Red Apple Chinese Restaurant, 305 W 4th St, Waterloo, IA 50701 - inspection findings and violations



Business Info

Name: RED APPLE CHINESE RESTAURANT
Address: 305 W 4th St, Waterloo, IA 50701
Phone: (319)833-7299
Total inspections: 6
Last inspection: 12/04/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 12/04/2015Follow 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.
11/20/2015Regular
No violation noted during this evaluation. 11/06/2014Physical 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.
09/16/2014Routine
  • 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
12/13/2013Routine
  • 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
06/13/2013Routine

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