- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of vomit and diarrhea.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Back side of deli slicer blade soiled. Corrected by cleaning
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed
- 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 employee illness reporting system. Corrected by issuing forms and signing.
- 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: Cream cheese rangoons, broccoli, cabbage, and mushrooms held at temperature ranging between 48*F and 58*F. Corrected by placing in refrigeration, and instructed to reduce the amount of product held at ambient room temperature during peak service times
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips provided to measure concentration of chemical sanitizer for dish machine.
- Foods are cooled using appropriate methods
Observation: Rice cooled in large covered plastic containers. Corrected by removing cover, stirring rice, and moving container closer to the refrigerator fan.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and beef stored above broccoli and cabbage. Corrected by relocating.
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08/07/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Food items in walk-in freezer stored on floor.
- Restriction-presence and use
Observation: Spray can of raid stored in server station. Corrected by disposing.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Pumps on dish machine not delivering sanitizer solution. Corrected by setting up three compartment sink to wash all dishes.
- Cleanability of floors, walls, and ceilings
Observation: Walls around dish machine worn, thereby preventing effective cleaning.
- 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: Reach-in refrigerator in server station at temperatures ranging between 45*F and 47*F. Corrected on sight by turning the thermostat to below 41*F.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No system in place for date marking previously prepared foods, or opened containers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager present
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Area around and underneath cooking equipment soiled with grease accumulation.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for the clean-up of vomit and diarrhea.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken, beef, and pork stored above cabbage in walk-in refrigerator.
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01/08/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about China Gate, 1402 W Sheridan Ave, Shenandoah, IA 51601 »