- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored next to unprotected ready to eat lettuce in walk-in cooler. Corrected during the inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw chicken, beef, and pork being thawed via ambient air temperature instead of via running cold water over food product or thawing via reach in/walk-in cooler. Corrected during the inspection.
- Demonstration of Knowledge
Observation: When asked how often food is rotated in the cold hold prep line unit, Person in Charge stated one hour, whereas food line cook stated 1-3 hours. When asked to clarify both continued to give conflicting information.
- Certified Food Protection Manager
Observation: Food safety course taken attended not from approved list. provided documentation for approved courses.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Food safety course attended by restaurant manager not from approved list. Provided information on approved courses.
- Safe, unadulterated, honestly presented
Observation: Used cracked shell eggs stored next to uncracked shell eggs in cold hold unit behind cook line. Corrected during the inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored above raw beef in reach-in cooler. Corrected during the inspection.
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05/19/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored above raw beef in reach-in cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Food safety course taken not from approved list. Provided contact information for approved courses to manager.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken in plastic tub stored right next to unpackaged head of lettuce in walk-in cooler. Corrected during the inspection.
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05/19/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Only level of food safety training to date is "food handler" course. Need to take and pass a "Manager" level food safety class that is approved by Dept. of Inspections and Appeals.
- Separation from food, equipment, utensils, linens, and single service
Observation:Insecticide stored in establishment by single service, food and food preperation/service area.
- 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: Hot hold for sweet & sour soup and chicken broth at 128 degrees F. Voluntary destruction of both items during inspection. Corrected.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Hot hold equipment for soups not able to maintain temperature of 135 degrees F. (used for sweet & sour soup and chicken broth).
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed in reach in cooler raw thawing chicken over cooked chicken and in walk in cooler raw shell eggs over produce/lettuce. Corrected during inspection.
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation: old menu paper used as food contact absorption material with the potential to allow inks and other material that may impart on fried foods. Corrected during inspection.
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10/02/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored over garlic and vegetables in walk in cooler. Corrected during inspection.
- Using a handwashing sink- operation and maintenance
Observation: Utensils stored in hand wash sink basin. Corrected during inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored over raw beef in walk in cooler. Corrected during inspection.
- In-use utensils, between-use storage
Observation:Utensils used for correcting orders and/or serving food stored in standing water at room temperature.
- Physical facilities maintained in good repair
Observation: Holes in wall and damaged ceiling drywall by rice/ dry storage area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease and other soiled/debris under wok, friers and wall to 3 comp. sink area.
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03/10/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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10/11/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed only hand wash station with items in it and in font of it not allowing any access. Corrected during inspection.
- Rodent bait stations
Observed gaps under or around exterior back service door and door screen window. Observed live, traped (oriental sp.) roaches in hot water heater utility room. Observed rodent bait station in hot water heater/utility room. Observed gaps in and between foundation and rotting wood panel siding.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed soiled/food debris on floor areas, especially under equipment. Observed damaged ceiling dry wall in dry storage area. Observed cracked glass entrance door on east side of establishment.
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
Observed personal food items and drinks stored over public/customer food in reach in cooler by register area.
- Outer openings are protected
Observed gaps under or around exterior back service door and door screen window. Observed live, traped (oriental sp.) roaches in hot water heater utility room. Observed rodent bait station in hot water heater/utility room. Observed gaps in and between foundation and rotting wood panel siding.
- Removing dead or trapped birds, insects, rodents, and other pests
Observed gaps under or around exterior back service door and door screen window. Observed live, traped (oriental sp.) roaches in hot water heater utility room. Observed rodent bait station in hot water heater/utility room. Observed gaps in and between foundation and rotting wood panel siding.
- Roasts held at a temperature of 130°F or above
Observed hot hold (red soup) at 129 degrees F.
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10/10/2013 | Routine |
- Sanitization methods - hot water, chemical
Observed no chemical sanitizer (bleach based) for 3-comp sink warewashing. Corrected during inspection.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed 3-large dented cans of bamboo shoots. New owner stated would be returned to distributor tonight and not used. Corrected during inspection. Dented cans
- Using a handwashing sink- operation and maintenance
Observed utensils and other items at/in basin of hand wash sink. Corrected during inspection.
- Designated areas for employees
use of designated areas by employees
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06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about China Wok, 2412 W Broadway, Council Bluffs, IA 51501 »