- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Facility makes sushi rice at 11am and discards after 3 hours. Facility does not have a written procedure for time as a health control.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager not on staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Items have excess build up and need cleaning: handles of coolers (cook line, Coke cooler, walk-in).
- Established procedures for responding to vomiting and diarrheal events
Observation: Facility does not have a norovirus clean up procedure established.
- Food storage containers identified with common name of food
Observation: Bulk food containers of sugar, salt, flour missing labels with common name.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from cooked chicken, egg rolls in 3 door cooler on cook line, 2 door Coke cooler. Items located in the walk in were properly dated.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of ice machine has calcium build up and black spots.
- 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: Employee health agreement reports not signed and on file at facility.
- Single -service and single-use articles may not be reused
Observation: Scoop in the bulk ingredients is single service container without a handle.
- Storage and maintenance of wet and dry wiping cloths
Observation: Kitchen staff does not have sanitizer buckets prepared for use during prep and cooking.
- Plumbing system maintained in good repair
Observation: 2 compartment prep sink does not shut water off and leaks.
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02/22/2016 | Physical Recheck |
- Single -service and single-use articles may not be reused
Observation: Single service bowl with out handle used as scoop in sugar. Employee replaced bowl with proper scoop.
- Reminder statement
Observation: Disclosure statement hanging behind cash register is not adequit for point of sale at consumer tables.
- Food storage containers identified with common name of food
Observation: Food containers missing label of food including sugar, salt. Container of vinegar on cook line was missing label. Employee label vinegar bottle.
- Foods are cooled using appropriate methods
Observation: Cooling fried chicken was not moved to cooler during cooling process. Left on counter top to cool.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager not on staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Items that have excess build up and need cleaning: handles of coolers (cook line, Coke cooler, walk-in), door handle to kitchen. Excessive grease build up: on cook hood vents, in between fryers, floor below fryers and woks, wall behind the woks and fryers.
- 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: Employee health agreement reports not signed and on file at facility.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Shell eggs stored above containers of ready to eat foods in cook line cooler. Employee moved eggs below ready to eat foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of ice machine with visible build up of calcium and black spots.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from cooked chicken, egg rolls, noodles in 3 door cooler on cook line, 2 door Coke cooler, and walk in cooler. Employee dated items in all locations.
- 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: Fried chicken cooked at 10am was on table cooling in bulk container at 2pm temping at 60F. Container of fried chicken was voluntarily discarded.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Rice for sushi has vinegar added and left at room temperature for 3 hours then discarded. Facility does not have written procedures for this activity or logs for dates and times for the rice.
- Plumbing system maintained in good repair
Observation: 2 compartment prep sink does not shut water off and leaks.
- Storage and maintenance of wet and dry wiping cloths
Observation: Cook line does not have sanitizer buckets available while cook line is operating.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have a norovirus clean up procedure established.
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12/29/2015 | Regular |
| No violation noted during this evaluation. | 12/29/2015 | Physical Recheck |
- Outer openings are protected
Observation: Back screen door of facility does not close completely to deny pest entry.
- Protecting food from environmental contamination
Observation: Lids of containers of bulk rice do not seal tightly to prevent pest infiltration.
- Safe, unadulterated, honestly presented
Observation: Bug found in the bulk container of rice.
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07/27/2015 | Non Illness Complaint |
- 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: Small cooler in wait station area holding foods at 54 degrees F. Manager moved foods into other cooler in wait station area and will not use small cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on-site.
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06/16/2015 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shelled eggs stored in walk-in cooler directly above raw vegetables. Person in charge had staff move shelled eggs with shelving for raw animal foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified food protection manager on-site.
- Disclosure of menu items offered or served raw or undercooked
Observation: A disclosure pertaining to the health risks associated with consuming raw animal-derived foods needs to be placed on the menu.
- Light bulbs, protective shielding
Observation: light in buffet does not have protective covering.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked products in walk-in cooler were not labeled with date. Corrected.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Food items stored in non-food plastic and paper bags.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exterior side of the fryer was covered in excessive oil/debris build-up.
- Reminder statement
Observation: Food items are not marked by asterisking to remind customers that the items are served raw or under-cooked, or contain (or may contain) raw or under-cooked ingredients.
- 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: Cooked buffet food items not held at 135°F
- 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: Food items not held below 41°F
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometers in reach-in cooler and kitchen prep table were not accurate/non-functional.
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06/08/2015 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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01/14/2015 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Side of fryer has excessive food build-up. It is more clean than last inspection, but still has build-up.
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11/03/2014 | Physical Recheck |
- Handwashing cleanser, availability
Observation: No handwashing soap at the handwashing sink by dishwashing area. No hand soap in employee rest room.
- Food employees hair is effectively restrained
Observation: Foodhandler observed in kitchen with no hair restraint. Corrected.
- Equipment and utensils are adequately rinsed after washing
Observation: Employee observed washing dishes, then placing into sanitizer with no rinsing. Corrected.
- When to wash
Observation: Food handler observed leaving kitchen, coming back into kitchen and handling food with no handwashing.
- Common name-working containers
Observation: Spray bottle of cleaner not labeled. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Side of fryer has excessive build-up.
- Using a handwashing sink- operation and maintenance
Observation: Faucet broken on handwashing sink closest to cookline. Sink is not functioning at all.
- Hand drying provided
Observation: No papertowels supplied to employee rest room.
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10/24/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under prep table is excessively dirty.
- Hand drying provided
Observation: No papertowels available in employee restroom. Corrected.
- Light bulbs, protective shielding
Observation: Lightbulb on Coke fountain pop machine not shielded in food prep area.
- Outer openings are protected
Observation:Back door propped open. Corrected while on-site.
- Posting inspection reports
Observation: No inspection report posted.
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03/26/2014 | Routine |
- Using a handwashing sink- operation and maintenance
No soap at cookline handwashing sink. Pots present in sushi handwashing sink.
- Handwashing cleanser, availability
No soap at cookline handwashing sink. Pots present in sushi handwashing sink.
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use Cardboard lining shelf in kitchen. Both corrected while on-site.
- Sanitization methods - hot water, chemical
Three compartment sink sanitizer too weak. Sanitize bucket sanitizer too strong. Both corrected while on-site.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use Cardboard lining shelf in kitchen. Both corrected while on-site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Sidewalk outside has some buildup from hood system.
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11/15/2013 | Routine |
- Cutting surfaces maintained
Owner is looking for new cutting board.
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05/21/2013 | Routine |
- Food storage - preventing contamination from the premises
Box of lids stored on floor of storage garage. Corrected. Chicken stored in direct contact with cardboard box in chest freezer in storage garage.
- Roasts held at a temperature of 130°F or above
Soups in crockpot and in kitchen temping at 120 degrees F. Corrected.
- Cutting surfaces maintained
Cutting board on open top cooler prep area is deeply grooved.
- Food temperature measuring devices are provided and readily accessible
No thermometer supplied to check food temperatures.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Medications stored above food. Corrected.
- Disclosure of menu items offered or served raw or undercooked
- Outer openings are protected
Screen torn on screen door.
- 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/preparation/holding/display. Raw meats stored over sauces and produce in 6 door cooler and in walk-in cooler. Corrected at time of inspection This is a repeat violation and will require a Risk Control Plan.
- Sanitization methods - hot water, chemical
Three compartment sink sanitizer too strong. Corrected at time of inspection
- Food employees hair is effectively restrained
- Other personal care items - storage
Floors soiled especially under equipment Medications stored above food. Corrected.
- Miscellaneous sources of contamination
Box of lids stored on floor of storage garage. Corrected. Chicken stored in direct contact with cardboard box in chest freezer in storage garage.
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05/16/2013 | Routine |
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Yang Chow Wok, 555 Hwy 965 Unit G North Liberty, Ia 52317, , IA »