- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean gaskets on small fridge across from cookline
|
09/03/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Store carryout lids the containers inverted. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit is needed for the clean up of vomit and diarrheal events. Procedure was provided.
|
12/01/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean scoops for bulk food. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks observed on prep table uncovered. Store drinks on a bottom shelf, covered and use a straw
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- In-use utensils, between-use storage
Observation: Store scoops in bulk food with the handle extended out of the food. Also do not store knife between equipment
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the fried chicken pieces
- Using a handwashing sink- operation and maintenance
Observation: Kitchen handsink needs additional cleaning. Corrected
|
05/19/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean can opener and top of make table. Do not use a can to dispense rice. Can was discarded and things were cleaned. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be on a bottom shelf, covered and use a straw. Corrected at time of inspection
- Miscellaneous sources of contamination
Use a scoop with a handle to dispense bulk foods and not a plastic bowl. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw meat or raw chicken over sauces to protect against possible cross contamination. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the eggrolls. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Kitchen handsink needs cleaning. Corrected at time of inspection
- Single -service and single-use articles may not be reused
Clean can opener and top of make table. Do not use a can to dispense rice. Can was discarded and things were cleaned. Corrected at time of inspection
|
11/26/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink is for handwashing only. Do not fill sanitizer or cleaning buckets at handsink. Corrected.
|
04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Asian Gourmet, 3871 Elmore Ave Ste A Davenport, Ia 52807, , IA »