- Condiments are protected from contamination by consumers
Observation: Lids are missing from preset sauces on tables in dining area.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Many non food contact areas have old food spills, splatters, growth, fuzzy build up or greasy build up on them.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:thin tip thermometer not available at time of visit.
- Food shall be obtained from sources that comply with law
Observation:unable to verify where the pigs feet are from. Butcher block paper does not have identification on it. PIC unable to say where the product came from. Do not use this product for any part of the restaurant operation. "HOLD" Placed on this product.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Facility is not maintaining a cleaning frequency level that is keeping the food contact surfaces free of build up and contamination.
- Storage and maintenance of wet and dry wiping cloths
Observation:no sanitizer buckets are set up. Only dry previously used cloths are sitting on counters.
- Handwashing cleanser, availability
Observation:ladies restroom is out of soap.
- Cleaning procedure
Observation:PIC using apron to dry hands
- Posting inspection reports
Observation:Inspection report is not posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:staff is not datemarking foods in either cooler.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation:stem thermometers out of calibration
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ventilation needs to be cleaned.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:staff is not able to describe responsibilities of when to report illness.
- Protecting food from environmental contamination
Observation: several food items not protected from contamination. Sweet and sour sauce and mustard placed on tables without lids. Food in dry storage open and unprotected. carrots on floor in cooler. Walk in cooler has large amount of soiling, debris and blackened growth on condensor fans and the foods are uncovered within.
- Demonstration of Knowledge
Observation:CFPM is not available today. The PIC- Kin co-owner is present. Many violations noted at time of visit. Foods left out overnight. Does not demonstrate proper wash rinse and sanitize of utensils. Multiple food contact items were left soiled from previous use. knives, slicer (Hobart) mixer piece that is on drill. Rice utensils sitting in stagnant room temperature water with rice from previous day. The various soiled items and other food items need to be cleaned up at the end of the day rather than left overnight. PIC on site, describes only rinsing rice utensils off at sink. He placed dirty items back in crock pot base. (both crock and utensils need to be properly washed/sanitized at the end of use vs. left overnight.)Rather than wiping down surfaces properly, old food debris is wiped to floor with common use cloth towel that is dirty. does not know how to calibrate thermometer Regular hardware paintbrush is being used for food prep.
- Established procedures for responding to vomiting and diarrheal events
Observation:staff is not aware of procedures for responding to v/d events.
- Light bulbs, protective shielding
Observation:light bulbs in dry storage area are not properly shielded or shatterproof.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:many pieces of equipment have food debris on them and have a sticky greasy build up.
- Physical facilities maintained in good repair
Observation:Facility is in need of repair, especially in kitchen. around food prep areas especially. Back wall by slicer, caulking around prep table, some areas of wall/floor.
- Food storage containers identified with common name of food
Observation:missing labels from food containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Kitchen has a large amount of build up under and around equipment. Equipment has greasy build up and food debris on it as well. Fuzzy dust hanging from ceiling and around ventilation in kitchen. Debris in storage areas as well. --Observation:Facility is especially dirty in kitchen. greasy build up through out. Fuzzy build up above cook line, equipment sticky and dirty. excess debris in back storage.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw animals foods above vegetables in walk in cooler. Moved at time of visit.
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12/28/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: A thermometer is needed in the prep cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Exam results are pending for co-owner. Please submit certification ASAP.
- Food storage - preventing contamination from the premises
Observation:uncovered foods in walk in cooler. ie cut veggies, uncooked crab rangoons Cover such items during storage to prevent contamination.
- Light bulbs, protective shielding
Observation:Light back by walk in freezer does not have caps to hold shield in place. Shield at one of the bulbs at the farthest south light is not tightly fit to the caps.
- Posting inspection reports
Observation:The last inspection report is posted in an area that is not readable for the public. It is posted on wall beyond a wall to the Northeast of the bar counter. Inspection report needs to be posted within the public's view. Correct this ASAP.
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11/10/2014 | Physical Recheck |
- Posting inspection reports
Observation:inspection report is not posted.
- Food storage - preventing contamination from the premises
Observation:Many containers are uncovered. please correct ASAP.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Surfaces still in need of cleaning. Slicing machine-some areas have hardened food debris, can opener as well.Within prep cooler, ice machine- both need to be cleaned. Pooled water, slimy build-up in prep cooler, ice machine has mildew growth.
- Light bulbs, protective shielding
Observation: Lights are not properly shielded in the kitchen area.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:employee health agreement needed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in cooler need to be date marked.
- Safe, unadulterated, honestly presented
Observation: cut produce and chunk of tofu sitting below prep board in cook area. Both thrown away at time of visit.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:co-owner is signed up for class on 10/27/14. Please provide copy of certificate once completed.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: heating element at soup area is not working, they knew it was not working, but kept egg drop soup in bay. discarded at time of visit. Co-owner is expecting repair to occur on Monday.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation:fried shrimp, chicken white and dark meat-cooked earlier today and has less than an hour to be at 41 or less. 48-55F- these were moved to the freezer and cooled prior to the end of this inspection.
- In-use utensils, between-use storage
Observation: Utensils are in a container at room temperature. (by rice)
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: chicken being thawed at room temperature.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Many areas under and around equipment in kitchen are soiled and/ or have grease or food build up. Old dried food found in a few different places.
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10/10/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Many areas within kitchen area are still very soiled and dirty. Continue cleaning of all areas under and around equipment.
- Eating, drinking, or using tobacco
Observation: --Observation:Open beverage glass on food prep surface as well as a box of cereal and a personal food product. corrected on site.
- Common name-working containers
Observation: unlabeled toxics,
- Safe, unadulterated, honestly presented
Observation:Egg plant that was no longer in sound condition found in cooling unit. corrected on site by co-owner discarding. Misc. products with mold, mildew or of unknown origin also discarded by co owner.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- 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:Observation:Employee health reporting agreement and sections of Ch. 2 pertaining to health and foodborne disease transmission. Subsequent violations also non compliant in this category.
- When to wash
Observation: one owner did not wash has when required. This was corrected after being asked to wash hands by this inspector.
- Maintaining premises free of litter and unnecessary equipment
Observation: Excess amount of debris in both dry storage areas as well as back storage. Remove all unnecessary items.
- Food storage - preventing contamination from the premises
Observation: Many food containers are left open and are not protected from contamination
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Food contact surfaces are soiled. In particular, utensils, cleaver, corrugated cutting knife, slicing machine, around and under cutting board.
- Food employees hair is effectively restrained
Observation:Kitchen staff do not have effective hair restraints.
- Miscellaneous sources of contamination
Observation:Misc. source of contamination due to food containers being stored open side up.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Facility is not date marking foods
- In-use utensils, between-use storage
Observation:Scoops by rice cookers are sitting in stagnant water.
- Duties of PIC
Observation:Continued non-compliance by owners to ensure that previous violations are being corrected. ie-one co-owner returned to facility and did not wash hands (one co-owner did wash hands) proper sanitizing of surfaces is not occurring...no wiping cloth buckets, many other violations have not been corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Outer openings are protected
Observation:The outer openings of this facility are not tight fitting. In particular the north (back door) has gaps all around. Additionally, there is a hole in the wall that is completely through to outside of building next to this door.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: One co-owner is signed up for Linn County's Chinese ServSafe on October 27th.
- Food storage containers identified with common name of food
Observation:Many food products do not have labels indicating the common name. Co-owner threw out quite a few items.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting inspection reports
Observation:Inspection report is not posted.
- Incidental food contact-lubricants
Observation:WD 40 was next to slicing machine, upon discussion-co-owner states that it is used on slicer. Purchase food grade safe materials
- Storage and maintenance of wet and dry wiping cloths
Observation: Cloths are sitting out in open air and no sanitizer buckets are available.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Bucket of shrimp sitting under sink in kitchen. Some still frozen, some temping at 50F. Thaw under running water bath no greater than 70F Corrected on site.
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09/09/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths sitting out on counters. Should be stored in sanitizer between uses. This can be easily resolved and will assist when wiping surfaces down.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Many items are not being cleaned and sanitized frequently enough.
- Food storage containers identified with common name of food
Observation:Many food items are not labeled with common name.
- Protecting food from environmental contamination
Observation:Food uncovered throughout facility.
- Duties of PIC
Observation:cook staff is making no effort to properly cool foods, wares and utensils are not being properly sanitized, sanitizer buckets not available...etc
- 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:Employee health reporting agreements are needed for all staff. management needs to understand the requirements.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:much equipment is very soiled and greasy and is not clean to sight or touch.
- Demonstration of Knowledge
Observation:Many violations noted, no certified manager, incorrect answers given to the inspector, co-owner who cooks- unable to identify the risks associated with improper temperatures, cook staff would not wash hands that were visibly soiled among many other non compliant matters.
- Multiuse food contact surfaces are constructed of safe materials
Observation:Many food items are being stored in cardboard.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ventilation on outside of building is dripping with grease.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Areas of facility are not being kept clean. Additionally, accumulation of grease is noted outside of building in landscaping
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:some items that are ready to eat in nature, are being held more than 24 hours and do not have date marks. (no date marks throughout facility)
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation:Celery (or any fruit or veggie) needs to be washed prior to cutting.
- 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:Observed cut cabbage under shelf in back storage area. All fresh and cut produce items used for various dishes are sitting at room temperature. Facility does not have time control on these foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Facility needs to have a certified food protection manager within 6 months. This is the second visit that a brochure has been given for the Chinese specific class in Linn County.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Using a handwashing sink- operation and maintenance
Observation: Squid located in handwash sink upon arrival
- Storage of clean equipment and utensils
Observation:knives stored between tables in kitchen. This is easy to resolve, fix ASAP.
- Maintaining premises free of litter and unnecessary equipment
Observation:dead baby bird on wooden shelves outside. items accumulated outside.
- Cutting surfaces maintained
Observation:Some cutting boards are no longer smooth and easily cleanable.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Foods are not being properly cooled. Many items out at room temperature. Products discarded by co owner.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw beef located under chicken, noodles under raw meat, veggies mixed within.
- Light bulbs, protective shielding
Observation:lights are not properly shielded in kitchen.
- Clean condition-hands and arms
Observation:cook staff's hands were soiled.
- Foods are cooled using appropriate methods
Observation:Some foods in cardboard boxes sitting at room temperature cooling. Additionally, co-owner cook instructed kitchen staff person to put foods in cooler when we arrived. Upon inquiry, he stated the foods were from 11:00. It was after 1:00 by the start of the inspection.
- Posting inspection reports
Observation:most recent inspection report is not posted. Post this report within the public's view.
- Light intensity
Observation:There is no working bulb in dry storage area.
- Established procedures for responding to vomiting and diarrheal events
Observation:documents provided for reference
- Unpackaged food protected from contamination during preparation
Observation:Uncovered foods and food on floor, in prep, kitchen, cooler and freezer.
- In-use utensils, between-use storage
Observation:scoops for rice sitting in tepid water.
- Hand drying provided
Observation:no paper towels available upon arrival.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Many areas are very dirty throughout facility and under and around equipment.
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08/07/2014 | Routine |
- Miscellaneous sources of contamination
garbage can is being used to hold tray of food. Onions are on the floor.
- Handwashing cleanser, availability
- Designated areas for employees
use of designated areas by employees
- Duties of PIC
- 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.
- Plumbing system repaired according to law
Plumbing issues- no record of grease trap maintenance, handwash sink has water shut off, three compartment sink is not draining well.
- Handwashing signage
- Outer openings are protected
- equipment food contact surfaces and utensils clean to sight and touch.
Many areas are very dirty. Large amount of grease build up. --Many food contact surfaces are dirty. do not store knives between tables as it is dirty, can opener is dirty, ice machine and pop nozzle both have growth in them, handles on coolers are dirty, utensils are sitting in stagnant water by rice cookers.
- Hand drying provided
- When to wash
- Food storage containers identified with common name of food
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Maintaining premises free of litter and unnecessary equipment
- Roasts held at a temperature of 130°F or above
food sitting at room temp-partially cooked
- Food is properly labeled
- Food temperature measuring devices are provided and readily accessible
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Light bulbs, protective shielding
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Where to wash
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11/25/2013 | Routine |
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