- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat being stored above ready to eat foods. Owner voluntarily moved the raw product to the bottom shelf below all other foods.
- 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: Food at the surface on hot hold temping around 120*F. Owner stirred the product the rotate the food on hold hold to keep it at 135*F.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris splatter and drippage on equipment/handles.
- In-use utensils, between-use storage
Observation: Rice scoop stored in a container without running water. Owner voluntarily removed the scoop during inspection and dumped out the water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on cooked meats in cooler and other products that require a 7 day date marking system. Owner voluntarily date marked all of the required items during the inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls and ceilings with debris buildup.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes stored on the counter and not in sanitizer buckets.
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11/23/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation:Ingredient bags and containers are to be closed or sealed when not in use.
- 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:thermometers needed in all coolers and for hot table.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Doors of coolers and handles with food buildup, cooler shelves with debris, bottom shelf. The rack in kitchen with buildup. Walls with food splatter in kitchen and buffet. Surfaces in kitchen with buildup and food debris.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths are to be kept in solution and not randomly laying about.
- 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:Hood filters in kitchen need to be cleaned, buildup.
- Posting inspection reports
Observation:Most recent inspection report to be posted.
- Foods are cooled using appropriate methods
Observation:Foods are to be cooled uncovered and in smaller quantities.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizer in dish sinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Food containers to be clean and free of debris, washed and sanitized.
- Physical facilities maintained in good repair
Observation:Freezer not defrosting properly, possible contaminate of food in freezer, not draining properly.
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04/08/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation:Food containers and bags to be clean and stored off the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Facility needs deep cleaning to restore order.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ingredient and veg containers to be clean and sanitized after each use. To be cleaned between fillings.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cooler doors and handles with buildup. Walls with food splatter. Exterior of containers with buildup, the racks over the prep cooler with a lot of debris and buildup. Shelving with debris.
- Maintaining premises free of litter and unnecessary equipment
Observation:Facility very unorganized, clutter, facility not big enough to produce present capacity.
- Storage and maintenance of wet and dry wiping cloths
Observation:Sanitizer cloths to be used in kitchen as well as service areas.
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11/13/2014 | Regular |
- Food storage - preventing contamination from the premises
Items in cooler to be stored off the floor, ingredient bags to be closed, vegetables in back storage to be moved up front
- equipment food contact surfaces and utensils clean to sight and touch.
wire rack above prep area with buildup, cooler doors and handles with buildup, bottom of cooler with debris
- Miscellaneous sources of contamination
Items in cooler to be stored off the floor, ingredient bags to be closed, vegetables in back storage to be moved up front
- Storing maintenance tools
Walls soiled especially behind equipment, personnal items to be kept away from prep area, personal items to be stored separately
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
ceiling tiles with buildup near vents and cooling units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls soiled especially behind equipment, personnal items to be kept away from prep area, personal items to be stored separately
- Other personal care items - storage
Walls soiled especially behind equipment, personnal items to be kept away from prep area, personal items to be stored separately
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10/14/2013 | Routine |
Restaurant representatives - add corrected or new information about South Park Chinese, 901 11th Sw St Ste 26 Spencer, Ia 51301, , IA »