| No violation noted during this evaluation. | 01/20/2016 | Physical Recheck |
| No violation noted during this evaluation. | 01/20/2016 | Other |
- 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 were stored above cream cheese containers. Person in Charge moved raw shell eggs to bottom shelf.
- 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: Food employees and conditional employees have not been 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.
- Handwashing signage
Observation: No handwashing signage posted at handsink in kitchen/prep area. Inspector provided signage to manager
- Sanitization methods - hot water, chemical
Observation: Employees were washing, rinsing, and storing utensils without sanitizing step. No sanitizing step set-up at three basin sink. Person in Charge stated third basin would not hold water. Person in Charge made up bleach solution in tub until sink basin can be fixed
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Plumbing system maintained in good repair
Observation: Farthest sink basin to the right on the three compartment sink was in disrepair. Basin would not hold water due to drain issue.
- Miscellaneous sources of contamination
Observation: Employees marinating raw chicken in tubs on top of mobile dry storage bins containing rice. Discussed issue with Person in Charge and had employees move the marinating process of raw chicken to the stainless steel counter tops.
- 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 rice (110F) not maintained at proper hot holding temperature. Person in Charge voluntarily discarded fried rice and increased steam well temperature
|
01/06/2016 | Regular |
- Sanitization methods - hot water, chemical
Observation: Employees were washing, rinsing, and storing utensils without sanitizing step. No sanitizing step set-up at three basin sink. Person in Charge stated third basin would not hold water. Person in Charge made up bleach solution in tub until sink basin can be fixed.
- 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 rice (110F) not maintained at proper hot holding temperature. Person in Charge voluntarily discarded fried rice and increased steam well temperature.
- Miscellaneous sources of contamination
Observation: Employees marinating raw chicken in tubs on top of mobile dry storage bins containing rice. Discussed issue with Person in Charge and had employees move the marinating process of raw chicken to the stainless steel counter tops.
- Handwashing signage
Observation: No handwashing signage posted at handsink in kitchen/prep area. Inspector provided signage to manager.
- Plumbing system maintained in good repair
Observation: Farthest sink basin to the right on the three compartment sink was in disrepair. Basin would not hold water due to drain issue.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- 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: Food employees and conditional employees have not been 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.
|
01/06/2016 | Illness Complaint |
| No violation noted during this evaluation. | 11/18/2014 | Non Illness Complaint |
- Physical facilities maintained in good repair
Observation: Floor tiles broken out in kitchen area.
- Cleanability of floors, walls, and ceilings
Observation: Ceiling tile missing in kitchen area.
- Hand and arm jewelry prohibition
Observation: Food handler observed with bracelet on wrist.
- Food storage - preventing contamination from the premises
Observation: Tubs of meat stored on floor of walk-in. Corrected on-site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cream cheese filling and cooked noodles not labeled with date. Corrected on-site.
|
03/27/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
|
08/29/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- 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
|
08/16/2013 | Routine |
- Material characteristics of non-food contact surfaces
Cardboard under grill in front to absorb grease.
|
06/10/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
04/22/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
04/03/2013 | Routine |
- Hand drying provided
All handwashing sinks were blocked when KJC arrived on-site. Tubs in front of sink, garbage can in front of sink and pitcher blocking sink. No papertowels supplied to one of the handwashing sinks. Handwashing sink next to ice machine dirty.
- Toilet room
receptacle, enclosed, fixtures clean
- Common name-working containers
Spray bottles for toxic chemicals mislabeled.
- Using a handwashing sink- operation and maintenance
All handwashing sinks were blocked when KJC arrived on-site. Tubs in front of sink, garbage can in front of sink and pitcher blocking sink. No papertowels supplied to one of the handwashing sinks. Handwashing sink next to ice machine dirty.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display.Tub with raw chicken juices stored above shelves with sugar. Corrected.
- Hand and arm jewelry prohibition
Employees handling food observed with bracelet and watch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls soiled especially behind equipment-Grease? running down walls from ceiling tiles.
- Linens- cleaning and storage
Condiments stored under handwashing sink plumbing. Corrected at time of inspection
|
03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Sarku Japan, 1451 Coral Ridge Ave Ste 616 Coralville, Ia 52241, , IA »