation: 1) Didn't provide thermometer in sandwich reach-in cooler at front. 2) The battery in food thermometer is not working. Replace new battery. Must have cooler and food thermometers to verify the temperature.
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08/07/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard reused to hold items. May not reuse cardboard for any other purpose than original product.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in fan covers have dust buildup and must be cleaned.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed some hot dogs that were dated 5/2014, but was unable to identify what day. Past shelf life and was discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed several ready to eat items that were not date marked (hot dogs, cheese, deli salads, pulled pork, and lunch meats). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Food temperature measuring devices are provided and readily accessible
Observation: Pepsi cooler in the dining area does not have a thermometer inside. Must have a thermometer inside the cooler to verify the temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine has some mold buildup on inside of ice bin.
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08/06/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Beverage cooler did not have a thermomter inside. Must have a thermometer in all coolers that store potentially hazardous food.
- Poisonous or toxic materials used and applied
Sanitizer was tested too strong at time of inspection. Must maintain chlorine sanitizer between 50-100ppm 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 open packages of lunch meat and hot dogs without date mark. Must date mark all ready to eat food when opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed towels used to absorb moisture from kitchen utensils. Must not use towels to absorb moisture because it will allow bacteria to grow. 2) Walk in cooler fans have dust buildup. Must keep clean to prevent buildup of bacteria.
- Food is properly labeled
Ingredient label not provided on chicken salad sandwiches in cooler. Ingredient label must include at a minimum: the common name of the food, list of ingredients in order of predominance by weight, net weight, name and place of business, each major allergen contained in the product.
- Material characteristics of non-food contact surfaces
1) Observed towels used to absorb moisture from kitchen utensils. Must not use towels to absorb moisture because it will allow bacteria to grow. 2) Walk in cooler fans have dust buildup. Must keep clean to prevent buildup of bacteria.
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07/26/2013 | Routine |
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