- 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: Cooked egg rolls were stored in room temperature, and temped at 113*F. Discarded. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Has wet cloth on wok table. Put into sanitizer bucket. Corrected on site.
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11/25/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above sauce buckets in walk-in cooler. Must adequately separate raw animal products from sauce section. Removed. Corrected
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitzier made up at front during inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have penetration thermometer (thin probe) to check food inter temperature. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: Several food containers in walk-in freezer and walk-in cooler were not covered. Must have adequate methods to cover ood to prevent contamination. Corrected. REPEAT VIOLATION.
- Common name-working containers
Observation: Both sanitizer bucket and soapy water bucket not labeled at front. Must label all working contatiner with common name for easy identification.
- Plumbing system repaired according to law
Observation: Both water handles on the right of three compartment sink slight leak. Repair or replace to maintain in good condition. REPEAT VIOLATION.
- Drying mops
Observation: Wet mop was stored in mop sink. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Package integrity
Observation: Observed one dented can in dry storage. Must put dented can at returing area. Corrected.
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitizers
Observation: Sanitizer in kitchen was tested too strong. Chlorine concentration must be maintained between 50-100ppm. Use test strips to check concentration after each made. Corrected.
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06/04/2015 | Regular |
- Miscellaneous sources of contamination
Observation: Most food container in walk-in cooler was not covered. Must have adequate methods to cover food to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Missing thermometer in a. walk-in cooler b. reach-in cooler. 2) Didn't have penetration thermometer (thin probe) thermometer to check food internal temperature.
- Outer openings are protected
Observation: Back door in kitchen has light showing around outer edges. Must seal outer edges to prevent entry pest.
- Plumbing system repaired according to law
Observation: Hot water handle on right faucet on three compartment sink leaks. Repair to maintain in good condition.
- Storage of clean equipment and utensils
Observation: Single service items were stored on the floor in storage. Must be stored at least 6" off floor.
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12/02/2014 | Regular |
- 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: Put a large amount fried chicken in to a plastic box for cooling. Must separate food into small portion to cool food from 135*F to 70*F within 2 hours, and then 70*F to 41*F within 4 hours.
- 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) Beef was stored in room temperature waiting for preparation. Potentially hazardous food must put in to cold holding equipment if not used immediately. Corrected at time of inspection. 2)Prep cooler is broken. Ordered a new cooler. All foods stored in walk-in cooler now.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Grease buildup on can opener. Clean more frequently.
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06/05/2014 | Routine |
- Roasts held at a temperature of 130°F or above
A container of cooked shrimps, the internal temp was 48*F in kitchen line cooler. All potentially hazardous food must be cold held at 41*F or below. Turned cooler temperature down.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Potentially hazardous foods (fried chicken, egg rolls, etc) were not date marked. Must date mark potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date mark to use or discard.
- equipment food contact surfaces and utensils clean to sight and touch.
Food buildup on can opener. Clean more frequently. --1) Wiping cloth not maintained in solution. Must keep wiping cloths inside sanitizer when not in immediate use to prevent buildup of bacteria. 2) Some food debris on the floor in walk-in cooler. Clean more frequently.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloth not maintained in solution. Must keep wiping cloths inside sanitizer when not in immediate use to prevent buildup of bacteria. 2) Some food debris on the floor in walk-in cooler. Clean more frequently.
- Food storage containers identified with common name of food
Working containers not labeled with common name. Must label all working containers with common name for easy identification.
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08/15/2013 | Routine |
Restaurant representatives - add corrected or new information about East China, 2317 Mount Vernon Se Rd, Cedar Rapids, IA 52403 »