- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on blade of can openers in salad department. Person in Charge took openers away to have blades be washed and sanitized.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Multiple hand washing sinks throughout the server areas (Southwest, Breakfast Bar, and Pasta Bar) in the front of the house were not able to provide hot water of at least 100F. Person in charge was able to adjust the water temperature at each hand sink to increase the temperature.
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02/17/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check sanitizer concentration levels.
- When to wash
Observation: Employee washing dishes in the main kitchen is handling dirty pans and dishes then putting away clean pans and dishes without washing their hands. Person in charge discussed violation with the employee. Hand washing will be done between changing tasks. Employee preparing food at the omelet station is putting on new disposable gloves without first washing their hands. Person in charge discussed violation with employee. Staff will wash hands between changing gloves. Utensils may also be used to avoid using disposable gloves.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Multiple hand washing sinks throughout the server areas in the front of the house were not able to provide hot water of at least 100F. Person in charge was able to adjust the water temperature at each hand sink to increase the temperature.
- 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: Thermometers not available in the milk holding coolers below the soda fountain pop machines.
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09/28/2015 | Regular |
| No violation noted during this evaluation. | 02/24/2015 | Physical Recheck |
- 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: Thermometers not available in all reach in coolers throughout the front cafeteria area. PIC placed thermometers in all coolers.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids Clean Up Procedure available onsite at time of inspection.
- 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: Cold food salad items at the salad bar Penne Pasta(45F), Bowtie Basil Pasta(50F), and Bacon potato salad(54F), Lentil black bean salad(45F) and not able to maintain proper cold holding temperatures. Chef in charge removed all salad out of temperature and closed the side of the salad bar down not holding correctly. Salad bowls used will be switched out to assist with proper cold holding.
- Using a handwashing sink- operation and maintenance
Observation: No hot water available in the burrito and salad bar service stations. Hot water was turned off the previous evening. Maintenance arrived onsite and turned the hot water back on.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sanitizer buckets were not available in multiple food service and prep areas in the front cafeteria area. PIC had employees go fill new sanitizer buckets.
- Sanitization methods - hot water, chemical
Observation: High heat dish machine in the bakery is not reaching high heat surface temperature of 160F or above. Maintenance was onsite to work of the machine immediately. Unit will be shut down and dishes sent to another machine to be washed until repaired. High heat dish machine in the main dish room is not reaching high heat surface temperature of 160F or above. Maintenance was onsite to work on the unit immediately. Speed of the dish machine rack belt was slowed down to increase the high heat contact time.
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02/11/2015 | Regular |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Cooked hamburger patties hot holding (109F)in the Clinton St Market were not reheated correctly. Person in charge placed cold hamburger patties in hot box to reheat items. Food was not being rapidly heated. person in charge placed hamburgers into the microwave to heat up to 165F.
- 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: Sliced eggs (50F), cottage cheese (47F), ambient (47F),rice salads (49F) at the salad bar coolers were not maintained at 41F and below. Coolers had been turned on late. Product was replaced with new items from the walk in cooler. Salad cooler temperature came down to 41F
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test concentration of sanitizer.
- Equipment location, installation, repair, and adjustment
Observation: Quat dispenser inside the mop room was not mixing at the correct concentration. Person in charge placed a service call.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink water(70F) in the made to order omelet station was not able to reach 100F. Corrected by maintenance.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer spray bottles at food service stations tested low. 0ppm. New sanitizer solutions made.
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04/17/2014 | Routine |
- Food storage containers identified with common name of food
Observed baked items at self-serving display case had no labels such as the pumpkin and bars cinnamon rolls. Observed sheet displayed name of product and ingredient list. Prepackaged or wrapped baked items did not have true name of product, label of ingredients, quantity or numerical count, and address of the manufacturer of product (Central Bakery). Observed products such as Sweet & Sour chicken and Macaroni & Cheese did not have address of where product was prepared. Observed ingredient smoothie powders not labeled with common name of product.
- In-use utensils, between-use storage
Observed ingredient scoop handles at smoothie powdered ingredients in contact with product. Observed ice container handle in ice bin in contact with consumable ice.
- Food storage - preventing contamination from the premises
Observed wax paper stored on the floor under dry storage rack in back. Observed boxes of chips stored on ground next to front chip storage rack.
- Food is properly labeled
Observed baked items at self-serving display case had no labels such as the pumpkin and bars cinnamon rolls. Observed sheet displayed name of product and ingredient list. Prepackaged or wrapped baked items did not have true name of product, label of ingredients, quantity or numerical count, and address of the manufacturer of product (Central Bakery). Observed products such as Sweet & Sour chicken and Macaroni & Cheese did not have address of where product was prepared. Observed ingredient smoothie powders not labeled with common name of product.
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11/05/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed one hand sink in dish room did not have paper towels. Observed hand sink in pots and pans dish room was blocked.
- Food storage - preventing contamination from the premises
Observed dry ingredients in kitchen storage unit not kept covered.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed residue build up in interior of ventilation hood above grill in main kitchen.
- Roasts held at a temperature of 130°F or above
Observed sliced tomatoes at 53*F and sliced cheese at 54*F in the condiments/ingredient toppings unit. Person in charge turned on unit that had been accidently turned off. Corrected at time of inspection.
- Hand drying provided
Observed one hand sink in dish room did not have paper towels. Observed hand sink in pots and pans dish room was blocked.
- Air drying of equipment and utensils
Observed stacked container in the pots and pans dish room was not properly air dried prior to stacking.
- Hand and arm jewelry prohibition
Observed food employee with hair tie around wrist while handling food product in kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed 2-compartment sink next to small walk-in cooler in main kitchen had black residue build-up causing the cualk seal to become detached.
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11/05/2013 | Routine |
- Food storage containers identified with common name of food
Observed ingredient squirt bottles in kitchen across from stove with out a label of the common name of the product.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observed refrigeration located at Chef's Table temperature dial indicated temperature was 47*F. Observed temperature with infrared thermometer at 50*F. Observed no food products stored in unit on this day. Person in charge stated that unit is not used often during the summer.
- Food storage - preventing contamination from the premises
Observed beef taco meat date marked 6/14 was stored uncovered in the kitchen walk in cooler. Corrected at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed South Grill hand sink did not have hot water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw pork loin thawing over Jimmy Dean fully cooked sausage at the downstairs walk-in thawing cooler. Corrected at time of inspection.
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06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Burge Market Place, 301 N Clinton St, Iowa City, IA 52242 »