- Light bulbs, protective shielding
Observation:Some lights are still not properly protected over salad bar area.
- Food on display is protected from contamination by consumers
Observation:Chocolate fountain has been added by salad bar. No sneeze guard is available.
- Certified Food Protection Manager
Observation:signed up for class on 10/27/14 @ Linn County
- 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:Still some cold hold violations, food discarded at time of visit.
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10/06/2014 | Regular |
- 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 not being done.
- In-use utensils, between-use storage
Observation:Utensils stored in stagnant water next to sushi. operators will use time control on these.
- Miscellaneous sources of contamination
Observation:Many foods uncovered during storage, breading container on floor in kitchen, some foods on floor in cooling unit.freezer, menus being used for liners in plastic tubs.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths were not stored in sanitizer.
- 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:At salad bar area cold foods are not remaining cold. Ice is not touching bottom or pan. More ice was added at the time of the visit. Monitor these temps as well as others throughout the facility. Cold holds need to be maintained at 41F or lower. Also, sushi rice either needs to be held cold or hot. Time control discussed with operators at the time of visit.
- Package integrity
Observation: Damaged cans found in dry storage area. Items were pulled from rotation-corrected on site. Operator has signage to return damaged cans to vendor.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Operators have signed up for upcoming class with J.Sun @ Linn County
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observation:Lights over buffet are not protected nor are shatterproof.
- Food is properly labeled
Observation:Foods taken from original containers are not labeled.label with common name
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw animal product not adequately separated in the cooler.
- Eating, drinking, or using tobacco
Observation:Open beverage glass on food prep surface. Corrected on site.
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09/10/2014 | Routine |
- Eating, drinking, or using tobacco
Observation:Open beverage container on food prep area. corrected on site.
- Backflow protection
air gap, device standard, when required
- Package integrity
Observation: Damaged cans found in dry storage area. Cans removed from rotation. Operator has sign to return damaged product to vendor.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Signed up for next class/exam w/ J.Sun @ Linn County
- Light bulbs, protective shielding
Observation:Lights over buffet area are not protected and are not shatterproof, lights in this area need to be shielded or shatterproof.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw animal products are not adequately separated in walk in cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not stored in sanitizer solution. corrected on site.
- Miscellaneous sources of contamination
Observation:Various foods uncovered during storage, breading container on floor in kitchen, some foods on floor in cooling unit/freezer, menus being used for liners in plastic tubs.
- Food storage containers identified with common name of food
Observation:When foods are taken from original containers-label with common name.
- 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 not being done on food products.
- 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:At salad bar area cold foods are not remaining cold. Ice is not touching bottom of pan. More ice was added at the time of the visit. Monitor these temps as well as others throughout the facility. Cold holds need to be maintained at 41F or lower. Also, sushi rice either needs to be held cold or hot. Time control discussed with operators at time of visit.
- In-use utensils, between-use storage
Observation:Utensils next to sushi area are stored on stagnant water.
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09/10/2014 | Routine |
- Multiuse food contact surfaces are cleanable
Do not use cardboard to store foods in. Pop lever design is such that it comes into contact with the lip of customers' cups when refills are made. Get a fresh cup each time of get the levers changed out.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Roasts held at a temperature of 130°F or above
At cold bar area- food >41. use or discard within four hours. Keep ice in contact with the pans. Check temps routinely to ensure that foods are 41 or less.
- Plumbing system repaired according to law
Kitchen handsink is broken.
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11/26/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- 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
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06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about New Century Buffet, 5907 University Ave, Cedar Falls, IA 50613 »