- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of soda fountain pop nozzles. Debris build of on the inside of the kitchen meat grinder. Person in charge stated the the grinder was not used today. Person in charge had employees clean and sanitize all food contact surfaces.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink located by the rice warmers in the kitchen was completely blocked off by prep tables and not accessible. Person in charge removed all tables from blocking the hand sink. Hand sink must remain accessible at all times.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw meat was being thawed in containers of standing water. Person in charge had employees move the meat under cold running water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods prepared on-site in the kitchen coolers were not date marked. Person in charge had employees date mark the items correctly.
- Insect control devices are properly designed and installed
Observation: Sticky fly traps hung in the kitchen above containers of dry bulk goods. Person in charge discarded the traps.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Multiple containers of raw chicken stored above boxes of produce in the walk in cooler. Person in charge moved all raw meat containers to the lowest shelf below the produce.
|
10/14/2015 | Regular |
- Hand drying provided
Observation: No paper towels available at the dish room hand sink or the sushi bar hand sink. Manager replaced with new paper towels.
- 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:Smoked eel(79F) stored in the toaster oven was not being maintained at required hot holding temperature. Manager discarded eel.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution set up in the kitchen or at the sushi bar. Manager had employee set up new sanitizer buckets at the correct concentration.
- In-use utensils, between-use storage
Observation: Ice scopes stored on counter tops next to consumption ice wells. Manager placed scopes into plastic containers. Grill spatulas stored in a bucket of dirty room temperature water when not in use. Employee discarded the water and placed scopes into a dry bucket.
- 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: A flat of raw shell eggs (68F) were stored on a kitchen table at time of inspection and not at proper cold holding temperature. Employee had taken the eggs out over lunch rush. Employee placed shell eggs back into the cooler.
- Food is properly identified and monitored
Observation: Rice prepared by new employee today was not marked with the time rice was prepared and removed from hot holding. Manager discussed with employee time marking requirements and marked the rice correctly.
- Storage and maintenance of wet and dry wiping cloths
Observation: Multiple wiping cloths stored on the counters in the kitchen. Employee placed rags into sanitizer bucket.
- Food employees hair is effectively restrained
Observation: Cook in the kitchen was not wearing any kind of hair restraint. Cook put a paper hat on.
- Using a handwashing sink- operation and maintenance
Observation: Multiple hand washing sinks in the establishment had dried debris build up on and around the hand sink. Manager cleaned all hand sinks with sanitizer solution.
- Eating, drinking, or using tobacco
Observation:Several employee drink glasses without tight fitting lids stored in the kitchen above the prep table and at the sushi bar. Drinks discarded by manager.
|
04/16/2015 | Regular |
| No violation noted during this evaluation. | 11/03/2014 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Several employee drink glasses without tight fitting lids stored in the kitchen above the prep table. Drinks discarded by manager.
- Food employees hair is effectively restrained
Observation: Cooks and dish washer were wearing no kind of hair restraint while preparing food and washing dishes. Hats provided.
- In-use utensils, between-use storage
Observation: Handle of ice scoops stored in ice at both the ice machine and pop server station. Scoops removed from ice. Rice scoops stored in container of room temperature water by the rice warmer. Water was discarded and scoops stored in cup.
- Records, creation and retention for parasite destruction
Observation: No parasite destruction logs, or document from supplier to ensure raw fish requiring parasite destruction has been completed. Manager will contact and collect document from fish suppliers.
- Storage or display of food in contact with water or ice
Observation: Cups of lemon slices stored in the consumption ice used for customer drinks at the soda fountain pop machine. Cup removed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on the kitchen counters between uses and not in sanitizer solution. Rags placed in sanitizer.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution set up in the establishment while food is being prepared. Manager mixed up a new chlorine sanitizer solution for the kitchen and the sushi bar.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish and seafood stored above ready to est items in the sushi bar reach in cooler. Sushi cooks rearranged the cooler for proper storage.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the sanitizer concentration.
- Plumbing system maintained in good repair
Observation: Faucet at the mop sink drips after the water is turned off.
- 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: Smoked eel(100F) stored in the toaster oven was not being maintained at required hot holding temperature of 135F or above. Manager stated the smoked eel will be cooked per order from now on. Eel discarded.
|
10/23/2014 | Regular |
| No violation noted during this evaluation. | 09/30/2014 | Pre Opening |
| No violation noted during this evaluation. | 09/29/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Osaka House, 122 E Washington St, Iowa City, IA 52240 »