- Miscellaneous sources of contamination
Observation:Food ingredients in bulk must be covered and in containers when not in use.
- Posting inspection reports
Observation:Current inspection report to be posted.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers need thermometer inside to monito properly.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Sanitizer was not primed on dishwasher.
- 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:I handed out the employee reporting info along with the big 5 information sheet.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Kit needed to check sanitizer in dishwasher.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Areas around prep cooler with buildup, racks in wealk in cooler with buildup, shelving in facility with debris.
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11/26/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
shelving under prep areas with debris, handles and gaskets to coolers with buildup, items under prep areas weith food splatter on exterior of equipment and containers
- Outer openings are protected
Gaps under or around exterior door
- Hand drying provided
soap and papertowels required at all handsinks in facility
- Using a handwashing sink- operation and maintenance
soap and papertowels required at all handsinks in facility
- Sanitization of food contact surfaces - before use and after cleaning
Chlorine pail was empty, tube not in machine, Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
shelving under prep areas with debris, handles and gaskets to coolers with buildup, items under prep areas weith food splatter on exterior of equipment and containers
- Maintaining premises free of litter and unnecessary equipment
- Miscellaneous sources of contamination
items in back to be cleqan off the ground, ingredient bags to be closed or sealed
- Food storage - preventing contamination from the premises
items in back to be cleqan off the ground, ingredient bags to be closed or sealed
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10/07/2013 | Routine |
- Hand drying provided
soap and papertowels to be located at all handsinks
- Food storage - preventing contamination from the premises
food stored in back room to be off the floor, floor to be cleaned, containers to be closed
- Handwashing cleanser, availability
soap and papertowels to be located at all handsinks
- Storage and maintenance of wet and dry wiping cloths
sanitizer towels to b e kept in kitchen, cooler handles with buildup, to be cleaned and sanitized,
- equipment food contact surfaces and utensils clean to sight and touch.
sanitizer towels to b e kept in kitchen, cooler handles with buildup, to be cleaned and sanitized,
- Outer openings are protected
back room doors to be kept closed, floors to be free of insects
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06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Asian Palace Chinese Food, 817 Lake St, Spirit Lake, IA 51360 »