- Food storage - preventing contamination from the premises
Observation:Ingredient containers and bags to be kept closed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving above prep area to be clean, window sills, shelving below prep areas, walls in dish area and walls in prep area and ceiling to be free of food splatter.
- Handwashing signage
Observation:Gave them new hand washing signs.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Serve safe class needed for supervisor, gave them info again on class and where to contact for Chinese language.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food debris on floor under equipment along walls.
- Food storage, prohibited areas
Observation:Food boxes and bags to be stored off the floor in kitchen, storage, and in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed for dish washer.
- Posting inspection reports
Observation:Inspection reports to be posted near license.
- 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:Gave them the employee reporting policy again and went over the reporting requirements.
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03/25/2015 | Regular |
- Outer openings are protected
Observation:Back door needs to seal to keep out insects and bugs
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine with manganese buildup on sides and on baffle.
- Food storage - preventing contamination from the premises
Observation:Bulk bags to be closed when not in use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles to cooler with debris, cooler rails with debris and buildup. Papertowel dispenser with debris.
- Insect control devices are properly designed and installed
Observation:fly strips to be removed from the food prep area.
- Physical facilities maintained in good repair
Observation:Caulking around hand sink area to be cleaned and replaced.
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10/23/2014 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation:All toxic chemicals and cleaners not needed for everyday cleaning to be stored in specific separate areas.
- Eating, drinking, or using tobacco
Observation:Beverage containers for employees must be stored away from food and food production areas, they shall have lids.
- Foods are cooled using appropriate methods
Observation:Large quantities are to be stirred regularly to cool foods properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener is to be cleaned on regular basis
- 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 are required in all cold units like the walk in.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:General cleaning of food splatter on equipment is needed, areas around the prep table, hinges and lids to be sanitized, equipment and shelving with buildup.
- Storage and maintenance of wet and dry wiping cloths
Observation:Towels are to be stored in sanitizer when not in use.
- Hand drying provided
Observation:All hand sinks must be equipped with paper towels.
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05/09/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
cooler handles with debris and buildup, exterior of tubs and containers with buildup
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
all coolers to have thermometer inside
- Test kit provided and used to measure sanitizing solution concentration
test kir required to check dishwasher daily
- Hand drying provided
papertowels required at handsinks
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09/13/2013 | Routine |
- Hand drying provided
papertowels required in service area
- Miscellaneous sources of contamination
ingredient bags open, shall be closed
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, door handles and gaskets of coolers with buildup, shelving and window sills over prep areas with buildup, exterior of ingredient containers with debris
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use, door handles and gaskets of coolers with buildup, shelving and window sills over prep areas with buildup, exterior of ingredient containers with debris --can opener with buildup, CLEANED ON SITE
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Chen's Garden, 18 E 4th St, Spencer, IA 51301 »