- Toilet room
receptacle, enclosed, fixtures clean
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw shrimp thawing at ambient room temperature. Corrected by slacking on to tray and placing in refrigerator.
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06/24/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean-up of vomit and diarrhea.
- 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: No employee health reporting system.
- Food storage - preventing contamination from the premises
Observation: Pork stored on kitchen floor
- Toilet room
receptacle, enclosed, fixtures clean
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Backside of slicer soiled. Vegetable slicer soiled.
- Poisonous or toxic materials used and applied
Observation: Food employee stated that Lye pellets designed for drains used as pan and floor degrease. Corrected by instructing employees not to use on anything other than drains, as stated on packaging.
- Sanitizers
Observation: Concentration of chemical sanitizer solution in bucket used to wipe equipment surfaces greater than 200ppm (Parts per Million) when tested with chlorine test strips. Correct by disposing and remaking, tested to confirm
- Miscellaneous sources of contamination
Observation: Unlabeled food for personal use stored above food for customers
- 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: Hot and sour soup at temperature near 98*F after more than 2 hours of cooling. Corrected by disposing.
- Insect control devices are properly designed and installed
Observation: Fly glue strip installed above food preparation area.
- Cleaning procedure
Observation: Food employee used dirty apron to dry hands after cleaning. Corrected by instructing employee to re-wash hands and use paper towel to dry.
- In-use utensils, between-use storage
Observation: Knives stored between wall and prep table. Corrected by removing.
- 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: Previously prepared and breaded chicken held at temperature near 59*F. Garlic and oil mixer held at temperature near 45*F. Cooked Pasta held at temperature near 68*F. Corrected by disposing food items
- 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: Fried won-tons on buffet held at temperatures near 98*F. Corrected by discarding.
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05/18/2015 | Physical Recheck |
- When to wash
Observation: Food employee did not wash hands between working with raw chicken and preparing food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used to wipe cutting board not stored in sanitizer solution between uses.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handle of scoop for corn starch soiled. Corrected by cleaning.
- Using a handwashing sink- operation and maintenance
Observation: No hand washing sink in bar area used and equipment storage.
- Hand drying provided
Observation: No hand drying provided for hand washing sink in bar area.
- Sanitizers
Observation: Concentration of chemical sanitizer in bucket greater than 200ppm(part per million) when tested with "Precision Chlorine Test Paper". Corrected by disposing and remaking, test to confirm.
- Poultry
baluts
- Single -service and single-use articles may not be reused
Observation: Ice cream buckets re-used as food storage containers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
- 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 balls held at temperatures ranging between 100*F to 105*F on the buffet. Corrected by removing and re-heating
- 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: Raw chicken wings held at temperatures ranging between 58*F and 60*F in kitchen during service. Corrected by cooling in refrigerator. Cooked and breaded chicken stored outside refrigeration during service at temperatures ranging between 41*F to 43*F. Corrected by placing in refrigerator and instructing to use smaller containers to store chicken. Fresh garlic and oil mixture held at room temperature for several days. Corrected by disposing.
- Food storage - preventing contamination from the premises
Observation: Food items such as raw beef and cooked chicken stored on floor during periods of preparation.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Observation: No hand washing cleanser provided for hand washing sink in kitchen
- Food temperature measuring devices are provided and readily accessible
Observation: No food thermometer provided.
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04/09/2015 | Regular |
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