Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Clean condition-hands and arms
07/02/2013
Routine
Duties of PIC Establishment unable to provide written employee health policy.
Light bulbs, protective shielding Observed lights in service area not properly shielded. Observed restroom doors not self-closing.
In-use utensils, between-use storage Observed rice scoops stored in standing water. Observed rice scoop with no handle. Observed bare wood storage shelf used in walk-in cooler.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed area under main cook line and back storage room not kept clean.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed breaded and cooked chicken not properly datemarked. Corrected at time of inspection.
Use of cast iron, wood, or nonstick coatings as a food contact surface Observed rice scoops stored in standing water. Observed rice scoop with no handle. Observed bare wood storage shelf used in walk-in cooler.
Handwashing signage Observed handwashing sign not posted at main handwashing sink.
Outer openings are protected Observed back screen door has some holes and does not close tightly.
Toilet room receptacle, enclosed, fixtures clean
Test kit provided and used to measure sanitizing solution concentration Establishemnt unable to provide test strips for checking concentration of chlorine sanitizer.
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