- Hand drying provided
Observation: paper towels needed at handsink by back door
- 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: Beef and chicken on Mongolian grill buffet at 50F. Discarded
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12/29/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Need CFPM on staff
- Protecting food from environmental contamination
Observation: Milk and orange juice containers sitting in ice machine. Ice to be used in drinks cannot be used to cool items.
- Outer openings are protected
Observation: Repair screen on screen door in back - pest entry point
- Where to wash
Observation: Employee washed hands in prep sink which is right next to handsink. Use handsink for handwashing.
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06/26/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required
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12/18/2014 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Some of the bulk foods - mostly the smaller containers shall be marked with contents.
- Sanitization methods - hot water, chemical
Observation: There is no sanitizer being pumped into the dishmachine. Employee also observed just rinsing off cutting board and putting away
- Using a handwashing sink- operation and maintenance
Observation:Hnadsinks need additional cleaning - especially around handles
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Since you had foodborne risk violations at the last inspection you had 6 months to acquire a certified manager - the time has expired, We will give you an additional 6 months to do this.
- Bare hand contact with ready to eat foods
Observations: Employee observed touching rolls with barehands, There is no barehands contact allowed with ready-to-eat foods. Employee used tongs to correct
- Untreated eggs stored in 45°F ambient air temperature
Observation: Eggs shall not be let out at room temp - they were put away
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events. Procedure was provided.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken observed over raw fish, raw chicken found over raw beef, and raw chicken found over raw pork. Food shall be stored properly to prevent against possible cross contamination. Food was moved
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some of the ready-to-eat foods are datemarked - some are not.
- Food storage - preventing contamination from the premises
Observation: Pans of roast to cook were found on floor and taken off the floor when inspector entered kitchen.
- Physical facilities maintained in good repair
Observation: Floor needs repair in dishmachine area
- In-use utensils, between-use storage
Observation: Do not store tongs etc in greasy cardboard box.
- Miscellaneous sources of contamination
Observation: Sift breading left at room temp or refrigerate. Cover bulk foods including small bulk containers when not in use
- 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 following were found at room temp - shrimp 54F, pollack 54F. The food was put away. The cooler on the left side of the is holding potentially hazardous foods at 60F - the margarine in unit is marked keep refrigerated and was discarded. the pollack, lettuce, and eggs were just put into unit so they were transferred to another unit.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - can opener, bulk food bins, bulk food scoops, interior of reach-ins, prep tables.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the legs on equipment including three compartment sink, lower shelves - sides or fryers, can rack, sheet pan racks, racks in walk-ins.
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12/10/2014 | Regular |
| No violation noted during this evaluation. | 06/13/2014 | 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: Cooler on left side of line( and make table on same unit ) is holding potentially hazardous foods at 47-48F. They will turn down unit to see if that solves the problem. dressings on buffet 48-54F - they need to be nested down further into the ice -corrected. Sushi on buffet 62-64F - do not place a plate between the plate of sushi and the frozen buffet - place directly on the frozen buffet - corrected. Also on buffet the pollack, raw beef, raw chicken were 52-56F - the ie had melted below the pans - more ice was added.
- 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: Do not cool teriakyi chicken at room temp - it was 81F - food was placed in cooler
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not place watermelon on box with raw meat to prevent against possible cross contamination. Watermelon was moved
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06/09/2014 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw pollack at room temp - product was discarded. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw meat or raw chicken over sauces to prevent against possible cross contamination. Corrected at time of inspection
- Bare hand contact with ready to eat foods
There is no barehands contact allowed with ready-to-eat foods foods such as when cutting fruits. Corrected at time of inspection.
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12/19/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/15/2013 | Routine |
- Food storage - preventing contamination from the premises
DO NOT STORE PANS OF FOOD UNDERNEATH REACH IN COOLERS. DO NOT STORE PANS OF FOOD ON FLOOR UNDER SHELVES IN WALK IN. COVER FOOD IN WALK IN
- Cleanability of floors, walls, and ceilings
CLEAN THE FLOORS THROUGHOUT KITCHEN. CLEAN UNDER AND AROUND EQUIPMENT.
- equipment food contact surfaces and utensils clean to sight and touch.
DO NOT STORE KNIVES IN THE CRACK BETWEEN PREP TABLES NEAR WOKS, CLEAN UNDER CUTTING BOARDS, CRACKS OF EQUIPMENT, HANDLES ON PREP TABLE ACROSS FROM WOK. ALSO CLEAN WHITE CAN WITH LID NEAR WOK THAT ISN'T BEING USED. DO NOT STORE GRILL UTENSILS IN STANDING WATER AT HIBACHI GRILL.
- In-use utensils, between-use storage
DO NOT STORE KNIVES IN THE CRACK BETWEEN PREP TABLES NEAR WOKS, CLEAN UNDER CUTTING BOARDS, CRACKS OF EQUIPMENT, HANDLES ON PREP TABLE ACROSS FROM WOK. ALSO CLEAN WHITE CAN WITH LID NEAR WOK THAT ISN'T BEING USED. DO NOT STORE GRILL UTENSILS IN STANDING WATER AT HIBACHI GRILL.
- Sanitization of food contact surfaces - before use and after cleaning
I OBSERVED AN EMPLOYEE RUN A CUTTING BOARD UNDER WATER AND THEN PLACE BACK ON A SHELF FOR USE. ALL EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED, AND THEN SANITIZED BEFORE PUTTING BACK ON THE SHELF. DO NOT RINSE OUT HOT TEA POTS AND PUT BACK ON SHELF. SEVERAL WERE FOUND WITH TEA STILL INSIDE. THEY SHALL BE WASHED, RINSED, AND SANITIZED AFTER EACH USE.
- Eating, drinking, or using tobacco
SEVERAL EMPLOYEE DRINKS WERE SEEN THROUGHOUT THE KITCHEN. EMPLOYEE DRINKS SHALL HAVE A LID AND STRAW AND BE STORED ON NON-FOOD CONTACT SURFACES. AN EMPLOYEE WAS SEEN USING HIS CELL PHONE WHILE WEARING GLOVES. HE THEN TRIED TAKING HIS GLOVES OFF WITH HIS MOUTH AND SPIT ON THE FLOOR. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREPARED FOOD NOT USED WITHIN 24 HOURS NEEDS TO HAVE A DATE, ALL SALADS, FILL FOR CRAB RANGOOD, NOODLES, JELLO, COOKED MEAT, LEFTOVERS USED FOR LONGER THAN ONE DAY.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
CUT MELONS BELOW RAW BEEF, MUSHROOMS BELOW RAW SHRIMP, RAW CHICKEN ABOVE BEEF, ALL IN THE WALK IN COOLER.
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03/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Dynasty Buffet, 5388 Elmore Cir, Davenport, IA 52807 »