- Cleaning procedure
Observation: Washed hands and dried on cloth towel instead using paper towels. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in sanitizer bucket in kitchen. Do not mix bleach and soap together. Must add more bleach to have a concentration of 50-100ppm for sanitizing. REPEAT VIOLATION.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Dish racks are no longer cleanable. Replace as needed.
- Where to wash
Observation: Employee using warewashing sinks instead of hand sink for washing hands. Must use hand sink for handwashing. REPEAT VIOLATION
- When to wash
Observation: Handled clean dishes after soiled dishes at dish machine area. Must wash hands before touch cleaned dish. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation: 1) Several frozen meat boxes on floor in walk-in cooler. REPEAT VIOLATION. A box of tofu stored on floor in walk-in cooler. All foods must be stored at least 6" off floor.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked rice was cooling in room temperature. Removed to walk-in cooler. Potentially hazardous food must be cooled form 135*F to 70*F within the first 2 hours, and from 70*F to 41*F within 4 hours. Do not cover food when food is cooled. Corrected at time of inspection.
- Common name-working containers
Observation: Sanitizer bucket not labeled. Must label all chemical container to identify contents. REPEAT VIOLATION
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination.
- Package integrity
Observation: Found a dented can. For all can food, the can must be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration on potential contaminants. Removed. Corrected at time of inspection.
- 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 was not of temperature, 57.4*F. Removed all potentially hazardous food from the cooler. MAY NOT USE COOLER UNTIL THE COOLER CAN MAINTAIN 41*F OR BELOW.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use. Must store all wet cloths in sanitizer solution between uses. REPEAT VIOLATION.
- Food is properly labeled
Observation: Large containers of sweet sour sauce were not labeled in beverage section. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
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05/07/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, must store all wet cloths in sanitizer solution between uses both kitchen and wait station. 2) Exterior of bulk working containers for flours, sugars, cornstarch are soiled, clean. 3) Exterior of sauce buckets are soiled, wash more thoroughly. 4) Has shipping paper on side of ice machine, remove to aid cleaning. --1) Clean microwave in wait station area, dried food particles, 2) Clean shelving racks of food particles in walk in cooler, racks soiled. 3) Clean lowest shelf in reach in cooler at wait station, has wet cardboard and food wrap as shelf liner, will need a cleanable surface, such as sturdy plastic. 4) Using round bowl as scoop for MSG sack, use scoop with a handle. 5) Has galvanized can of tomato product open in walk in cooler, must transfer to non galvanized can, such as plastic, must not store acidic foods in galvanized can. 6) Meat slicer is soiled along seams, must deep clean these areas after each use. 7) take out food boxes on floor under racks in dry storage area, must store all food service products at least 6 inches off floor. 8) Storing rice scoop in stagnant water, must store either in running water or in 135 degree F or hotter water, or use scoop at one time use and wash.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has many potentially hazardous foods prepared and not date marked as to when prepared, once thawed, opened, or prepared they must be date mark to be used within a total of 7 days, ie fried chicken, appetizers. Label with date prepared unless will be totally used in first 24 hours.
- When to wash
1) observed staff using warewashing sinks instead of handsink for washing hands, must use handsink for handwashing. 2) washed hands and dried on cloth towel instead using paper towels, 3) washed hands with one single use glove on and did not remove glove, must remove gloves then wash hands before reapply gloves, 4) handled clean dishes after soiled dishes at dishmachine area. All correcting with discussion/education and handout on handwashing.
- Sanitization of food contact surfaces - before use and after cleaning
Does not have sanitizer(bleach) in wiping bucket for sanitizing food contact surfaces, must add more bleach to have a concentration of 50-100 ppm for sanitizing. All surfaces must be sanitized to help prevent bacterial growth.
- Handwashing signage
Need to post handwashing signage at handsink in kitchen and both RR's, signage given today for posting.
- Hand and arm jewelry prohibition
Cooks wearing wrist jewelry, must remove all wrist jewelry to aid cleaning of hands and wrists.
- Food storage - preventing contamination from the premises
1) Has several buckets of sauces on floor in walk in cooler and dry storage area, 2) has tray of frozen meat and one box of food on floor in walk in freezer. All foods must be stored at least 6 inches off floor.
- Where to wash
1) observed staff using warewashing sinks instead of handsink for washing hands, must use handsink for handwashing. 2) washed hands and dried on cloth towel instead using paper towels, 3) washed hands with one single use glove on and did not remove glove, must remove gloves then wash hands before reapply gloves, 4) handled clean dishes after soiled dishes at dishmachine area. All correcting with discussion/education and handout on handwashing.
- Common name-working containers
Large buckets for sanitizing cloths are not labeled as to contents, must label to identify contents.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floor of back storage area, food spills. 2) Wall soiled beside tea area in wait station. 3) Must label personal food items and keep in separate location away from foods used in business.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, must store all wet cloths in sanitizer solution between uses both kitchen and wait station. 2) Exterior of bulk working containers for flours, sugars, cornstarch are soiled, clean. 3) Exterior of sauce buckets are soiled, wash more thoroughly. 4) Has shipping paper on side of ice machine, remove to aid cleaning.
- Food employees hair is effectively restrained
Not all handling food in prep work are wearing hair restraint, all working with foods should wear effective hair restraint such as hat, visor, or net.
- Cleaning procedure
1) observed staff using warewashing sinks instead of handsink for washing hands, must use handsink for handwashing. 2) washed hands and dried on cloth towel instead using paper towels, 3) washed hands with one single use glove on and did not remove glove, must remove gloves then wash hands before reapply gloves, 4) handled clean dishes after soiled dishes at dishmachine area. All correcting with discussion/education and handout on handwashing.
- In-use utensils, between-use storage
1) Clean microwave in wait station area, dried food particles, 2) Clean shelving racks of food particles in walk in cooler, racks soiled. 3) Clean lowest shelf in reach in cooler at wait station, has wet cardboard and food wrap as shelf liner, will need a cleanable surface, such as sturdy plastic. 4) Using round bowl as scoop for MSG sack, use scoop with a handle. 5) Has galvanized can of tomato product open in walk in cooler, must transfer to non galvanized can, such as plastic, must not store acidic foods in galvanized can. 6) Meat slicer is soiled along seams, must deep clean these areas after each use. 7) take out food boxes on floor under racks in dry storage area, must store all food service products at least 6 inches off floor. 8) Storing rice scoop in stagnant water, must store either in running water or in 135 degree F or hotter water, or use scoop at one time use and wash.
- Linens- cleaning and storage
1) Clean microwave in wait station area, dried food particles, 2) Clean shelving racks of food particles in walk in cooler, racks soiled. 3) Clean lowest shelf in reach in cooler at wait station, has wet cardboard and food wrap as shelf liner, will need a cleanable surface, such as sturdy plastic. 4) Using round bowl as scoop for MSG sack, use scoop with a handle. 5) Has galvanized can of tomato product open in walk in cooler, must transfer to non galvanized can, such as plastic, must not store acidic foods in galvanized can. 6) Meat slicer is soiled along seams, must deep clean these areas after each use. 7) take out food boxes on floor under racks in dry storage area, must store all food service products at least 6 inches off floor. 8) Storing rice scoop in stagnant water, must store either in running water or in 135 degree F or hotter water, or use scoop at one time use and wash.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Bare hand contact with ready to eat foods
Observed handling of ready to eat fried products, noodles, and rice coming in contact with bare hands. Must use barrier method to prevent bare hand contact with ready to eat foods, such as tongs, utensils, gloves, deli papers, etc. Correcting with education.
- Hand drying provided
1) paper towels needed at handsink in wait station area, restocked now. 2) Using three compartment sink for handwashing, must use handsink for handwashing.
- Outer openings are protected
Gaps under or around exterior door-screen door at back of kitchen area is open and light shows through, must seal to prevent entry of pests.
- Food storage containers identified with common name of food
1) unlabeled red liquid in gallon jug in dry storage area and 2) plastic containers of nuts not labeled, and many food containers of prepared foods not labeled in walk in cooler. All foods must be labeled once removed from original container.
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08/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Tings Red Lantern Chinese Restaurant, 540 Boyson Ne Rd Ste C Cedar Rapids, Ia 52402, , IA »