- Plumbing system repaired according to law
Observation: Hot water handle on hand sink at beverage station was not working. Fixed. 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: Meats in glass container was temped at 57*F in kitchen line cooler. Re-cooled. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths not maintain in sanitizing solution between uses. Removed. Corrected.
- Drying mops
Observation: Used mop stored in mop bucket. Removed. Corrected.
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02/10/2016 | Physical Recheck |
- Posting of a valid license
Observation: License was not posted in area viewable to the public.
- Outer openings are protected
Observation: Exit door in kitchen has light showing around outer edges.
- Posting inspection reports
Observation: Didn't have most recent inspection report.
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains in kitchen. Corrected on site.
- Drying mops
Observation: Store used mop in mop basket.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Sugar and salt buckets at prep area are soiled 2) Food debris buildup inside of white reach-in freezer.
- 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: 1) Cooked rice noodles were cooled in room temperature 2) Chicken was temped at 98*F after 90 mins cooling in kitchen line cooler. Re-cool all food. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs and raw chicken were stored above veggies in kitchen line cooler.
- Common name-working containers
Observation: Sanitizer spray bottle at front not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Top of the outside of dish machine has food debris buildup.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths not maintain in sanitizing solution between uses.
- Plumbing system repaired according to law
Observation: Both handwashing sinks in kitchen are leaking. The facility shut hot water line off on hand sinks.
- Food storage, prohibited areas
Observation: Ice buildup in chest freezer next to sweet sour sauce.
- 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 container of been sprout was temped at 58*F on prep table. Put ice. Corrected.
- Handwashing aides and devices, use restrictions
Observation: Hand sink in kitchen was blocked by cart. Removed. Corrected.
- In-use utensils, between-use storage
Observation: Rice scoop stored in water container at room temperature.
- Food storage containers identified with common name of food
Observation: Sugar container and non-dairy creamer container at beverage station not labeled.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) A lot of food items directly stored in grocery bags. 2) Using wet towel to cover rice noodle in bucket. 3) Employee towel drying clean dishes.
- Food storage - preventing contamination from the premises
Observation: A box of gingers were stored on the floor near by mop sink. Removed. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have food thermometer in kitchen.
- Bare hand contact with ready to eat foods
Observation: Food employee was touching bean sprout (ready to eat) with bare hand. Provided utensil. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test strips are damaged.
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01/27/2016 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Squid was being thawed in standing water at start of inspection. Food must be stored in running water, in a cooler, a microwave, or as part of the cooking process. Water was turned on during inspection. CORRECTED.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect sanitizer in dish machine at beginning of inspection. Chlorine sanitizer must be maintained between 50-100 ppm. Repeat violation from routine inspection dated10/3/2013 establishment had invoice from EMS services showing machine was serviced following last inspection. Machine was adjusted during inspection. CORRECTED
- Sanitizers
Spray bottle of sanitizer was in excess of 200 ppm. Chlorine sanitizer must be maintained between 50-100 ppm for food contact surfaces. Demostrated to employee on proper amount of bleach to add to water. CORRECTED.
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10/16/2013 | Routine |
- Eating, drinking, or using tobacco
Observed employees drink in prep area without lid. Employees must have a covered drink in cooking and prepping areas. Removed during inspection. CORRECTED.
- Using a handwashing sink- operation and maintenance
1) Hand sink in server area had a coffee ground strainer in it at beginning of inspection. Hand sinks or to be used for hand washing only. Strainer removed during inspection. 2) Nether hand sink had paper towels stocked. Hand sink must have a means to dry one's hands at all times. Restock paper towel.
- Test kit provided and used to measure sanitizing solution concentration
Establishment does not have test strips for checking chlorine concentration of dish machine or sanitizer bottles. Must have test strips to ensure proper concentration.
- Food storage - preventing contamination from the premises
Boxes of produce were on the floor under a shelve in kitchen. All food and food items must be stored a minimum of 6" off the floor. Move boxes to shelving.
- Hand drying provided
1) Hand sink in server area had a coffee ground strainer in it at beginning of inspection. Hand sinks or to be used for hand washing only. Strainer removed during inspection. 2) Nether hand sink had paper towels stocked. Hand sink must have a means to dry one's hands at all times. Restock paper towel.
- Multiuse food contact surfaces are constructed of safe materials
Reusing Smartwater bottles for drink mixes. There bottles are not designed to be reused and not able to be adequatly washed, rinsed, and sanitized. Discontinue using these bottles.
- Sanitizers
1 Spray bottle of sanitizer was not labeled. Working containers of chemicals must be labeled with common name of product Labeled during inspection. CORRECTED. 2) Spray bottle was in excess of 200 ppm chlorine sanitizer. Chlorine must be maintained between 50-100 ppm. CORRECTED.
- Common name-working containers
1 Spray bottle of sanitizer was not labeled. Working containers of chemicals must be labeled with common name of product Labeled during inspection. CORRECTED. 2) Spray bottle was in excess of 200 ppm chlorine sanitizer. Chlorine must be maintained between 50-100 ppm. CORRECTED.
- Posting of a valid license
Must post most recent inspection and license in an area that is readily seen by the public.
- Outer openings are protected
Door was propped open at the start of inspection. Able to see daylight under back door. All outer openings must be protected from the entry of bugs and rodents. Keep door shut and apply weather stripping to bottom of door.
- Storage and maintenance of wet and dry wiping cloths
1) Wet clothes throughout server area and kitchen. Wiping cloths must be maintained in sanitizer solution in between uses. Keep cloths in sanitizer. 2) Shelve be back door has areas of exposed wood. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal with 2 coats of light colored paint for varnish.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Unable to detect chlorine in the dish machine. For proper sanitization chlorine sanitizer must be maintained between 50-100 ppm. Service called during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Kitchen line reach-in cooler had raw chicken being stored over ready-to-eat food and over raw animal products. All food must be stored in manner that will prevent cross contamination. Hand out on proper fridge storage was given during inspection.
- Material characteristics of non-food contact surfaces
1) Wet clothes throughout server area and kitchen. Wiping cloths must be maintained in sanitizer solution in between uses. Keep cloths in sanitizer. 2) Shelve be back door has areas of exposed wood. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal with 2 coats of light colored paint for varnish.
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10/03/2013 | Routine |
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