No violation noted during this evaluation. | 12/04/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors throughout the kitchen need to be thoroughly cleaned especially beneath equipment. Also, clean shelves and floor of walk in cooler.
- Preventing contamination from equipment, utensils, and linens
Observation: Do not use menu for liners. All liners must be food grade. (Parchment paper, deli tissue, etc.)
- Where to wash
Observation: Kitchen staff washing their hands in the ware washing sink. Hands must be washed in hand sink only.
- 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: The duck must be cooled in walk in cooler. (See cooling instruction provided).
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Clean the cracks and crevices of the reach in coolers.
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11/20/2015 | Regular |
No violation noted during this evaluation. | 11/06/2014 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Cleaner stored above food prep area.
- Food storage - preventing contamination from the premises
Observation:Do not store food on the floor of walk in cooler/freezer. (soy sauce in buckets).
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Do not store sugar in galvanized container.
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09/16/2014 | Routine |
- Indoor and outdoor surfaces
- Food is properly labeled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/13/2013 | Routine |
- Indoor and outdoor surfaces
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Miscellaneous sources of contamination
- equipment food contact surfaces and utensils clean to sight and touch.
Food containers
|
06/13/2013 | Routine |
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