- Outer openings are protected
Observation: Gap observed along the bottom of the back exit kitchen door.
- Sanitizers
Observation: Chlorine bleach sanitizer in the kitchen tested high, >200 ppm. Employee diluted the concentration to the correct range.
- Equipment location, installation, repair, and adjustment
Observation: Final rinse gauge on the high temp dish machine is in disrepair.
- 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: Large stock pot of cooked chicken broth with meat bones (70F) left out at room temperature on the hot warmer/burner. Person in charge stated that the soup should have been held hot, but the burner was not turned on. Soup had been brought out in the morning. Soup discarded by person in charge.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked pork, beef, and chicken legs stored in the kitchen prep coolers not date marked. Employee stated the meats were cooked on 11/20/15. Employee date marked the items correctly.
|
11/24/2015 | Regular |
| No violation noted during this evaluation. | 06/22/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 05/29/2015 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Bleach water tested low, 0 ppm. Employee made up a new batch at the correct concentration.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked and prepared foods and soups in the walk in cooler and walk in freezer held more than 24 hours had no date marks for when the food was prepared.
- Equipment location, installation, repair, and adjustment
Observation: Standing water throughout the bottom in the Natural cooler needs to be cleaned out and repaired.
- Protecting food from environmental contamination
Observation: Multiple containers of foods in the cook line coolers and the walk in cooler had not lids or cover over the containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the walls, floors under line equipment, and shelves in the kitchen. All surfaces need to be cleaned.
- Food employees hair is effectively restrained
Observation: Cooks on the line preparing food and the dish washer was not wearing any kind of hair restraint. Cooks put on paper hats.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Eating, drinking, or using tobacco
Observation: Drink with no lid stored next to the microwave in the kitchen. Drink discarded.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
05/20/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a certified food protection manager. Owner stated they will enroll in a class. Complete by date listed.
|
10/28/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food and grease build up on the floors under equipment and in corners of the kitchen need to be cleaned.
- Person in charge is present
Observation: A person in charge was not present at time of inspection. Owner arrived onsite. They go between two restaurants that they own. A person in charge should be designated when owner is not onsite.
- When to wash
Observation: No employees were washing their hands throughout food preparation and service at time of inspection. Employee were wiping their hands on cloth towels after handling raw, cooked foods, or cooking utensils and equipment. Inspector discussed hand washing procedures with owner. Staff washed their hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro clean up procedures available at time of inspection. Create procedures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked and prepared foods in the walk in cooler and walk in freezer held more than 24 hours had not date marks for when the food was prepared. PIC had staff date mark the food items.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Multiple "to go" plastic grocery bags with ink lettering are used to stored food in the walk in freezer and kitchen reach in coolers. Employee began changing out the bags with ink to clear food bags.
- Eating, drinking, or using tobacco
Observation: Observed employee drinks stored in the kitchen without out tight fitting lids. Drinks removed by staff.
- Hand drying provided
Observation: No paper towels available in the dispenser on the wall at the hand sink in the kitchen. PIC did not have a key to open the dispenser and set the towels on the unit.
- Sanitization methods - hot water, chemical
Observation: High temp dish machine in the kitchen is not able to reach minimum surface temperatures to sanitize as required. Gauges are reading correctly, but the internal temperature is not accurate. PIC contacted service company to come onsite at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Meat cleavers have duct tape wrapped around the wood handles. Remove tape or replace knives.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution set up in the kitchen at time of inspection during food service. Staff mixed up a new bucket of sanitizer solution and set it on the service line.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: establishment does not have a certified food protection manager. Owner stated they will enroll in a course.
|
10/16/2014 | Regular |
| No violation noted during this evaluation. | 04/03/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Bags of onions and carrots were not stored at least 15 cm (6 inches) above the floor. Boxes of food stored on the floor in the walk in freezer. Food bins inside the walk in cooler were not covered. Food containers inside the kitchen reach in cooler were not covered.
- Person in charge is present
Observation: Establishment had no person in charge at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths are not stored in sanitizer bucket between uses. Cloths stored on counter.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to check sanitizer.
- Food storage containers identified with common name of food
Observation: Food containers were not labeled with name of contents.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on shelves in the walk in cooler. Debris build up on shelves in the kitchen. Debris build up on kitchen equipment stored under shelves.
- Food employees hair is effectively restrained
Observation: No cooks were wearing any kind of hair restraint.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Food stored in original metal can containers after being opened.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the fan guards in the walk in cooler. Debris build up on kitchen floors and under cooking equipment. Debris build up on floors in dry store room. Debris build up on kitchen walls behind tables and kitchen equipment. Debris build up inside the hood system.
- Food temperature measuring devices are provided and readily accessible
Observation: No food thermometer available.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service items stored on the floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Containers of prepared foods in all coolers had no date markings.
- Posting inspection reports
Observation: Copy of most recent report not posted in establishment.
- Plumbing system maintained in good repair
Observation: Pipe under the kitchen hand sink is leaking into a bucket.
- Hand drying provided
Observation: Paper towels not available at kitchen hand sink.
- Designated areas for employees
use of designated areas by employees
- Eating, drinking, or using tobacco
Observation: Employee drinks stored in kitchen area had not lid.
|
03/27/2014 | Routine |
- In-use utensils, between-use storage
Observed plastic single use container used as a scoop stored in dry ingredient containers in between use.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed cooked meat stored under raw meat in the make top refrigeration unit. Corrected at time of inspection.
- Hand drying provided
Observed paper towel dispenser was not functioning at hand sink in kitchen. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed establishment has cleaned under equipment storage rack, under wok, and walls. Observed under equipment such as the refrigeration units across from wok had residue build up.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed meat thawing in the sink located next to dish room area without continuously flowing water. Corrected at time of inspection.
|
04/25/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed food product stored uncovered in the walk in cooler and on the shelving unit at the server station. Observed seafood and raw meat thawing in the two compartment culinary sink without continuously flowing water. Observed raw meat and produce stored next to the grease trap and under the culinary sink in the kitchen. Observed product stored on the ground in the dry storage area. Observed food items such as chips stored under the 3-compartment sink at the bar.
- Food storage, prohibited areas
Observed food product stored uncovered in the walk in cooler and on the shelving unit at the server station. Observed seafood and raw meat thawing in the two compartment culinary sink without continuously flowing water. Observed raw meat and produce stored next to the grease trap and under the culinary sink in the kitchen. Observed product stored on the ground in the dry storage area. Observed food items such as chips stored under the 3-compartment sink at the bar.
- Material characteristics of non-food contact surfaces
Observed cardboard and absorbant white cloth lining the shelves in the kitchen to catch spills. Observed exteriors of the refrigeration units, observed exterior of the wok grills, and exteriors of the fryers were soiled.
- Package integrity
Observed dented cans of condense milk. Person in charge removed cans to be returned to the distributor. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
Observed food residue on the meat slicer blade and interior surfaces. Person in charge stated it had been use the day prior to inspection. Observed knives stored in between make-top refrigeration unit and prep table in between use. Observed plastic single use container used as a scoop stored in dry ingredient containers in between use.
- Eating, drinking, or using tobacco
Observed open red bull can on the make top refrigeration unit next to the fryers. Person in charge voluntarily discarded the can at time of inspection. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed green detergent stored above plates and raw shelled eggs in the kitchen. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed cooked noodles and bean sprouts stored under raw meats such as lamb and pork. Corrected at time of inspection. Observed raw beef stored above onions in the walk in cooler. Observed raw meat stored above noodles and sauces in the walk in cooler. Corrected at time of inspection.
- Hand drying provided
Observed no paper towels at the kitchen hand sink. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed food residue on the meat slicer blade and interior surfaces. Person in charge stated it had been use the day prior to inspection. Observed knives stored in between make-top refrigeration unit and prep table in between use. Observed plastic single use container used as a scoop stored in dry ingredient containers in between use. --Observed cardboard and absorbant white cloth lining the shelves in the kitchen to catch spills. Observed exteriors of the refrigeration units, observed exterior of the wok grills, and exteriors of the fryers were soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed walls in the cook line with food residue. Observed floors under equipment such as refrigeration units, shelving units, preparation tables, under dish room 3-compartment sink, wok, and fryers with food product and residue build up.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation hood interior and filters were soiled with grease dripping along the interior.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food product stored uncovered in the walk in cooler and on the shelving unit at the server station. Observed seafood and raw meat thawing in the two compartment culinary sink without continuously flowing water. Observed raw meat and produce stored next to the grease trap and under the culinary sink in the kitchen. Observed product stored on the ground in the dry storage area. Observed food items such as chips stored under the 3-compartment sink at the bar.
|
04/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Szechuan House, 320 E Burlington St, Iowa City, IA 52240 »