| No violation noted during this evaluation. | 12/29/2015 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Concentration of sanitizer (chlorine) spray bottle too high. Person In Charge created proper sanitizer solution and refilled spray bottles.
- 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 in cooler near kitchen grill not functioning properly. No thermometer in sushi viewing cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food (refrigerated kim-chi) not labeled with date of preparation. Person In Charge labeled containers with date of preparation for the batch of food.
- 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 verifiable Employee Health Reporting Agreement on-site.
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12/10/2015 | Regular |
| No violation noted during this evaluation. | 05/09/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Bowl of raw red meat stored above a container of sauce. Raw red meat was moved to the lowest shelf. CORRECTED AT TIME OF INSPECTION.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify which foods are served raw or undercooked. 3-603.11(B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Build up of residue on floors under equipment. Manager stated that they hired a person to work over the next 3 days to thoroughly clean hard to reach places. There was a person onsite that was observed conducting deep cleaning of the facility.
- Using a handwashing sink- operation and maintenance
Observation:One handsink in the kitchen was covered with a tray and cleaning gloves. Second kitchen handsink was blocked by a trash can. CORRECTED AT TIME OF INSPECTION.
- Records, creation and retention for parasite destruction
Observation: Establishment does not have parasite destruction records onsite for raw fish served raw (sushi). 3-402.12 Records, Creation and Retention. (A) Except as specified in ¶ 3-402.11(B) and ¶ (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under(A)of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH.
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04/30/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
|
12/20/2013 | Routine |
- Hand drying provided
No hand drying (paper towels) provided at the main handsink on the kitchen prep line. Corrected at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water was turned off at the main handsink in the kitchen at the beginning of the inspection. Corrected at the time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Establishment has a consumer advisory on the menu but does not have the astericks next to each product on the menu that is served uncooked. Written Corrective Action plan will be requested of this establishment to address this violation.
- Test kit provided and used to measure sanitizing solution concentration
Chef did not know where the test strips were to test the dishmachine sanitizing cycle. He purchased test strips from his chemical supplier during the inspection. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors along shelving in the kitchen and in the sushi prep area are soiled with residue.
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12/03/2013 | Routine |
- Material characteristics of non-food contact surfaces
Knife handle wrapped in duct tape creating a surface that is not easily cleanable. Shelving lined with aluminum foil is soiled with food residue.
- Light bulbs, protective shielding
Observed unshielded light bulbs above the food prep line.
|
07/19/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Establishment did not have chlorine test papers to check the concentration of chlorine dispensing from the dishmachine during the rinse cycle.
- Preventing contamination from equipment, utensils, and linens
Observed knives stored in dirty container with screw driver and screw in the 3 compartment sink area. Corrected at time of inspection.
- Common name-working containers
Observed chemical bottles stored on top of the Pepsi refrigeration unit containing food products. One of these chemical bottles was not labeled as to contents. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Knife handle wrapped in duct tape creating a surface that is not easily cleanable. Shelving lines with aluminum foil is soiled with food residue.
- Roasts held at a temperature of 130°F or above
Chopped tofu held at room temperature over the lunch hour on the kitchen prep table without time as public health control. Using time as public health control handout was left onsite today. --Sushi rice temped at 123 F - 130 F depending upon the location the temp was taken in the unplugged steamer of rice.
- equipment food contact surfaces and utensils clean to sight and touch.
Knife handle wrapped in duct tape creating a surface that is not easily cleanable. Shelving lines with aluminum foil is soiled with food residue.
- Disclosure of menu items offered or served raw or undercooked
Establishment serves raw fish products and does not have have a consumer adivsory on the menus. Handout explaining methods for compliance with the consumer advisory requirement was left onsite.
- Light bulbs, protective shielding
Observed unshieled light bulbs above the food prep line.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Chemical sanitizing dishmachine was not dispensing enough sanitizer in the rinse cycle to register a reading on the chlorine test papers. During the inspection, the employees began sanitizing washed dishes/utensils in a dish tub with 100 ppm of chlorine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed undated containers of potentially hazardous foods stored in the walkin cooler that the manager states they use over a 3 day time period.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical bottles stored on top of the Pepsi refrigeration unit containing food products. One of these chemical bottles was not labeled as to contents. Corrected at time of inspection.
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07/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Korean Barbeque Restaurant Inc, 624 S Gilbert St, Iowa City, IA 52240 »