Name: TASTE OF CHINA
Address: 2012 8th St, Coralville, IA 52241
Total inspections: 5
Last inspection: 02/24/2016
Single -service and single-use articles may not be reused Observation: Single service containers used as scoops in rice and bulk corn starch containers. Employee removed scoops and replaced them with scoops with handles.
Sanitization of food contact surfaces - before use and after cleaning Observation: Employee loaded bowl with raw chicken for delivery to wok. Unloaded bowl into wok. Rinsed bowl in prep sink and returned bowl to cook line. Bowl was placed in dish area to be cleaned by staff after instruction by EHS.
Raw animal foods separated from each other during storage, separation, holding, and display Observation: Shell eggs stored above other meats in walk in cooler.
Protecting food from environmental contamination Observation: Employee cracked shell egg into spoon, retrieved shell from spoon and egg with butter knife. Flicked the shell onto the counter. Wiped counter with dry towel after cooking meal.
When to wash Observation: Employee handled shell egg then handled single service items without washing hands.
Using a handwashing sink- operation and maintenance Observation: Hand sink had several items blocking usage at beginning of inspection. Employee removed items from hand sink.
Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer buckets for sanitizing surfaces not prepared for used during prep and cooking.
Single -service and single-use articles may not be reused Observation: Single service bowl used as scoop in bulk corn starch container.
Smoke free air act Observation: No smoking signage missing from front entrance.
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: 2 door cooler thermometer reading incorrectly. Thermometer removed.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Date marks missing from chicken egg rolls in the walk in cooler and missing from egg rolls in the prep cooler on the cook line.
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: Chicken being held in the fryer baskets holding at 100F. Food discarded. Manager stated they will now cook to order and not hot hold.
Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer for wiping cloths is low. Employee emptied and replaced sanitizer. Sanitizer bucket stored on the floor. Moved to shelf.
Handwashing sinks-Numbers, capacities, location, and placement Food prep occuring in dining room with no handwashing available. Corrected at time of inspection
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meats stored above cooked rice in walk-in cooler. Corrected at time of inspection
Foods are cooled using appropriate methods Rice at 80 degrees F covered in walk-in cooler. Corrected on-site
Storage and maintenance of wet and dry wiping cloths Wiping cloths not maintained in sanitizer between use Corrected at time of inspection
Separation from food, equipment, utensils, linens, and single service Spray bottle glass cleaner stored next to plastic forks and spoons under front counter. Corrected at time of inspection
Outer openings are protected Small window next to front door open. Corrected at time of inspection
Roasts held at a temperature of 130°F or above Chicken and crab rangoon out at room temperature. Corrected while on-site. Manager stated they would store both in the cooler until it's needed.