- Light bulbs, protective shielding
Observation: No shielding on lights in kitchen or over pies in display case.
- Protecting food from environmental contamination
Observation: Raw shell eggs stored over raw sweet potatoes in cooler. Corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink dirty. Corrected on site.
- Foods are cooled using appropriate methods
Observation: Container of cooked cabbage cooling in back storeroom. Temped at 107 degrees. Moved to cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls and floors in kitchen area heavily soiled. Broiler, microwave and containers on prep table heavily soiled.
- Hand drying provided
Observation: No paper towels at handsink. Corrected on site.
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11/30/2015 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Some improvement has been made. However, plastic containers that store vegetables soiled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment has been unable to locate thin tipped thermometer. They will contact food supplier.
|
05/27/2014 | Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls throughout kitchen soiled.
- Material characteristics of non-food contact surfaces
Observation: Raw wood used for shelving in store room.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving throughout establishment soiled. Observed mouse droppings in store room.
- Established procedures for responding to vomiting and diarrheal events
Observation: will submit
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink soiled.
- Posting of a valid license
Observation: License not displayed
- Physical facilities maintained in good repair
Observation: Shelving and door in walk-in cooler in bad repair.
- Condiments are protected from contamination by consumers
Observation: Cilantro and chili sauce out for consumer self service - no barrier to protect from contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored next to carrots in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Strainers, vegetable containers, flour, sugar, rice, etc containers heavily soiled. Fryer basket laden with grease. Fruit peelers soiled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Cutting surfaces maintained
Observation: Surfaces on cutting boards heavily scarred and stained.
- Cleaning of cooking and baking equipment
Observation: Open flame cooker, stove, oven handles and toaster oven all heavily soiled.
- Demonstration of Knowledge
Observation: Due to nature and repeat violations. Person in charge unable to demonstrate knowledge of food safety.
|
05/14/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
07/02/2013 | Routine |
- Miscellaneous sources of contamination
Condiments out for consumer self service not protected from contamination. Uncovered containers of vegetables in walk-in cooler. Chest freezers have large amount of ice build up in them.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Strainers in bad repair and stained. Cutting service on wood table in bad repair - shall not use for food contact surface. Bowls used for dispensing rice laying in rice. Mechanical potato peeler in bad repair - remove from estabilshment. Cooking equipment soiled, including toaster oven *.
- When to wash
Did not observe handwashing during this visit.
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
Strainers in bad repair and stained. Cutting service on wood table in bad repair - shall not use for food contact surface. Bowls used for dispensing rice laying in rice. Mechanical potato peeler in bad repair - remove from estabilshment. Cooking equipment soiled, including toaster oven *.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizer solution between uses. Lids on chest freeezers in bad repair*. Warewashing sinks are heavily soiled *. Handles on oven heavily soiled. Shelf in store room is raw wood *. Light switch coming away from wall in women's restroom.
- Food storage - preventing contamination from the premises
Condiments out for consumer self service not protected from contamination. Uncovered containers of vegetables in walk-in cooler. Chest freezers have large amount of ice build up in them.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- In-use utensils, between-use storage
Strainers in bad repair and stained. Cutting service on wood table in bad repair - shall not use for food contact surface. Bowls used for dispensing rice laying in rice. Mechanical potato peeler in bad repair - remove from estabilshment. Cooking equipment soiled, including toaster oven *.
- Condiments are protected from contamination by consumers
Condiments out for consumer self service not protected from contamination. Uncovered containers of vegetables in walk-in cooler. Chest freezers have large amount of ice build up in them.
- Cleaning of cooking and baking equipment
Strainers in bad repair and stained. Cutting service on wood table in bad repair - shall not use for food contact surface. Bowls used for dispensing rice laying in rice. Mechanical potato peeler in bad repair - remove from estabilshment. Cooking equipment soiled, including toaster oven *.
- Light bulbs, protective shielding
Lights not shielded *. Heat lamps are not shatterproof *.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units. Probe type thermometer not working.
- Multiuse food contact surfaces are cleanable
Strainers in bad repair and stained. Cutting service on wood table in bad repair - shall not use for food contact surface. Bowls used for dispensing rice laying in rice. Mechanical potato peeler in bad repair - remove from estabilshment. Cooking equipment soiled, including toaster oven *.
- Laundry facilities
requirement, location, and use
- Designated areas for employees
use of designated areas by employees
- Using a handwashing sink- operation and maintenance
Upon arrival, plastic container and bottle of bleach sitting in handsink. Handsink soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walk-in door in bad repair. Floor in kitchen soiled and sticky.
|
06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Thai Vegetarian Deli Inc., 120 W Broadway, Fairfield, IA 52556 »