- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on the inside of the True cooler with the egg rolls needs to be cleaned. Plastic lined shelves in the walk in cooler need to be cleaned.
- Using a handwashing sink- operation and maintenance
Observation: Large bowl of green onions stored on the hand sink in the back of the kitchen. Employee removed the bowl from the hand sink.
- 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: No thermometer available in the walk in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the floor throughout the basement that needs to be cleaned up.
- Food employees hair is effectively restrained
Observation: Employees cooking in the kitchen were not wearing hats. Employees put on hats.
- Eating, drinking, or using tobacco
Observation: Open employee can of pop with no lid stored on the back prep table by the hand sink. Employee discarded drink. Observed a large empty metal food can with cigarette butts stored in the kitchen under a prep table. Employee removed the can and placed it outside. Observed cigarette butts on the floor in the basement. Employee picked them up.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above vegetables in the walk in cooler. Employee moved all raw meats below ready to eat foods.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution set up at time of inspection in the kitchen. Employee mixed up a new bucket at the correct concentration.
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04/02/2015 | Regular |
- Service sink required
Observation: Kitchen mop service sink is not accessible. A large speed rack sits on top of the mop sink.
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07/23/2014 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: Foil lined/wrapped shelves need to be replaced. Card board lined shelves need to be replaced. Plastic shelf/rack covers in the walk in cooler need to be cleaned.
- 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 fried rice(52F) sitting on a stand in the kitchen at room temperature was not maintaining cold holding temperatures of 41F or below. PIC had taken the rice out recently for lunch service. PIC placed the cooked rice back into a reach in cooler.
- Safe, unadulterated, honestly presented
Observation: Uncovered raw chicken in the downstairs walk in freezer was freezer burnt and not safe and in good condition. PIC removed the damaged area of frozen chicken and covered the remaining portion.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer set up at time of inspection as food was being prepared. No chlorine was available in the building. PIC borrowed chlorine from a neighboring establishment and made up a new sanitizer buckets.
- Handwashing signage
Observation: No Hand washing reminder signs posted in the staff restrooms. Inspector left signs with PIC.
- Using a handwashing sink- operation and maintenance
Observation: Residue build up on the kitchen hand washing sink. PIC cleaned sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods in the reach in coolers were not dated marked. PIC date marked food items.
- Service sink required
Observation: Kitchen mop service sink is not accessible. A large speed rack sits on top of the mop sink.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage and maintenance of wet and dry wiping cloths
Observation: Blue wet wiping cloth was not stored in sanitizer buckets between uses. PIC set up sanitizer buckets and stored wiping cloth in solution.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Foods in the upstairs and downstairs freezers are stored in plastic "to go" bags with ink lettering from other businesses. PIC moved food in the upstairs freezers into food grade containers. A large amount of food remains in the downstairs walk in freezer. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: P (A) Safe
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in the walk in cooler and freezer need to be cleaned. Floors under food equipment and sinks have debris build up and need to be cleaned. Walk in cooler fan guard has dust build up and needs to be cleaned.
- 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: Par cooked breaded chicken(103F) sitting out on a counter at room temperature was not being maintained at hot holding temperatures of 135F or above. PIC placed the recently cooked chicken into a cooler to cool properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up in the gasket seals on the inside of the rice warmers need to be cleaned. Debris build up on clean plastic rice tubs on shelf above the three compartment sink need to be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment needs new chlorine test strips. Current test strips no longer register solution concentration.
- Food employees hair is effectively restrained
Observation: Employee preparing food was not wearing a hair restraint. Employee put on a hat.
- Posting inspection reports
Observation: Current Food Inspection Report is not posted.
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07/15/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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11/06/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
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10/18/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed walls soiled with food residue in kitchen at cook line. Observed floors under equipment soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above vegetables, ground pork above sauces, and fish above sauces in the walk-in cooler. Person in charge reorganized raw animal products on this day. Corrected at time of inspection.
- In-use utensils, between-use storage
Obseved bowls used as scoops stored in food containers in between use in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed shelvings soiled above prep tables. Observed plastic to-go sacks used to store frozen meat items in the down stairs walk-in freezer. Observed rolling rack next to hand sink was soiled.
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10/10/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed cooked products stored next to raw meats in the open top refrigeration unit. Corrected at time of inspection. Observed chicken wings stored above green bell peppers , chicken stored above sliced beef, and other raw animal products stored above vegetables/sauces.
- In-use utensils, between-use storage
Observed bowls used as scoops stored in food containers in between use in the kitchen. Observed single-use forks and spoon stored facing different directions in the customer self-service area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation filters had grease dripping from filters. Person in charge stated that ventilation systems would be cleaned on Sunday by maintenance provider.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed shelvings soiled throughout kitchen with residue build up. Observed cardboard used to line shelving units. Observed plastic to-go sacks used to store frozen meat items in the down stairs walk-in freezer. Observed rolling rack next to hand sink was soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed eggrolls did not have a date mark on product. Person in charge stated eggrolls was prepared a couple days prior to inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Toilet tissue available
Observed no toilet paper in women's restroom. Corrected at time of inspection. Observed walls soiled with food residue in kitchen at cook line, observed residue dripping down under carry-out prep table next to soup hot holding. observed toilets with residue build up, and observed floors under equipment soiled.
- Linens- cleaning and storage
Observed bowls used as scoops stored in food containers in between use in the kitchen. Observed single-use forks and spoon stored facing different directions in the customer self-service area.
- Food storage - preventing contamination from the premises
Observed food items such as egg rolls and crabmeat ragoons was not covered in standing single door refrigeration unit next to cash register.
- Material characteristics of non-food contact surfaces
Observed shelvings soiled throughout kitchen with residue build up. Observed cardboard used to line shelving units. Observed plastic to-go sacks used to store frozen meat items in the down stairs walk-in freezer. Observed rolling rack next to hand sink was soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed no toilet paper in women's restroom. Corrected at time of inspection. Observed walls soiled with food residue in kitchen at cook line, observed residue dripping down under carry-out prep table next to soup hot holding. observed toilets with residue build up, and observed floors under equipment soiled.
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10/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Taste Of China, 208 N Linn St, Iowa City, IA 52245 »