- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has eupervisory and management responsibility and the authority to dircted control food preparation and service is a certified food manager.
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07/27/2015 | Physical Recheck |
- 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: Kitchen line cooler is still out of temperature, 39.2*F to 41.2*F.
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07/22/2015 | Physical Recheck |
- 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: Kitchen line cooler is not working. Called for service. Fix or replace.
- Sanitization methods - hot water, chemical
Observation: 1) unable to detect chlorine in sanitizer bucket in kitchen. 2) Didn't provide sanitizer in three compartment sink at time of inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following equipments need to clean: 1) Meat slicer 2) Boil busket.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to directed control food preparation and service is a certified food manager.
- Drying mops
Observation: Used mop was stored in mop bucket. Mop must be air dry.
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07/20/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to directed control food preparation and service is a certified food manager.
- Equipment location, installation, repair, and adjustment
Observation: The lower shlving of food prep table is rusty. Repaint or replace.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for emloyees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in three compartment sink. Chlorine concentration must be maintained between 5-100ppm. Must check concentration with test strips after each made. Corrected. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: a. ALL FOOD CONTAINERS, AND EQUIPMENT HAVE HEAVY GREASE OR FOOD DEBRIS BUILDUP IN KITCHEN, SUCH AS: 1) Condiment containers and lids at wok table 2) Both inside and ouside of fryer 3) all plastic container in walk-in cooler 4) All containers/lids in food prep cooler 5) Can opener 6) Meat slicer (REPEAT VIOLATION) 7) Boil buskets 8) Handles and nozzles on Pepsi machine 9) All utensils on kitchen line table and wok table. b. A small amount of mold is on the front side ice chute in ice machine (REPEAT VIOLATION). MUST CLEAN, RINSE, AND SANITIZE ALL UTENSILS AND EQUIPMENT IN KITCHEN.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed a container of cooked chicken was dated 02/13. Must date mark all potentially hazardous food if not used within 24 hours after opned or preparation.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have food thermometer. Must provide penetration probe (thin probe) to check food internal temperature.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Multiuse food contact surfaces are constructed of safe materials
Observation: A lot of froen foods were stored in grocery bags in walk-in freezer. Must use FOOD GRADE bag to store food. REPEAT VIOLATION.
- Utensils and pressure measuring devices maintained
Observation: Oberved several cracked lids in walk-in cooler. Replace. All utenils must be maintained in good condition.
- Handwashing cleanser, availability
Observation: Didn't have hand soap at handwashing station in kitchen. Must provide hand soap at each handwashing station. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: 1) Floor under work table (REPEAT VIOLATION) 2)Floor sink area next to the rice cooker 3) Wok table 4) Hood system 5) Inside/Outside kitchen line cooler 6) both handles on handwashing sink in kitchen 7) both handles on mop sink. Must clean all the dirt and grease to prevent contamination.
- Common name-working containers
Observation: Both sanitizer buckets at front and kitchen not labeled. All working containers must lable with common name for easy identify.
- 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: Kitchen line cooler is out of temperature. Cooler was temped at 56*F and food internal temperatures were between 45*F-49*F. Discarded all potentially hazardous food. Called for service.
- Material characteristics of non-food contact surfaces
Observation: Observed three pieces of carpes in kitchen. Must remove carpets from kitchen. Must provide smooth, easy cleanable, and nonabsorbent flooring surface.
- Drying mops
Observation: Used mop was stored in mop bucket. Mop must be air dry.
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07/14/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation:Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Employee was incorrectly washing cutting board. Only washed and rinsed, without sanitized. To properly warewashing must wash, rinse, then sanitize. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Most food containers, large bulk sauce buckets have grease or food debris buildup in kitchen. 2) A small amount of mold is on the front side ice chute in ice machine. All food contact surface, utensils, and equipment must clean more frequently to prevent contamination.
- 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: Several potentially hazardous foods (fried pork, fried shrimps, seed sprouts, and cooked noodles) were stored on food prep table without temperature control. All PHF must be cold held at 41*F or lower. Food must put into cooler when it is not immediately used. Corrected at time of inspection
- Multiuse food contact surfaces are constructed of safe materials
Observation: a lot of frozen foods were holding in grocery bags in walk-in freezer. Must use FOOD GRADE utensil or single service item to hold food.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to directed control food preparation and service is a certified food manager.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy grease and food debris buildup underneath large equipment or on the side of equipment in kitchen. Clean as needed.
- In-use utensils, between-use storage
Observation: Rice scoop stored in water at room temperature. Must stored scoop in temp controlled container at 135*F or above. REPEAT VIOLATION
- Miscellaneous sources of contamination
Observation: Several beef containers were not covered in walk-in freezer. Must use plastic wrap to cover food to prevent sources of contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pre-made cream cheese was not date marked in walk-in cooler. Must date mark all potentially hazardous food if not used within 24hours after opened or preparation. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: 1)Unable to detect chlorine in sanitizer bucket. 2) Chlorine sanitizer in three compartment sink was too weak. Sanitizer is the most effective way to ensure surface are clean. Chlorine sanitizer concentration must be maintained between 50 to 100ppm. USE TEST STRIPS TO ENSURE CONCENTRATION AFTER EACH TIME MADE. REPEAT VIOLATION
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11/26/2014 | Regular |
- Common name-working containers
Observation: Sanitizer bucket not labeled in kitchen. Must label all working container with common name for easy identification.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All racks have grease and dust buildup in kitchen. Clean as needed.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration was tested too low. Sanitizer must be maintained between 50-100ppm. Use test strips to ensure concentration after made.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Meat slicer has food debris buildup. Must clean more frequently to prevent contamination.
- 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
Observation: Vents are dusty in walk-in cooler. Clean as needed to prevent contamination. REPEAT VIOLATION
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06/24/2014 | Physical Recheck |
- Package integrity
Observation: Several dented cans in kitchen. Must discard or return for credit any can that is dented on top, bottom, or side seals. Also any can that can not sit level on shelf without wobbling. REPEAT VIOLATION.
- Posting inspection reports
Observation: Didn't have most recent inspection report posted. Must post in area viewable to the public.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Food debris buildup in walk-in freezer 2) All racks have grease and dust buildup in kitchen. Clean as needed.
- Cleanability of floors, walls, and ceilings
Observation: Ceiling tile is missing above walk-in cooler. Must install a new ceiling tiles to prevent entry of pest. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Employee was incorrectly warewashing by wash, and rinse only, without sanitized. To properly warewashing must wash, rinse, then sanitize.
- Where to wash
Observation: Food employee used three compartment sink to wash hands. Three compartment is designed for dish washing. Must use hand sink for hand washing.
- Poisonous or toxic materials used and applied
Observation: Raid was used as pest control chemical in kitchen. Must use food grade pest control spray in food establishment. Raid is not food grade, and must removed from facility.
- Using a handwashing sink- operation and maintenance
Observation: 1)Shut hand sink water down in kitchen. Must have water available for hand sink at all the time to ensure food handler washing hands to reduce the risk of foodborne illness. Corrected at time of inspection. 2) Handles on hand sink have heavy grease buildup in kitchen. Clean more frequently to prevent contamination.
- Demonstration of Knowledge
Observation: Owner unable to adequate demonstrate knowledge of food cooling method as defined by code. Food must be cooled from 135 to 70*F in two hours, and then from 70 to 41*F in four hours.
- Drying mops
Observation: Used mop was stored in mop basket. Must provide a hook for mop or drape over bucket to allow to air dry in between used. REPEAT VIOLATION
- In-use utensils, between-use storage
Observation: 1)Rice scoop stored in waster container at room temperature. Must stored scoop in temp controlled container at 135*F or above. 2)Ice scoop was laying in ice machine, and handle was touching ice. Utensil with handle stored outside of food and keep inverted to prevent contamination.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:1)Meat slicer has food debris buildup 2)Many utensils and food containers have grease buildup in kitchen 3)Nozzle on Dr. Pepper has mold buildup. Must clean more frequently to prevent contamination. 4) The door handles on prep cooler have grease buildup. Clean more frequently.
- Preventing contamination from equipment, utensils, and linens
Observation: 1)A personal item was stored in ice machine for cold holding. May not use the ice was holding food for food ingredients. Ice machine is not designed for holding cold food. 2)Using the same cutting board to cut different vegetables without clean. Must sanitize cutting surfaces and knife in between cutting different vegetables. Provide bucket by cutting area to ensure employee are using it frequently and when necessary.
- 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
Observation: Vents are dusty in walk-in cooler. Clean as needed to prevent contamination. REPEAT VIOLATION.
- When to wash
Observation: Cook didn't wash hands before put new gloves on during food preparation. Must wash hand when changing new gloves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1)Pre-made cream cheese (REPEAT VIOLATION 2)Several pre-cooked food, such as fried chicken, and noodles were not date marked in walk-in cooler. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard.
- Material characteristics of non-food contact surfaces
Observation: Cardboard was reused as food container at front. Cardboard is not easily cleanable, smooth and nonabsorbent material. Replace.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitize available a time of inspection in kitchen. REPEAT VIOLATION. Front counter didn't use food grade sanitizer to clean table. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Sanitizer is the most effective way to ensure surface are clean.
- Backflow protection
air gap, device standard, when required
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06/04/2014 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
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12/09/2013 | Routine |
- Light intensity
1) Observed a burnted out light bulb in walk-in freezer. Replace a new light bulb. 2) Used mop was stored in mop basket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents are dusty in walk-in cooler. Clean as needed to prevent contamination.
- Cleanability of floors, walls, and ceilings
Kitchen area has parts of ceiling tile missing. Must install new ceiling tiles to prevent entry of pests.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Two chicken containers were stored above beef in walk-in cooler. Raw meat must be stored by the cook temperature: higher cook temperature items must be stored on the lower shelf.
- Drying mops
1) Observed a burnted out light bulb in walk-in freezer. Replace a new light bulb. 2) Used mop was stored in mop basket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Sanitization methods - hot water, chemical
Did not have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. REPEAT VIOLATION.
- Test kit provided and used to measure sanitizing solution concentration
Color chart for chlorine concentration is unreadable. Must replace a new chlorine test strips to ensure chlorine sanitizer concentration is maintained between 50-100ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The following items were not date marked in walk-in cooler: 1) Fried chicken, 2) Raw meats, 3) Pre-made cream cheese. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Use of lead, copper, and galvanized metal as a food contact surface
1) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. Corrected at time of inspection. 2) Can opener has visable buildup. Clean as needed. 3) Pepsi machine has heavy syrup buildup. Must clean more frequently to prevent contamination. 4) The following areas have become soiled and must be cleaned (REPEAT VIOLATION): top of wok table, can opener, lids and containers on line. All areas have soiled and must be cleaned to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
- Package integrity
Observed two dented cans. Must discard or return for credit any can that is dented on top, bottom, or side seals. Also any can that can not sit level on shelf without wobbling. Corrected at time of inspection
- Plumbing system repaired according to law
Backflow prevention device on mop sink is leaking. Repair or replace to maintain in good condition.
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled and must be cleaned: floor under wok table, between fryer and wok table, walk-in freezer, and behind equipment line. All areas have become soiled and must be cleaned to prevent buildup of bacteria and spread of disease. REPEAT VIOLATION. --1) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. Corrected at time of inspection. 2) Can opener has visable buildup. Clean as needed. 3) Pepsi machine has heavy syrup buildup. Must clean more frequently to prevent contamination. 4) The following areas have become soiled and must be cleaned (REPEAT VIOLATION): top of wok table, can opener, lids and containers on line. All areas have soiled and must be cleaned to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
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12/04/2013 | Routine |
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