- Material characteristics of non-food contact surfaces
Observation: Need to seal (paint or sealer) on plywood by 3-compartment sink.
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12/16/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine does not have sanitizer connected (soap and 2 rinse/drying agents). Work order placed - use 3-comp sink until dishmachine is working properly. Wash, rinse, sanitize - observed working washing, rinsing and then stacking to dry - pans were not sanitized - pans should be dry before stacking.
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06/22/2015 | Physical Recheck |
- Clean condition-hands and arms
Observation: No hot water for handwashing
- Capacity, availability, and pressure of hot and cold water
Observation: Water heater broken. No hot water available
- Duties of PIC
Observation: Establishment operating without hot water.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: No hot water for washing dishes (3-comp sink or dishmachine)
- Package integrity
Observation: Food (in cooler/freezer) stored in plastic grocery bags. Must be stored in food grade container or wrapped in plastic wrap and then placed in grocery bags.
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06/19/2015 | Regular |
| No violation noted during this evaluation. | 12/29/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A clean up kit is needed for the clean up of vomit and diarrheal events. Procedure was provided
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12/19/2014 | Physical Recheck |
- Handwashing cleanser, availability
Observation:Soap is needed at kitchen handsink near 3 compartment sink.Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shrimp and calamari found thawing in same container as raw meat - keep the fish and meat sep to prevent against possible cross contamination.Corrected
- Food storage - preventing contamination from the premises
Observation:Store the tub of potatoes and container of squash off of the floor. Corrected
- Sanitization methods - hot water, chemical
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize
- 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.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shrimp found in container on top of cabbage - shrimp was moved.
- Plumbing system maintained in good repair
Observation:Dishmachine is not draining properly and there is water on the floor.
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12/11/2014 | Regular |
| No violation noted during this evaluation. | 06/16/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - large and small knives in knife rack, interior of tall reach-in freezer
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean hood area
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following need cleaning - the floor under the wok range, wall in same area and pipes on the sides of the wok range,
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In reach-in do not store container of raw chicken in container of onions, in walk-in do not store raw chicken over mushrooms and in same unit do not store container of raw beef in container of cooked meat or over pea pods to prevent against possible cross contamination. Foods were moved to proper locations
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers were not observed in reach-ins.
- Using a handwashing sink- operation and maintenance
Observation: Do not place sanitizing bucket in bar handsink and do not put container with utensils in it in kitchen handsink. Things were moved to another location.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: 4 bags of vegetarian chicken paste marked keep frozen were thawing at room temp since last night. Do not thaw at room temp - foods were discarded
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - knife racks, handles on reach-ins and walk-in, sides of wok range and fryer, lower shelves, shelf where you store the spices, dry storage shelves, cart in kitchen.
- 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: 8 bags of cooked chicken in walk-in that were cooked yesterday are 47-51F. You only have 6 hrs to cool food down to 41F - the food was discarded.
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06/10/2014 | Routine |
| No violation noted during this evaluation. | 12/27/2013 | Physical Recheck |
- Hand drying provided
Paper towels are needed at handsink in kitchen.
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer in dishmachine is inadequate to sanitize.
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw and place on a bottom shelf. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store chemicals on ice machine and over bag n box pop.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the container of cooked chicken.
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw calamari in standing water at room temp. Clamari was placed in walk-in. 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 chicken in same container as raw beef, also do not store raw chicken over shrimp and vegetables to prevent against possible cross contamination. Store from bottom to top as follows - raw chicken, raw beef and pork (together) and raw fish, store ready-to-eat foods on top.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters and hood area.
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12/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
TUBS OF FOOD WERE STACKED ON TOP OF ONE ANOTHER IN THE TOP OF THE MAKE TABLE. FOOD WAS 45 DEG F. Corrected at time of inspection
- Linens- cleaning and storage
DO NOT STORE KNIVES AND OTHER UTENSILS IN THE CRACK BETWEEN THE EQUIPMENT. STRAINERS SHOULD NOT BE STORED IN WINDOW WELL. Corrected at time of inspection
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06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Exotic Thai Restaurant, 2303 E 53rd St, Davenport, IA 52807 »