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One Twenty Six, 126 E. Washington St., Iowa City, IA - Restaurant inspection findings and violations

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Restaurant: ONE TWENTY SIX
Type: Other food service establishment
Sub type: Full Service
Address: 126 E. Washington St., Iowa, IA 52240
Owner and phone: CHACKALACKAL INC.
319-338-1534
Total inspections: 5
Last inspection: 6/23/2010

Restaurant representatives - add corrected or new information about One Twenty Six, 126 E. Washington St., Iowa City, IA »

Inspection findings

Inspection Date

Type
  • Personnel
    • Proper handwashing (Hands & arms, cleaning procedure 2-301.12, p 40)
      Chef's preparing food shall wash their hands with soap and water and then dry their hands with a paper towel. Currently Chef's on the main floor prep line are washing their hands in sanitzer water and this does not meet the IA Food Code requirements for proper handwashing. Shall designate one compartment of the bar 4 compartment sink for handwashing for the chef's on the prep line to utilize.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Chef preparing food on the stove was not wearing a hair restraint. All employees preparing food or washing dishes shall wear hair restraints.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Food stored in containers on the floor of the walk in coolers. Shall store all food product at least 6 inches off of the floor at all times.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Ingredient containers (flour bin, etc.) in the pizza prep area/upstairs kitchen are not labeled as to contents. Shall label.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Shall use deli tissues, utensils, or gloves to eliminate employee bare hand contact with ready to eat foods.
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
      There is not a designated hand sink in the pizza prep/oven area in the upstairs location.Shall clearly designate one of the handsinks in the bar four compartment sinks for handwashing and glassware in the bar can be run through the dish machine in the kitchen.
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Shall post handwashing signs at all hand sinks utilized by employees.
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      The handsink in the upstairs kitchen by the mixer is not draining water properly. Shall repair.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      Dirty dishes stored in the mop sink under the dishmachine. Shall thoroughly wash and sanitize these dishes. Food contact items (bowls, etc.) shall not be stored in the mop sink.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Ceiling above prep sink in the north side main floor kitchen (by walk in cooler) is in bad repair. Shall properly repair to prevent contaminants from falling into food and to provide a surface that easily cleanable. There is a hole in the wall above the prep table on the NE side of the main floor kitchen that goes through the exterior wall. Shall repair hole to provide smooth easily cleanable surface.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Gaps under or around north side exterior door of main floor kitchen. Large hole in the wall below the air conditioner and above the prep table. Shall seal these areas to prevent pest entry.
    • Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
      Employees shoes stored with food swords and above cups in the downstairs storage area. Shall store all employee items below and away from food and food/beverage contact items.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
 6/23/2010Routine
No violation noted during this evaluation. 1/4/2010Mail-In
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage containers in unapproved area (food prep areas).
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Walk in cooler on main floor. Shall store all food items at least 6 inches off of the floor at all times.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Shall label containers of ingredients when the ingredients are not in their original container.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Ice scoop stored on top of ice machine on a dirty surface. Shall store scoop on a clean surface. Bowls stored in ingredient containers. Shall use a scoop with a handle for dispensing food products and you may only store the scoop in the food substance if the handle does not come in contact with the food.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Shall label all chemical spray bottles as to the contents.
 12/21/2009Routine
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
 12/22/2008Routine
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
  • Other Operations
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
 12/21/2007Routine



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