- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, in kitchen, need to provide a wiping bucket for cloths used in kitchen area to keep them submerged. 2) Ice machine has cover removed from front, must replace to protect the ice stored below. 3) Has white shipping paper on sides of ice machine, must remove to aid cleaning. 4) Is using cardboard box of another product to store cookies and peas, must not reuse cardboard for any other uses, provide a cleanable container for this purpose. 5) Clean lower shelves of prep table, foods particles and surfaces getting rusty, may need to resurface is no longer cleanable.
- Laundry facilities
requirement, location, and use
- 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-has chicken stored over shrimp, and pork over buckets of sauce and vegetables in walk in cooler, must rotate to have meats stored below ready to eat foods and according to final cooking temperature. Will rotate foods in cooler now, correcting on site.
- Eating, drinking, or using tobacco
1) Has employee beverages with straw but no lid, must provide a lid for all employee beverages in kitchen area. 2) One staff has bracelets on, must remove all jewelry when working with food.
- Air drying of equipment and utensils
Small dessert plates and some metal trays were not fully air dried before stacked, water particles visible now, must allow to fully air dry before stacking items.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has several cooked appetizer type foods and one pan of cooked eggs, that are not date marked and made in past 2 days, must date mark any potentially hazardous foods and use within 7 days or discard remainder. Will date things now, Corrected on site.
- Package integrity
Dented cans of bamboo shoots and soy sauce on rim, must not use any cans dented on rim and side seams, examples given, will return to food distributor and check all cans before usage.
- Hand drying provided
1) Out of paper towels at handsink in kitchen when we arrived, now corrected. 2) No paper towels in men's RR, must keep all handsinks stocked with paper towels.
- Food employees hair is effectively restrained
Most working with food are not wearing hair restraint, must wear hair restraint such as hat, visor, or net when working with food.
- Food storage containers identified with common name of food
Has several unlabeled working containers of food, ie MSG, cornstarch, flour, sugar, all spices and seasonings by wok. Must provide an accurate label for all foods transferred out of original container to working container.
- Drying mops
Wet mop sitting in bucket, must position mop to air dry by draping over the wringer mechanism or on a hook, to allow to air dry some between uses. Correcting on site.
- Outer openings are protected
1) Gaps under or around exterior door, must seal around screen door wherever can see light showing through. 2) Neither screen door or solid door at back of kitchen have self closure mechanism, must provide a self closure mechanism to keep pests out.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer, meat grinder, and can opener need more thorough cleaning, food particles present today. 2) Ice machine chute edge has some buildup, must empty, wash, rinse, sanitize, and let air dry before refill. 3) Ice chute on soda machine has some dark buildup inside at top area, must be cleaned and sanitized. 4) Using plastic tshirt style bag for meat in walk in freezer, must provide a food grade bag for all food. 5) Has rice scoop at buffet in dry container, must provide a container with either hot water at least 135 degrees or higher (ie crock pot), or a running dipper well style if water less than 135 degrees. 6) Using round bowl for scoop in several working containers of food, must provide a utensil with handle and keep inverted out of product, ie sugar, salt, rice. --1) Wiping cloths not maintained in sanitizer between use, in kitchen, need to provide a wiping bucket for cloths used in kitchen area to keep them submerged. 2) Ice machine has cover removed from front, must replace to protect the ice stored below. 3) Has white shipping paper on sides of ice machine, must remove to aid cleaning. 4) Is using cardboard box of another product to store cookies and peas, must not reuse cardboard for any other uses, provide a cleanable container for this purpose. 5) Clean lower shelves of prep table, foods particles and surfaces getting rusty, may need to resurface is no longer cleanable.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat slicer, meat grinder, and can opener need more thorough cleaning, food particles present today. 2) Ice machine chute edge has some buildup, must empty, wash, rinse, sanitize, and let air dry before refill. 3) Ice chute on soda machine has some dark buildup inside at top area, must be cleaned and sanitized. 4) Using plastic tshirt style bag for meat in walk in freezer, must provide a food grade bag for all food. 5) Has rice scoop at buffet in dry container, must provide a container with either hot water at least 135 degrees or higher (ie crock pot), or a running dipper well style if water less than 135 degrees. 6) Using round bowl for scoop in several working containers of food, must provide a utensil with handle and keep inverted out of product, ie sugar, salt, rice.
- Common name-working containers
Sanitizer bucket for dining room is not labeled, provide a label for all containers to identify contents. Correcting on site.
- In-use utensils, between-use storage
1) Meat slicer, meat grinder, and can opener need more thorough cleaning, food particles present today. 2) Ice machine chute edge has some buildup, must empty, wash, rinse, sanitize, and let air dry before refill. 3) Ice chute on soda machine has some dark buildup inside at top area, must be cleaned and sanitized. 4) Using plastic tshirt style bag for meat in walk in freezer, must provide a food grade bag for all food. 5) Has rice scoop at buffet in dry container, must provide a container with either hot water at least 135 degrees or higher (ie crock pot), or a running dipper well style if water less than 135 degrees. 6) Using round bowl for scoop in several working containers of food, must provide a utensil with handle and keep inverted out of product, ie sugar, salt, rice.
- Hand and arm jewelry prohibition
1) Has employee beverages with straw but no lid, must provide a lid for all employee beverages in kitchen area. 2) One staff has bracelets on, must remove all jewelry when working with food.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, in kitchen, need to provide a wiping bucket for cloths used in kitchen area to keep them submerged. 2) Ice machine has cover removed from front, must replace to protect the ice stored below. 3) Has white shipping paper on sides of ice machine, must remove to aid cleaning. 4) Is using cardboard box of another product to store cookies and peas, must not reuse cardboard for any other uses, provide a cleanable container for this purpose. 5) Clean lower shelves of prep table, foods particles and surfaces getting rusty, may need to resurface is no longer cleanable.
- Roasts held at a temperature of 130°F or above
Has cooked pork on wok rack at 88 degrees F now, will discard since not at 135 degrees F or hotter. Must keep all cooked foods at 135 degrees or higher. Corrected on site. --Has creme desserts at 48 degrees F and cooked eggs at 44 degrees, suggest metal pan surrounding with more ice , must monitor closely to ensure all cold items stay at 41 degrees or less. Discarding these items now. Corrected on site.
- Food storage - preventing contamination from the premises
1) Had tray of chicken on floor when we arrived, moved to cooler now. 2) Has tray of chicken, box of shrimp, box of noodles on floor in walk in cooler, all foods must be stored at least 6 inches off floor.
- Indoor and outdoor surfaces
Buffet set up in dining room on carpeted area, if ever recarpet must provide a floor covering that is smooth, cleanable, and nonabsorbent around the buffet area to aid cleaning.
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07/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Great Dragon, 3911 Center Point Ne Rd, Cedar Rapids, IA 52402 »