| No violation noted during this evaluation. | 01/22/2016 | 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:Make table holding around 45 degrees F, mgr stated he would purchase new unit within 30 days, recommend product be moved to walk-in cooler and held there until new unit arrives
|
01/08/2016 | Physical Recheck |
- Posting inspection reports
Observation: Most recent inspection report not posted in public view.
- Common name-working containers
Observation: Spray bottles of cleaners not labeled with common name of contents. Discussed importance of proper labeling with owner.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certificate available for verification. Discussed options with owner about how to obtain CFPM Certification.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled especially under equipment. Walls soiled behind storage shelving. Floor of walk-in cooler soiled.
- Food storage - preventing contamination from the premises
Observation: Food items stored on floor of walk-in cooler.
- 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: Some coolers missing thermometers.
- 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:Make table holding > 41*. Discussed proper temperatures with owner and how to keep items at proper temperature. Items were moved to reach-in cooler and make table will be replaced.
|
12/15/2015 | Regular |
| No violation noted during this evaluation. | 09/25/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation:Left information
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths must be stored in sanitizer water between each use
- Foods are cooled using appropriate methods
Observation:Pasta in reach in cooler at 44F, deep plastic tubs with lids on tight
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Some soiled serviceware on clean rack next to handsink
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left information
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:All foods that are ready to eat and not used within 24 hours of prep must be datemarked-left info
- 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:Prep cooler across from grill running around 50F-service contacted
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:All coolers must have visible, accurate thermometers
- Common name-working containers
Observation:Label all chemical spray bottles
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Must provide proof of certification
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:Tableware has food end exposed
|
09/23/2014 | Routine |
Restaurant representatives - add corrected or new information about The Spice Thai Cuisine, 402 Main St, Ames, IA 50010 »