- 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: Food (cooked duck, 117F) in front hot-holding case not at proper temperature. Food was reheated to proper temperatures in oven and the hot-holding case temperature was increased.
- Foods are cooled using appropriate methods
Observation: Food (duck soup, broth) not cooled with proper methods. Establishment continues to try to cool large portions/containers of soups at room temperature and then place into coolers at the end of the evening. Person In Charge voluntarily discarded food.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Food (duck soup cooked last night) cooled improperly
- Handwashing cleanser, availability
Observation: No handwashing cleanser (soap) at kitchen handsink. Person In Charge placed soap at handsink.
- 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: Food (commercially prepared Hoisin sauce, 65F) brought out to each table not cold-holding at proper temperature. Person In Charge moved containers to cooler.
- Hand drying provided
Observation: No hand drying towels available at kitchen handsink. Person In Chnage placed towels at handsink.
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02/24/2016 | Physical Recheck |
- Posting of a valid license
Observation: License not posted at time of inspection.
- Posting inspection reports
Observation: Previous inspection not posted.
- Common name-working containers
Observation: Mult-purpose spray bottles (window cleaner, sanitizer) not labeled with common name.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink in front service area not accessible (utensils in sink) and handwashing sink in back kitchen not accessible (plastic food back in sink, sink blocked by garbage). Person In Charge removed items preventing sink access.
- Food storage containers identified with common name of food
Observation: Food containers (cooked meat, spices, sauces) not labeled with common name.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils in customer self-service area stored with the food contact surfaces upright.
- Handwashing cleanser, availability
Observation: No soap at front service area sink and no soap available at back kitchen sink during inspection. Person In Charge moved soap to handwashing sinks.
- Foods are cooled using appropriate methods
Observation: Observed on this inspection and stated by Person In Charge, food (soup, cooked duck meat, cooked pork) is being cooled without temperature control (on counter) and items in cooler are cooled in portions in large containers without controls in place to quickly cool items.
- Hand drying provided
Observation: No paper towels available at front service area sink and no paper towels available at back kitchen sink during inspection. Person In Charge places towels at both sinks.
- Handwashing signage
Observation: No handwashing reminder signs at front service area sink or kitchen sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Grease and debris build-up on/around ovens.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer (chlorine) test strips not available at time of inspection.
- 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: Prepared food (on-site prepared Hoison sauce 66F) not holding at proper temperatures. Person In Charge moved items to cooler.
- Sanitization methods - hot water, chemical
Observation: Concentration of sanitizer (chlorine) in multi-purpose spray bottle too high (200+ ppm). Person In Charge dumped spray bottle and made a new solution in warewashing sink at proper concentration and refilled spray bottle.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food (soup, cut and seasoned vegetables, cooked beef) not labeled with the date prepared. Person In Charge labeled items held longer than 24 hours that were not labeled at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers to verify the temperature of food (ducks in case, soups in kitchen) are not readily available.
- Designated areas for employees
use of designated areas by employees
- Separation from food, equipment, utensils, linens, and single service
Observation: Window cleaner stored with/above equipment and utensils. Person In Charge moved chemicals to proper storage location.
- Food employees hair is effectively restrained
Observation: Food employee is not wearing effective hair restraint.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counter between use.
- 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: Food (cooked duck) in front hot-holding case not at proper temperature (108F). Person In Charge took food to oven and reheated to proper temperature.
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02/10/2016 | Regular |
Restaurant representatives - add corrected or new information about Sun Cafe, 1681 S 1st Ave, Iowa City, IA 52240 »