- Designated areas for employees
use of designated areas by employees
- Drying mops
Observation: One wet mop was laying in mope sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Employee educated and verbalized understanding. CORRECTED ON SITE.
- Posting of a valid license
Observation: The last inspection was missing and 2013, posted. Must post the most recent inspection report in area easily readable by the public.
- Bare hand contact with ready to eat foods
Observation: Touching cooked chicken with a bare hand during cooling. Food employee must minimize bare hand and arm contact with ready to eat food. Employee verbalized understanding and corrected on site. Thi sis repeat violation.
- Unpackaged food protected from contamination during preparation
Observation: Dust on ceiling tiles above prep table and a fan is contributing to dripping on food. During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Several containers such as, chocolate milk, soy- milk, cheese frosting and curry sauce found shelf past due between 07/10- 07/17 in reach in cooler in the kitchen. All potentially hazardous food (PHF) must be used or discarded within 7 days. This is repeat vilation.Removed and discarded.CORRECTED. COS
- Test kit provided and used to measure sanitizing solution concentration
Observation: No adequate test strips available during inspection. Must have test strips available to ensure proper concentration of chlorine sanitizer between 50-100 ppm. Found the test strips and corrected on site.
- Storage or display of food in contact with water or ice
Observation: 1) Chest cooler in the kitchen, and 2) chest freezer in a basement storage have ice buildup. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Storage of clean linens, single-service, and single use articles
Observation: Several boxes of single use items on the floor in basement storage. Must be must stored at least 6 inches off the floor .Corrected on site.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooling cooked bacon poato soup in 6" deep pans. Cooling food should be done in shallow pans, use of ice bath, or purchase a blast chiller. Staff was educated. Corrected on site COS.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observation: Two container with milk opened and not labeled in reach in cooler in the bar. Staff stated one opened this morning and another from last might. Must labeled opened container if not used in 24hrs. Corrected on site.
- Food storage - preventing contamination from the premises
Observation: Boxes of food stored on the floor in basement. All food must be stored at least 6 inches off the floor. Removed and corrected on site.
- Other personal care items - storage
Observation:1) Laptop, a personal item stored on food prep table in the kitchen. Must keep in a designated area. 2) Personal food stored in kitchen cooler on ruck net to items for sales. Must use separate rack to prevent contamination. CORRECTED ON SITE. COS
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
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08/10/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has gallon of milk not date marked in kitchen, and has exceeded the freshness date, must discard now.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has deli style meats for usage in one day but thaws day ahead, must date when thawed and use within 7 days total, ie chicken.
- Light bulbs, protective shielding
Observation:Has light shield missing from kitchen two bulb unit, replace.
- When to wash
Observation:Need to wash hands before and after glove usage, when changing tasks, and after handling money, review with all staff again.
- Storage of clean linens, single-service, and single use articles
Observation:Has two cases of single service food containers on floor in basement, must be stored at least 6 inches off floor.
- Outer openings are protected
Observation:Back door in stairway to basement has light showing through edge of door, reseal to prevent light showing through.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need quat test strips for sanitizer solution.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth for wand of coffee machine needs to be kept in sanitizer water.
- Cleanability of floors, walls, and ceilings
Observation:Has unsealed wood surrounding the doorway in dry storage area, air conditioner unit, and basement door, seal with at least two coats of light colored paint or varnish to make cleanable.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation:Has milk in pitcher for coffee, must provide a procedure to document the 4 hour hold policy currently in place. Does have two insulated pitchers.
- Bare hand contact with ready to eat foods
Observation:Handled lettuce with bare hands, must use gloves or other utensil to prevent bare hand contact with ready to eat foods.
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05/08/2014 | Routine |
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