- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked breaded chicken stord in the walk-in-cooler was prepared on Sunday prior to inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Deli slicer had residue build-up behind the blade. Knives stored soiled on magnetic storage strip. Person in charge removed all knives to be cleaned and cleaned/sanitized deli slicer.
- Outer openings are protected
Observation: Kitchen door not sealed and light was shining under exterior door.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor soiled in the walk-in-cooler, under 3-compartment sink, and floor drain located under wok.
- Cutting surfaces maintained
Observation: Cutting boards in the kitchen were worn.
- Handwashing cleanser, availability
Observation: No hand soap at the kitchen hand sink. Person in charge brought hand soap to the hand sink.
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12/29/2015 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Food items stored on the ground of the walk-in-freezer. Raw meat items not stored in non-food grade single use bags in the walk-in-freezer.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Deli slicer had residue build-up behind the blade. Knife stored soiled on magnetic storage strip.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine chlorine sanitizer was not at the correct concentration level. Service provider arrived onsite to service dish machine.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor soiled in the walk-in-cooler, under 3-compartment sink, floor drain under deli slicer next to walk-in-cooler and floor drain located under wok.
- Outer openings are protected
Observation: Kitchen door not sealed and light was shining under exterior door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat product stored above rice in the open top refrigeration. Person in charge removed raw meat to be stored in the walk-in-cooler. Raw chicken thawing/dripping above bucket of sauce in walk-in-cooler. Person in charge removed chicken to be stored on shelf and agreed to sanitize sauce bucket.
- Cutting surfaces maintained
Observation: Cutting boards in kitchen were worn.
- Hand drying provided
Observation: No paper towels at the front service hand sink. Person in charge brought paper towels to hand sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available to test the concentration of the dish machine sanitizer. Service provider brought test kit for the establishment.
- Handwashing aides and devices, use restrictions
Observation: Clear wrap stored in kitchen hand sink. Person in charge removed wrap from sink.
- 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: Rice prepared the day prior to the inspection was stored covered in the walk-in-cooler at temperatures of 46*F and 54*F. Person in charge voluntarily discarded product.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored behind raw beef in the open top refrigeration. Person in charge rearranged to store chicken in front of beef.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked breaded chicken stored in the walk-in-cooler was prepared on Sunday prior to inspection
- Handwashing cleanser, availability
Observation: No hand soap available at the kitchen and front service hand sink. Person in charge brought hand soap to hand sinks.
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12/17/2015 | Regular |
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