- Protecting food from environmental contamination
Observation: Plastic container of sugar (in back storage area) needs a lid.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water turned off at handsink in waitstaff area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean gaskets on tall refrigerator and other reach-in coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean white seperator plate in ice machine.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thermometer is needed in tall refrigerator near dishmachine.
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12/18/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: Coffee cup sitting on shelf above food and to-go containers. Store on bottom shelf.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chicken and beef above vegetables in walk-in freezer.
- Protecting food from environmental contamination
Observation: Store food in food grade containers and not in plastic bags.
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06/08/2015 | Regular |
| No violation noted during this evaluation. | 11/11/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit is needed for the clean up of vomit and diarrheal events
|
11/04/2014 | Physical Recheck |
- 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: Do not put cooked mushrooms on counter 73F, also lettuce shall be kept refrigerated. Mixture of oil and garlic shall be kept refrigeratred. Everything was placed in cooler. They will be buying chill pans so they can keep food on counter. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed at waitress area handsink. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit for the clean up of vomit and diarrheal events.
- In-use utensils, between-use storage
Observation: Do not store scoops in standing water. Corrected
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Filters in hood need cleaning.
- Eating, drinking, or using tobacco
Observation: Store employee coffee cups on the bottom shelf covered. Corrected
|
10/27/2014 | Regular |
| No violation noted during this evaluation. | 05/22/2014 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: Do not use cardboard on floor in walk-in.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener needs additional cleaning.
- Using a handwashing sink- operation and maintenance
Observation: Handsink on front line is blocked with a prep table, it needs cleaning. There is no hot water at back kitchen handsink.
- Material characteristics of non-food contact surfaces
Observation: Do not use cardboard on shelves - it is not smooth, durable and easily cleanable.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Employees observed just wiping down surfaces and cleaver with dirty towel and not wash, rinsing and sanitizing surfaces. Also they were observed washing equipment in handsink.
- Preventing contamination from equipment, utensils, and linens
Observation: Do not re-use cans for foods. Raw meat meat and chicken boxes used to hold cooked duck (food was discarded) also used raw meat boxes to hold white appetizer plates, cans of food, other equipment, and fried pasta bird nests (also were discarded) All cans shall be sanitized and equipment washed correctly that came into contact with raw meat boxes.
- Hand drying provided
Observation: Paper towels are needed at front line handsink.
- Food storage, prohibited areas
Observation: Large pan of raw meat found on floor in kitchen - shall be stored off of the floor.
- Air drying of equipment and utensils
Observation: Employee observed towel drying equipment. It has to be air dried.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning
- Protecting food from environmental contamination
Observation: Do not use sticky fly strip in kitchen
- In-use utensils, between-use storage
Observation: Many utensils found stored between wall and equipment and between equipment. You can not store equipment there - you do not clean there.
- Demonstration of Knowledge
Observation: Person in charge shall follow the Food Code and run a sanitary establishment.
- Common name-working containers
Observation: Bottle marked sanitizer had some green liquid in it that was not sanitizer. Inspector discarded,.
- Storage and maintenance of wet and dry wiping cloths
Observation: There are no containers of sanitizing solution anywhere in the kitchen - they are not sanitizing surfaces
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Don' place large bowl of raw chicken on same prep table as raw beef.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean the sides of the fryer
|
05/21/2014 | Routine |
- Miscellaneous sources of contamination
Store bags of food off of the floor and closed. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store bags of food off of the floor and closed. Corrected at time of inspection
- When to wash
Employee shall wash hands after working with raw chicken. Corrected at time of inspection
- Posting of a valid license
Corrected at time of inspection
- Hand drying provided
Paper towels are needed at kitchen handsink. 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
Employees shall store raw chicken below raw beef to prevent against possible cross contamination. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be store on a bottom shelf, covered and use a straw. Corrected at time of inspection
- Single -service and single-use articles may not be reused
Do not re-use cans to store food and do not use cloths to cover anything but bread. Corrected at time of inspection
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12/17/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Red Lantern Fine Chinese Cuisine, 4009 E 53rd St Ste 107 Davenport, Ia 52807, , IA »