- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee reporting agreements currently in place at facility. Owner provided copies of form 1A and 1B.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently no staff member employed by facility with certified food protection manager certification. Owner given information in regards to classes offered in area.
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02/12/2016 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Several containers of spices on cook line are not labeled with common name of contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No datemarking being completed by facility.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify if certified food protection manager employed by facility.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Not able to verify if employee reporting agreements in place. Given form 1A, 1B to have all employees fill out.
- Air drying of equipment and utensils
Observation:Several plastic containers stacked for drying near dish area. Heavy moisture found between containers.
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02/04/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Soda machine has some buildup around nozzle area, must clean and sanitize, is getting new unit soon.
- Storage or display of food in contact with water or ice
Observation:Has buildup of frost on interior of chest freezers in retail area, must defrost and keep ice buildup at minimum.
- Light bulbs, protective shielding
Observation:Lights above buffet table appear to be glass, provide a coated bulb or light shield for these lights to help prevent shattering.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation:Retail area has shampoo and other hair chemical products on shelf above food packages, must relocate to area where is not located above food or food service items, reorganizing display now.
- Food storage containers identified with common name of food
Observation:Has working container of cornstarch not labeled, must label with common name to prevent confusion.
- In-use utensils, between-use storage
Observation:Scoop used with dessert item at buffet stored on paper napkin, must provide a smooth, cleanable, nonabsorbent surfaces, using dessert saucer now.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation:Has wooden tool for grinding spices, provide an item other than wood for this purpose.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cutting surfaces maintained
Observation:Cutting board is getting discolored, clean to remove staining.
- Air drying of equipment and utensils
Observation:Water particles noted interior of plastic containers that are stacked, must allow to fully air dry before stack for storage.
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05/07/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has one cheese dish and one sauce prepared that were not date marked, must date mark all potentially hazardous foods as to when cooked, prepped, thawed, or opened and use within 7 days or discard remainder. Correcting now.
- When to wash
Observation:Observed one staff coming to work and not washing hands before handling clean items, corrected on site.
- In-use utensils, between-use storage
Observation:Stirring spoons being stored in room temp water, must use hot water at least 135 degrees F, suggest crock pot style container that will keep the water at 135 degrees or hotter.
- 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:Reach in cooler in retail area holding yogurt at 54 degrees F now, recently delivered, moved to another cooler now, all other products were fruits and vegetables not needing refrigeration. Monitor unit closley to ensure in holding 41 degrees or less if used for foods needing refrigeration.
- Food temperature measuring devices are provided and readily accessible
Observation:Unable to located thermometer in refrierator by kitchen handsink, provide and locate in easily accessible location.
- Sanitizers
Observation:Sanitizer in excess of required concentration when remade sanitizer water today, diluted to 200 ppm now. Corrected on site.
- Light bulbs, protective shielding
Observation:Two lights in Norlake cooler in retail area have light shields that are too short and missing the endcaps, replace to protect light from shattering.
- Cleaning procedure
Observation:1)Must wash hands before putting on gloves and when removing them, before move on to next task. 2)Observed two staff wiping hands on apron instead of using single use towels provided.
- Sanitization methods - hot water, chemical
Observation:Dishmachine only reaching 148 degrees F after several loads, must reach 160 degrees at plate level and 180 degrees at gauge, wash cycle is reaching higher temp per gauge. Service has been called and here now, will recheck. Dishmachine now running at 163 degrees F, and 182 at gauge. Monitor closely to ensure maintaining proper temp for sanitizing.
- Multiuse food contact surfaces are constructed of safe materials
Observation:Has rough uneven surface grinding container for garlic, and ginger, discarded, and has a new smooth surfaced container for this purpose.
- Single use glove use
Observation:Took off single use glove with intention to reuse, must use just once and then discard, corrected on site.
- Food storage - preventing contamination from the premises
Observation:Place one tray of food on floor while rearranging cooler, must keep all foods off floor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean shelving where soiled esp by the handsink in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Clean stove, wok, and high temp oven areas, buildup present. 2)clean prep tables of dried food spills, must clean all food contact surfaces at least every 4 hours.
- Handwashing signage
Observation:Need to post handwashing signage in RR's given examples today.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping closths not maintained in sanitizer between uses, must keep all wet cloths in solution and make fresh solution as needed.
- Hand drying provided
Observation:Out of paper towels at front handsink, restocked now.
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11/15/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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05/23/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/23/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean stove, wok and high temp oven areas, some buildup. 2) Has plastic container for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all coolers, has some dried food particles present, kitchen and grocery areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable. --1) Wiping cloths not maintained in sanitizer between use, made up second container for usage with raw meats to keep separate from ready to eat products. Clean cloths in water now. 2) Clean all dry storage racks in kitchen, dusty and some dried food particles present. 3) Clean lower prep table shelving more frequently, food spills. 4) Clean exterior of working container for flour and sugar, soiled. 5) Has foil covering for wooden trivets used for hot dishes, must remove, not a cleanable surface, may need to replace if trivet is cracked and no longer cleanable. 6) Countertop next to wok is heat damaged and no longer cleanable, repair area or replace with durable material. 7) Has leak in condenser for True cooler, has tray catching the water, just inside exterior door in grocery area, repair. 8) Clean floor of this same cooler.
- Food storage containers identified with common name of food
1) Has some spices that are in unlabeled containers, must label with common name to prevent confusion. 2) Has many cooked and prepared food items that are not labeled, can put name on same tape as date marking for PHF. 3) Grocery- has vegetable/potato burger, lamb, and dosa masala, all without labels to identify, must provide a label or keep in original packaging to identify contents. Lamb not allowed to be relabeled, will return for restaurant usage only.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, made up second container for usage with raw meats to keep separate from ready to eat products. Clean cloths in water now. 2) Clean all dry storage racks in kitchen, dusty and some dried food particles present. 3) Clean lower prep table shelving more frequently, food spills. 4) Clean exterior of working container for flour and sugar, soiled. 5) Has foil covering for wooden trivets used for hot dishes, must remove, not a cleanable surface, may need to replace if trivet is cracked and no longer cleanable. 6) Countertop next to wok is heat damaged and no longer cleanable, repair area or replace with durable material. 7) Has leak in condenser for True cooler, has tray catching the water, just inside exterior door in grocery area, repair. 8) Clean floor of this same cooler.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, made up second container for usage with raw meats to keep separate from ready to eat products. Clean cloths in water now. 2) Clean all dry storage racks in kitchen, dusty and some dried food particles present. 3) Clean lower prep table shelving more frequently, food spills. 4) Clean exterior of working container for flour and sugar, soiled. 5) Has foil covering for wooden trivets used for hot dishes, must remove, not a cleanable surface, may need to replace if trivet is cracked and no longer cleanable. 6) Countertop next to wok is heat damaged and no longer cleanable, repair area or replace with durable material. 7) Has leak in condenser for True cooler, has tray catching the water, just inside exterior door in grocery area, repair. 8) Clean floor of this same cooler.
- Food employees hair is effectively restrained
Not all employees wearing hair restraint when working with foods, must use hat, visor, or net when working with foods.
- In-use utensils, between-use storage
1) Clean stove, wok and high temp oven areas, some buildup. 2) Has plastic container for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all coolers, has some dried food particles present, kitchen and grocery areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable.
- Where to wash
1) Observed on staff washing hands at three compartment sink at wait station, must use handsink for handwashing. 2) Glove change does not replace handwashing, must wash hands when before and after gloves usage. Both corrected on site.
- Package integrity
1) Grocery-Has dented can of mango, does not sit level any longer, removed from retail shelf. Corrected on site.
- Food storage - preventing contamination from the premises
1) Large plastic tubs of peeled onions on floor in dry storage area, store on shelving, 2) Has some open containers of food in kitchen area, must replace lids or cover with food wrap to protect products unless cooling items, ie spices, some cooked foods in walk in cooler. 3) Grocery-has sack of mamra (fluffy rice) on floor in back stock area. All foods should be stored at least 6 inches off floor.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors throughout esp under equipment. 2) Clean walls esp near the warewashing machine and mopsink has dark buildup.
- Outer openings are protected
1) Gaps under or around exterior door, replace weatherstrip where can see light showing through when fully closed. 2) Has broken self closure mechanism on the door in center of grocey side area, must repair.
- Miscellaneous sources of contamination
1) Large plastic tubs of peeled onions on floor in dry storage area, store on shelving, 2) Has some open containers of food in kitchen area, must replace lids or cover with food wrap to protect products unless cooling items, ie spices, some cooked foods in walk in cooler. 3) Grocery-has sack of mamra (fluffy rice) on floor in back stock area. All foods should be stored at least 6 inches off floor.
- Sanitizers
Sanitizer in excess of required concentration for quat, diluted to 200 ppm now, use test strips to verify concentration and keep one container separate for raw meats. Corrected on site.
- Foods are cooled using appropriate methods
Was placing cooked chicken that had been cut up into at plastic container with the lid on at 110 degrees F, transferred to shallow tray, in single layer and placed in walk in to cool further. Given handout on proper cooling techniques.
- Laundry facilities
requirement, location, and use
- Cleaning of cooking and baking equipment
1) Clean stove, wok and high temp oven areas, some buildup. 2) Has plastic container for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all coolers, has some dried food particles present, kitchen and grocery areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has many PHF prepared foods that are not labeled as to when made, must date and use within 7 days unless totally consumed in first 24 hours, ie rice, rice/flour sauce, cooked chicken, cooked vegetables. Corrected on site.
- Food is properly labeled
1) Has some spices that are in unlabeled containers, must label with common name to prevent confusion. 2) Has many cooked and prepared food items that are not labeled, can put name on same tape as date marking for PHF. 3) Grocery- has vegetable/potato burger, lamb, and dosa masala, all without labels to identify, must provide a label or keep in original packaging to identify contents. Lamb not allowed to be relabeled, will return for restaurant usage only.
- Cleanability of floors, walls, and ceilings
Grocery- 1) tiles still missing and cracked in back of retail side, repair. 2) Wall molding damaged by back exit door, repair to make cleanable surfaces. 3) Many ceiling tiles very heavily discolored in kitchen and grocery area, clean or replace.
- When to wash
1) Observed on staff washing hands at three compartment sink at wait station, must use handsink for handwashing. 2) Glove change does not replace handwashing, must wash hands when before and after gloves usage. Both corrected on site.
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05/07/2013 | Routine |
- Foods are cooled using appropriate methods
Wa placing cooked chicken that had been cut up into a plastic container with the lid on at 110 degrees F, transferred to shallow tray, in single layer and placed in walk in to cool further. Given handout on proper cooling techniques.
- Cleaning of cooking and baking equipment
1) Clean stove, wok, and high temp oven areas, some buildup. 2) Has plastic container for ice for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all cooler, has some dried food particles present, kitchen and grocey areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable.
- Food employees hair is effectively restrained
Not all employees wearing hair restraint when working with foods, must use hat, visor, or net when working with foods.
- In-use utensils, between-use storage
1) Clean stove, wok, and high temp oven areas, some buildup. 2) Has plastic container for ice for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all cooler, has some dried food particles present, kitchen and grocey areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Food storage - preventing contamination from the premises
1) Large plastic tub of peeled onions on floor in dry storage area, store on shelving. 2) Has some open containers of food in kitchen area, must replace lids or cover with food wrap to protect products unless cooling items, ie spices, some cooked foods in walk in cooler. 3) Grocery-has sack of mamra (fluffy rice) on floor in back stock area, All foods should be stored at least 6 inches off floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors throughout esp under equipment. 2) Clean walls esp near the warewashing machine and mopsink, has some dark buildup.
- Sanitizers
1) Sanitizer in excess of required concentration for quat, diluted to 200 ppm now, use test strips to verify concentration and keep one container separate for raw meats. Corrected on site.
- Outer openings are protected
1) Gaps under or around exterior door, replace weatherstrip where can see light showing through when fully closed. 2) Has broken self closure mechanism on the door in center of grocery side area, must repair.
- Food is properly labeled
1) Has some spices that are in unlabeled containers, must label with common name to prevent confusion. 2) Has many cooked and prepared food items that are not labeled, can put name on same tape as date marking for PHF. 3) Grocery-has vegetable/potato burger, lamb, and dosa masala, all without labels to identify, must provide a label or keep in original packaging to identify contents. Lamb not allowed to be relabeled, will return for restaurant usage only.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has many PHF prepared foods that are not labeled as to when made, must date and use within 7 days unless totally consumed in first 24 hours, ie rice, rice/flour sauce, cooked chicken, cooked vegetables. Corrected on site.
- Food storage containers identified with common name of food
1) Has some spices that are in unlabeled containers, must label with common name to prevent confusion. 2) Has many cooked and prepared food items that are not labeled, can put name on same tape as date marking for PHF. 3) Grocery-has vegetable/potato burger, lamb, and dosa masala, all without labels to identify, must provide a label or keep in original packaging to identify contents. Lamb not allowed to be relabeled, will return for restaurant usage only.
- Laundry facilities
requirement, location, and use
- Where to wash
1) Observed one staff washing hands at three compartment sink at wait station, must use handsink for handwashing. 2) Glove change does not replace handwashing, must wash hands before and after glove usage. Both corrected on site.
- When to wash
1) Observed one staff washing hands at three compartment sink at wait station, must use handsink for handwashing. 2) Glove change does not replace handwashing, must wash hands before and after glove usage. Both corrected on site.
- Package integrity
1) Grocery-Has dented can of mango, does not sit level any longer, removed from retail shelf. Corrected on site.
- Cleanability of floors, walls, and ceilings
Grocery--1) tiles still missing and cracked in back of retail side, repair. 2) Wall molding damaged by back exit door, repair to make cleanable surfaces. 3) Many ceiling tiles very heavily discolored in kitchen and grocery area, clean or replace.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, made up second container for usage with raw meats to keep separate from ready to eat products. Clean cloths in water now. 2) Clean all dry storage racks in kitchen, dusty and some dried food particles present. 3) Clean lower prep table shelving more frequently, food spills. 4) Clean exterior of working containers for flour and sugar, soiled. 5) Has foil covering for wooden trivets used for hot dishes, must remove, not a cleanable surface, may need to replace if trivet is cracked and no longer cleanable. 6) Countertop next to wok is heat damaged and no longer cleanable, repair area or replace with durable material. 7) Has leak in condensor for Tru cooler, has tray catching the water, just inside exterior door in grocery area, repair. 8) Clean floor of this same cooler.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, made up second container for usage with raw meats to keep separate from ready to eat products. Clean cloths in water now. 2) Clean all dry storage racks in kitchen, dusty and some dried food particles present. 3) Clean lower prep table shelving more frequently, food spills. 4) Clean exterior of working containers for flour and sugar, soiled. 5) Has foil covering for wooden trivets used for hot dishes, must remove, not a cleanable surface, may need to replace if trivet is cracked and no longer cleanable. 6) Countertop next to wok is heat damaged and no longer cleanable, repair area or replace with durable material. 7) Has leak in condensor for Tru cooler, has tray catching the water, just inside exterior door in grocery area, repair. 8) Clean floor of this same cooler.
- Miscellaneous sources of contamination
1) Large plastic tub of peeled onions on floor in dry storage area, store on shelving. 2) Has some open containers of food in kitchen area, must replace lids or cover with food wrap to protect products unless cooling items, ie spices, some cooked foods in walk in cooler. 3) Grocery-has sack of mamra (fluffy rice) on floor in back stock area, All foods should be stored at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean stove, wok, and high temp oven areas, some buildup. 2) Has plastic container for ice for beverages, must have way to drain ice, made holes in bottom of container now and placing over rack of sink drainboard area at wait station, corrected on site. 3) Using cloth for applying bread to oven sidewall for baking, must cover with a nonabsorbent material, such as foil and change daily. 4) Clean shelving racks in all cooler, has some dried food particles present, kitchen and grocey areas. 5) Using shallow tray as scoop for cooked rice, must use utensil with handle and keep inverted out of product. 6) Is using a molded rough texture container for grinding ginger and garlic, must use a container that is smooth and cleanable.
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05/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Taj Mahal, 3939 Center Point Ne Rd, Cedar Rapids, IA 52402 »