- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer concentration of warewashing machine tested too low (0 ppm)
- Eating, drinking, or using tobacco
Observation: Open beverage container stored in cooler with food. Employee discarded drink.
- In-use utensils, between-use storage
Observation: Scoop (cup/lid) stored in peeled potatoes container. Person In Charge removed scoop from container.
- Handwashing signage
Observation: No handwashing reminder signs posted in restrooms. Person In Charge posted provided signs until new ones can be placed in rooms.
|
11/18/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment does not have quat sanitizer test strips to monitor sanitizer concentration and does not have chlorine test papers to check the sanitizer concentration at the chemical sanitizing dishmachine.
- In-use utensils, between-use storage
Observation:Bowl stored in bag of rice used for dispensing food product.
- Air drying of equipment and utensils
Observation:Clean pans stacked on top of each other while wet.
- Common name-working containers
Observation:Unlabeled chemical spray bottles stored in the kitchen. Spray bottles were labeled as to contents.
- Food storage, prohibited areas
Observation:Open bag of panko stored on basement floor. Bag of rice stored on kitchen floor during food preparation activities. Containers of food product stored on the walkin freezer floor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Build up of grease residue on surfaces of equipment located by the fryer.
- Hand drying provided
Observation:Hand drying not provided at handsink located in dining room wait station beverage dispensing area.
- 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:Individual packets of sweet cream butter held at room temperature without temperature control in wait station. Butter packets were disposed of during the inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener blade soiled with residue. Food particles on surfaces of tabletop slicer. Items properly cleaned during inspection.
- Eating, drinking, or using tobacco
Observation:Open employee beverage stored on counter with plates.
|
05/14/2014 | 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-Observed raw meat stored above a carrots and meatloaf in the walkin cooler. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed portion cup used a scoop stored in container of blue cheese in the kitchen prep cooler.
- Food storage - preventing contamination from the premises
Observed a bag of onions stored on the floor.
|
11/22/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cream pies and pies with merringue that are not consumed within 24 hours were not date marked. CORRECTED AT TIME OF INSPECTION.
- Outer openings are protected
Observed screen door on the westside kitchen service door has a large gap under the door and the screen is in bad repair with large holes.
- Using a handwashing sink- operation and maintenance
Handsink by the dishmachine was blocked by the dirty dish cart. The handsink in the back food prep area was blocked by the garbage can.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed pan soiled with rice was stored on the shelving unit in the dishmachine area with clean pans. Pan was washed and sanitized during inspection. Observed slicer that was not used today was dirty. Slicer was broken down during the inspection and cleaned/sanitized. Observed can opener blade had a build up of food residue. Can opener blade was cleaned and sanitized during the inspection. ALL ITEMS CORRECTED AT TIME OF INSPECTION. Observed portion cups stored in food substances in the reach in prep cooler on the main cook line. Observed bowl stored in flour container on the back prep line.
- In-use utensils, between-use storage
Observed pan soiled with rice was stored on the shelving unit in the dishmachine area with clean pans. Pan was washed and sanitized during inspection. Observed slicer that was not used today was dirty. Slicer was broken down during the inspection and cleaned/sanitized. Observed can opener blade had a build up of food residue. Can opener blade was cleaned and sanitized during the inspection. ALL ITEMS CORRECTED AT TIME OF INSPECTION. Observed portion cups stored in food substances in the reach in prep cooler on the main cook line. Observed bowl stored in flour container on the back prep line.
- Food employees hair is effectively restrained
Food handler on the main cookline was wearing a bandana that did not enclose the hair on top of the head.
|
05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Midtown Family Restaurant, 200 Scott Ct, Iowa City, IA 52245 »