No violation noted during this evaluation. | 11/06/2015 | Physical Recheck |
- 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 at the back of the reach-in cooler on the Cook line - corrected on site.
- Food storage containers identified with common name of food
Observation: Numerous items of food not labeled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth laying on the counter - corrected on site.
- Designated areas for employees
use of designated areas by employees
- 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 Rice at 125 degrees, Terayaki Chicken at 94 degrees, Coconut Chicken at 116 degrees, Butter Shrimp at 124 degrees - disposed of.
- 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: Buffet: Lettuce at 47 degrees, Walk-In Cooler: Mushrooms at 44 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - cleaned - corrected on site.
- Miscellaneous sources of contamination
Observation: Using "Thank You" bags to store food in.
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09/30/2015 | Regular |
- Package integrity
Observation: Dented can of Strawberry Glaze - disposed of
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths laying on the counters - put in sanitizer bucket - Corrected on site.
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09/03/2014 | 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
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07/22/2013 | Routine |
- Handwashing signage
Handwash sign in the Men's restroom had been ripped down - replaced - Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener dirty - cleaned - Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Buffet holding temperatures: Green Beans 114 degrees
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07/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Jing Jing Chinese Restaurant, 717 1/2 N 18th St, Centerville, IA 52544 »