- Light bulbs, protective shielding
Observation: All lights shall be shielded with a cover in prep area.
- Light intensity
Observation: Several lights in prep area are non functional and are required to be repaired to provide adequate light intensity.
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02/10/2016 | Physical Recheck |
- Plumbing system maintained in good repair
Observation: Hot water faucet on handsink requires repair as only way to turn on is by shut off valve.
- Hand drying provided
Observation:Employee restroom, ware wash area, prep area handsink were out of paper towels at inspection. Corrected at inspection by restocking.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Seafood salad which is held for greater than twenty four hours not datemarked. Item was prepped today so it was allowed to be datemarked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning.
- Safe, unadulterated, honestly presented
Observation: Crab rangoon filling contained small black flakes in walk-in refrigerator consistent with soil on refrigerator above (product was uncovered). Filling was discarded at inspection.
- Eating, drinking, or using tobacco
Observation:Several open top beverages in prep area.
- Foods are cooled using appropriate methods
Observation: Breaded chicken cooked and cooled measured 58.3 degrees. It was in allowable range so was corrected by placing on a sheet pan into freezer. Product was less than 41 by end of inspection (2:45)
- Handwashing signage
Observation: Employee restroom needs a handwashing sign.
- Light intensity
Observation: Many bulbs are out in lighting in prep area and require repair.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: This item was also marked on last inspection. Owner states he has completed training and is waiting on his certificate.
- Unpackaged food protected from contamination during preparation
Observation: Staff had a case of green beans for stemming on a cloth towel in dining area. All food shall be prepared in kitchen.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Fried rice measured 117 degrees on buffet. Discarded at inspection. Clams in hot holding measured 128 degrees. Corrected by discarding. It should be noted that both items were double panned which prevents proper hot holding.
- Outer openings are protected
Observation: Excessive door gap rear door to prep area.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dunnage racks in walk-in refrigerator requires a more thorough cleaning.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have a written procedure for clean-up of a vomiting or diarrheal event. See forms provided at inspection.
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01/27/2016 | Regular |
| No violation noted during this evaluation. | 03/06/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 02/26/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee health reporting policy not kept at facility. Owner stated he would bring them to establishment from home office in a.m.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Crab meat and cheese measured 105.9 degrees in hot holding, meat balls in hot holding measured 116.7 degrees minimum allowable temperature is 135 degrees in hot holding.
- 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: macaroni salad measured 50 degrees, soft serve mix measured 57 degrees in soft serve machine, crab salad measured 47.8 degrees, sushi measured 44.7 degrees. This is a repeat violation and shall be complied with. Food was corrected at inspection and discarded.
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02/25/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Gaskets on reach in prep refrigerator require a more thorough cleaning.
- Shellstock, maintaining identification
Observation: Maintain shell stock tag for the IQF mussels for 90 days after case is used.
- 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: Sushi roll measured 51.5 degrees, harboiled eggs measured 51.5 degrees, crab salad measured 45.0 degrees, and soft serve mix measured 50.1 degrees on buffet. Food was corrected (discarded at inspection). Management shall ensure foods are held at proper temperatures.
- Food storage containers identified with common name of food
Observation: Label bulk bins with common name of ingredients.
- Light bulbs, protective shielding
Observation: Provide shielded bulbs to all buffet lights.
- Posting inspection reports
Observation: Post most recent inspection visible to consumer.
- Outer openings are protected
Observation: Rear door has an excessive door gap and requires repair.
- Handwashing signage
Observation: Install handwashing signs to each handsink including employee restroom. Signage is available free at www.profoodsafety.org
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Implement a written employee health reporting policy immediately. This was marked on past inspection and shall be complied with by re-inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer.
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01/15/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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11/15/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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09/12/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
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09/12/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide test strips for chlorine. Currently large collander is used for cabbage for egg rolls. collander does not fit in warewasher or adequately in three compartment sink. All wares need to fit in three compartment sink or dishwasher for wash, rinse, and sanitization.
- Plumbing system repaired according to law
Faucets on both handsinks in prep area require repair as they are non functional. Sinks shall be repaired immediately. Staff currently are using shut off knobs below sink. Icen bin drain in waitstaff area is not draining and requires repair. This ice bin shall not be used until repairs are completed.
- Handwashing signage
Post handwashing sign to each handsinks in prep area and employee restroom. Signs are available free at www.profoodsafety.org
- Cleanability of floors, walls, and ceilings
Grout lines are worn creating a difficult to clean gap between tiles. Florescent bulb buffet needs to be shielded or shatterproof.
- equipment food contact surfaces and utensils clean to sight and touch.
Large cabbage collander not clean to sight. Still had pieces of cabbage in it. Knife stored in crack between line refrigerators and was soiled. Never store utensil in a crack as this can cross contaminate the utensil. --Sides of equipment requires a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Entire ceiling and light fixtures throughout prep area requires a more thorough cleaning to eliminate soot and grease build up.
- Hand drying provided
Provide soap and paertowels to employee restroom.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Hood is allowing soot and grease laden vapors to accumulate throughout prep area. Hood needs to be inspected. Building Services was notified at time of inspection.
- Effectively washing equipment and utensils
Provide test strips for chlorine. Currently large collander is used for cabbage for egg rolls. collander does not fit in warewasher or adequately in three compartment sink. All wares need to fit in three compartment sink or dishwasher for wash, rinse, and sanitization.
- Handwashing cleanser, availability
Provide soap and paertowels to employee restroom.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy of the employee health reporting forms at establishment which was stated are in use. Policy needs to be at restaurant.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Soft serve mix shall be date marked when placed in soft serve ice cream machine. Corrected at time of inspection
- Light bulbs, protective shielding
Grout lines are worn creating a difficult to clean gap between tiles. Florescent bulb buffet needs to be shielded or shatterproof.
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08/27/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide test strips for chlorine. Currently large collander is used for cabbage for egg rolls. collander does not fit in warewasher or adequately in three compartment sink. All wares need to fit in three compartment sink or dishwasher for wash, rinse, and sanitization.
- equipment food contact surfaces and utensils clean to sight and touch.
Sides of equipment requires a more thorough cleaning. --Large cabbage collander not clean to sight. Still had pieces of cabbage in it. Knife stored in crack between line refrigerators and was soiled. Never store utensil in a crack as this can cross contaminate the utensil.
- Handwashing cleanser, availability
Provide soap and paertowels to employee restroom.
- Hand drying provided
Provide soap and paertowels to employee restroom.
- Plumbing system repaired according to law
Faucets on both handsinks in prep area require repair as they are non functional. Sinks shall be repaired immediately. Staff currently are using shut off knobs below sink. Icen bin drain in waitstaff area is not draining and requires repair. This ice bin shall not be used until repairs are completed.
- Effectively washing equipment and utensils
Provide test strips for chlorine. Currently large collander is used for cabbage for egg rolls. collander does not fit in warewasher or adequately in three compartment sink. All wares need to fit in three compartment sink or dishwasher for wash, rinse, and sanitization.
- Handwashing signage
Post handwashing sign to each handsinks in prep area and employee restroom. Signs are available free at www.profoodsafety.org
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Soft serve mix shall be date marked when placed in soft serve ice cream machine. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Grout lines are worn creating a difficult to clean gap between tiles. Florescent bulb buffet needs to be shielded or shatterproof.
- Light bulbs, protective shielding
Grout lines are worn creating a difficult to clean gap between tiles. Florescent bulb buffet needs to be shielded or shatterproof.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Hood is allowing soot and grease laden vapors to accumulate throughout prep area. Hood needs to be inspected. Building Services was notified at time of inspection.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy of the employee health reporting forms at establishment which was stated are in use. Policy needs to be at restaurant.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Entire ceiling and light fixtures throughout prep area requires a more thorough cleaning to eliminate soot and grease build up.
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08/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Asian King Buffet, 800 Wacker Dr, Dubuque, IA 52002 »