- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: datemarking is needed on all food prepared in house then discard after 7 days
- When to wash
Observation: no hand washing observed today. Hands should be washed between tasks such as handling dirty dishes then preparing food
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: thermometer needed in make table
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: certified food safety manager needed
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor in most of kitchen is in need of cleaning today. Dry storage area needs cleaning under shelves. Floor in warewashing area is very dirty today. Make table top, bottom, and outside is in need of cleaning today as well.
- Using a handwashing sink- operation and maintenance
Observation: hand sink should be accessible at all times. Today there was a garbage can blocking and dirty dishes all around.
- Cleanability of floors, walls, and ceilings
Observation: mop boards needed in employee restroom to seal floor/wall juncture.
- Cleaning of cooking and baking equipment
Observation: microwave oven needs cleaning. Stove top needs cleaning
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: garbage can sitting on cutting board. This is a food contact surface and should be kept clean and for one use only.
- Food storage containers identified with common name of food
Observation: food prepared on site or moved from original package should be labeled. Many plastic containers in fridge and freezer which need labeled and datemarked
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09/21/2015 | Physical Recheck |
- Responsibilities of Permit Holder
Observation:
- Physical facilities maintained in good repair
Observation: still some repair work needed on the ceiling by mop sink
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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07/17/2015 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation:
- Physical facilities maintained in good repair
Observation:
- Maintaining premises free of litter and unnecessary equipment
Observation:
- Storage of clean equipment and utensils
Observation:
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Cleaning of cooking and baking equipment
Observation:
- Living or sleeping quarters, separation
Observation:
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:
- Protecting food from environmental contamination
Observation:
- Unpackaged food protected from contamination during preparation
Observation:
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:
- Responsibilities of Permit Holder
Observation:
- Food storage - preventing contamination from the premises
Observation:
- Miscellaneous sources of contamination
Observation:
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07/09/2015 | Follow Up RCP |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: hood vent has a lot of buildup today
- Responsibilities of Permit Holder
Observation: permit holder must abide by requirements of the license
- Food storage - preventing contamination from the premises
Observation: food storage areas are in need of deep cleaning
- Protecting food from environmental contamination
Observation: food products sitting around today. keep food put away unless needed.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: prep tables, make tables, cutting boards are in need of deep cleaning
- Certified Food Protection Manager
Observation: certified food manager course is required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: non food surfaces are in need of thorough cleaning
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: need a CFPM employed here
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cleaning of cooking and baking equipment
Observation: stove and wok area is in need of deep cleaning
- Living or sleeping quarters, separation
Observation: evidence of area of the kitchen being used as a sleeping quarters today. There should not be sleeping in the kitchen. Either lessen the number of hours restaurant is open or have additional help available.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the entire kitchen, dining room, dish washing room, mop sink room, and garbage can area need a thorough cleaning. This should be done on a regular basis (see risk control plan)
- Air drying of equipment and utensils
Observation: shelves for air drying were covered in non essential items today. Must keep clean and clear in order to air dry clean dishes and utesils
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation: dirty dishes should be stored on drainboards or in bus tubs but not in warewashing sink. All sinks full of dirty dishes today.
- Storage of clean equipment and utensils
Observation:clean dishes are not being stored in a sanitary manner. Keep clean dishes clean
- Refuse, recyclables, and returnables
storage, maintenance, and removal
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04/13/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/31/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Several areas observed in need of cleaning today: rolling food cart, inside lid of make table, outside make table (splashes), inside all coolers and freezers, floor around and under equipment, warewashing area, area around woks on stove have lots of buildup. This is a previous violation as well.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Richard needs to retake the food safety class to be certified
- Protecting food from environmental contamination
Observation: uncovered food in freezer (chicken parts) need to be protected and not laying in bottom of freezer
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation: there should be adequate drainboards for both clean and dirty dishes at the 3 compartment sink. Lots of dirty dishes stacked everywhere today.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: microwave needs cleaning
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: ladies restroom had no hot water today
- Hand drying provided
Observation: paper towels needed at kitchen hand washing sink
- Toilet tissue available
Observation: toilet tissue not available in some of the ladies restroom stalls today
- Physical facilities maintained in good repair
Observation: several areas in back room and employee restroom which need the floor, ceiling and walls repaired. There should be a mop board at the floor/wall juncture in employee restroom. These are all previous violations as well.
- Outer openings are protected
Observation: back door should be kept shut tight at all times to discourage insects and rodents from entering
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01/28/2015 | Regular |
- Cleaning of cooking and baking equipment
Observation: thorough cleaning is needed of stove, oven and fryer area
- Physical facilities maintained in good repair
Observation: missing floor tiles and stained, drooping roof tiles need replaced
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the entire kitchen, dish room, dry storage area, mop sink area and most refrigerators and freezers are all in need of a thorough cleaning
- Food storage - preventing contamination from the premises
Observation: food should be stored covered so it is protected: observed raw meat in fridge, plastic storage containers, and open bags of dry goods.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: thorough cleaning is needed on counter tops and make table
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06/04/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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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12/19/2013 | Routine |
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Separation from food, equipment, utensils, linens, and single service
toxic items should not be stored in the kitchen unless they are cleaning products for the kitchen, then they should be adequately seperated from food, clean dishes and clean linens. Move paint, tools, and other non-kitchen chemicals to another area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
There appears to be a sleeping area within the kitchen-this is prohibited. There are many cleaning issues observed today. All floors need a thorough cleaning throughout the kitchen and dining areas. All kitchen equipment needs wiped down on outside-lots of splashes. Both wheeled carts in kitchen are in need of a thorough cleaning. Chairs in dining room have a lot of dust. The one freezer out of service has a very strong odor and should be cleaned or removed. Personal care items such as the foot bath should not be stored or used in the kitchen area. There are still many unnecessary items stored in the kitchen such as clothing, power steering fluid, suitcase and toiletry items. The food storage and prep areas need to be restricted to food only and not used as living quarters.
- Toilet room accessible to employees
Customer restroom door was locked during my entire visit today. Restrooms need to be accessible to your customers during all hours of operation. Employee restroom is very dirty today. Fixtures, floor, wall, etc. all can be kept a lot cleaner.
- 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
it seems very smoky in here today, exhaust vent needs to be on so smoke and steam do not accummulate.
- Other personal care items - storage
There appears to be a sleeping area within the kitchen-this is prohibited. There are many cleaning issues observed today. All floors need a thorough cleaning throughout the kitchen and dining areas. All kitchen equipment needs wiped down on outside-lots of splashes. Both wheeled carts in kitchen are in need of a thorough cleaning. Chairs in dining room have a lot of dust. The one freezer out of service has a very strong odor and should be cleaned or removed. Personal care items such as the foot bath should not be stored or used in the kitchen area. There are still many unnecessary items stored in the kitchen such as clothing, power steering fluid, suitcase and toiletry items. The food storage and prep areas need to be restricted to food only and not used as living quarters.
- Cleanability of floors, walls, and ceilings
Floor in mop sink area has many missing tiles, is uneven and not smooth and easily cleanable.
- Toilet room
receptacle, enclosed, fixtures clean
- Foods are cooled using appropriate methods
Covered/sealed containers were Cooling at room temp today. Once food falls below 135deg it should be moved to fridge or freezer and left uncovered until properly cooled (stir often or use an ice paddle). see handout
- Living or sleeping quarters, separation
There appears to be a sleeping area within the kitchen-this is prohibited. There are many cleaning issues observed today. All floors need a thorough cleaning throughout the kitchen and dining areas. All kitchen equipment needs wiped down on outside-lots of splashes. Both wheeled carts in kitchen are in need of a thorough cleaning. Chairs in dining room have a lot of dust. The one freezer out of service has a very strong odor and should be cleaned or removed. Personal care items such as the foot bath should not be stored or used in the kitchen area. There are still many unnecessary items stored in the kitchen such as clothing, power steering fluid, suitcase and toiletry items. The food storage and prep areas need to be restricted to food only and not used as living quarters.
- Maintaining premises free of litter and unnecessary equipment
There appears to be a sleeping area within the kitchen-this is prohibited. There are many cleaning issues observed today. All floors need a thorough cleaning throughout the kitchen and dining areas. All kitchen equipment needs wiped down on outside-lots of splashes. Both wheeled carts in kitchen are in need of a thorough cleaning. Chairs in dining room have a lot of dust. The one freezer out of service has a very strong odor and should be cleaned or removed. Personal care items such as the foot bath should not be stored or used in the kitchen area. There are still many unnecessary items stored in the kitchen such as clothing, power steering fluid, suitcase and toiletry items. The food storage and prep areas need to be restricted to food only and not used as living quarters.
- Washing of linens
Tablecloths in dining area should be laundered more often. There were many grease stains observed today. Cloth tablecovers should be changed when soiled.
- When to wash
when changing duties such as cleaning the fryer or handling dirty dishes, hands should be washed before preparing food. I observed no hand washing during my entire visit today. see handout.
- Using a handwashing sink- operation and maintenance
Hand sink in dishroom was full of dishes and dirty wiping cloths today as well as blocked. Hand sinks should be kept clean and clear of everything at all times to encourage frequent handwashing.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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10/22/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
06/11/2013 | Routine |
- Plumbing system repaired according to law
please call when the water is restored to the hand washing sink
- Where to wash
Still no water at main hand washing station in kitchen which is where you should wash hands when preparing food
- Capacity, availability, and pressure of hot and cold water
- Cleanability of floors, walls, and ceilings
ceiling by 3 compartment sink still has not been repaired
|
05/15/2013 | Routine |
- Food is properly labeled
food stored in re-used containers should be labeled. At time of inspection there was powder (corn starch) in a 5 gallon soy sauce bucket. Corrected. All foods not in original containers should be labeled. This includes food stored in dry storage areas, in refrigerators and freezers. Lots of food in freezer not labeled today.
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Duties should be defined so food code is followed.
- Multiuse food contact surfaces are cleanable
critical: dirty dishes need to be washed when they are dirty and not kept overnight (or longer) before cleaning. Restaurant is first opening this morning and there are loads of dirty dishes to wash from another day. Clean dishes should be protected so they remain clean. Several dishes stored on shelves had spills from the shelf above at time of inspection.Moldy food on top of container in fridge. All plastic containers with food in make table need to be washed rinsed and sanitized more often. Keep food containers clean so food inside is not contamintated. Non critical: stove and oven need cleaning inside and out. Foil in oven needs replaced as it has a lot of food drips.
- Drying mops
There are several cleaning issues observed today. Entire dishwashing and mop sink area needs a thorough cleaning. Area under and around shelves in dry storage area needs cleaning. Floors in kitchen and dining area need a thorough cleaning. Mops should hang to dry. There is a lot of unnecessary items stored in the food prep area on shelves under front windows.
- Using a handwashing sink- operation and maintenance
hand sink in dish room should be kept clean and clear at all times to encourage frequent hand washing. At time of inspection it was dirty and had clean dishes drying inside.
- Toilet room accessible to employees
Hand sink in food prep area is not working and water is not connected today. This is an imperitive sink and needs to be working asap. Also, if IPPA restaurant is open, his customers need to have access to restrooms without entering his kitchen. This was/is a contingency on Gingers restaurant license to have these doors unloced during IPPA business hours.
- equipment food contact surfaces and utensils clean to sight and touch.
critical: dirty dishes need to be washed when they are dirty and not kept overnight (or longer) before cleaning. Restaurant is first opening this morning and there are loads of dirty dishes to wash from another day. Clean dishes should be protected so they remain clean. Several dishes stored on shelves had spills from the shelf above at time of inspection.Moldy food on top of container in fridge. All plastic containers with food in make table need to be washed rinsed and sanitized more often. Keep food containers clean so food inside is not contamintated. Non critical: stove and oven need cleaning inside and out. Foil in oven needs replaced as it has a lot of food drips.
- Plumbing system repaired according to law
Hand sink in food prep area is not working and water is not connected today. This is an imperitive sink and needs to be working asap. Also, if IPPA restaurant is open, his customers need to have access to restrooms without entering his kitchen. This was/is a contingency on Gingers restaurant license to have these doors unloced during IPPA business hours.
- Cleaning of cooking and baking equipment
critical: dirty dishes need to be washed when they are dirty and not kept overnight (or longer) before cleaning. Restaurant is first opening this morning and there are loads of dirty dishes to wash from another day. Clean dishes should be protected so they remain clean. Several dishes stored on shelves had spills from the shelf above at time of inspection.Moldy food on top of container in fridge. All plastic containers with food in make table need to be washed rinsed and sanitized more often. Keep food containers clean so food inside is not contamintated. Non critical: stove and oven need cleaning inside and out. Foil in oven needs replaced as it has a lot of food drips.
- Material characteristics of non-food contact surfaces
clean dishes should not be dryed or stored on cloth towels. Glassware stored on cloth napkin at food prep area. Use non-absorbant material.
- Maintaining premises free of litter and unnecessary equipment
There are several cleaning issues observed today. Entire dishwashing and mop sink area needs a thorough cleaning. Area under and around shelves in dry storage area needs cleaning. Floors in kitchen and dining area need a thorough cleaning. Mops should hang to dry. There is a lot of unnecessary items stored in the food prep area on shelves under front windows.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
There are several cleaning issues observed today. Entire dishwashing and mop sink area needs a thorough cleaning. Area under and around shelves in dry storage area needs cleaning. Floors in kitchen and dining area need a thorough cleaning. Mops should hang to dry. There is a lot of unnecessary items stored in the food prep area on shelves under front windows.
- Indoor and outdoor surfaces
ceiling over dish washing area needs replaced from a roof leak a long time ago. Ceiling tiles are stained and bulging from water damage. This has been on violation list since the restaurant opened and needs to be addressed.
- Packaged foods shall comply with standard of identity requirements
food stored in re-used containers should be labeled. At time of inspection there was powder (corn starch) in a 5 gallon soy sauce bucket. Corrected. All foods not in original containers should be labeled. This includes food stored in dry storage areas, in refrigerators and freezers. Lots of food in freezer not labeled today.
- Capacity, availability, and pressure of hot and cold water
hand sink has no water pressure today
- Where to wash
food handler is not able to wash hands where needed-in food prep area. This sink needs to be repaired asap.
- Food on display is protected from contamination by consumers
food stored in fridge should be protected from contamination. Cover with lid or wrap in plastic so it is not exposed.
- Toilet room
receptacle, enclosed, fixtures clean
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04/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Ippa, 925 W 22nd St, Cedar Falls, IA 50613 »