No violation noted during this evaluation. | 08/26/2015 | Regular |
- Posting inspection reports
Observation: Current Food Inspection Report was not posted along with the Food License.
|
07/18/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
11/05/2013 | Routine |
- Handwashing signage
Observed no hand washing sign posted at hand sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor with food residue in kitchen in between cooking island and front counter.
- Separation from food, equipment, utensils, linens, and single service
Observed bleach and chemicals stored above food contact surfaces such as bowl and knife.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed exterior of white baking storage with residue build up. Observed front counter with food residue on the shelves and counter surface. Observed island had food residue along the shelving unit and counter surface. Observed oven had dried up residue that had dripped down te oven door. Observed rolling rack next to the stove had residue build up.
- Plumbing system repaired according to law
Observed hand washing sink faucet was dripping.
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10/30/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/11/2013 | Routine |
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