- Eating, drinking, or using tobacco
Observation: Glass of tea sitting on prep table.
- Using a handwashing sink- operation and maintenance
Observation:Dirty dishes in hand washing sink.
- Single use glove use
Observation:Employee dropped knife on floor, picked up knife then washed gloved hands and continued cutting vegetables. Dropped jello on floor, picked up dropped piece, washed gloved hands and continued prepping food. Did not change gloves.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cook line prep table not clean to sight or touch.
|
01/13/2015 | Regular |
| No violation noted during this evaluation. | 08/26/2014 | Follow Up LOC |
- Employee medicine - labeling and storage
Observation:Employee prescription medication stored on top of fridge.
- Food storage - preventing contamination from the premises
Observation:Bags of onions and cabbage sitting on floor in storage room. Containers on meat and vegetables sitting on floor in walk-in cooler.
- Using a handwashing sink- operation and maintenance
Observation:Metal pan sitting in handwashing sink.
- Physical facilities maintained in good repair
Observation:Water and mud on floor in storage closet.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Grease streaks and hanging particles on hood system.
- In-use utensils, between-use storage
Observation:Plastic container in bin of flour.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Chicken thawing in a bucket of water on the floor in the kitchen.
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07/09/2014 | Routine |
| No violation noted during this evaluation. | 05/05/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Shelves under prep tables not clean, ingredient containers with built up residue.
- Food storage - preventing contamination from the premises
Observation: Bucket of sauce sitting on floor during preparation. Bag of head lettuce sitting on floor in storeroom.
|
02/25/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
11/14/2013 | Routine |
- Food storage containers identified with common name of food
Working containers of sugar and rice not marked as to contents. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Glass of pop sitting in prep table in kitchen cook line. Removed at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Box of raw chicken breasts sitting on floor in storage room. Placed in walk-in cooler at time of inspection.
- Package integrity
Dented can of peaches in storage room to be returned to supplier. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Container of chicken wings & legs in refrigerator not date marked. Conatiner of salad in walk-in cooler not date marked.
|
10/29/2013 | Routine |
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Diced tomatoes on buffet-62 degrees. Removed from service for recooling. Prep table showing 61 degrees. New upright regrigerator showing 44 degrees. Chicken on prep line not under refrigeration, showing 72 degrees. Removed from service for recooling.
- Food temperature measuring devices are provided and readily accessible
No thermometer in new upright refrigerator. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
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06/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
|
04/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Ching Dow Restaurant, 704 Richmond Ave, Ottumwa, IA 52501 »