- 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:Had shredded cheese at 66 degrees F .It has been out for 30 min and it will be discarded at the end of lunch, needs to provide a written procedure for not holding cheese at 41 Degrees or less.
- Food storage - preventing contamination from the premises
Observation:Has one case of ketchup packets on floor in dry storage, moved to shelf now.
- Sanitization methods - hot water, chemical
Observation:Two containers of QUAT sanitizers at 500ppm diluted to 200 ppm today.Monitored closely with test strips.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Does not have a CFPM training, and has not had additional training in food safety. Must obtain within next 3 months, given information on class options.
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03/20/2015 | Regular |
- When to wash
Observation:1) After handling soiled dishes, must wash hands before handling clean dishes, at dishmachine. 2)Putting on gloves without washing first and removing gloves without washing hands before moving on to next task.
- 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 shredded cheese at 71 degrees F and shredded lettuce at 67 degrees F, discarded now. Must keep these at 41 degrees or less, keep stored in cooler until ready to be used for ie pizza toppings or keep on ice on countertop.
- Storage and maintenance of wet and dry wiping cloths
Observation:Must keep all wet cloths in sanitizer solution, returned to solution now.
- Posting inspection reports
Observation:Does not have most recent inspection posted, must post most recent inspection within public view.
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10/28/2014 | Regular |
| No violation noted during this evaluation. | 03/21/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean underside of mixer head, some buildup.
- Food storage containers identified with common name of food
Label has come off stainless steel shaker of cinnamon, relabel to identify contents.
- Frozen PHF/TCS foods are properly slacked and thawed
Pizza on rack waiting to be baked at 56 degrees, has been out less than one hour, will cook now. Must not tray the pizza until can maintain of temp of les than 41 degrees waiting to be baked.
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09/25/2013 | Routine |
- Hand and arm jewelry prohibition
Two staff with wrist watches on, must remove all wrist jewelry when working with foods and clean equipment. Corrected on site.
- Foods are cooled using appropriate methods
Covered tray of breakfast sandwiches, has been in about one hour and at 61 degrees F now, uncovered, already in single layer, will leave uncovered until reaches 41 degrees F, must reach this temp within next 5 hours. Corrected on site.
- When to wash
1) Observed one staff person going from prepping dirty dishes to handling clean items without washing hands, must wash hands after handling dirty dishes. 2) Using a hand dip sanitizer solution instead of handwashing at dishmachine area, must do handwashing at handsink instead of dip solution. Both corrected with education.
- Cleaning procedure
1) Observed one staff person going from prepping dirty dishes to handling clean items without washing hands, must wash hands after handling dirty dishes. 2) Using a hand dip sanitizer solution instead of handwashing at dishmachine area, must do handwashing at handsink instead of dip solution. Both corrected with education.
- Backflow protection
air gap, device standard, when required
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03/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Kenwood Elementary Cafeteria, 3700 E Ave Ne, Cedar Rapids, IA 52402 »