| No violation noted during this evaluation. | 02/24/2016 | Physical Recheck |
- 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 in turbo air reach in cooler at server station.
- Backflow protection
air gap, device standard, when required
- Food storage containers identified with common name of food
Observation: Several containers of spices and sauces on cook line are not labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1)Several dishes with cooked chicken in coke reach in cooler on cook line not datemarked. Items were datemarked at time of inspection. 2) Turbo air reach in cooler at server station food items not datemarked. Items were datemarked 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
Observation: Raw shrimp being stored above cooked chicken in coke reach in cooler on cook line. Shrimp was moved to lower shelf at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Surfaces of equipment throughout kitchen and surfaces of shelving are soiled with food debris.
- Outer openings are protected
Observation: Light showing beneath door sweep at back entrance to kitchen.
- 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. Given forms 1A and 1B to be filled out by all food employees.
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02/18/2016 | Regular |
- Common name-working containers
Observation:Has one spray bottle of sanitizer not labeled, must label with common name to identify contents.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled under equipment, cleaning now.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1) Clean interior of rice warmer, liner soiled. 2)Clean opening handle area for coolers, soiled with food buildup. 3)Clean lower prep table shelved, soiled with some food debris. Doing some cleaning after lunch service.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray chemical stored over canned goods, must move to chemical storage area or below food or food service items.
- Storage of clean linens, single-service, and single use articles
Observation:Has cases of single use containers stored on floor in dry storage area and in wait station, must store these products at least 6 inches off floor, moving to shelving now.
- When to wash
Observation:1) Observed using sprayer hose to rinse hands instead of washing properly. 2) Observed using gloves without washing hands before and after usage. Corrected on site with education.
- Using a handwashing sink- operation and maintenance
Observation:
- Safe, unadulterated, honestly presented
Observation:One pan of uncovered gravy and one cardboard box of food in walk in freezer has frozen condensate droppings, must not be used, will discard. Work done last week on compressor.
- Miscellaneous sources of contamination
Observation:Has many trays of foods, sauces and bulk bins of spices etc without proper covering to prevent contamination of contents of containers, all foods must be covered to prevent contamination.
- Hand drying provided
Observation: Two handsinks in kitchen not stocked with paper towels, restocked now.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink by food prep sink blocked by racks today, must keep handsink available for use at all times, rack moved now.
- Food storage containers identified with common name of food
Observation:Has several spice containers not labeled with common name, label to identify contents.
- In-use utensils, between-use storage
Observation:1)Has ice scoop stored in ice without keeping handle inverted, must store inverted or on a shallow tray inverted to allow to drain between uses.2)Has single use small container without handles being used as scoops in sauces, must use utensil with handle and keep inverted out of product, ie ladle or spoon.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has some sauces, cooked veggies, and meat products that are not date marked with date made. Has some items dated properly, must do same for all Potentially Hazardous Foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Interiors of most coolers have spilled food debris buildup, clean more frequently. 2) Microwave is soiled in both kitchen and wait station, clean 3)Can opener soiled with food buildup, clean. Doing some cleaning now that lunch service is over.
- Outer openings are protected
Observation:Side door in kitchen has gap along lower edge, must seal to prevent pests from entering.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has raw chicken tote stored above buckets of sauce, must move to area with other raw chicken stored on lower racks of cart below ready to eat foods.
|
05/27/2014 | Routine |
- Cleaning procedure
1) Observed one staff intending to move from soiled dishes to clean dishes at warewashing without washing hands first, must wash hands with soap and dry with single use towels, not common use cloth towel, or only rinsing with sprayer hose. 2) Observed using three compartment sink for rinsing hands instead of using handsink, redirected to handsink. Observed proper handwashing later with this staff person.
- Food storage containers identified with common name of food
Has squeeze bottles of oil, small containers of spices, and many food products that are not labeled to identify contents, must label with common name to prevent confusion.
- Utensils and pressure measuring devices maintained
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- Test kit provided and used to measure sanitizing solution concentration
Does not have quat test strips for sanitizer using for some warewashing and wiping buckets.
- Miscellaneous sources of contamination
1) Has two long trays of frozen sauces that has frozen condensate ice drippings, must discard these foods since this ice is not edible. 2) Has several containers of food in walk in cooler, freezer and reach in cooler and freezer that are not covered to protect from contamination, must cover with food grade wrap to protect food, ie gravies, cooked meats, raw chicken, desserts, cooked vegetables. 3) Replace lids for spices on dry storage rack in kitchen area above sinks.
- Where to wash
1) Observed one staff intending to move from soiled dishes to clean dishes at warewashing without washing hands first, must wash hands with soap and dry with single use towels, not common use cloth towel, or only rinsing with sprayer hose. 2) Observed using three compartment sink for rinsing hands instead of using handsink, redirected to handsink. Observed proper handwashing later with this staff person.
- Posting of a valid license
Must post license and inspection within public view, will do now.
- equipment food contact surfaces and utensils clean to sight and touch.
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling. --1) Wiping cloths not maintained in sanitizer between use, returned to sanitizing bucket now. 2) Clean prep tables throughout in dry storage areas, clean shelving in dry storage area, soiled, clean more thoroughly. 3) Has plastic handles guards on new prep cooler along line, remove to aid cleaning. 4) Clean working bins for storing rice, sugar, nuts, one lid cracked and needs replacing. 5) Clean spice tote used along food prep line, heavily soiled. 6) Clean hot and cold wells at buffet line, both soiled with some food splatters, does drain water nightly. 7) Clean exterior tract of ice bin at wait station and soda machine edges both soiled with some buildup. 8) Seal any bare wood supports of shelving and handsink used as supports, must use at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, returned to sanitizing bucket now. 2) Clean prep tables throughout in dry storage areas, clean shelving in dry storage area, soiled, clean more thoroughly. 3) Has plastic handles guards on new prep cooler along line, remove to aid cleaning. 4) Clean working bins for storing rice, sugar, nuts, one lid cracked and needs replacing. 5) Clean spice tote used along food prep line, heavily soiled. 6) Clean hot and cold wells at buffet line, both soiled with some food splatters, does drain water nightly. 7) Clean exterior tract of ice bin at wait station and soda machine edges both soiled with some buildup. 8) Seal any bare wood supports of shelving and handsink used as supports, must use at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent.
- Food employees hair is effectively restrained
Not wearing hair restraint, must wear hat, visor, or net when working with foods.
- In-use utensils, between-use storage
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- Use of lead, copper, and galvanized metal as a food contact surface
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Has moldy pineapple and tomato sauce in galvanized can that has spoiled, discarded now, must transfer any acidic foods into a safe food storage container such as stainless steel, or plastic container for any acidic foods.
- Cleaning of cooking and baking equipment
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- When to wash
1) Observed one staff intending to move from soiled dishes to clean dishes at warewashing without washing hands first, must wash hands with soap and dry with single use towels, not common use cloth towel, or only rinsing with sprayer hose. 2) Observed using three compartment sink for rinsing hands instead of using handsink, redirected to handsink. Observed proper handwashing later with this staff person.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, returned to sanitizing bucket now. 2) Clean prep tables throughout in dry storage areas, clean shelving in dry storage area, soiled, clean more thoroughly. 3) Has plastic handles guards on new prep cooler along line, remove to aid cleaning. 4) Clean working bins for storing rice, sugar, nuts, one lid cracked and needs replacing. 5) Clean spice tote used along food prep line, heavily soiled. 6) Clean hot and cold wells at buffet line, both soiled with some food splatters, does drain water nightly. 7) Clean exterior tract of ice bin at wait station and soda machine edges both soiled with some buildup. 8) Seal any bare wood supports of shelving and handsink used as supports, must use at least two coats of light colored paint or varnish to make all surfaces smooth, cleanable, and nonabsorbent.
- Foods are cooled using appropriate methods
Has a stock pot 1/3 full of sauce made last evening and placed in walk in to cool, temp still at 48 degrees F after 12 hr of cooling, must discard now. Reviewed cooling methods with mgr, usually uses ice bath but did not last evening. Does verbalize understanding of rapid cooling techniques.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Not all potentially hazardous foods such as cooked sauces, gravies, milk or meat items, cooked vegetables, are date marked as to when prepared, Must date mark and use within 7 days or discard. Correcting on site.
- Designated areas for employees
use of designated areas by employees
- Multiuse food contact surfaces are constructed of safe materials
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- Responsibilities of Permit Holder
Must post license and inspection within public view, will do now.
- Linens- cleaning and storage
1) All reach in coolers have food debris spills on floor of units, clean more thoroughly and frequently. 2) Ice scoop is cracked near the handle, must replace scoop. 3) Ice scoop in wait station being stored on wire rack of soda machine, store in a clean area or inverted out of ice 4) Using round bowl as scoop in walk in cooler food items, must replace with utensil with handle and keep inverted out of product. 5) Storing knife between prep table and fryer, must store on cleanable surface. 6) Using wet cloth to stabilize cutting boards, if using wet cloth must keep in sanitizer solution, suggest mesh webbing or rubber mat. 7) Has single use cups on floor in dry storage area, must store at least 6 inches off floor. 8) Has glassware inverted on cloth napkin in wait station, must use webbing to separate from toweling.
- Light bulbs, protective shielding
Not all lights at the buffet are shatter resistant or have shields, must provide a shield or shatter resistant/coated bulb for these lights.
- Bare hand contact with ready to eat foods
Observed garnishing cooked entree with parsley with bare hands, must use gloves, tongs, or other barrier methods to prevent ready to eat foods from bare hand contact. Corrected on site with education.
|
10/16/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) Has placed many pieces of wood as braces for new shelving in several areas, must seal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Has molding strips to replace at corner by oven to make area cleanable.
- Outer openings are protected
Need to install self closure mechanism and door sweep on side entry door in kitchen yet. Has materials on site to do the repairs.
|
04/25/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors still soiled esp under equipment, clean more frequently esp along cook line grease buildup. 2) Clean walls esp behind equipment by the cook line food splatters, and where flour has built up by the bread oven. 3) Clean walls in dishmachine area, some dark buildup along the edge of the dirty end of the dishmachine. 4) Clean floor sink in the dishmachine area, odor present in this area. 5) Clean exterior of pull out drawer for tools near the cook line.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Had one tray of raw chicken stored over vegetables today in cooler, moved to rack with other raw chicken, in lower portion. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, made up solution today, must keep made up at all times and keep cloths submerged. 2) Clean prep tables throughout kitchen, most sticky with buildup and food particles. 3) Clean all shelving racks and dunnage rack by back door, soiled. 4) Clean exterior of ovens, stoves, ice machine, coolers handle areas, all soiled. 5) Clean grease trap and adjacent plumbing, exterior heavily soiled. 6) Clean pass thru door to kitchen again, and the door into the dry storage room. 7) Has parts on order for the walk in freezer condensation buildup problem with door not fully closing, may need heat tape.
- Use of lead, copper, and galvanized metal as a food contact surface
1) Needs yet to clean the ovens, stove top, dough mixer under head area, garlic and ginger grinder machine, and the dough press machine, can opener, and rice cookers. 2) Clean racks yet in walk in cooler and freezer, plans to replace soon, but need to clean these until replaced. 3) Clean interior of frozen foods upright freezer, food spills. 4) Clean interior of walk in door, heavily soiled.
- Food storage - preventing contamination from the premises
1) Delivery of food today, two sacks of onions, one box of ginger, and one bag of rice on floor, all moved to shelving units off the floor now. All foods must be stored at least 6 inches off floor. 2) Need to cover the cooler food trays in walk in cooler and freezer with lids or food wrap yet.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Needs yet to clean the ovens, stove top, dough mixer under head area, garlic and ginger grinder machine, and the dough press machine, can opener, and rice cookers. 2) Clean racks yet in walk in cooler and freezer, plans to replace soon, but need to clean these until replaced. 3) Clean interior of frozen foods upright freezer, food spills. 4) Clean interior of walk in door, heavily soiled. --1) Wiping cloths not maintained in sanitizer between use, made up solution today, must keep made up at all times and keep cloths submerged. 2) Clean prep tables throughout kitchen, most sticky with buildup and food particles. 3) Clean all shelving racks and dunnage rack by back door, soiled. 4) Clean exterior of ovens, stoves, ice machine, coolers handle areas, all soiled. 5) Clean grease trap and adjacent plumbing, exterior heavily soiled. 6) Clean pass thru door to kitchen again, and the door into the dry storage room. 7) Has parts on order for the walk in freezer condensation buildup problem with door not fully closing, may need heat tape.
- Cleaning of cooking and baking equipment
1) Needs yet to clean the ovens, stove top, dough mixer under head area, garlic and ginger grinder machine, and the dough press machine, can opener, and rice cookers. 2) Clean racks yet in walk in cooler and freezer, plans to replace soon, but need to clean these until replaced. 3) Clean interior of frozen foods upright freezer, food spills. 4) Clean interior of walk in door, heavily soiled.
- Cleanability of floors, walls, and ceilings
Wall molding by the oven is coming loose, must reattach corner piece to make cleanable surface.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean hood system, greasy dusty buildup present.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, made up solution today, must keep made up at all times and keep cloths submerged. 2) Clean prep tables throughout kitchen, most sticky with buildup and food particles. 3) Clean all shelving racks and dunnage rack by back door, soiled. 4) Clean exterior of ovens, stoves, ice machine, coolers handle areas, all soiled. 5) Clean grease trap and adjacent plumbing, exterior heavily soiled. 6) Clean pass thru door to kitchen again, and the door into the dry storage room. 7) Has parts on order for the walk in freezer condensation buildup problem with door not fully closing, may need heat tape.
- Outer openings are protected
Still needs to install self closure mechanism on back door and door sweep where can see light showing through at side door in kitchen area.
|
04/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Beverage Air cooler holding foods at 47-48 degrees F range, gravies, prepared eggplant, prepared egg dish, cooked potatoes, yogurt, all PHF discarded now. Service has been called, adjusted temp gauge on own and service contacted. Must not use cooler until holding 41 degrees F or less consistently.
- Shellstock, condition
Need to cover the containers of prepared foods in walk in cooler and freezer with lids or food wrap to protect contents.
- Outer openings are protected
1) Gaps under the side exterior door, need new door sweep. 2) Need self closure mechanism for side door in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
1) In process of cleaning ice machine now, must empty, wash, rinse, sanitize and let air dry before refill. 2) Continue to work on cleaning the remainder of the shelving racks in walk in cooler, and kitchen dough station area, 3) Clean the juicer, dough machine, blenders, can opener, baking ovens, and grills. --1) In process of cleaning prep table upper and lower shelves in kitchen, continue until all are cleaned. 2) Remove any cardboard from under equipment unless it is the original box for the product. 3) clean dunnage racks by side door. 4) Ice buildup on floor of walk in freezer, service has been notified.
- Miscellaneous sources of contamination
Need to cover the containers of prepared foods in walk in cooler and freezer with lids or food wrap to protect contents.
- Foods are cooled using appropriate methods
Has two containers of gravies cooling overnight in large plastic container still at 52 and 55 degrees F now, cooler is at 47 degrees F ambient temp. Both discarded now along with other foods in cooler. Must use shallow pans, stirring frequently, ice bath, ice paddle, adding ice as ingredient or other means to cool food rapidly. Reviewed recommended cooling practices.
- Laundry facilities
requirement, location, and use
|
04/03/2013 | Routine |
- Hand drying provided
1) Both handsinks in kitchen blocked by items, must keep accessible for usage at all times, both available now. 2) No hand towels in dispensor at one handsink replaced now. 3) Both handsinks in kitchen need more frequent cleaning to keep in clean condition.
- Foods are cooled using appropriate methods
1) Observed cooling in large stock pots two sauces prepared on site, onion based in walk in cooler at 90 degrees, has been stirring and now transferred into shallow pans and placed in freezer area to cool rapidly. 2) The tomato based sauce cooling at room temp for 2 hours and is 55 degrees F, transferred to shallow metal pans and now being placed in walk in freezer. Usually placed in rectangular cambros and frozen for usage by another facility as well. Given information on cooling requirements.
- 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, has chicken stored over one tray of dipping sauces, moved sauces to higher area of cooler to protect from chicken or any other meat juices. Corrrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, sanitizer solution made up now, to keep cloths submerged in between usage. 2) Clean all prep tables lower shelves, food splatters, 3) Remove cardboard from shelving areas, not a cleanable surface. 4) Clean exterior of all equipment, esp the area handled where hands touch, heavily soiled. 5) Clean the warewashing sink, culinary sink, and dishmachine sinks at least once daily. 6) Clean door into walk in cooler heavily soiled. 7) Clean door into kitchen and dry storage area, both soiled. 8) Clean dunnage racks holding sauce pots, food spills. 9) Clean utility cart. --1) Using towel in bread making process with clay oven, must cover with foil, cloth is not a suitable food contact surface. 2) Microwave x 2, stoves, grills and clay ovens, all need more thorough cleaning. 3) Ice machine needs cleaning near the screw mechanism, suggest empty, wash, rinse, sanitize, and let air dry before allow to refill . 4) All work surfaces on prep tables need cleaned more frequently, some sticky buildup of food debris. 5) All coolers interior surfaces need cleaned more frequently, many food spills in coolers. 6) Clean shelving in walk in cooler, soiled. 7) Clean blenders, dough making equipment, juicer in wait station. 8) Using round bowl for scoop in several items, must use scoop with handle and keep inverted out of product. 9) Storing single use food service items on floor in dry storage area, must store at least 6 inches off floor.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Not able to verbalize the requirements for cooling large quantities of foods, must review food code requirements for cooling and other safe food handling practices. Encourage attendance at food safety class in next 3 months.
- Cleaning procedure
Glove change does not replace hand washing, must wash hands when change gloves and use proper handwashing technique, may not reuse cloth toweling to dry hands, must use single use towels.
- Roasts held at a temperature of 130°F or above
Cooked eggplant at 114 degrees F now, will return to reheat to 165 degrees F before service, placed in cooler now. --1) Sauce cooling at room temp, see #1 notes. 2) Recent delivery of frozen chicken sitting at room temp yet, starting to thaw but not unfrozen yet, all packages now moved to walk in and reach in freezer areas.
- When to wash
Glove change does not replace hand washing, must wash hands when change gloves and use proper handwashing technique, may not reuse cloth toweling to dry hands, must use single use towels.
- Miscellaneous sources of contamination
1) Has two bags of onions on floor in dry storage area, cases of canned goods and ginger on floor in dry storage back end area, one case of peppers in walk in cooler, all foods must be stored at least 6 inches off floor. 2) Has many containers of prepped food in walk in cooler and freezer without lids on, once items are properly cooled they must be covered to protect. 3) Many dried foods also without lids to original containers or working containers, ie peanuts, garlic, spices, bulk bin of flours.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Does have some items date marked as to when prepared, but many do not have dates, any PHF foods that have been cooked, thawed, or prepped, this includes all animal products, vegetables, gravies, creamed items, etc. All must be used within 7 days or remainder discarded.
- Handwashing signage
Given handwashing signage to be posted at bar handsink area.
- Posting of a valid license
Must post license and most recent inspection within public view.
- Hand and arm jewelry prohibition
Observed wrist jewelry, must remove all wrist jewelry when working with food and clean equipment.
- Food storage - preventing contamination from the premises
1) Has two bags of onions on floor in dry storage area, cases of canned goods and ginger on floor in dry storage back end area, one case of peppers in walk in cooler, all foods must be stored at least 6 inches off floor. 2) Has many containers of prepped food in walk in cooler and freezer without lids on, once items are properly cooled they must be covered to protect. 3) Many dried foods also without lids to original containers or working containers, ie peanuts, garlic, spices, bulk bin of flours.
- Food employees hair is effectively restrained
Must all wear adequate hair restraint, such as cap, visor, or net, when working with foods and clean equipment.
- Separation from food, equipment, utensils, linens, and single service
Has spray bottles of chemicals stored on shelf with food equipment, moved to chemical storage area now. Corrected on site.
- Food storage containers identified with common name of food
Has many working containers of spices and squeeze bottles of oils that have no label as to contents, must label with common name to prevent confusion.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, sanitizer solution made up now, to keep cloths submerged in between usage. 2) Clean all prep tables lower shelves, food splatters, 3) Remove cardboard from shelving areas, not a cleanable surface. 4) Clean exterior of all equipment, esp the area handled where hands touch, heavily soiled. 5) Clean the warewashing sink, culinary sink, and dishmachine sinks at least once daily. 6) Clean door into walk in cooler heavily soiled. 7) Clean door into kitchen and dry storage area, both soiled. 8) Clean dunnage racks holding sauce pots, food spills. 9) Clean utility cart.
- Cutting surfaces maintained
1) Using towel in bread making process with clay oven, must cover with foil, cloth is not a suitable food contact surface. 2) Microwave x 2, stoves, grills and clay ovens, all need more thorough cleaning. 3) Ice machine needs cleaning near the screw mechanism, suggest empty, wash, rinse, sanitize, and let air dry before allow to refill . 4) All work surfaces on prep tables need cleaned more frequently, some sticky buildup of food debris. 5) All coolers interior surfaces need cleaned more frequently, many food spills in coolers. 6) Clean shelving in walk in cooler, soiled. 7) Clean blenders, dough making equipment, juicer in wait station. 8) Using round bowl for scoop in several items, must use scoop with handle and keep inverted out of product. 9) Storing single use food service items on floor in dry storage area, must store at least 6 inches off floor.
- Responsibilities of Permit Holder
Must post license and most recent inspection within public view.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometers in all coolers in kitchen, provide a thermometer in convenient location.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Using towel in bread making process with clay oven, must cover with foil, cloth is not a suitable food contact surface. 2) Microwave x 2, stoves, grills and clay ovens, all need more thorough cleaning. 3) Ice machine needs cleaning near the screw mechanism, suggest empty, wash, rinse, sanitize, and let air dry before allow to refill . 4) All work surfaces on prep tables need cleaned more frequently, some sticky buildup of food debris. 5) All coolers interior surfaces need cleaned more frequently, many food spills in coolers. 6) Clean shelving in walk in cooler, soiled. 7) Clean blenders, dough making equipment, juicer in wait station. 8) Using round bowl for scoop in several items, must use scoop with handle and keep inverted out of product. 9) Storing single use food service items on floor in dry storage area, must store at least 6 inches off floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment, and warewashing area, must clean more thoroughly. 2) Walls soiled with food splatters, must clean more frequently and thoroughly.
- Linens- cleaning and storage
1) Using towel in bread making process with clay oven, must cover with foil, cloth is not a suitable food contact surface. 2) Microwave x 2, stoves, grills and clay ovens, all need more thorough cleaning. 3) Ice machine needs cleaning near the screw mechanism, suggest empty, wash, rinse, sanitize, and let air dry before allow to refill . 4) All work surfaces on prep tables need cleaned more frequently, some sticky buildup of food debris. 5) All coolers interior surfaces need cleaned more frequently, many food spills in coolers. 6) Clean shelving in walk in cooler, soiled. 7) Clean blenders, dough making equipment, juicer in wait station. 8) Using round bowl for scoop in several items, must use scoop with handle and keep inverted out of product. 9) Storing single use food service items on floor in dry storage area, must store at least 6 inches off floor.
- Using a handwashing sink- operation and maintenance
1) Both handsinks in kitchen blocked by items, must keep accessible for usage at all times, both available now. 2) No hand towels in dispensor at one handsink replaced now. 3) Both handsinks in kitchen need more frequent cleaning to keep in clean condition.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- In-use utensils, between-use storage
1) Using towel in bread making process with clay oven, must cover with foil, cloth is not a suitable food contact surface. 2) Microwave x 2, stoves, grills and clay ovens, all need more thorough cleaning. 3) Ice machine needs cleaning near the screw mechanism, suggest empty, wash, rinse, sanitize, and let air dry before allow to refill . 4) All work surfaces on prep tables need cleaned more frequently, some sticky buildup of food debris. 5) All coolers interior surfaces need cleaned more frequently, many food spills in coolers. 6) Clean shelving in walk in cooler, soiled. 7) Clean blenders, dough making equipment, juicer in wait station. 8) Using round bowl for scoop in several items, must use scoop with handle and keep inverted out of product. 9) Storing single use food service items on floor in dry storage area, must store at least 6 inches off floor.
- Bare hand contact with ready to eat foods
Observed one instance of bare hand contact with bread product, must use glove or other barrier method to protect from bare hand contact with Ready to Eat products.
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03/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Taste Of India, 1060 Old Marion Ne Rd, Cedar Rapids, IA 52402 »