- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean bottom of prep table (across from dishmachine) and clean inside of 2-door freezer.
- Common name-working containers
Observation: Label spray bottles with contents
- Package integrity
Observation: Do not use plastic grocery bags to store unwrapped food. Store food in food grade containers
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink by dishmachine blocked by boxes and has a strainer sitting in sink. Sink is dirty. Keep sink clean and accessible at all times.
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12/14/2015 | Regular |
- 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: All food self service table at 50-55F. Must be maintained at 41F or lower
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Allow glasses to air dry after washing and before stacking
- Using a handwashing sink- operation and maintenance
Observation: Handwash sink in cooking area has a pitcher sitting in it. Keep accessible and clean at all times - handwashing only
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat & poultry sitting above vegetables in walk-in cooler.
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05/29/2015 | Regular |
| No violation noted during this evaluation. | 11/24/2014 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation:Label squirt containers of water. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In walk-in do not store raw thawing chicken over raw thawing beef to prevent against possible cross contamination - the products were switched. Bowls used to dispense the frozen sliced raw beef, raw chicken, and raw pork shall not all be on the raw pork. Separate the bowls and keep them with the corresponding proteins so there is less possibility of cross contamination. Corrected
- Miscellaneous sources of contamination
Observation: When stacking up containers of meat and chicken, place a barrier in between so that the bottom of one is not touching the exposed food directly underneath it. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit is needed for the clean up of vomit and diarrheal events - procedure was provided for the clean up of vomit and diarrheal events.
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11/10/2014 | Regular |
| No violation noted during this evaluation. | 05/27/2014 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization methods - hot water, chemical
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Package integrity
Observation: Severely dented cans shall not be used . Cans were taken off of shelf
- Handwashing cleanser, availability
Observation: Soap is needed at kitchen handsink. Corrected
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05/20/2014 | Routine |
- Hand drying provided
Paper towels are needed at kitchen handsink and do not keep broken down cardboard boxes in front of it. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store the box of meat off of the floor in the walk-in. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Paper towels are needed at kitchen handsink and do not keep broken down cardboard boxes in front of it. Corrected at time of inspection
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12/05/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Tomato's and pineapples at 48-50F. Need to be below 41F.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishmachine sanitizer concentration too low to read with test strips.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in cooler, frozen beef being thawed above vegetables.
- Common name-working containers
Label spray bottles with name of contents.
- Linens- cleaning and storage
5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Hi Ho Mongolian Grill, 901 E Kimberly Rd Ste 15 Davenport, Ia 52807, , IA »