| No violation noted during this evaluation. | 02/23/2015 | Regular |
| No violation noted during this evaluation. | 01/28/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cleaning must be done on a daily basis.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: cheese sandwich prepared in the chest freezer no label or preparation date.
- Material characteristics of non-food contact surfaces
Observation: Shelves throughout kitchen need to cleaned regularly.
- Handwashing cleanser, availability
Observation: Hand sink full of dirty ware at the time of inspection. Observed them washing hand in ware washing sinks.
- Food storage - preventing contamination from the premises
Observation: Do not store food of the floor of walk in cooler.
- Cleanability of floors, walls, and ceilings
Observation: Floors throughout the kitchen is dirty by sight. Must be kept clean regularly.
- Demonstration of Knowledge
Observation: Several issued that was addressed at previous inspection
- Protecting food from environmental contamination
Observation: several items in the walk in cooler on uncovered.
|
12/03/2014 | Follow-up |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Cleaning must be done daily, cleaning and sanitizing food contact surfaces, equipment, wares, utensils,etc., must be done as you operate.
|
08/04/2014 | Follow-up |
- Food storage containers identified with common name of food
Observation:working container is not properly labeled.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Food in walk in is not properly labeled or date marked. Review date marking guidance material.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Food store in walk in cooler and freezer is not store in a manner that will prevent cross contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: --Observation:Food contact surfaces are not being cleaned and sanitized properly.
- Material characteristics of non-food contact surfaces
Observation:Thoroughly clean the kitchen this include all equipment, wares,floors, all food prep and storage areas.
|
07/14/2014 | Follow-up |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Food in walk-in cooler and freezer is not properly date marked.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Need to be cleaned and sanitized.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Hand sink blocked by heavy equipment.
- Multiuse food contact surfaces are cleanable
Observation:Equipment must be cleaned and sanitize daily.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Working containers dirty to sight and touch. Food contact surfaces and equipment dirty by sight and touch.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation:Chemicals store in food preparation area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Packaging and separation
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The kitchen is not being cleaned on a daily basis.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Prep/reach in cooler not working properly.
|
07/08/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Ceiling tiles and vent cover missing in the back hallway. Floor tiles are missing also by the back door. One light cover missing in the back hallway.
- Using a handwashing sink- operation and maintenance
Handsink had dishes in it.
- equipment food contact surfaces and utensils clean to sight and touch.
Large containers with flour, sugar and other white powders in them soiled. Freezer floor soiled.
- Food storage - preventing contamination from the premises
Food stored on the floor in the walk-in freezer.
- Light bulbs, protective shielding
Ceiling tiles and vent cover missing in the back hallway. Floor tiles are missing also by the back door. One light cover missing in the back hallway.
- Food storage containers identified with common name of food
Large gray containers not labeled in the back of the kitchen.
|
11/19/2013 | Routine |
- Cleaning of cooking and baking equipment
Rice steamer soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in the back hallway soiled.
- Outer openings are protected
Front door open upon arrival
- Using a handwashing sink- operation and maintenance
Pots and pans in the handsink.
- Test kit provided and used to measure sanitizing solution concentration
Test strips needed for the bleach. 100 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Walls soiled in back hallway. Also containers of flour and rice.
- Cleanability of floors, walls, and ceilings
Replace missing tile in floor by back door. Also replace ceiling tiles that are stained.
|
06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about East China, 2108 Kimball Ave, Waterloo, IA 50701 »