- Using a handwashing sink- operation and maintenance
Observation: Several cleaning tools were stored in hand sink at beverage station.
- Plumbing system repaired according to law
Observation: Cold water handle on hand sink at beverage station leaks.
- Miscellaneous sources of contamination
Observation: A bowl of crackers on buffet table not covered. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A. Visible buildup on Pepsi nozzles at beverage station. B. All equipment in kitchen have become soiled: 1) both inside/outside of withe refrigerator 2) kitchen line cooler 3) kitchen line prep table 4) fryer 5) microwave 6) three compartment sink 7) dish machine 8) wok table. REPEAT VIOLATION
- Common name-working containers
Observation: A spray bottle at dish machine counter not labeled.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in the following bulk storage bins: 1) rice 2) sugar. REPEAT VIOLATION
- Light bulbs, protective shielding
Observation: Several light bulbs on hot holding buffet table are not shatter resistant. REPEAT VIOLATION
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12/04/2015 | Regular |
- Handwashing cleanser, availability
Observation: Didn't provide hand soap at hand sink in beverage room. Must have hand soap for handwashing.
- Food storage, prohibited areas
Observation: A box of food was stored on the floor in walk-in freezer. All food must be 6" off the floor to prevent contamination and cleaning purposes.
- Light intensity
Observation: Light bulb in walk-in freezr was not working. Fix or replace.
- Food is properly labeled
Observation: Observed a large suger bucket labeled with corn starch. Must ensure all buckets have correct labeling.
- Plumbing system repaired according to law
Observation: Left faucet on three compartment sink leaks. Repair or fix to maintain in good condition.
- Package integrity
Observation: Observed several dented cans on can shelving. Must discard or return any can that is dented on top, bottom, or side seals. Also, any can that cannot sit level on shelf without wobbling.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Food stored in grocery bags in a.white refrigerator b.walk-in cooler. Food must be stored in food grade bags. 2) Newspaper being used as cover in green onion box in walk-in cooler. Newspaper is not clean and allowable as food contact surface. Remove. 3) Cardboard boxes were reused for other than their original products in walk-in cooler, such as mushrooms, and taros. Must provide smooth and cleanable container for this purpose.
- Storage and maintenance of wet and dry wiping cloths
Observation: Whiping cloths not maintained in sanitizer between use in kitchen. Wiping cloths must be maintain insanitizer when not in immediately use.
- In-use utensils, between-use storage
Observation: 1) Bowl being used as scoop in the following areas: a. flour bucket b. rice bucket c.sugar bucket d. soy sauce bucket. Must use utensil with handle stored outside of food and keep iverted to prevent contamiantion. 2) A container of lemon was stored in ice machine. Do not allowed to stored any food item in ice machine to contaminate ice.
- Miscellaneous sources of contamination
Observation: The following food itmes not covered: 1)cookies on cold holding buffet table 2) cracker on the table next to the hot holding buffet table 3) Ice tea pitcher in beverage room. Must have adequate methods to cover food to prevent contamination.
- Handwashing signage
Observation: Handwashing sign no posted in Men's restroom. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't provide thermometer in the white refrigerator. Must have a thermometer in cold unit to ensure adequate temp is maintained.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: 1) Both inside/outside of white refrigerator in kitchen 2) Kitchen line equipment, such as BBQ machine, fryer, rice cooker, and oven. 3) Food debris buildup on three compartment sink 4) All knives have visible buildup which are stored on the wall above three compartment. 5) All the large scoops were used in large powder buckents are not clean to touch. 6) Ground meat machine has food debris buildup 7) Both the inside/outside of microwave are not clean to touch. THE FACILITY NEED TO HAVE DEEP CLEANING IN KITCHEN. MUST CLEAN MORE FREQUENTLY TO PREVENT CONTAMINATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup on the 4th light cover from left on cold hold equipment. Clean as needed.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Light bulbs, protective shielding
Observation: Most light bulbs in hot holding buffet table are not shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
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04/22/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermometer to monitor food internal temperature.
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11/10/2014 | Follow-up |
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermometer to monitor food internal temperature.
- Handwashing signage
Observation: No handwashing sign posted in Men's restroom. Every hand sink to be used by employee must has sing posted reminding employees to wash their hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above sauces and ready to eat food in both walk-in cooler and reach-in cooler. Raw animal food must be stored below ready to eat food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following items were not date marked in walk-in cooler: 1)Raw chicken 2)Raw beef 3)Fried chicken 4) Prepared cream cheese. Must date mark potentially hazardous food if not used within 24 hours after opened or preparation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in walk-in cooler have become soiled. Must clean more frequently and put bar matting.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following areas have food debris buildup, dirt or soiled: 1)large bulk storage bins and inside utensils in dry goods area 2)Knives stored by three compartment sink. 3)Can opener 4) Microwave 5)Sauce buckets in walk-in cooler. 6) Ice machine chute. Kitchen area must be cleaned more frequently and deeply to ensure no bacteria grow up.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Light bulbs, protective shielding
Observation: Light bulbs were not covered or shielded on buffet tables. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- Package integrity
Observation: Found several dented can on dry goods shelves. Must discard any can that is dented on top, bottom, or side seals.
- Sanitization methods - hot water, chemical
Observation: unable to detect chlorine in dish machine. May not use dish machine until it has been fixed. Call for service at time of inspection. Must use three compartment sink for warewashing.
- Plumbing system repaired according to law
Observation: Hot water handle on mop sink leaks. Repair.
- Insect control devices are properly designed and installed
Observation: 1)Exterior door in kitchen has light showing around outer edges. Must replace weather striping or door sweep to prevent entry of pest. 2)Screen door in kitchen has several holes. Replace or fix.
- 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: Raw chicken and beef stored in room temperature after cut. Must put potentially hazardous food into cooler when not immediately use.
- Material characteristics of non-food contact surfaces
Observation: Cardboard being used as table mat in kitchen. Cardboard is not a smooth, easily cleanable and nonabsorbent surface.
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11/07/2014 | Pre Opening |
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