| No violation noted during this evaluation. | 01/19/2016 | Follow Up LOC |
- 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: Vents above grills not clean to sight or touch.
- 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: Build up on various surfaces throughout the establishment. This includes behind the rice cooker, grills, ice cream machine, on the sides of the make table.
- 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: Potentially hazardous foods on buffet hot hold temped between 95-110*. Temperature on hot hold was turned up during inspection. Foods temped at 135* or above at the end of the inspection. Corrected.
- 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: Potentially hazardous foods in stored in kitchen make table temped between 47-51*. Make table temp was turned down during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Chlorine based sanitizer that wiping cloths are stored in below 50ppm. Chlorine was added to water during inspection to achieve 100ppm. Corrected.
- Restriction-presence and use
Observation: Pest control spray being used in the establishment. Not able to determine if pest spray is approved for a food establishment.
- Drying mops
Observation: No area for mops to be stored as required by code.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch. Tongs not clean to sight or touch. Tongs were removed during inspection to be re-washed.
|
12/30/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Kitchen walls and floors not maintained clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor (flour bags).
|
03/26/2015 | Regular |
| No violation noted during this evaluation. | 09/10/2014 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: Observed food and no-food contact surfaces stored together (pens and knives).
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food storage containers (Garlic Powder container) and can opener is not clean to sight or touch.
- Sanitizers
Observation: Observed the chlorine sanitizer above the required level. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed floors, walls, and ceilings not maintained clean.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet/damp clothes not stored in sanitizer solution.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods with no date marking in the walk-in cooler and cold hold units.
- Food storage containers identified with common name of food
Observation: Observed foods not labeled with the common name.
- 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: Observed the ventilation system not adequate (smoky).
- In-use utensils, between-use storage
Observation: Observed in-use scoop with a handle in the food.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor (onions and rice).
- Multiuse food contact surfaces are cleanable
Observation: Observed food contact surfaces (grocery bags) not easily cleanable.
- Material characteristics of non-food contact surfaces
Observation: Observed non-food contact surfaces (cardboard and wood handle on the fridge) not smooth and easily cleanable.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed the ventilation system not clean.
- Drying mops
Observation: Observed dry mops stored on the floor.
- Equipment location, installation, repair, and adjustment
Observation: Observed the ice machine in poor repair.
- Maintaining premises free of litter and unnecessary equipment
Observation: Observed unnecessary items and equipment (laundry).
- Outer openings are protected
Observation: Observed no cover over the fan vented to the outside.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (handles and switches) not clean.
|
09/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
11/15/2013 | Routine |
- Food storage containers identified with common name of food
Observed food working containers not labeled with the common name of the food.
- Package integrity
Observed dent in can.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the kitchen coco-cola cooler.
- Multiuse food contact surfaces are constructed of safe materials
Observed spoon stored in butter in walk in cooler. Observed food being stored in grocery bags. Observed build up on scoops.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observed chemical sanitizer above 100ppm in mechanical dish machine.
- In-use utensils, between-use storage
Observed spoon stored in butter in walk in cooler. Observed food being stored in grocery bags. Observed build up on scoops.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on handles. --Observed spoon stored in butter in walk in cooler. Observed food being stored in grocery bags. Observed build up on scoops.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed physical facilities with build up along floors, walls and ceiling.
- Roasts held at a temperature of 130°F or above
Observed foods in the kitchen make table temped between 46-48*. Foods were moved to reach in cooler. Corrected at time of inspection
|
11/04/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Szechuan Inn, 114 2nd Ne St, Orange City, IA 51041 »