- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chicken skewers on the buffet line at 118*. Chicken skewers removed and discarded.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen meats thawed in standing water.
- Common name-working containers
Observation: Bottles not labeled with chemical contents.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving in the walk in coolers are soiled.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Dial thermometer not calibrated. Adjusted +10* to correct temperature.
- 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: Melons with a temperature of 48* and sushi with a temperature of 46* on the buffet line. Food items discarded and interest shown in using time as a public health control. Discussed requirements.
- In-use utensils, between-use storage
Observation: Ice cream scoops stored in standing water. Ice scoop stored with handle in contact with ice. Scoops used for dry goods do not have handles.
- Handwashing cleanser, availability
Observation: Hand cleanser dispenser not working properly at time of inspection. New bottle of hand soap placed at handsink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls and floors in the walk in coolers are soiled. Filters in the ventilation hood are soiled with grease.
- Condiments are protected from contamination by consumers
Observation: Dessert items (cakes, cookies, etc) not protected from potential contamination by consumers.
- 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: No verifiable manner to ensure employees are aware of their responsibility to report illness/symptoms. Form 1-B printed out in Chinese and emlpoyees working during inspection read and signed off.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Posting inspection reports
Observation: Most current inspection report 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 over vegetables in the prep cooler. Eggs moved away from vegetables.
- Food storage - preventing contamination from the premises
Observation: Bag of rice on the floor. Rice was placed onto shelf.
- Package integrity
Observation: Dented cans in storage. Cans removed from storage and discarded.
- Material characteristics of non-food contact surfaces
Observation: Cardboard used to line shelves.
- First aid supplies - storage
Observation: First aid supplies stored over food and single use items.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior surface of ice machine soiled.
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12/30/2015 | Regular |
Restaurant representatives - add corrected or new information about China Garden, 2016 Cedar Plaza Dr 3 Muscatine, Ia 52761, , IA »