- Package integrity
Observation: Foods stored in the freezer not covered. Corrected by covering the foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces (foods storage lids, shelves, and handles) not clean.
- Outer openings are protected
Observation: The outer openings are not protected at the back door.
- In-use utensils, between-use storage
Observation: In-use utensil used to serve rice without a handle.
- Food storage containers identified with common name of food
Observation: Food storage containers not labeled with the common food name.
- Storage or display of food in contact with water or ice
Observation: Fridge is leaking water inside the fridge. Foods are stored in the water on the bottom shelf.
- Toilet room
receptacle, enclosed, fixtures clean
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cut cabbage not date marked. Corrected.
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05/28/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Protecting food from environmental contamination
Observation: Rice, soup were setting on the floor in the food prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, counter tops, back storage areas were not clean to sight. Continually clean the areas.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were laying on counter tops after each use.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Demonstration of Knowledge
Observation: The person in charge did not know the food safety 101 requirements.
- 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: The facility does not have a sick policy in hand.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several food contact surfaces were not clean to sight. Shall continue to clean these areas.
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12/19/2014 | Regular |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Exteriors of food containers, vent hood, interiors of reach in coolers visibly soiled
- Storage of clean linens, single-service, and single use articles
Observation:Single use containers stored on the floor
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Thermometer in reach in cooler not accurate.
- Handwashing signage
Observation:Signage not posted
- Protecting food from environmental contamination
Observation:Food containers stored on the floor
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:Tableware food contact surfaces not protected.
- Using a handwashing sink- operation and maintenance
Observation:Handsink not easily accessible
- Handwashing cleanser, availability
Observation:Soap not readily available
- Food storage containers identified with common name of food
Observation:Food containers not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Scoops in bulk food bins must have handles. Utensils with visible residue.
- Outer openings are protected
Observation:Rear door propped open
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03/21/2014 | Routine |
- Handwashing signage
- equipment food contact surfaces and utensils clean to sight and touch.
Scoops being used on site do not have handle on them. The cutting blocks being used are stained and shall be resurfaced or replaced. The pop spickets were not clean to site. Containers storing flour, sugar, and salt on sight were not food grade containers. Corrected at time of inspection
- Cutting surfaces maintained
Scoops being used on site do not have handle on them. The cutting blocks being used are stained and shall be resurfaced or replaced. The pop spickets were not clean to site. Containers storing flour, sugar, and salt on sight were not food grade containers. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Cooked chicken- 47 degrees F and raw chicken-47 degrees F on the prep table. Both items have been discarded. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
- Linens- cleaning and storage
Scoops being used on site do not have handle on them. The cutting blocks being used are stained and shall be resurfaced or replaced. The pop spickets were not clean to site. Containers storing flour, sugar, and salt on sight were not food grade containers. Corrected at time of inspection
- Equipment and utensils-durability and strength
Scoops being used on site do not have handle on them. The cutting blocks being used are stained and shall be resurfaced or replaced. The pop spickets were not clean to site. Containers storing flour, sugar, and salt on sight were not food grade containers. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
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11/27/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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04/23/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw poultry (chicken) must be stored beneath all other foods. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Hand sinkk must be used for handwashing only. It must not be used to store personal items. it must be cleaned.
- Multiuse food contact surfaces are cleanable
Freezers in back store room must be defrosted.
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04/17/2013 | Routine |
Restaurant representatives - add corrected or new information about No. 1 Chinese Restaurant, 1435 Main St, Rock Valley, IA 51247 »