- Other liquid waste and rain water
Observation:Drainage hose attached to the cooling unit inside the walk in cooler is in disrepair. The hose is for condensate/water drainage. The hose is dripping into a bucket inside the walk in cooler. The hose is too short and dripping onto the cooler floor. The hose needs to be ran to a floor drain for proper wast disposal.
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11/13/2015 | Physical Recheck |
- Where to wash
Observation: Employees observed not washing their hands after completing different preparation tasks. Employees are not washing their hands before putting on new disposable gloves. Person in charge was made aware of the hand washing issues. Inspector will discuss hand washing issues with manager in order to achieve a long term corrective solution. General manager was not onsite at time of inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Heavy debris build up on the inside of the soda fountain pop nozzles. Employees removed nozzles to clean and sanitize.
- Package integrity
Observation: Several dented cans of hoisin sauce stored in the dry storage area. Dents were on the sides and tops of the cans on the seals. Employee removed the cans to be stored for a return credit.
- 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 policy available at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer solution set up on the main prep line tested low, 10 ppm. Employee made up a new solution at the correction above 50 ppm.
- Miscellaneous sources of contamination
Observation: Multiple sheet pans of cooked chicken breast were cooling on a speed rack stored next to the back kitchen door. The door was open and the screen door partially open. A very strong breeze was blowing directly on the chicken. Employees moved the chicken into the walk in cooler.
- Cooling foods are stored properly
Observation: Cooked chicken cooling on speed racks in the kitchen were moved to bus tubs and covered with plastic wrap in the walk in cooler. Employees removed the plastic wrap increase rapid cooling.
- 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: White rice 125F hot hold in the rice warmer on the buffet was not holding at correct hot holding temperature. Employee found the warmer was not turned on. Rice was reheated by employee to 165F and placed back into hot holding on buffet.
- 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: Hard boiled eggs (60F) cold holding on the buffet was not able to maintain proper cold holding temperature. Employee discarded product. More ice water was added to the buffet to achieve contact with the food pan.
- Storing maintenance tools
Observation: Cordless drills stored on racks in the kitchen near food and food equipment. Employee removed the maintenance items and stored them away from food and food equipment.
- Air drying of equipment and utensils
Observation: Dish washer observed wet stacking drink cups immediately after coming out of the high heater dish machine and not allowing proper air drying.
- In-use utensils, between-use storage
Observation: Rice scoop on the buffet line was stored in a container of room temperature water. Employee removed the water and stored the scoop in a dry container. Knife stored in space between two prep tables. Employee removed knife and sent to the dish machine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: In house prepared foods are not being date marked. Employee date marked prepared food items held longer than one day. At time of re-check foods found missing dates will be discarded.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on the kitchen counters and not in sanitizer solution. Employee moved the rags to the sanitizer bucket.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw food items stored above ready to eat/cooked food items in kitchen coolers and the walk in cooler. Employees moved and stored raw items below cooked foods correctly.
- Other liquid waste and rain water
Observation: Drainage hose attached to the cooling unit inside the walk in cooler is in disrepair. The hose is for condensate/water drainage. The hose is dripping into a bucket inside the walk in cooler. The hose is too short and dripping onto the cooler floor. The hose needs to be ran to a floor drain for proper wast disposal.
- Common name-working containers
Observation: Multi-use chemical spray bottles had no common name on the bottles. Employee labeled the bottles.
- Posting inspection reports
Observation: Current Food Inspection report is not posted.
- Using a handwashing sink- operation and maintenance
Observation: No cold water pressure available at the two hand washing sinks in the kitchen by the walk in cooler. Handle of the cold water facet by the walk in cooler is in disrepair and pops off.
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10/28/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust debris build up on the air vents and air return covers in the dining areas. Dust build up on the ceiling vents in the kitchen. Clean.
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09/03/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/28/2015 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Uncovered pan of raw meat stored in the walk in freezer did not look safe and unadulterated. Manager discarded the meat.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test strips have become water damaged and need to be replaced.
- Outer openings are protected
Observation: Back kitchen door with screen is not tightly sealed around the side and bottom to prevent pest entry.
- Cleaning procedure
Observation: Employee that finished handling packages of raw chicken dripping meat juice rinsed hands off in the two compartment prep sink in the kitchen. Inspector pointed improper hand washing procedure out to manager. Manager observed the employee rinsing hands and instructed them to use the hand sink with soap and warm water.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Multiple bags of food stored in "Thank you" to go bags with ink lettering and color. Manager discarded all bags of food stored in non food grade bags. Large previously used liquid container was cut into a scoop and used for vegetable at the prep line reach in cooler. Manager discarded the non food grade plastic scoop.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish fillets and beef stored above ready to eat foods on the prep line reach in cooler. Manager moved the raw meats below the ready to eat food items. Raw beef and raw chicken on a sheet pan stored above cases of cream cheese. Raw chicken skewers stored in a plastic tub above multiple uncovered containers of cooking sauces in the walk in cooler. Manager had employee moved the raw chicken to be stored correctly on a bottom cooler shelf.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting knives with visible food debris build up were stored with clean knives on the magnetic wall knife strip. Manager instructed an employee to remove and wash all knives and the wall strip. Food debris build up on the blades of the large industrial meat slicer. Manager stated the machine works sometimes. The unit had not been used since yesterday. Manager instructed employee to disassemble and clean the large slicing unit. Debris build up on the blade of the table mounted can opener. Metal shavings build up on the gear of the table mounted can opener. Manager instructed employee to clean the can opener.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Thawed raw chicken and beef stored on the same sheet pan in the walk in cooler. Manager had employee discard the loosely covered chicken. The beef was wrapped in a cryo vac cover.
- Ice used as exterior coolant not used as a food
Observation: Employee plastic personal food container was stored in the customer consumption ice at the server station on the west side. Employee removed the dish from the ice. Ice around the container was removed.
- Food is properly identified and monitored
Observation: Time as a public health control entries for sushi and rice were not recorded correctly yesterday. Manager stated that the employee working did not follow directions to record the information. Employee working today was in the process of preparing and recording sushi.
- Equipment location, installation, repair, and adjustment
Observation: Paper towels are used as drain stopper at the three compartment sink.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer solution at the three compartment sink and on the line tested low, 0 ppm. Manager had employees add additional chlorine to increase the solution to the proper range.
- Using a handwashing sink- operation and maintenance
Observation: Multiple hand washing sinks are being used as dump sinks or utensil cleaning sinks in the kitchen and the front sushi/grill area. Inspector informed manager of the improper sink usage. Manager observed sinks used for purposes other than hand washing and instructed staff to clean out all the sinks with sanitizer solution.
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04/14/2015 | Regular |
| No violation noted during this evaluation. | 03/12/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 10/28/2014 | Physical Recheck |
- Poultry
baluts
- 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: Fried chicken drumsticks and wings (120F),(112F) on the buffet were not being maintained at the required hot holding temperature of 135F or above. Staff again double panned the fried chicken on the buffet which restricts heat transfer. One of the pans was removed and new chicken drumsticks were prepared for the buffet. Manager instructed all kitchen staff to use only one pan for the cooked drumsticks on the buffet.
- Outer openings are protected
Observation: Kitchen screen door does not tightly seal at the sides and along the bottom.
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10/23/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation::Raw meats stored above ready to eat buffet food items in the walk in cooler. Staff moved and stored raw foods correctly
- Insect control devices are properly designed and installed
Observation: Kitchen screen door does not tightly seal at the sides and bottom.
- 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: Fried chicken (130F) and pot sticker(108F) on the buffet were not being held at the required hot holding temperature of 135F or above. Food was discarded by PIC. Food pans are still doubled stacked on the buffet which does not allow for proper heat transfer. PIC removed pans so that they are not double stacked on the buffet and will allow more heat transfer to the foods.
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10/21/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on the kitchen counters and not in sanitizer solution. Corrected by PIC.
- Safe, unadulterated, honestly presented
Observation: Uncovered raw chicken and whole fish sitting on shelves in the walk in freezer did not appear safe and unadulterated. Product was discolored and freezer burnt. All food was discarded by staff.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats stored above ready to eat buffet food items in the walk in cooler. Staff moved and stored raw foods correctly.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink by the Mongolian grill is being used as a rinse sink by staff. Discussed with PIC. Sink was cleaned.
- Plumbing system maintained in good repair
Observation: Leak at the three compartment sink faucet when the water is turned on. Leak at the hand sink by the three compartment sink when the water is turned off. Repair the leaks.
- Food temperature measuring devices are provided and readily accessible
Observation: No food thermometers available to check the internal foods temperatures.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Metal and debris build up on the blade of the table mounted can opener. Debris build up on the inside of the kitchen ice machine. All items were cleaned and sanitized by staff.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro clean up procedure onsite. PIC will create a procedure.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Grease and debris build up on the outside of cooking utensils and cooking equipment. PIC had staff begin to clean items.
- Food storage - preventing contamination from the premises
Observation: Food bins and food on metal sheet pans were not covered in the walk in freezer. Employees covered the food.
- Food is properly identified and monitored
Observation:Sushi and sushi rice at the buffet operates under time as a control. No current records were available at time of inspection. PIC stated a employee recently quite they maintained the records. Employee on duty started a new log. Rice and smoked eel were discarded due to no tracking.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Food stored in plastic "to go" grocery bags with ink lettering inside the walk in freezer. Food must be stored in food grade containers.
- Outer openings are protected
Observation: Kitchen screen door does not tightly seal at the sides and bottom.
- Designated areas for employees
use of designated areas by employees
- 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: Fried chicken (128F) and pot sticker(118F) on the buffet were not being held at the required hot holding temperature of 135F or above. Food was discarded by PIC. Food pans are doubled stacked on the buffet which does not allow for proper heat transfer.
- 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: Crab stickes(66F) sitting out at the sushi bar cooler. Discarded by PIC. Raw beef(52F), cooked noodles(51F) on an ice bath at the Mongolian grill was not cold held at the required temperature of 41F or below. All ice had melted in the ice water(46F). Employee added more ice. Per employee meat was placed out within the hour. Multiple large blue bins of pre-cooked chicken wings(56,45F) in the kitchen stored under the prep table by the kitchen door were not held at the required cold holding temperature of 41F or below. PIC stated that the bins were brought out of the cooler for the rush hour. Wings were placed back into the walk in cooler. PIC will only allow small batches of wings to be set out for the lunch rush.
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10/08/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the ceiling vents throughout the kitchen. Clean to prevent contamination of food and preparation areas.
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09/19/2014 | Non Illness Complaint |
- 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: Establishment does not have a verifiable employee health/sick policy in place currently. Inspector provided copies of an approved health policy to PIC in English, Spanish, and Chinese.
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08/25/2014 | Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on clean dish pans stored on rack above the three compartment sink.
- 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: Cut melon (48F) held on ice bath at the salad bar was not maintained at 41F and below. Employee added more ice to water and lowered temperature.
- Plumbing system maintained in good repair
Observation: Faucet base at the kitchen two bay sink leaks when the water is turned on. Back flow prevention device is missing the top cover at the mop sink.
- Sanitizers
Observation: Chlorine sanitizer buckets tested to high 200 ppm. Employee made new sanitizer buckets at the correction concentration.
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04/02/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on storage racks in the walk in cooler. Debris build up on fan guards in the walk in cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were not stored in sanitizer between uses. Corrected by employee.
- Using a handwashing sink- operation and maintenance
Observation: Utensils stored in multiple hand sink in establishment. Debris build up on multiple hand sink in establishment. Corrected by employee.
- 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: Bins of cooked wings sitting out at room temperature under prep table in kitchen. (54F) Cut melon (53F), hard boiled eggs (57F), and lettuce salad (55F) held on ice bath at salad bar. Raw beef(55F) and raw chicken (55F) held on ice bath at the large grill. Employee added more ice to ice bathes and will use deeper pans.
- Sanitizers
Observation: Chlorine sanitizer buckets tested too strong. 200 ppm. Employee corrected.
- Eating, drinking, or using tobacco
Observation: Employee drinks with no lids stored on shelf above fountain pop and ice in server area. Corrected by employee.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Multiple containers of food stored in original containers after being opened in kitchen coolers. Corrected by employee. Multiple food items in the walk in freezer are stored in grocery "to go" bags with ink lettering.
- In-use utensils, between-use storage
Observation: Handle of scoop stored in large bucket of sweet and sour sauce. Handle of ice scoop stored in ice at server station.
- Light bulbs, protective shielding
Observation: Multiple bulbs above foods on the buffets are not shielded.
- Plumbing system maintained in good repair
Observation: Faucet base at the kitchen two bay sink is wrapped in plastic. Hand sink next to two bay sink drips after water is turned off. Back flow prevention device is missing cover on unit at the mop sink.
- Food storage - preventing contamination from the premises
Observation: Boxes of pop syrup stored on floor in server area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on kitchen table mounted can opener. Debris build up inside metal sugar container. Dried debris build up on multiple clean steam table pans stored above three compartment sink. All corrected by employee.
- 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 stored above vegetables in walk in cooler. Raw shell eggs stored above corn in cooler on cook line. Raw chicken above vegetables in Pepsi cooler. Corrected by employee.
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03/24/2014 | Routine |
- Food storage - preventing contamination from the premises
Observed food product stored uncovered in the walk-in freezer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken wings stored above sauces in the walk in cooler. Observed raw chicken stored above noodles and beef stored above lettuce in the refrigeration unit across from the wok. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observed concentration of 50ppm for the chlorine based sanitizer at the 3-compartment sink. Corrected at time of inspection.
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07/08/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters had residue build up and grease was dripping along the interior of ventilation hood.
- In-use utensils, between-use storage
Observed mounted can opener was soiled. Food employee removed can opener to be cleaned and sanitized on this day. Corrected at time of inspection. Observed scoop handles stored in contact with dry ingredients at the dry storage area in kitchen. Observed ice scoop handle stored in contact with the ice at the server station. Observed knives stored in between refrigeration units. Observed knife stored in water at the sushi bar. Observed ice machine in the kitchen had residue build up on the ice barrier plate.
- Handwashing cleanser, availability
Observed no hand soap at the employee restroom. Observed rolling cart with chicken wings stored in front of hand sink next to the fryers.
- Sanitization methods - hot water, chemical
Observed concentration of 50ppm for the chlorine based sanitizer at the 3-compartment sink. Food employee emptied 3-compartment sink to set up the wash/rinse/sanitizer sinks with 100ppm chlorine sanitizer. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed food product stored uncovered in the walk-in freezer. Observed bag of rice stored uncovered and on the ground of the dry storage. Observed pan of fried noodles stored uncovered in the dry storage area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Test kit provided and used to measure sanitizing solution concentration
Observed no test kit to test the concentration of sanitizer at the 3-compartment sink.
- Using a handwashing sink- operation and maintenance
Observed no hand soap at the employee restroom. Observed rolling cart with chicken wings stored in front of hand sink next to the fryers.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Observed mounted can opener was soiled. Food employee removed can opener to be cleaned and sanitized on this day. Corrected at time of inspection. Observed scoop handles stored in contact with dry ingredients at the dry storage area in kitchen. Observed ice scoop handle stored in contact with the ice at the server station. Observed knives stored in between refrigeration units. Observed knife stored in water at the sushi bar. Observed ice machine in the kitchen had residue build up on the ice barrier plate.
- Eating, drinking, or using tobacco
Observed open energy drink in the under counter refrigeration unit. Food employee removed drink voluntarily discarded beverage. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above noodles and raw shrimp in the true make top refrigeration unit across from the wok. Corrected at time of inspection. Observed raw chicken wings stored above cooked food product on the prep counter table. Corrected at time of inspection. Observed raw chicken stored above sauces in the walk in cooler.
- Roasts held at a temperature of 130°F or above
Observed cut melon at the buffet at 45*F. Observed dressings at the cold holding buffet between the tempertatures of 45-46*F.
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06/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Peking Buffet, 93 2nd St, Coralville, IA 52241 »