| No violation noted during this evaluation. | 01/29/2016 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available at establishment.
- In-use utensils, between-use storage
Observation: Utensil (scoop for cooked rice) stored in room-temperature water between use. Person In Charge placed a clean scoop in a storage container without water.
- Sanitization methods - hot water, chemical
Observation: Sanitizer (chlorine) not at proper levels at time of inspection. Person In Charge made sanitizer solution at proper concentration.
- Hand drying provided
Observation: Hand drying paper towels not available at time of inspection in kitchen and drink service area. Person In Charge placed paper towels at handwashing sinks.
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01/08/2016 | Physical Recheck |
- Hand drying provided
Observation: No hand drying available at kitchen handwashing sink. Person In Charge placed more towels at sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluid clean-up.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation: Raw chicken stored in non-food grade plastic bags. Person In Charge moved chicken to proper container for storage.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration (chlorine) in kitchen too high. Person In Charge made new sanitizer at proper concentration.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available to verify the concentration of sanitizer solution (chlorine).
- Posting inspection reports
Observation: Previous inspection not posted.
- Common name-working containers
Observation: Sanitizer containers not properly labeled in kitchen. Multipurpose spray bottle not labeled. Person In Charge labeled spray bottles.
- Food storage containers identified with common name of food
Observation: Dry ingredients near stoves not labeled with common name of food.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: According to records, initial temperatures at taken after rice has been removed from temperature control. Person In Charge discarded current batch and will properly record temperatures on future batches.
- In-use utensils, between-use storage
Observation: Utensils (rice scoop) stored in room temperature water between use. Person In Charge discarded water and moved rice scoop to warewashing.
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12/17/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Sushi rice held at room temperature without temperature control, an approved variance, or written Time as Public Health Control procedures and logs. Sushi Rice was disposed of during the inspection. Establishment has decided to use Time as Public Health Control and began writing the procedure during the inspection. A copy of the procedure must be submitted to our office by 5/13/14. Completed Time as Public Health Control logs must be submitted to this office for 4 weeks beginning 5/13/14.
- Parasite destruction (raw or partially cooked fish)
Observation:Establishment could not produce parasite destruction records for raw fish used in sushi menu items. Copy of supplier letters of guaranty must be provided to our office by 5/13/14.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Establishment states they are using Time as Public Health Control for sushi rice held at room temperature, but they do not have a written procedure for this practice or logs to document this practice. Completed Time as Public Health Control logs must be submitted to this office for 4 weeks beginning 5/13/14.
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05/05/2014 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Internal thermometers are not provided in refrigerated prep coolers containing potentially hazardous foods.
- In-use utensils, between-use storage
Observation:Bowls used as scoops stored in containers of food product.
- Food storage containers identified with common name of food
Observation: Dry ingredients and sauces stored in containers that are not marked with products common name.
- Records, creation and retention for parasite destruction
Observation: Establishment could not produce parasite destruction records for the raw fish used in their sushi products. 3-402.12 Records, Creation and Retention. If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section.
- Disclosure of menu items offered or served raw or undercooked
Observation: Establishment menu does not provide a disclosure for animal-derived foods that are served raw or undercooked. 3-603.11(B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Sushi rice held at 71 F without a written Time as Public Health control procedure and logs or an approved variance.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Door handles on reach in prep coolers are soiled with residue. Shelves under prep tables in the kitchen are soiled with residue.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meat/raw fish products stored above vegetables and other ready to eat food products in two refrigeration units in the main kitchen and in both of the sushi bar refrigeration units. CORRECTED AT TIME OF INSPECTION.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up of grease on floors under and around the fryers and wok system. Build up of grease hanging from the ventilation fan and on walls on the exterior of the building.
- Designated areas for employees
use of designated areas by employees
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Establishment states they are using Time as Public Health Control for sushi rice held at room temperature, but they do not have a written procedure for this practice.
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04/23/2014 | Routine |
- Linens- cleaning and storage
Observed utensils stored in containers of food products with the handle of the utensil in contact with the food and a bowl stored in a container of raw meat. Observed forks and spoons are stored with the food contact surface upright, not inverted with the handle upright to prevent contamination of the food contact surface. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Paper towels/hand drying was not provided at the handsink in the sushi prep area (Corrected at time of inspection) and in the wait station area.
- Hand drying provided
Paper towels/hand drying was not provided at the handsink in the sushi prep area (Corrected at time of inspection) and in the wait station area.
- Eating, drinking, or using tobacco
Open employee beverage containers in unapproved area-kitchen prep table. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Grease is dripping from the hood ventilation fan on the exterior of the building.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Establishment prepares sushi rice and hot holds the product at around 75 F without a written procedure in place for using Time as Public Health Control and without logging the time the product was prepared and the time the product was disposed of (no later than 4 hours from time of prep). Establishment's practice is dispose of the sushi rice 3 hours after it is prepared. Time as Public Health Control handout was provided to operator on this day.
- Disclosure of menu items offered or served raw or undercooked
Establishment menu does not provide the disclosure component for the menu items containing raw or undercooked meats, poultry, seafood, shellfish, or eggs. Consumer Advisory handout provided to the establishment on this day.
- Food employees hair is effectively restrained
Observed Sushi Chef was not wearing a hair restraint while working in the sushi food prep area. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed unlabeled sauce and ingredient bottles in food prep areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Exterior surfaces of doors and door handles of the kitchen refrigerated prep tables are excessively soiled with food residue.
- In-use utensils, between-use storage
Observed utensils stored in containers of food products with the handle of the utensil in contact with the food and a bowl stored in a container of raw meat. Observed forks and spoons are stored with the food contact surface upright, not inverted with the handle upright to prevent contamination of the food contact surface. Corrected at time of inspection.
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12/04/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
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08/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Sushi Popo, 725 Mormon Trek Blvd, Iowa City, IA 52246 »