- Food employees hair is effectively restrained
Observation: Both employees in the kitchen were not wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Racks in the line cooler have become soiled.
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard reused (egg cartons).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat food did not have date marks at time of inspection (breaded chix, ham, etc.).
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not maintained in sanitizer at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Hobart 4 door cooler has a leak inside. Maybe due to condensation.
- Washing of linens
Observation: Observed soiled linens stored on top of boxes of oil.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walk in freezer has food soil on the floor.
- In-use utensils, between-use storage
Observation: Observed scoops stored in dry products (salt).
- Plumbing system maintained in good repair
Observation: Womens toilet does not fill properly, and the mens urinal runs for almost a minute after flushing.
- Multiuse food contact surfaces are cleanable
Observation: Observed bus tubs and trays that had damage (cracks, burns, chips, etc.) and had become no longer cleanable.
- Demonstration of Knowledge
Observation: Employees in the kitchen could not correctly identify what order to set up three compartment sink. Onsite education conducted.
- Sanitization methods - hot water, chemical
Observation: Did not have sanitizer made up in the kitchen at time of the inspection.
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04/28/2014 | Routine |
- Foods are cooled using appropriate methods
- Storage and maintenance of wet and dry wiping cloths
- In-use utensils, between-use storage
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
- Miscellaneous sources of contamination
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Food employees hair is effectively restrained
- Material characteristics of non-food contact surfaces
- Roasts held at a temperature of 130°F or above
- equipment food contact surfaces and utensils clean to sight and touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Test kit provided and used to measure sanitizing solution concentration
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09/19/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. Must maintain all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to hold items and soak up grease. May not reuse cardboard for any other purpose to prevent buildup of bacteria. Also shelves in register area are becoming soiled. Must repaint shelves to prevent buildup of bacteria and contamination. 3) Behind and underneath wok table has become soiled. Must keep clean to prevent buildup of bacteria.
- Food employees hair is effectively restrained
Observed employees not wearing hair restraint. Must wear effective means of hair restraint to prevent contamination.
- Roasts held at a temperature of 130°F or above
Prep cooler on line was temped @ 47*F. Food inside cooler was right around 40*F. Cooler is being cleaned at time of inspection. All potentially hazardous food (PHF) was removed from cooler at time of inspection. Cooler may still be used for non-PHF items, but must be repaired on 9/19/13 or temp closure will be issued. --Observed cooked rice (130*F) and chix (93*F) stored without temp control. Cooked food must either be held @ 41*F or below, or @ 135*F or above. Rice warmer was not plugged in at time of inspection. Warmer was plugged in and reached proper temp. Chix was moved to cooler. Corrected at time of inspection. May not hold food at room temp if it has been cooked.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips at time of inspection (water damage). Must have test strips for checking concentration of sanitizer.
- Foods are cooled using appropriate methods
Observed cooked chix stored on table waiting to be cooled. Chix was in too deep of portion to cool adequately. Must separate into smaller THIN portions to allow even transfer of cold air. Corrected on-site. Given handout about cooling.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (chix, noodles, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Prep cooler on line and walk in cooler both had raw animal products stored above ready to eat food. Must adequately separate raw animal products from ready to eat food by storing raw products below all ready to eat food.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No handsink provided hot water at least 100*F. Water only reached 80*F max. Water heater was turned up at time of inspection and reached min temp.
- Miscellaneous sources of contamination
Walk in freezer has ice buildup. Must remove ice from freezer and clean area to prevent contamination. Cooler must have all penetrations sealed to prevent entry of warm air. At a minimum food must be removed from under ice formations.
- Laundry facilities
requirement, location, and use
- In-use utensils, between-use storage
1) Observed single use cups used as scoops in sauces and bulk dry products. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Hobart door seals are torn. Must replace door seals to prevent buildup of bacteria and contamination. 3) Turbo Air cooler vent fan is dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Smoke free air act
Do not have an official no smoking sign posted at front door. Must have a no smoking sign posted at all entrances.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer. Must maintain all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to hold items and soak up grease. May not reuse cardboard for any other purpose to prevent buildup of bacteria. Also shelves in register area are becoming soiled. Must repaint shelves to prevent buildup of bacteria and contamination. 3) Behind and underneath wok table has become soiled. Must keep clean to prevent buildup of bacteria. --1) Observed single use cups used as scoops in sauces and bulk dry products. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Hobart door seals are torn. Must replace door seals to prevent buildup of bacteria and contamination. 3) Turbo Air cooler vent fan is dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. Must maintain all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to hold items and soak up grease. May not reuse cardboard for any other purpose to prevent buildup of bacteria. Also shelves in register area are becoming soiled. Must repaint shelves to prevent buildup of bacteria and contamination. 3) Behind and underneath wok table has become soiled. Must keep clean to prevent buildup of bacteria.
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09/18/2013 | Routine |
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