- Sanitization of food contact surfaces - before use and after cleaning
Observation: Bowls for Pho are only being washed without a sanitizer step.
- 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: House made peanut sauce holding at 50F. Employee packed ice around sauce. Sauce temped at 45F after 20 minutes. Produce cooler holding at 60F with items labeled perishable (peeled garlic, pre-made noodles, tofu). Items moved to freezer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit for sanitizer not available on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer buckets for wiping cloths not available to cook line during service.
- 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: Employee health reporting agreement not held on site.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink at the front of kitchen has no water supplied to it.
- Plumbing system maintained in good repair
Observation: Spray arm in dish area is leaking and wrapped in towels and duct tape.
- 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: Thermometer missing from 2 door flip top cooler with egg rolls on the cook line.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Noodles are held in water at room temperature for extended period prior to cooking for proper cooking technique. Facility has no written procedure for using time as a health control for noodles.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: food thermometer on site is out of calibration.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Ground pork, shrimp out at room temperature to thaw.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Owner stated that the other co-owner was certified but was unable to provide certification.
- Backflow protection
air gap, device standard, when required
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02/24/2016 | Regular |
Restaurant representatives - add corrected or new information about Zaika, 2020 8th St, Coralville, IA 52241 »