| No violation noted during this evaluation. | 10/15/2015 | Physical Recheck |
- Handwashing cleanser, availability
Observation: Hand soap missing from hand sink in sushi area.
- Outer openings are protected
Observation: Front and back door propped open.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No thermometer for 2 door prep cooler adjacent to cook line.
|
09/14/2015 | Physical Recheck |
- Handwashing cleanser, availability
Observation: Hand soap missing from hand sink in the sushi area.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Cooler thermometer missing from 3 door prep cooler on cook line. Thermometer added to cooler. Corrected on site. Thermometer broken in 2 door prep cooler adjacent to cook line.
- 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: Shrimp and cabbage in prep cooler on cook line holding at 48F. Put in line at 11A. temped at 2:30P. Food discarded.
- Insect control devices are properly designed and installed
Observation: Fly strips hanging in the kitchen. Fly strips removed by staff.
- Foods are cooled using appropriate methods
Observation: Pork, chicken and beef cooked off in the morning (11-11:30A) and placed in prep cooler for cooling in 6 inch deep containers. Food discarded.
- 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: Pork, white meat chicken, and beef in prep cooler on cook line at 100, 46, and 48F respectively. Food cooked off at 11:30A. Temped at 2:30P. Food discarded.
- Single -service and single-use articles may not be reused
Observation: Used plastic shopping bags used for food storage. Staff removed food from bags.
- Outer openings are protected
Observation: Back door of facility open when inspectors arrived on site. Closed by staff.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of ice machine has visible build-up.
- In-use utensils, between-use storage
Observation: Rice scoop stored in standing water. Scoop removed to dish area and new scoop placed by staff. Scoops in flour in back storage bins do not have handles and are stored in the bins in contact with the flour. Scoops discarded.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Employee illness reporting agreement not on file for kitchen staff. Kitchen staff signed off on form.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from noodles in prep coolers on cook line and in walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of 3 door cooler on cook line with visible build up. Staff cleaned out cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips not available. Staff contacted maintenance company.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in kitchen used for dumping and washing equipment.
|
08/21/2015 | Regular |
| No violation noted during this evaluation. | 03/25/2014 | Routine |
- 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: Preserved duck eggs that state "keep refrigerated" at room temperature. Corrected while on-site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cooler handles and all equipment handles have excessive build-up.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available to test sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
Observation: No shield on lightbulb in walk-in freezer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:No sanitizer showing up on test strips at dishmachine
- Food storage - preventing contamination from the premises
Observation: Boxes of produce and bags of carrots stored on floor of walk-in cooler, boxes of meat stored on floor of walk-in freezer, bags of potatoes and onions stored on floor of prep area. Corrected while on-site.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen raw meat out at room temperature. Corrected while on-site.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- In-use utensils, between-use storage
Observation: Rice scoop stored in standing water. Corrected on-site.
- Food employees hair is effectively restrained
Observation: Food handlers were not wearing hair restraints in kitchen. Corrected while on-site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall behind dishmachine excessively dirty. Corrected. Floors under wok, fryers and open top coolers dirty.
|
03/21/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display 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
Cooked rice and noodles not labeled with date. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Sushi rice out at room temperature.
- Light bulbs, protective shielding
Walk-in Freezer
- In-use utensils, between-use storage
Rice scoop in standing water. Corrected.
- Foods are cooled using appropriate methods
Cooked chicken cooling at room temp
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handwashing sink in sushi area not working. Owner stated parts are on order.
- Food storage - preventing contamination from the premises
Cooked chicken placed in cardboard box lid. Boxes of food on floor of walk-in freezer.
- Food employees hair is effectively restrained
Food handler observed witih no hair restraint.
- Toilet room
receptacle, enclosed, fixtures clean
|
10/31/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
07/16/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
07/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Kapok, 906 2nd St 1 Coralville, Ia 52241, , IA »