- Bare hand contact with ready to eat foods
Observation: Observed staff cutting cucumbers that were going tobe served fresh with bare hands. Hands were re-washed and gloves put on.
- Hand drying provided
Observation: Disposable towel dispenser at kitchen hand sink empty. Refilled by staff.
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10/22/2015 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/31/2013 | Routine |
- Linens- cleaning and storage
Bowls laying in bulk ingredient containers. Ice scoop laying in ice. Not changing plastic wrap on bamboo rollers every four hours. Storing glasses before they are dry (wet stacking).
- Hand drying provided
Upon arrival, no paper towels at handsinks, provided at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in refrigeration units *.
- Food storage containers identified with common name of food
Label bulk containers with common name of contents.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Bowls laying in bulk ingredient containers. Ice scoop laying in ice. Not changing plastic wrap on bamboo rollers every four hours. Storing glasses before they are dry (wet stacking).
- Eating, drinking, or using tobacco
Open drink in kitchen *.
- equipment food contact surfaces and utensils clean to sight and touch.
Freezer in kitchen soiled. Refrigerator in back room soiled. Small reach-in cooler (up front) soiled. Shelving under wrapping area soiled.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Letters of guarentee out of date. Molding tomatoes in refrigerator in back room.
- Disclosure of menu items offered or served raw or undercooked
- Records, creation and retention for parasite destruction
Letters of guarentee out of date. Molding tomatoes in refrigerator in back room.
- In-use utensils, between-use storage
Bowls laying in bulk ingredient containers. Ice scoop laying in ice. Not changing plastic wrap on bamboo rollers every four hours. Storing glasses before they are dry (wet stacking).
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10/16/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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06/24/2013 | Routine |
- Food storage containers identified with common name of food
Ingredients (flour, sugar, etc) in unlabeled containers.
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Common towel covering rice. Bowls laying in dry ingredients. Utensils not dispensed by handles.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units *.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving soiled. Storage shelves in back room is raw wood. Interior of small reach-in cooler soiled.
- Eating, drinking, or using tobacco
Open drinks *.
- Food storage - preventing contamination from the premises
Produce & rice on floor in storage room.
- Dispensing of single-service and single-use articles
Common towel covering rice. Bowls laying in dry ingredients. Utensils not dispensed by handles.
- Using a handwashing sink- operation and maintenance
Upon arrival, no paper towels at handsinks. Corrected at time of inspection. Strainer in handsink.
- Material characteristics of non-food contact surfaces
Shelving soiled. Storage shelves in back room is raw wood. Interior of small reach-in cooler soiled.
- Hand drying provided
Upon arrival, no paper towels at handsinks. Corrected at time of inspection. Strainer in handsink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat over lettuce in refrigerator. Relocated at time of inspection. Using same cutting board for raw & cooked sushi rolls.
- Duties of PIC
Due to nature and presence of violations, person in charge unable to demonstrate knowledge of food safety.
- In-use utensils, between-use storage
Common towel covering rice. Bowls laying in dry ingredients. Utensils not dispensed by handles.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked/prepared foods not marked with date removed from freezer.
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06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Shokai, 110 W Burlington, Fairfield, IA 52556 »