- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/04/2013 | Routine |
- Records, creation and retention for parasite destruction
Do not have parasite destuction letters from suppliers for sushi fish on site. Must have documentation for parasite destruction on site at all times to verify that fish served raw or under cooked is safe to consume.
- In-use utensils, between-use storage
1) Ice scoop was observed stored in ice bin with handle touching product, and bowls were used as scoops in bulk storage containers. If scoop is stored in product then it must have a handle and the handle must be stored out of the product. 2) Cutting boards in kitchen are becoming soiled and scored. Must resurface or replace cutting boards to prevent contamination and buildup of bacteria. 3) The following areas have become soiled and must be cleaned: table under rice cooker, under prep coolers, sauce and spice containers on wok line, all equipment on line (outside), all microwaves (2 in kitchen and one @ sushi bar), inside of prep coolers, prep table next to line coolers, all stand up coolers, Frigidaire freezer by dish machine, all sauce and spice shakers/bottles. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Cutting surfaces maintained
1) Ice scoop was observed stored in ice bin with handle touching product, and bowls were used as scoops in bulk storage containers. If scoop is stored in product then it must have a handle and the handle must be stored out of the product. 2) Cutting boards in kitchen are becoming soiled and scored. Must resurface or replace cutting boards to prevent contamination and buildup of bacteria. 3) The following areas have become soiled and must be cleaned: table under rice cooker, under prep coolers, sauce and spice containers on wok line, all equipment on line (outside), all microwaves (2 in kitchen and one @ sushi bar), inside of prep coolers, prep table next to line coolers, all stand up coolers, Frigidaire freezer by dish machine, all sauce and spice shakers/bottles. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
2 door prep cooler on line (turbo air) was temped @ 46*F on top and 52*F on bottom. All potentially hazardous food was discarded at time of inspection. No food may be stored in cooler until unit can maintain 41*F or below, and has been approved by the Health Dept. for use again.
- Miscellaneous sources of contamination
Both Frigidaire stand up freezers have ice buildup on the inside. Ice does not come from a potable source and may contain contaminants. Freezer must be defrosted and properly cleaned to prevent contamination.
- Food storage containers identified with common name of food
Some items of food were labeled with common name but not all. Must label any containers that are not easily identifiable with common name of contents.
- Food temperature measuring devices are provided and readily accessible
The following coolers did not have a thermometer inside: pepsi cooler in kitchen, Turbo Air stand up cooler, sushi prep cooler, and sushi display cooler. All coolers that store potentially hazardous food must have a thermometer inside to ensure adequate temp is maintained.
- Laundry facilities
requirement, location, and use
- Maintaining premises free of litter and unnecessary equipment
Some items in kitchen do not appear to be necessary to the operation of the facility. If items are not necessary to operation of the facility then they must be removed entirely from the facility.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused to soak up grease and line shelves. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Large rice container lid is broken and repaired with tape. Must replace lid to prevent buildup of bacteria and contamination.
- Handwashing cleanser, availability
Did not have hand soap at bar handsink. Must provide hand soap at all handsinks used by food service employees.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop was observed stored in ice bin with handle touching product, and bowls were used as scoops in bulk storage containers. If scoop is stored in product then it must have a handle and the handle must be stored out of the product. 2) Cutting boards in kitchen are becoming soiled and scored. Must resurface or replace cutting boards to prevent contamination and buildup of bacteria. 3) The following areas have become soiled and must be cleaned: table under rice cooker, under prep coolers, sauce and spice containers on wok line, all equipment on line (outside), all microwaves (2 in kitchen and one @ sushi bar), inside of prep coolers, prep table next to line coolers, all stand up coolers, Frigidaire freezer by dish machine, all sauce and spice shakers/bottles. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Did not have sanitizer made up during inspection. Must have sanitizer made during all hours that food is served. 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 eggs stored above ready to eat food (RTE) in reach in cooler. Must adequately separate raw animal products from ready to eat food by storing RTE food above raw products.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items were not date marked at time of inspection (cooked veggies, cooked meat, open containers, sauces, etc.). All ready to eat items must be date marked when opened/prepared and then discarded within 7 days.
|
08/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Thai Moon Restaurant Inc, 4362 16th Sw Ave, Cedar Rapids, IA 52404 »