- In-use utensils, between-use storage
Observation: Knife stored in standing water.
- Protecting food from environmental contamination
Observation: Cloth used to press dough into oven for naan.
- 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: Cooked rice and sauce out at 100-110 degrees F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of microwave excessively dirty.
- Foods are cooled using appropriate methods
Observation: Hot foods out at room temperature to cool.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen goat meat out at room temperature to thaw.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth not stored in sanitizing solution.
- Handwashing signage
Observation: No employee must wash hands sign in restroom.
- When to wash
Observation: Food handler observed wiping nose on wrist repeatedly and not washing hands. Food handler observed with ripped gloves handling food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked foods in coolers (chicken, beans, rice, sauces) with no date.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sinks throughout kitchen had scrubbers, utensils, blocked by trash cans and other items.
- Common name-working containers
Observation: Oil stored in sanitizer spray bottle.
- Food storage - preventing contamination from the premises
Observation: Boxes of food containers stored on floor throughout kitchen. Food container stored in mango in freezer. Raw meats stored in garbage bags and other plastic bags. Fried mushrooms stored in cardboard box.
- 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: Sauces at 54 degrees F and cooked chicken at 60 degrees F.
- Material characteristics of non-food contact surfaces
Observation: Bowls/silverware stored on styrofoam in kitchen. Silverware stored on cardboard box.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of cleaner stored with dry goods. Moved to chemical storage while on-site.
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02/26/2015 | Regular |
Restaurant representatives - add corrected or new information about Haveli Indian Cuisine, 943 25th Ave, Coralville, IA 52241 »