- Bare hand contact with ready to eat foods
Inspectors entered through back entrance before opening of establishment and noticed no employees wearing gloves. Employee slicing melon without gloves. Melons were discarded and gloves used.
- equipment food contact surfaces and utensils clean to sight and touch.
Meat grinder used on 6/18 was soiled. Plastic was wrapped over the container. Cloth towels are being used to line pans of vegetables. Non food grade containers used to store rice, sugar, and flour. REPEAT VIOLATION - Prep table is not easily cleanable. Has duct tape, nail holes, and a seam running the length of the table.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to the number of critical violations and repeat violations.
- When to wash
Employee scrapping soiled dishes and then handling clean dishes without washing hands. Manager addressed issue with employee.
- Other liquid waste and rain water
When asked by inspector where mop water was disposed of, they relpied that it was dumped outside.
- Air drying of equipment and utensils
Dishes not being allowed to prpoerly air dry, wet stacking.
- Using a handwashing sink- operation and maintenance
Handsink in warewashing area has food debris and utensils in it.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer set up in the three compartment sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION. PHF held longer than 24 hours are not being datemarked.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters over the cooking surfaces are soiled with grease.
- Linens and napkins, use limitations
Meat grinder used on 6/18 was soiled. Plastic was wrapped over the container. Cloth towels are being used to line pans of vegetables. Non food grade containers used to store rice, sugar, and flour. REPEAT VIOLATION - Prep table is not easily cleanable. Has duct tape, nail holes, and a seam running the length of the table.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use
- Compliance with submitted HACCP plans and approved variance procedures
Using time as a control (4 hours) on the buffet line. Times posted on buffet line are 3:30 and 7:30. Establishment begins setting up buffet at 10:30. Will change times to 2:30 and 6:30 to include set up time.
- Outer openings are protected
Screen door in prep area not sealed properly. Gaps in the upper part of door causing flies to enter kitchen.
- Multiuse food contact surfaces are constructed of safe materials
Meat grinder used on 6/18 was soiled. Plastic was wrapped over the container. Cloth towels are being used to line pans of vegetables. Non food grade containers used to store rice, sugar, and flour. REPEAT VIOLATION - Prep table is not easily cleanable. Has duct tape, nail holes, and a seam running the length of the table.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored over raw shrimp in the walk-in cooler.
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06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Buffet City, 8801 University Ste 107 Clive, Ia 50325, , IA »