Physical facilities maintained in good repair Observation: Baseboard near delivery entrance is detaching from wall. Area around grease trap has debris build-up.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Thermometer (digital) measured food as 103F when inspector thermometer measured 182F.
Handwashing signage Observation: No handwashing reminder sign posted in employee restrooms. Establishment posted signs during inspection.
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 that employees have been informed of their responsibility to report employee health available and/or retained on-site.
Hand drying provided Observation: Hand drying (paper towel dispenser) near kitchen entrance/food service line is not functioning properly.
02/17/2016
Regular
Refuse, recyclables, and returnables materials, design, construction, and installation
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Cut melon stored in a bag in the reach in Traulsen refrigerator without a date mark. Product was disposed of during inspection. Corrected at time of inspection.
Physical facilities maintained in good repair Observation:Flooring in bad repair by the dishmachine creating a surface that is no longer easily cleanable.
Food storage containers identified with common name of food Observation: Food storage containers of what appears to be salad dressings are not labeled with the name of the product in the container (reach in Traulsen refrigerator).
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Top of the dishmachine is dirty.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Floors are soiled with residue under and behind equipment in the kitchen. Top of the grease trap enclosure is dirty.
06/13/2014
Routine
In-use utensils, between-use storage Observed stem thermometer stored in a cup with sharpie marker. Corrected at time of inspection.
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