- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of equipment require a more thorough cleaning.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep are and basement require a more thorough cleaning with emphasis on hard to reach areas.Remove all unnecessary items from basement which are not used for day to day activities.
- In-use utensils, between-use storage
Observation: knives stored in gap between prep table and prep refrigerator.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Outer openings are protected
Observation:Outer openings (glass blocks) of restaurant have openings which will not preclude pests.
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01/08/2016 | Other |
| No violation noted during this evaluation. | 11/17/2014 | Physical Recheck |
- Posting inspection reports
Observation: Post most recent inspection visible to consumer in public area not waitstaff area.
- Food employees hair is effectively restrained
Observation: Prep staff shall restrain hair regardless of length.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewasher sanitizer concentration undetectable and line is sucking air. Manually sanitize wares until warewasher is repaired.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
11/06/2014 | Regular |
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
09/17/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Small prep refrigerator running warm. Chicken measured 52.3 degrees and pork measured 52.7 degrees. Maximum allowable temperature is 41 degrees. Unit shall be taken out of service until it holds proper temperature. Food was corrected at inspection.
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09/12/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Small prep refrigerator running warm. Chicken measured 52.3 degrees and pork measured 52.7 degrees. Maximum allowable temperature is 41 degrees. Unit shall be taken out of service until it holds proper temperature. Food was corrected at inspection.
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09/12/2013 | Routine |
- Posting of a valid license
Post most recent inspection in public area.
- Outer openings are protected
Back door left open to prep are. Screen door shall be used and be screened to tightly screened. Basement screen door requires a weather strip at bottom to eliminate gap.
- Food employees hair is effectively restrained
All food prep staff shall wear hair restraints.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Storage of raw chicken above lettuce in prep refrigerator. Corrected at time of inspection
- Handwashing signage
Post handwashing sign to basement prep area handsink. signage is available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to Amana refrigerator and all other refrigerators where missing. Thermometer in reach in line refrigerator is innaccurate.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Provide a thermometer to Amana refrigerator and all other refrigerators where missing. Thermometer in reach in line refrigerator is innaccurate.
- Roasts held at a temperature of 130°F or above
Small line prep refrigerator is running warm precooked pork measured 51 degrees. Unit must not be used until it is serviced and Health Department verifies performance.
|
08/22/2013 | Routine |
- Handwashing signage
Post handwashing sign to basement prep area handsink. signage is available free at www.profoodsafety.org
- Roasts held at a temperature of 130°F or above
Small line prep refrigerator is running warm precooked pork measured 51 degrees. Unit must not be used until it is serviced and Health Department verifies performance.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to Amana refrigerator and all other refrigerators where missing. Thermometer in reach in line refrigerator is innaccurate.
- Food employees hair is effectively restrained
All food prep staff shall wear hair restraints.
- Outer openings are protected
Back door left open to prep are. Screen door shall be used and be screened to tightly screened. Basement screen door requires a weather strip at bottom to eliminate gap.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Storage of raw chicken above lettuce in prep refrigerator. Corrected at time of inspection
- Posting of a valid license
Post most recent inspection in public area.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Provide a thermometer to Amana refrigerator and all other refrigerators where missing. Thermometer in reach in line refrigerator is innaccurate.
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08/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Yen Ching Restaurant, 926 Main St, Dubuque, IA 52001 »