- In-use utensils, between-use storage
Observation: Bowl being used as scoop in all large bulk storage bins in dry storage.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Using wiping cloths to cover food in prep cooler. 2) Cardboard boxes wee reused for other than their original products in walk-in cooler. Removed. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A lot of foods in kitchen not date marked, such as all pre-cooked meats, fried egg rolls, and milk.
- Using a handwashing sink- operation and maintenance
Observation: Put food container in hand sink next to the wok. Removed. Corrected.
- Common name-working containers
Observation: Sanitizer bucket in kitchen not labeled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs were stored above cooked noodles in kitchen line cooler. Removed. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were stored on the counter in kitchen.
- Cleaning of cooking and baking equipment
Observation: Food debris buildup inside of microwave.
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12/02/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Several condiment containers at wok station not labeled, like salt and sugar. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several potentially hazardous foods in walk-in cooler and prep cooler not date marked, such as cooked egg roll, fried chicken, and cooked noodles. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can in kitchen line cooler. Must not store any acidic food inside a galvanized can to prevent contamination.
- Using a handwashing sink- operation and maintenance
Observation: A food container was stored in hand sink near by wok station. Must have sink area clear to ensure employee are washing when necessary. Corrected at time of inspection.
- Common name-working containers
Observation: Observed a chemical spray bottle not labeled. Must label all chemical bottles for easy identify.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in all large bulk storage bins in dry storage. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths mot maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Miscellaneous sources of contamination
Observation: 1)Several food containers in walk-in cooler and kitchen line cooler are not covered. 2) Food containers (nuts and powder) stored on the shelf on top of kitchen line cooler have no lid. Must cover food when not immediately use to prevent contamination.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in sanitizer bucket. Chlorine must be between 50-100ppm. New sanitizer was made during inspection. Corrected at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Several raw chicken containers are above raw beef and vegetables in walk-in cooler. Must be stored by the cook temperature: Higher cook temperature items must be stored on the lower shelf.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Eggs were stored in room temperature. Raw eggs must be stored 45*F or lower to prevent bacteria growth. Moved to prep cooler. Corrected at time of inspection.
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03/09/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: The inside of cabinet underneath Coca machine is cracked. Replace a new shelving to provide smooth, easily cleanable, and nonabsorbent surface.
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12/16/2014 | Pre Opening |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Dust buildup on the following vents: 1) Men's Restroom 2) Above three compartment sink. Clean
- Outer openings are protected
Observation: Need to provide a self closure device on back door.
- Plumbing system repaired according to law
Observation: 1) Replace two two 90 degree drain line on food prep sink to reduce water pressure. 2) Provide dome into all floor drains in kitchen.
- Material characteristics of non-food contact surfaces
Observation: 1) Bare wood shelves in dry storage. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface. 2) The inside of cabinet underneath Coca machine is cracked. Replace a new shelving.
- Miscellaneous sources of contamination
Observation: Install a splash guard on hand sink next to food prep sink.
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12/15/2014 | Pre Opening |
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