- Cleaning of cooking and baking equipment
Observation: Popcorn popper had visable build up. Cooking equipment must be cleaned every 24 hours. Cleaned during inspection. CORRECTED
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12/11/2014 | Regular |
- 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
- Mechanical warewashing equipment, hot water sanitizing temperatures
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11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
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05/28/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Every hand sink to be used by employees must have a sign reminding them to wash their hands. Post at required sinks.
- Cleanability of floors, walls, and ceilings
Patches on flooring do not appear to be sealed. All flooring in food areas must be cleanable and non absorbent. Seal flooring with an approved material.,
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05/24/2013 | Routine |
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