| No violation noted during this evaluation. | 02/19/2016 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were stored on countertops throughout kitchen. Kitchen employee made up a new quat sanitizer bucket and placed clean wiping cloths into sanitizer. Inspector educated Person in Charge on how wet wiping cloths must be kept in sanitizer bucket when not in use.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored in dry storage above and around boxes of dry goods. Employees moved all chemicals to chemical storage room.
- 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: Tapioca pudding (48F) and coleslaw (49F) placed out during inspection for lunch service. Butter packets (70F) at salad bar were not being cold held properly. Kitchen employee surrounded coleslaw and tapioca pudding containers with more ice and discarded butter packets.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Inspector provided documentation to Person in Charge to establish procedures.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips not available at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink in kitchen was blocked by open door and garbage can. Person in Charge moved garbage can. Inspector educated Person in Charge that handwashing sinks must be accessible at all times.
- Posting of a valid license
Observation: Current Food License was not posted.
- Storage of clean equipment and utensils
Observation: Silverware in dining area was not stored inverted to prevent touching of mouth/food contact area. Kitchen employee washed incorrectly stored utensils before returning them to dining area.
- Handwashing cleanser, availability
Observation: No soap at handwashing sink in main prep kitchen. Person in Charge restocked soap dispenser.
- Equipment location, installation, repair, and adjustment
Observation: Commercial grade mixer bowl was in disrepair.
- Posting inspection reports
Observation: Previous inspection was not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above ready-to-eat foods. Kitchen worker moved eggs to lower shelf.
- Demonstration of Knowledge
Observation: At time of inspection kitchen employee was unable to correctly answer questions regarding minimum cook temperatures of beef, pork, and fish. Food workers were unaware of restrictions regarding raw shell eggs cooked to order at an establishment that serves a highly susceptible population. Per kitchen employee raw unpasteurized shell eggs are cooked to order upon request of residents. Inspector informed Person in Charge pasteurized eggs or pasteurized egg substitute must be used when cooking eggs to order.
- Linens- cleaning and storage
Observation: Soiled wiping cloths stored under coffee machine in dining area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Gears of table top can opener had debris throughout. Exterior, top, and side of commercial grade counter top mixer was not clean to sight and touch.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer present at time of inspection. Person in Charge retrieved a new spray bottle of sanitizer for kitchen.
- Eating, drinking, or using tobacco
Observation: Employees uncovered drinks and food were stored on multiple prep tables. Person in Charge moved all drinks/food to a designated employee area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared on site ground beef and turkey placed in freezer next to stove top did not bear a date marking. Employee stated meats were cooked on Sunday and frozen same day. Employee date labeled all frozen containers.
|
02/05/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Container of baked beans and jello in 2 door refrigerator in dry good storage not labeled with date. Corrected while on-site.
|
05/13/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
11/07/2013 | Routine |
- In-use utensils, between-use storage
Some build-up on inner upper surface of ice machine (medal section ice falls behind). Pencil stored with clean utensils.
- equipment food contact surfaces and utensils clean to sight and touch.
Some build-up on inner upper surface of ice machine (medal section ice falls behind). Pencil stored with clean utensils.
- Hand and arm jewelry prohibition
Food handler with watch on wrist. Corrected
|
11/05/2013 | Routine |
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
- When to wash
Employee observed handling phone, then putting on gloves to handle food. Shall wash hands after dirty duties and before putting on new gloves. Employee observed turning off handwashing handles with bare hands after washing instead of using papertowel to turn off faucet. Discussed handwashing and proper procedures while on-site.
- Cleaning procedure
Employee observed handling phone, then putting on gloves to handle food. Shall wash hands after dirty duties and before putting on new gloves. Employee observed turning off handwashing handles with bare hands after washing instead of using papertowel to turn off faucet. Discussed handwashing and proper procedures while on-site.
- Food storage containers identified with common name of food
Container of salt not labeled. Corrected while on-site.
|
05/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Brown Deer Place, 1500 First N Ave, Coralville, IA 52241 »