- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean black shelving in sushi prep area, clean wooden rack used for sauce near mop sink.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw beef above shell eggs, Raw fish and other raw meat above sauces in walk in.
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06/02/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Handsink in kitchen and 1 handsink in sushi area have items stored in sinks. Keep accessible at all times.
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12/16/2014 | Regular |
| No violation noted during this evaluation. | 06/25/2014 | Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark product in walk-in and reach-in coolers.
- 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: Sliced chicken in prep table at 50F. Product just arrived and is being sliced before placing in prep table. Employee has some chicken on cutting board, sliced chicken in a pan, and more chicken in the delivery box. Only keep out what can be cut quickly. The rest should be put in walk-in cooler until needed.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink by ice machine does have an adequate flow of hot water. Repair.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Need a thermometer in all coolers. The tall cooler by ice machine has a thermometer.
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06/18/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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12/18/2013 | Routine |
- Air drying of equipment and utensils
Do not towel dry flatware - air dry Corrected at time of inspection
- Handwashing cleanser, availability
Soap and paper towels are needed at various handsinks. 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
Do not store raw fish over sauces in walk-in. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store box of salmon and bag of onions off of the floor in walk-in. Corrected at time of inspection
- Posting of a valid license
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer in dishmachine is inadequate to sanitize.
- Hand drying provided
Soap and paper towels are needed at various handsinks. Corrected at time of inspection
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12/12/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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06/03/2013 | Routine |
- Cleaning procedure
Cannot properly wash hands without soap at handsinks..
- Roasts held at a temperature of 130°F or above
Raw chicken (whole breasts and chopped) at 45F. Keep table lid closed as much as possible during busy times to maintain 41F or lower. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in cooler, raw fish stored above vegetables.
- Handwashing cleanser, availability
Soap is needed at all 4 handsinks.
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05/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Red Ginger, 793 Middle Rd, Bettendorf, IA 52722 »