N D Express, 2790 N Dodge St, Iowa City, IA 52245 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs and sausage meat stored above deli meat in the Jordan reach in cooler. Pan of raw chicken meat stored above containers of sauces and dressings in the Jordan reach in cooler. Kitchen employee correctly stored the items in the cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer available in kitchen at time of inspection. Kitchen employee supplied a quat sanitizer spray bottle in the kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available onsite to test sanitizer concentration.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up, spray bottles, and drink containers stored on and around the counter of the pizza station hand washing sink. Grease and debris build on and around hand washing sinks and basins in the kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food/debris spillage inside the Hunt Brothers Pizza cooler and around the food topping containers. Hunt Brothers executive area rep was checking on account at time of inspection and started cleaning out the cooling and wiping down equipment.
- Handwashing signage
Observation: No hand washing reminder signs posted for staff in the restrooms.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Debris build up on the inside of the Pepsi soda fountain pop nozzles. Employee removed the nozzles to clean and sanitize.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Current kitchen manager only has a basic Food Handlers certificate, not a Food Managers certification.
- 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: Hot dogs and sausages (121F) on the roller grill are not maintaining proper hot holding temperatures. Grill items had been placed out with last two hours. Grill temperature was turned up to achieve correct hot holding temperature.
|
02/24/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up in the bottom of the Maximum reach in freezer, pizza reach in cooler,and walk in freezer floor.
- 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: Thermometers are not available in all reach in coolers.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No quat test strips available onsite to test sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the fountain pop ice dispenser chute. Employee cleaned and sanitized the ice dispenser. Debris build up on the inside of the large ice maker. Employee turned off the unit to be drained and cleaned today.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
|
03/17/2015 | Regular |
- Hand drying provided
Observation: No paper towels available at kitchen hand sink by hot case.
- Handwashing signage
Observation: No hand washing reminder signs posted at multiple handwashing sinks.
- 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: No thermometer inside the Delfield reach in cooler by the toaster.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up at time of inspection while food was being prepared.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build on floors and under equipment throughout the kitchen area and room with dishwasher.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up in basin and around faucet of the kitchen hand sink by the ice cream dipper well.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up in the ice chutes on the soda fountain machines. Debris build up in the main ice machine.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check concentration of sanitizer solution.
|
03/03/2014 | Routine |
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