- In-use utensils, between-use storage
Observation:utensils sitting in stagnant water between uses.
- Foods are cooled using appropriate methods
Observation:improper cooling methods used...after cooking-cut chicken down in size and rapidly cool. Fried tofu-left at room temperature after cooking.
- 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:several food items sitting at room temperature rather than in cold hold unit.
- Posting of a valid license
Observation:License is not posted within the public's view.
- Posting inspection reports
Observation: Inspection report is not posted within the public's view
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:no one is certified in food safety
- 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: Several food items were not properly cooling.ie-chicken, fried tofu
- License required to operate a food establishment
Observation:License expired yesterday. This needs to be renewed ASAP.
|
04/21/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken in freezer, over, around and other foods in chest freezer
- Foods are cooled using appropriate methods
Observation:Closed containers, plastic containers are being used. Foods are not being cooled correctly. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified mng.priority violations noted.
- 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:Correcting this at the time of inspection. Chicken cooling that had been cooked earlier. Some larger pieces of chicken breast in closed container being broken down into smaller sizes and placed into freezer.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Tamarind sauce on stove top. Uncertain of TCS status.
- 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:Curry and oil mixture- Prepped items on site need to be stored under refrigeration.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All cooling units must have thermometers.
- Posting inspection reports
Observation: Inspection report needs to be posted within the public view.
|
09/17/2014 | Routine |
- Smoke free air act
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Sewage disposed of according to law
grease trap
- Responsibilities of Permit Holder
|
12/03/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Food storage containers identified with common name of food
- Roasts held at a temperature of 130°F or above
box of chicken delivered 3 days ago per Gilbertville locker still sitting at room temperature. Product voluntarily discarded. shrimp, bean sprouts and various noodles sitting at room temperature should be under refridgeration. sauce on stove top.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
- Smoke free air act
- Sanitization of food contact surfaces - before use and after cleaning
rice pot at mop sink
- Posting of a valid license
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Foods are cooled using appropriate methods
chicken cooked this am sitting at room temp 90-100deg Discarded food
- Food storage - preventing contamination from the premises
- Food temperature measuring devices are provided and readily accessible
- Sewage disposed of according to law
large grease trap has not been cleaned since installed per city code must be cleaned monthly and documented
- Food employees hair is effectively restrained
|
12/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Ginger Thai Cuisine, 111 W 2nd St, Cedar Falls, IA 50613 »