- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Has standing water under the shelving in the walk in cooler, clean and find cause of excess water.
- When to wash
Observation:Observed dishmachine staff moving from soiled dish prep to clean items without washing hands first, must wash hands before handling clean items. Corrected on site.
- Eating, drinking, or using tobacco
Observation:Observed one staff chewing gum while scooping rice for customer, must not chew gum or eat any items while serving foods, risk of contamination of foods.
- Equipment location, installation, repair, and adjustment
Observation:Walk in freezer has some condensate on top shelf area, repair to prevent condensate buildup. Protect or move foods underneath to protect from water drips.
- 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:Has both lemon juice at 58 degrees F and oil and garlic sauce at 63 degrees F, both need to be held at 41 degrees or less. Discussed insulated cambro units for option.
- Food storage containers identified with common name of food
Observation:Label squeeze bottles of oil and water used at grill to identify contents.
- Plumbing system maintained in good repair
Observation:Has a small hole in sanitizer bay at bar sink, repair. Using a large container to hold sanitizer within the bin currently until proper repairs can be made.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has some pinkish buildup on lower chute edge, due for routine cleaning now.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handsink at bar at 80 degrees F, has work order out for repair, must deliver water at 100 degrees F.
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06/17/2014 | Routine |
- Cutting surfaces maintained
Some cutting boards getting discolored, clean and sanitize, if stains unable to be removed, resurface or replace.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Standing water by the dishmachine and ice machine areas, maintain areas free of standing water.
- Plumbing system repaired according to law
All 3 faucets at bar for warewashing and handwashing are dripping, repair to keep all plumbing in good repair.
- Food storage containers identified with common name of food
Has unlabeled sesame seeds and squeeze bottles of water, must label all containers holding foods once removed from original container unless easily identified, ie noodles, rice.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Walk in cooler floor has standing water under the racks on left side, clean 2)Walk in freezer floor is soiled, clean.
- Sanitization of food contact surfaces - before use and after cleaning
Initially highest temp was 136 degrees F for high temp dishmachine, heat booster was not on, Recheck showed temp now at 160 degrees F. Must resanitize all dishes done today since may not have been properly sanitized. Monitor closely to ensure proper temp for sanitizing is being reached. Corrected on site.
- Package integrity
Has lemon juice at labeled refrigerate after open, sitting at room temp, must refrigerate product once opened. Discarded today and will now hold in cooler, suggest refrigerated insert for the cold buffet line unless can be in the refrigerated sauce area. Correcting on site.
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11/25/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Water bottles in sink at grill area, must keep grill handsink available for handwashing at all times.
- Laundry facilities
requirement, location, and use
- Cleanability of floors, walls, and ceilings
1) Mop sink walls and floor area, in plans to be replaced, soiled and no longer cleanable surfaces. 2) Electrical room still does not have flooring that is cleanable surface, provide cleanable surface to aid cleaning.
- Package integrity
Dented cans x 3 of bamboo shoots, top seam dented, must not use, remove from can rack.
- Roasts held at a temperature of 130°F or above
Buffet south side has sauces holding between 42 and 44 degrees F, added ice and now at 40 degrees and less, service will be contacted. Unit must maintain temp at 41 degrees or less. Monitor closely until serviced and once serviced to ensure is holding temp.
- Compliance with submitted HACCP plans and approved variance procedures
Has a food safety checklist not labeled as HACCP but similar, at least two days in past month one of two daily checks was not entered. GM unaware of any manual detailing the plan guidelines, check with corporate to see if this is a full HACCP plan or not.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Plumbing system repaired according to law
1) Bar handsink faucet hot handle hard to turn on, repair to aid handwashing. 2) Faucet hard to turn off to stop leaking at handsink by the exit door to buffet area, repair.
- Miscellaneous sources of contamination
1) Has crab meat sitting on counter top beginning to thaw, placing in cooler now to continue to thaw under refrigeration. Must not thaw at room temp, will review thawing guidelines handout. 2) Has paper towel dispenser at bar positioned over clean drainboard, must protect clean glassware from dripping hands, suggest moving dispenser to other side of handsink to protect clean items.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in salad cooler reach in, provide a thermometer and place where can be easily checked for temp of unit.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Has crab meat sitting on counter top beginning to thaw, placing in cooler now to continue to thaw under refrigeration. Must not thaw at room temp, will review thawing guidelines handout. 2) Has paper towel dispenser at bar positioned over clean drainboard, must protect clean glassware from dripping hands, suggest moving dispenser to other side of handsink to protect clean items.
- Storage and maintenance of wet and dry wiping cloths
1) Bar-Wiping cloths not maintained in sanitizer between use, if use spray sanitizer still must keep wet cloth in sanitizer solution in between uses. 2) New gaskets needed for salad bar reach in cooler, both doors torn. 3) Need condensor cover for salad bar cooler to protect foods from dust and safety.
- In-use utensils, between-use storage
1) Ice machine chute edge has some buildup, must empty bin, wash, rinse, sanitize, and let air dry at least monthly or more frequently if buildup occurs. 2) Clean microwave food on ceiling of unit. 3) Clean green wire rack shelving units in walk in cooler, soiled with food. 4) Has portion cup stored in ground pepper, must use scoop with handle and keep inverted out of product if left in pepper. 5) Ice bin at bar has flexible hose directed to drain and is not sloped properly to drain, is sagging, must use rigid pipe to drain bin and maintain the one inch air gap. 6) Keg cooler at bar is soiled on floor of unit, clean.
- When to wash
Observed one staff handling clean dishes after prepping dirty one at dish machine, must wash hands after handling soiled items before clean. 2) Observed staff putting on gloves without washing hands first. Review handwashing and glove use with all staff.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Air drying of equipment and utensils
Observed one staff intending on wiping wet dishes with a cloth instead of allowing them to fully air dry, must let air dry before stacking. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine chute edge has some buildup, must empty bin, wash, rinse, sanitize, and let air dry at least monthly or more frequently if buildup occurs. 2) Clean microwave food on ceiling of unit. 3) Clean green wire rack shelving units in walk in cooler, soiled with food. 4) Has portion cup stored in ground pepper, must use scoop with handle and keep inverted out of product if left in pepper. 5) Ice bin at bar has flexible hose directed to drain and is not sloped properly to drain, is sagging, must use rigid pipe to drain bin and maintain the one inch air gap. 6) Keg cooler at bar is soiled on floor of unit, clean.
- Separation from food, equipment, utensils, linens, and single service
Has sterno fluid stored over the single use cups in dry storage area, must move area not over food or food service items. Corrected on site.
- Handwashing signage
Does not have signage posted of all the times to wash hands, will give examples today, to be posted at handsinks in kitchen and bar.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Food employees hair is effectively restrained
Not all staff wearing hair restraints when preparing foods, must wear hat, visor, or net when preparing foods.
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05/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Huhot Mongolian Grill, 4444 1st Ne Ave Ste 560 Cedar Rapids, Ia 52402, , IA »