- Plumbing system repaired according to law
Observation:Spray faucet for 3 compartment sink burst and facility had to shut off main water supply. Facility voluntarily closed during inspection to repair. CAN NOT OPEN UNTIL WATER IS SUPPLIED AS REQUIRED and DOCUMENTATION PROVIDED OF REPAIR.
- Physical facilities maintained in good repair
Observation: Food build-up under wok equipment. Facility wants to power wash area, but per Eco Lab instructions, facility needs to wait to let pesticide settle.
- Cleanability of floors, walls, and ceilings
Observation: Missing baseboard under dish machine. Culinary sink and Dish machine is not sealed at wall floor juncture. Wall under and around hand sink is becoming detached.
- Maintaining premises free of litter and unnecessary equipment
Observation: Remove equipment and utensils that are no longer being used per instruction from Eco Lab pest control.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving continues to have food build up.
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02/26/2016 | Physical Recheck |
| No violation noted during this evaluation. | 02/26/2016 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled under the fryer. Residue build-up on bottom vent next to standing refrigeration.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be several deceased cockroaches in the kitchen by the standing refrigeration and along the wall of the dining room.Photos taken.
- Physical facilities maintained in good repair
Observation: Missing baseboard under the dish machine. Culinary sink and dish machine area was not sealed to the wall with caulk, parts of caulk was becoming detached. Wall under the hand sink was detached from wall and had what appeared to be deceased cockroaches behind the detachment.
- Plumbing system maintained in good repair
Observation: Plumbing fixture under three-compartment sink was leaking into a pan under sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Stove top next the fryer had food debris build-up.
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02/10/2016 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained in good repair
Observation: Missing baseboard under the dish machine. Culinary sink and dish machine was not sealed to the wall with caulk.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: What appeared to be several deceased cockroaches throughout the kitchen, employee restroom, and dining room. Photos taken.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled with grease under wok and stove. Grease build-up along the fryers. Floors soiled throughout kitchen. Floor drain had residue build-up under dish machine.
- Maintaining premises free of litter and unnecessary equipment
Observation: Equipment and unnecessary items piled in a corner next to the dish machine. Photos taken.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Waste collection drawer under wok had food debris and build-up.
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01/27/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 02/27/2015 | Physical Recheck |
- 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: Area under ventilation filters had grease build-up.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine did not dispense sanitizer. Establishment has purchased sanitizer for dish machine. Establishment stated they will call service provider and will manually wash, rinse, and sanitize food utensils.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Containers stored on the wok had residue build-up. Person in charge stated they will buy new containers.
- Demonstration of Knowledge
Observation: Person in charge was unable to demonstrate knowledge and requirements of the food code. Person in charge stated they will sign up to take ServSafe.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls in kitchen had food residue.
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02/18/2015 | Physical Recheck |
- Hand drying provided
Observation: No paper towels at kitchen hand sink. Person in charge brought paper towels to hand sink.
- Maintaining premises free of litter and unnecessary equipment
Observation: Unnecessary items stored in kitchen such as broken microwave, tools, and empty beverage containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Containers stored on the wok had residue build up. Shelving units and kitchen counters had residue build up.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Person in charge could not demonstrate knowledge about employee health policy.
- Bare hand contact with ready to eat foods
Observation: Food employee touched garnishes with bare hands. Inspector discussed bare hand requirements with ready-to-eat food items.
- 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: Ventilation filters were soiled.
- Food temperature measuring devices are provided and readily accessible
Observation: No stem thermometer to temp food product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors and under cooking wok/dish machine had residue build up. Wall in kitchen had food residue.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked food items such as chicken wings were not date marked.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not connected to sanitizer. Discussed requirements to manually clean food contact surfaces. Establishment will manually wash, rinse, and sanitize food utensils until dish machine is supplied with sanitizer.
- Demonstration of Knowledge
Observation: Person in charge was unable to demonstrate knowledge and requirements of the food code.
- Dressing areas and lockers
Observation: Employees cells phones and purses were stored throughout the kitchen on shelving or deep chest freezers.
- 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: Bean sprouts stored in container at 59*F and cooked noodles between 52-55*F. Person in charge voluntarily discarded product.
- Handwashing cleanser, availability
Observation: No hand washing soap in employee restroom. Establishment has public restroom that is supplied with hand soap and paper towels.
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02/05/2015 | Physical Recheck |
- 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: Open top refrigeration unit lower shelving unit temperatures were between 46-48*F.
- Handwashing signage
Observation:No hand washing sign in restrooms and kitchen hand sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease spill under fryer. Standing water under wok.
- Food temperature measuring devices are provided and readily accessible
Observation:No stem thermometer to temp food product below 130*F.
- Physical facilities maintained in good repair
Observation: No baseboards at the kitchen cook line. Back exterior screen door had holes.
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04/30/2014 | Pre Opening |
- Smoke free air act
Entrance does not have an approved NO SMOKING sign posted.
- Using a handwashing sink- operation and maintenance
Observed several items stored in hand sink. Soap and paper towels not available at hand sink in kitchen.
- Responsibilities of Permit Holder
Observed license not posted in public view.
- Light bulbs, protective shielding
Observed light in kitchen missing shield.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor drain under dish machine not clean. Strainer full of food particles.
- Handwashing cleanser, availability
Observed several items stored in hand sink. Soap and paper towels not available at hand sink in kitchen.
- Common name-working containers
Observed spray bottles of cleaners not labeled with common name of contents.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water supply was shut off when inspector arrived. Observed handwashing sign not posted at hand sink in restroom.
- Handwashing signage
Hot water supply was shut off when inspector arrived. Observed handwashing sign not posted at hand sink in restroom.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice bucket stored on floor. Ice bucket not stored inverted to allow water to drain. Interior of ice machine has mold growth. Table mounted can opener soiled.
- In-use utensils, between-use storage
Observed ice bucket stored on floor. Ice bucket not stored inverted to allow water to drain. Interior of ice machine has mold growth. Table mounted can opener soiled.
- Hand drying provided
Observed several items stored in hand sink. Soap and paper towels not available at hand sink in kitchen.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observed coolers with no thermometers present.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored above ready-to-eat foods in reach-in cooler.
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07/09/2013 | Routine |
Restaurant representatives - add corrected or new information about H's Pho, 286 W Hickman Rd, Waukee, IA 50263 »