- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Although there has been improvement to cleanliness of the facility, there are still many surfaces that have excess grease and food debris which require a more complete cleaning.
- Equipment location, installation, repair, and adjustment
Observation: There is duct taped cracked lid on the bulk storage container and no lid on the adjoining container.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: An employee washed the rice cooker pan, but did not sanitize it---Corrected during this inspection by instructing owners that all dishes must be 1) Washed, 2) Rinsed, 3) Sanitized.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Although there has been improvement to the cleanliness of the facility, there are still surfaces such as floor-wall junctures and ceiling vents that have excess grease, dust and food debris.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager working at this establishment. Owner is aware they need to re-take the exam.
- Light intensity
Observation: Half the lights in the kitchen are not working.
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12/15/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. This was required by May 14, 2015. Spoke with the owner via phone and he plans on either going to the next class offered at the Department or having his employee re-take the exam.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There continues to be excess food debris along the floor-wall junctions. REPEAT VIOLATION
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Many surfaces in the continue to have excess grease and food debris. REPEAT VIOLATION There is excess moisture on the inside bottom of the prep cooler.
- 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: The food in the top part of the prep cooler is still slightly warm (43 F to 44 F). Discussed with the owner via phone the importance of monitoring this and keeping the top lid closed except when getting food out of it. REPEAT VIOLATION
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09/10/2015 | Physical Recheck |
- 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: The top of the prep cooler is about 47 F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave, the prep cooler, the white refrigerator and multiple other surfaces are soiled with food debris and grease. REPEAT VIOLATION
- Capacity, availability, and pressure of hot and cold water
Observation: The hot water had been turned off due to a leak at the three compartment sink. REPEAT VIOLATION. This violation was corrected during this inspection by repairing the leak.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under the prep cooler and white refrigerator and along floor-wall junctions is soiled with food debris.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. This was required by May 14, 2015.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was an overflowing pan of raw beef dripping onto food below it. The food under the container was discarded at the time of this inspection.
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08/21/2015 | Regular |
- Capacity, availability, and pressure of hot and cold water
Observation: The hot water had been turned off---The hot water was turned on during this inspection. The hot water must remain on at all times. Even when dishwashing is not occurring hot water must be available for hand washing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Many surfaces are heavily soiled with food debris and grease. REPEAT VIOLATION
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several prepared persishable foods are not date marked
- Plumbing system maintained in good repair
Observation: There is a leaky water pipe near the hot water heater.
- Light intensity
Observation: Half of the lighting in the kitchen area is not working.
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04/27/2015 | Regular |
- Light intensity
Observation: There are two sets of lights that are not working in the kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are still many surfaces, handles and equipment that are excessively soiled with grease and food debris.
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12/02/2014 | Physical Recheck |
- Light intensity
Observation: Several of the lights were not working in the kitchen making it more difficult to see for proper cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The inside of the prep cooler is heavily soiled and has excess moisture on the bottom of the cooler. Some food is stored directly on the shelves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several prepared food items made on previous days (including, but not limited too cream cheese mix, egg rolls, sweet and sour chicken, General Tso chicken) are not date marked.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are several surfaces that are excessively soiled with grease and food particles or food spills. These include but are not limited to the door tracks of the coolers, bulk food containers, handles of many pieces of equipment, outside of large buckets in the cooler, the hood, the microwave.
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11/14/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under the equipment is heavily soiled---This is a repeat violation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Many non-food contact surfaces are heavily soiled with grease and/or food debris, including: non-food areas of the slicer, prep cooler door handles, door tracks of coolers, waste area, pop cooler shelves, inside of coolers and freezers---This is a repeat violation.
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05/08/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
THE FLOOR UNDER THE FRYER IS SOILED AND GREASY.
- equipment food contact surfaces and utensils clean to sight and touch.
MANY SURFACES ARE SOILED AND/OR GREASY
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11/07/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
THERE ARE MANY SURFACES IN THE KITCHEN THAT ARE SOILED.
- Roasts held at a temperature of 130°F or above
THE CONTAINER OF SWEET AND SOUR CHICKEN WAS STORED TO HIGH IN THE PREP COOLER AND WAS ABOUT 60 F.
- Miscellaneous sources of contamination
THERE IS EXCESS MOISTURE ON THE BOTTOM OF THE PREP COOLER.
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06/06/2013 | Routine |
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