- Food storage - preventing contamination from the premises
Observation: Do not store unpackaged mixed greens in dirty styrofoam container and do not cover with newspaper - use something that you can wash - 4 containers found and food is being discarded. Corrected
- 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: Four plastic containers of broth and noodles made yesterday and in the walk-in 48-53F - shall be cooled down in 6 hrs - suggest using chill paddles to help facilitate cooling and leave the lids off. The food was discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark prepared foods such as broth and noodles and sticky rice. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be over food prep surfaces - store on a bottom shelf, covered and use a straw. Also employees can not eat in the kitchen. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Handsink in kitchen shall be accessible - shall not be covered with equipment. Corrected
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12/07/2015 | Regular |
| No violation noted during this evaluation. | 06/15/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The containers that hold the msg, salt etc shall be cleaned
- Storage of clean linens, single-service, and single use articles
Observation: Store the plastic food containers off of the floor in back room
- Food is properly labeled
Observation: Packaged foods available for customer self service shall be labeled with ingredients.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Equipment shall be sanitized in third compartment of sink. Corrected
- 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: The display cooler holding prepared foods is holding food at 46F and the other display cooler holding tofu and sprouts at 44-46F - shall be 41F or below. Coolers are being turned down and if that does not work will call repairman.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit is needed to test strength of sanitizer. Corrected
- Hand drying provided
Observation: Paper towels are needed at various handsinks.
- Food storage, prohibited areas
Observation: Store sugar, coffee etc off of floor in back room
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and walls in kitchen need additional cleaning
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not use boxes that previously held raw duck to hold packaged sweets and breads. Corrected
- Untreated eggs stored in 45°F ambient air temperature
Observation: Preserved duck eggs shall be kept refrigerated as labeled on the box. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods available for customer self service such as tofu, cooked chicken feet and cooked duck shall be date marked
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06/01/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean dirt and food debris from kitchen floor and throughout grocery.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean yellow refrigerator and work area in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Food repackaged for retail sale must contain a detailed label including ingredients and date of discard.
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12/30/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors need to be cleaned throughout entire store and especially in kitchen.
- Food is properly labeled
Observation: Provide name of product on label.
- Effectively washing equipment and utensils
Observation: Provide sanitizer for dishes
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06/17/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/27/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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09/27/2013 | Routine |
- Food storage - preventing contamination from the premises
Bag of onions on floor - corrected. Bamboo (?) standing on floor in walk-in cooler - keep off floor.
- Food is properly labeled
For items with ingredients, label package with list of ingredients and location where it is made.
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09/06/2013 | Routine |
- Food storage - preventing contamination from the premises
Bag of onions on floor - corrected. Bamboo (?) standing on floor in walk-in cooler - keep off floor.
- Food is properly labeled
For items with ingredients, label package with list of ingredients and location where it is made.
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09/06/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Place thermometer in 2 display coolers. Corrected at time of inspection
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05/30/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Place thermometer in 2 display coolers. Corrected at time of inspection
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05/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Oriental Food Store, 808 W River Dr, Davenport, IA 52802 »