- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored above ready-to-eat foods in walk=in cooler. Must store raw meats, including eggs, below ready-to-eat foods to prevent contamination.
- Sanitization methods - hot water, chemical
Observation: No bleach-water tested for sanitizer solution. Must maintain bleach-water 50-100ppm for adequate sanitation.
- Established procedures for responding to vomiting and diarrheal events
Observation: Has not yet finished the procedure fro contamination events. Working on it currently.
- Storage or display of food in contact with water or ice
Observation: LArge ice build-up in walk-in freezer (on floor an on condensate drain line near food). Must repair condensate line (may need sealed or re-insulated) to prevent ice build.up clean out ice to prevent slipping and contamination of food.
- Cleanability of floors, walls, and ceilings
Observation: 1)Walls in back preparation room are worn and stained. Must resurface to make smooth and easily cleanable. 2) Re-caulk around mop sink to seal around edges. Also surface wall around mop sink to make easily cleanable.
- Food storage - preventing contamination from the premises
Observation: Must cover foods stored on shelving in back room (potatoes and peeled onions) to prevent contamination from premises. Observed dirty towel sitting in bucket with peeled onions, and other items stored on top of potatoes.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Must completely clean and sanitize (bleach-water solution) preparation table in back after use (especially after cutting raw meats).
- Toilet room
receptacle, enclosed, fixtures clean
- 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: Stacking cold hold foods (cream filled desserts, sushi-cooked meat, etc) too high in metal pans.Not able to be surrounded by ice. Set out less food, do not over pack in pans to ensure food is holding 41 degrees or below.
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10/22/2014 | Regular |
- Food storage - preventing contamination from the premises
Observation: No longer storing food on bottom white shelf next to soup hot hold in kitchen area. Must still raise shelf or remove to easily clean under it.
- Plumbing system maintained in good repair
Observation: Repair leaking faucet.
- Indoor and outdoor surfaces
Observation: 1) Working slowly on repainting kitchen walls. Continue to resurface until all walls are easily cleanable. 2) Replace missing tiles in kitchen area or seal cement to make surface non-absorbent and easily cleanable.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in kitchen tested 10ppm. Must maintain bleach-water 50-100ppm. Change out sanitizer solution as needed or every 4 hours to maintain proper concentration. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Heavy grease on side of wok. Use chemical degreaser and scrub off old built-up residue.
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03/03/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All shelving in kitchen area has spilled food build-up must clean more frequently. ENTIRE KITCHEN NEEDS TO BE DEEP CLEANED.
- In-use utensils, between-use storage
Observation: 1) USing bowl to scoop food. Must use a scoop with a handle to prevent hand contamination. 2) Several scoop with handles are touching food (Flour bins) Must keep scoop handle inverted and out of the food to prevent contamination.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Very heavy grease and spilled food build-up under large equipment in kitchen area. Must clean more frequently. 2) Spilled food build-up under dish machine and 3- compartment sink. KITCHEN IS HEAVILY SOILED AND NEEDS CLEANED IMMEDIATELY. 3) Floor in dry storage area needs cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) White bucket for soy sauce dirty 2) Large white buckets for rice, flour, and sugar all dirty 3) Food build-up on rice makers throughout establishment 4) Food build-up on hot hold for soup and sweet/sour sauce near food preparation are in kitchen 5) Heavy spill of sauce on shelf and on left side of wok area. Has not been cleaned for a long time. Must clean food contact surfaces as often as necessary to prevent contamination. KITCHEN HAS LARGE FOOD BUILD-UP AND SPILLS ON ALL SURFACES. MUST DEEP CLEAN!
- Indoor and outdoor surfaces
Observation: 1) All walls in kitchen area are soiled/ paint is peeling(Behind dish machine area under stainless steel) and no longer easily cleanable. Currently painted white walls. Must resurface or re-paint with at least 2 coats of light colored paint to make smooth and easily cleanable. 2) Missing several tiles on kitchen floor. Must replace to make smooth and easily cleanable. 3) Floor drain in men's restroom is missing. Must replace to prevent trip hazard and make smooth.
- Food storage containers identified with common name of food
Observation: 1) Sauces in walk-in cooler are not labeled. 2) Large bins in kitchen area containing white powder not labeled. Must label food stored in working containers to easily identify product.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: 1) Hood vent above wok are greasy and needs cleaned 2) Ceiling vent in women's restroom is dusty. Clean ventilation systems to maintain in good working condition.
- Material characteristics of non-food contact surfaces
Observation: Rusty shelving in walk-in cooler. Must replace to provide easily cleanable surface.
- Plumbing system maintained in good repair
Observation: Faucet of 3 compartment leaks. Must repair to maintain in good condition.
- Mechanical ventilation
Observation: Light burnt out in dry storage. Replace.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) All cooked meat and rice 2) Opened milk 3) Cut lettuce in coolers were not date marked. Must date mark all potentially hazardous food if not used within 24 hours after preparation or opening. Have 7 days from date mark to use or discard product.
- 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: 1) Mayonaise container stored on food preparation table. (Labeled refrigerate aft opening) Must maintain 41*F or below. CORRECTED ON SITE. 2) Cold hold items on buffet line are stored in plastic containers and only the bottom of containers are touching ice below. KEEP COLD HOLD FOOD IN METAL PANS AND SURROUND ENTIRE PAN WITH ICE. Food is out for lunch buffet then replaced for dinner buffet. (not out for longer than 4 hours). IF USING TIME AS A TEMPERATURE CONTROL- MUST WRITE A PROCEDURE TO ENSURE POTENTIALLY HAZARDOUS FOOD IS NOT KEPT ABOVE 41*F FOR MORE THAN 4 HOURS. MUST MARK FOOD, KEEPS RECORD, AND DISPOSE IF PAST 4 HOURS.
- Outer openings are protected
Observation: 1) Several food boxes stored on floor in walk-in freezer 2) White shelf holding box of fortune cookies in kitchen area must be maintained at least 6 inches off the floor for easy cleaning and food protection.
- Equipment location, installation, repair, and adjustment
Observation: Torn door gasket for walk-in freezer. Bad seal is leaving large ice build-up on floor in freezer. Must replace door gasket to maintain in good repair.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Foods are cooled using appropriate methods
Observation: Rice currently put in large metal pot and kept at room temperature to cool then placed in walk-in cooler. Discussed properly cooling methods- use shallow small pans and placed directly in cooler or use tools (ex. ice paddle) to cool more quickly. Handout given.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Facility uses bleach-water for sanitizer. No sanitizer was available in kitchen area during inspection. Must keep sanitizer available near main food preparation ares to use as often as necessary. CORRECTED ON SITE
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02/25/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
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07/05/2013 | Routine |
- Plumbing system repaired according to law
Hot water handle and faucet leaking for 3 compartment sink. MUST REPAIR.
- Laundry facilities
requirement, location, and use
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07/01/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Several food and food boxes stored directly on floor in walk-in cooler, walk-in freezer, and back storage room. Must keep all food at least 6 inches off the floor for easy cleaning and food protection. 2) Metal shelving under wok area, 3) White storage shelves near prep cooler in kitchen. Must keep 6 inches off the floor for easy cleaning and food protection. 4) Must keep all food in walk-in cooler covered if not in use to protect from contamination.
- Roasts held at a temperature of 130°F or above
1) Reach-in cooler near grill was 50 degrees F. Meat was 50-51 degrees F. All food is kept in walk-in cooler and put in unit for use only during business hours. Food was placed back in walk-in cooler. Service was called (Dan Cone). Will be out to fix unit. Physical re-check Monday (7/1/13) 2) Salad dressing containers of ranch and french were sitting on metal rack. Just opened this morning. Labeled "Refrigerate after opening". Must be kept 41 degrees or below after opening.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Rust bottom shlef under perp table in back storage room 2) Paint chipping in area holding chemical near 3 compartment sink 3) Lower portion of wall behind dishmachine is worn. Must resurface or replace to make all surfaces smooth, nonabsorbent, and easily cleanable. 4) Clean preparation tables in back storage room 5) Clean off grease on hood vents and under large kitchen equipment. 6) Recaulk back of 3 compartment sink to make easily cleanable.
- Material characteristics of non-food contact surfaces
1) Rust bottom shlef under perp table in back storage room 2) Paint chipping in area holding chemical near 3 compartment sink 3) Lower portion of wall behind dishmachine is worn. Must resurface or replace to make all surfaces smooth, nonabsorbent, and easily cleanable. 4) Clean preparation tables in back storage room 5) Clean off grease on hood vents and under large kitchen equipment. 6) Recaulk back of 3 compartment sink to make easily cleanable.
- Sanitization methods - hot water, chemical
Bleach-water bucket in kitchen was below 10ppm. Must maintain bleach-water at 50-100ppm. Corrected on site.
- Miscellaneous sources of contamination
1) Several food and food boxes stored directly on floor in walk-in cooler, walk-in freezer, and back storage room. Must keep all food at least 6 inches off the floor for easy cleaning and food protection. 2) Metal shelving under wok area, 3) White storage shelves near prep cooler in kitchen. Must keep 6 inches off the floor for easy cleaning and food protection. 4) Must keep all food in walk-in cooler covered if not in use to protect from contamination.
- Plumbing system repaired according to law
3 compartment sink in kitchen leaking around faucet and hot water handle. Must repair or replace to maintain in good working order.
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06/26/2013 | Routine |
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