- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
Quat sanitizer in 3 compartment sink was too weak at 100 ppm. Quat sanitizer must be maintained at 200-400 ppm to adequately sanitize dishes.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Provide a sign at the handwashing sink that notifies employees they must wash their hands.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Provide a thermometer in the Whirlpool refrigerator.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Several unlabeled spray bottles of cleaning products on the shelf in the back of the kitchen. All toxic chemicals removed from the original container must be labeled with the common name. Corrected during inspection.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
License that is posted has expired. Post most recent license where the public can view it.
|
3/23/2010 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Make table refrigerator is holding food at 54.9 degrees. Need to remove all food from this refrigerator and have it serviced. Do not use until food can be held at 41 degrees or less.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Several boxes of smoothie mix are stored on the floor in the kitchen. All food shall be stored at least 6 inches off the floor.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
No sanitizer was detected in the 3rd compartment of the warewashing sink. Need to maintain chlorine sanitizer at a concentration of 50-100ppm to adequately sanitize dishes. Use test strips to check concentration. Corrected during inspection.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
The ice scoop is stored with the handle in the ice. Need to store with the handle out of the ice or in a separate clean container.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Front door was propped open. Door must be closed at all times unless an intact screen is present to prevent entry of insects.
|
4/27/2009 | Routine |
| No violation noted during this evaluation. | 8/15/2008 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Black household refrigerator holding PHF at 46 degrees. This refrigerator this am per temperature log sheets was 40 degrees. This refrigerator is VERY full and suggest relocating some of the items to another cooling unit the refrigerator was also adjusted on inspection. Continue to monitor all cooling units with the temperature log sheets.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Employees are not wearing any hair restraints. Food employees shall wear hair restraints such as hats or nets that are designed and worn to effectively keep hair from contacting exposed food, clean equipment, utensils, and single service articles.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Several large cans of tuna are being stored on the floor under the sink. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CORRECTED ON SITE.
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Sugar at the self help counter and the two containers of chocolate one is white are not labeled. Working containers holding food that are removed from their original packages such as cooking oils, flour, herbs, salt, spices, and sugar shall be identified with the common name. CORRECTED ON SITE.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves or dispensing equipment.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Handsink being used for smoothies and cleaning the mixer. A handwashing sink may not be used for purposes other than handwashing. Owner has another sink next to the 3 compartment sink and will use this sink as the handsink. Handsink only sign moved to the other sink by the 3 compartment sink.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Ice machine has build up and needs to be detailed. Ice machine shall be emptyed, washed, rinsed and sanitized more frequently to prevent contamination.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
|
8/5/2008 | Routine |
| No violation noted during this evaluation. | 11/29/2007 | Routine |
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
The 3 compartment sink has a sprayer attached to a hose that reaches below the flood level of the sink. The vaccum breaker was installed, but the sprayer must be detached in order to adequately prevent backflow.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The overused side of the cutting board is still being used. The grooves on this side of the cutting board are beginning to make the cutting board uncleanable.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Wiping sanitizer cloths are being kept in a level of sanitizer solution that is too low for the submersion of the cloths. Make sure the sanitizer level is capable of submerging the cloths completely.
|
8/11/2006 | Routine |
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
The 3 compartment sink has a sprayer attached to a hose that reaches below the flood level of the sink. The sprayer must be detached, and a vaccum breaker must be installed on the faucet if the hose is to be kept.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The cutting board should be flipped, and the silicone caulk must be completely removed if the other side is to be used.
|
7/24/2006 | Routine |
Restaurant representatives - add corrected or new information about Coffee Talk Cafe, 37 Kirkwood Ct Sw, Cedar Rapids, IA »