| No violation noted during this evaluation. | 11/30/2015 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at kitchen handsink and restroom needs cleaning.
- Packaged foods shall comply with standard of identity requirements
Observation: Fishballs, frozen papaya, rice and banana dessert, frozen beef and vegetables shall have ingredients on them. If the food is not for sale for the public it shall not be in the cooler.
- In-use utensils, between-use storage
Observation: Tongs are needed to dispense bamboo in juice.
- Handwashing cleanser, availability
Observation:Soap is needed at both handsinks.
- Hand drying provided
Observation: Paper towels are needed in restroom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the fish balls, fried pork patty, steamed pork roll. Food was taken off of the shelf. If the food is not for sale to the public then it shall not be on the shelf.
- 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: Cilantro (leafy green) shall be kept refrigerated - it was placed in another cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
11/16/2015 | Regular |
| No violation noted during this evaluation. | 06/01/2015 | Regular |
| No violation noted during this evaluation. | 12/16/2014 | Regular |
| No violation noted during this evaluation. | 06/05/2014 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
10/30/2013 | Routine |
- 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
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
05/21/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
05/21/2013 | Routine |
- Miscellaneous sources of contamination
In walk-in store the vegetables off of the floor and customers shall not self service unpackaged meats such as hearts. Unpackaged meats and fish were taken out of display.
- 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.
The person in charge shall have knowledge of codes and regulations.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
A working thermometer is needed in meat cooler.
- Food is properly labeled
Prepared foods shall be labeled with ingredients.
- Food storage - preventing contamination from the premises
In walk-in store the vegetables off of the floor and customers shall not self service unpackaged meats such as hearts. Unpackaged meats and fish were taken out of display.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarked prepared foods. Flan was dated but it was past the 7 days allowed. They were dated 5/1. Flan was discarded.
- Hand drying provided
Paper towels are needed at kitchen handsink. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The bandsaw needs cleaning - there are cobwebs under the bandsaw.
- Roasts held at a temperature of 130°F or above
The following foods were found on counter in establishment without refrigeration - packaged steamed shrimp and spring rolls -71F, tofu wraped in rice and banana leaves 75F, and mung balls 79F - all were discarded. Back walk-in is holding ambient air temp at 53F - sprouts and tofu were removed and placed in freezer. Meat in front display is 53F - food was removed from unit. All potentially hazardous foods shall be 41F or below. Meat and food at room temp are going to be taken home by owner and not sold or given away.
|
05/17/2013 | Routine |
- Food is properly labeled
Prepared foods shall be labeled with ingredients.
- Roasts held at a temperature of 130°F or above
The following foods were found on counter in establishment without refrigeration - packaged steamed shrimp and spring rolls -71F, tofu wraped in rice and banana leaves 75F, and mung balls 79F - all were discarded. Back walk-in is holding ambient air temp at 53F - sprouts and tofu were removed and placed in freezer. Meat in front display is 53F - food was removed from unit. All potentially hazardous foods shall be 41F or below. Meat and food at room temp are going to be taken home by owner and not sold or given away.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarked prepared foods. Flan was dated but it was past the 7 days allowed. They were dated 5/1. Flan was discarded.
- 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.
The person in charge shall have knowledge of codes and regulations.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
A working thermometer is needed in meat cooler.
- Miscellaneous sources of contamination
In walk-in store the vegetables off of the floor and customers shall not self service unpackaged meats such as hearts. Unpackaged meats and fish were taken out of display.
- Hand drying provided
Paper towels are needed at kitchen handsink. Corrected at time of inspection
- Food storage - preventing contamination from the premises
In walk-in store the vegetables off of the floor and customers shall not self service unpackaged meats such as hearts. Unpackaged meats and fish were taken out of display.
- equipment food contact surfaces and utensils clean to sight and touch.
The bandsaw needs cleaning - there are cobwebs under the bandsaw.
|
05/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Hoa Thanh Grocery, 1101 W 3rd St, Davenport, IA 52802 »