- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting blade of table mounted can opener not clean.
- 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 illness reporting agreement not signed by all employees.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager not on site.
- Capacity, availability, and pressure of hot and cold water
Observation: Handsink in dish area does not have hot water.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink in dish area does not have hot water.
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08/25/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No proof of certified food protection manager on site.
- When to wash
Observation: Cook donned gloves without washing hands first. Dishwasher handled dirty dishes then put away clean dishes without washing hands.
- Safe, unadulterated, honestly presented
Observation: Food being stored in 5 gallon used chemical buckets (Tide, chlorine sanitizer). Food and buckets discarded.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kits on site for warewashing machine.
- Hand drying provided
Observation: Paper towels missing from handsink in kitchen area.
- 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: 2 door prep cooler on the cook line holding food at 43F. Staff changed temp of cooler and food returned to 41F by end of inspection. Walk in cooler holding food at 46F. Cooler temperature lowered and food returned to 41F by end of inspection.
- Food storage containers identified with common name of food
Observation: Clear plastic container of sugar in back storage room missing the common name on container.
- Posting inspection reports
Observation: Previous inspection not posted.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water not available at the handsink in the dishwashing area.
- Established procedures for responding to vomiting and diarrheal events
Observation: No norovirus clean up procedure on site.
- 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 several prepared items (sauces, kabobs, rice) in 6 door cooler, both 2 door prep coolers on the cook line, and in the walk in cooler.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: No employee illness agreement signed by employees.
- Protecting food from environmental contamination
Observation: Prepared kabobs stored uncovered in prep cooler on cook line.
- In-use utensils, between-use storage
Observation: Ice scoop stored on top of ice machine. Staff moved scoop moved to table.
- Certified Food Protection Manager
Observation: No proof of certified food protection manager on site.
- Capacity, availability, and pressure of hot and cold water
Observation: No hot water available at hand sink in dishwashing area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Both table mounted can openers in the back room have visible soil on the cutting blade of the opener.
- Foods are cooled using appropriate methods
Observation: Fritters piled on flat pans and put on shelf in backroom to cool. Temped at 100F at time of inspection. Fritters spread into smaller pans and moved to 6 door cooler. Cooled to 70F by end of inspection. 5-6 gallons of red curry sauce sitting on rack in back room temped at 180F. Sauce broken down into small containers and placed on ice to cooler properly. Temped at 120F by end of inspection.
- 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: Chicken in 6 door cooler cooked off at 11am temping at 100F at 2pm. Chicken discarded.
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08/20/2015 | Regular |
Restaurant representatives - add corrected or new information about Exotic India, 102 2nd Ave Unit B Coralville, Ia 52241, , IA »