- In-use utensils, between-use storage
Observation:Rice scoops stored in standing water. Scoops were moved at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Table mounted can opener not kept clean. Can opener was cleaned and sanitized at time of inspection.
- Eating, drinking, or using tobacco
Observation:Employee drinks in food prep area not properly covered. Drinks were voluntarily discarded.
- Using a handwashing sink- operation and maintenance
Observation:Handwashing sink in kitchen blocked by rice cooker table. Table was moved at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer in between uses. Wiping cloths were placed in sanitizer bucket at time of inspection.
- Storage of clean equipment and utensils
Observation:Knives stored in between equipment on back line. Knives were moved 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 chicken stored above cooked seafood in reach-in cooler. Corrected at time of inspection. Raw meats stored above potatoes and sauces in walking cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- Food storage - preventing contamination from the premises
Observation:Shrimp and cheesecake in chest freezers not properly covered and protected from contamination. Items were covered at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Raw chicken and fish thawing in standing water. Fish was moved to walk-in cooler and chicken was thawed under running water.
- 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:Extra hot and sour soup sitting out at room temperature in kitchen area. Soup was holding at 87*. Voluntarily discarded.
- 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:Thermometers not provided in all cooler units.
- Foods are cooled using appropriate methods
Observation:Breaded meats cooling in large, covered plastic containers.
- 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:Establishment unable to provide verifiable employee health policy.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken stored above raw beef and seafood in walk-in cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Pots and pans not being properly sanitized. Pots and pans were ran through high temperature dish machine at time of inspection.
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06/10/2015 | Regular |
Restaurant representatives - add corrected or new information about W China Buffet, 100 E Euclid Ave Ste 29 Des Moines, Ia 50313, , IA »