- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink is not maintained accessible.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored on shelf above vegetables.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces are not cleaned using triple sink method - garden hose is used to rinse dishes and clean sinks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment has been open since 9/1/15 and has 6 months to employ someone with supervisory responsibilities who is servsafe certified.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: No sanitizer on site. Person in charge stated it hasn't been used since he took over.
- Demonstration of Knowledge
Observation: Many food safety violations indicate lack of food safety knowledge.
- No direct connection between sewage system and from culinary equipment
Observation: Warewashing sink is also culinary sink and has a direct connection without air gap.
- 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: Chicken holding at 120 degrees in bain marie (used for soup).
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls are greasy and not clean to sight or touch. Floors under cooking equipment and under storage shelving are not clean. Walls, shelves and floors inside walk in cooler are not cllean.
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Rice cooker (with rice cooking), raw chicken and dirty dishes are piled up on sink.
- Safe, unadulterated, honestly presented
Observation: Eggrolls sitting out on shelve overnight near chemicals.
- 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: Owner stated that he has cleaned the walls and the grease continues to collect on the walls despite the ventilation system being in place. System is not adequate to prevent grease accumulation.
- Restricted use pesticide applied by a certified applicator
Observation: Operator stated he is applying pest control chemicals himself.
- Single -service and single-use articles may not be reused
Observation: Reuse of egg cartons to soak grease off of cooked chicken. Reuse of plastic sleeves as saran wrap on noodles. Sleeves used to hold single use take out containers.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: Some floor tiles are chipped in traffic areas and are no longer smooth and easily cleanable.
- Multiuse food contact surfaces are cleanable
Observation: Grey bus tubs used to hold chicken are cracked and no longer easily cleanable.
- Food shall be obtained from sources that comply with law
Observation: Melon and other prepared foods not on the menu could not be identified and source is unknown. Lots of food for personal use - for employees of nail salon across the street.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: No thin tipped probe thermometer for checking temperatures of beef and chicken.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked noodles, shrimp, and breaded chicken in walk in refrigerator and reach in cooler were not date marked.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chicken thawing in standing water.
- 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: Beef was cooked and then placed in cold make table was not cooled before placing in the make table and hold at at 130 degrees.
- License required to operate a food establishment
Observation: The establishment changed ownership but did not get license approved before opening - therefore has been operating without a valid license since 9/1/2015.
- Food storage containers identified with common name of food
Observation: Many unidentifiable frozen foods in small white containers.
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12/16/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Hunan King, 217 S 25th St Ste B7 Fort Dodge, Ia 50501, , IA »