| No violation noted during this evaluation. | 08/24/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: Back door to kitchen does not seal closed.
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08/14/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 11/12/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods such as cream filling and cooked noodles in walk-in cooler not labeled with date.
- Air drying of equipment and utensils
Observation: Containers and plastic cups stacked before completely air dry.
- 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: hot foods such as mashed potatoes, corn, fish, etc on buffet line (east side) temping at 126 degrees F. Foods discarded while on-site and temperature turned up.
- 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: Cold foods such as kimchee and cut melon temping at 46-56 degrees F on cold hold buffet line. Discarded while on-site.
- Outer openings are protected
Observation: Back exit door propped open. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine has some mold growth on inner surface.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored on top of box of broccoli in walk-in cooler.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Water at handwashing sink in wait station area not reaching 100 degrees F.
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11/04/2014 | Regular |
| No violation noted during this evaluation. | 05/06/2014 | Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under woks, fryers and by ice machine has some build-up.
- Air drying of equipment and utensils
Observation: Containers and cups stacked before dry.
- Food storage - preventing contamination from the premises
Observation: Box food floor of walk-in freezer. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: No sanitizer at dishmachine. Corrected while on-site.
- 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: Cooked noodles on cook line in kitchen temping at 65 degrees F, cut melon on buffet temping at 55 degrees F. Corrected while on-site.
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04/03/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/20/2013 | Routine |
- 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. Raw meats and fish stored above green beans, cooked meats, sauces through out facility.
- Food storage - preventing contamination from the premises
Cooked chicken stored on menus in tub. Corrected. Bulk bags of food opened and left open in storage area. Corrected.
- Plumbing system repaired according to law
Handwashing sink clogged.
- Air drying of equipment and utensils
Cups stacked before air dry in wait station area.
- Hand drying provided
Food prep area
- Miscellaneous sources of contamination
Cooked chicken stored on menus in tub. Corrected. Bulk bags of food opened and left open in storage area. Corrected.
- Handwashing sinks-Numbers, capacities, location, and placement
Food prep in dining area. Corrected.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer at dishmachine.
- Roasts held at a temperature of 130°F or above
Cooked meat at room temperature. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Baseboard missing in food prep areas.
- Posting of a valid license
|
11/12/2013 | Routine |
- Cleanability of floors, walls, and ceilings
|
07/11/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Tiles missing at floor/wall juncture.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener
- Roasts held at a temperature of 130°F or above
Salads on buffet line temping at 48 degrees F.
|
07/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cooked noodles and butter out at room temperature in kitchen. Cut melons, salads on buffet line temping at 52 degrees F.
- Package integrity
Dented cans
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener dirty. Peeler taped up and not cleanable. Peeler discared while on-site.
- Food storage - preventing contamination from the premises
Boxes food stored on floor of walk-in freezer.
- Cleanability of floors, walls, and ceilings
Tiles missing at floor/wall juncture. No longer smooth and cleanable.
- Material characteristics of non-food contact surfaces
Wine glasses stored on cloth.
- 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. Raw meats and fish stored over sauces and produce in all coolers. . Raw animal species not adequately separated during storage/preparation/holding/display- raw shrimp and raw oysters stored in same ice at buffet.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Pasta salads and crab rangoon filling not labeled with date in coolers.
- Plumbing system repaired according to law
Drain in kitchen backed up. Owner has called plumber to fix.
- Utensils and pressure measuring devices maintained
Can opener dirty. Peeler taped up and not cleanable. Peeler discared while on-site.
- Common name-working containers
Degreaser not labeled.
|
06/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Sushi Buffet, 210 2nd St, Coralville, IA 52241 »