Name: TATYANA'S KITCHEN
Type: Restaurant without liquor
Sub type: Full Service
Address: 224 1st St W, Mount Vernon, IA 52314
Owner and phone: KIELER, TATYANA
Total inspections: 4
Last inspection: 3/26/2010
No violation noted during this evaluation.
Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170) The restroom has a self closing door which is not working properly. Shall adjust the door to make self-closing and tight fitting.
Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181) Spray bottle of bleach sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
Food Temperature/Time Control
Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82) Two pieces of cooked chicken breasts sitting on the counter in the kitchen to be used for chicken salad at 90 degrees. Shall keep all PHF at 135 degrees or higher or 41 degrees or lower. CORRECTED ON SITE.
Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46) Owner is not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, or nets designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and single service articles. CORRECTED ON SITE.
Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83) Various types of desserts in the reach in cooler are not date marked. Refrigerated, ready to eat, PHF prepared and held for more than 24 hours shall be clearly marked to indicate the date by which the food shall be consumed. Any unused food item shall be discarded in 7 days.
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) The following items are being stored on the floor potatoes and large bag of flour. Shall keep all food items at least 6 inches above the floor to prevent contamination.
Labeling (Food working containers not identified with common name of food 3-302.12, p 63) The capuccino is not labeled. Working containers holding food ingredients that are removed from the original packages such as cooking oils, flour, herbs, salt, spices and sugar shall be identified with the common name of the food
Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59) Inadequate monitoring of SOP’s addressing bare hand contact. Owner observed touching bread, fresh cut dill for the soup, and placing lemon wedges in the water without gloves. Employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137) Three compartment sink is being used inappropriately. Owner has too many dishes in the washing area and no water or soap in this compartment for proper washing. The rinising sink has no water in the sink. The sanitizer sink has a dish pan in the sink with bleach water and this is not big enough to immerse the pots and pans. Shall purchase stoppers for each sink and fill with water and use the three compartment sink per code. Shall follow the handout at the three compartment sink. Wash, rinise and then sanitize.
Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128) Using bleach as a sanitizer without chlorine test strips to verify the concentration. Shall purchase chlorine test strips which have the paper to verfiy the concentration and shall be maintained at 50-100 p.p.m.
Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151) The handwashing sink in the kitchen has a garbage disposal which is being used to grind up food. Shall remove the garbage disposal from this sink. A handwashing sink may not be used for any other purposes.
Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. At present owner is using the toilet for the mop water. Continue to use the toilet but a service sink must be installed within 90 days.
Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170) The restroom has a self closing door which is not working properly. Shall adjust this door to make self closing and tight fitting.
Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177) The restroom ventilation system has dust build up and needs to be detailed more frequently.
Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184) Sanitizer in excess of required concentration in the three compartment sink over 200 p.p.m. Shall maintain at 50-100 p.p.m. CORRECTED ON SITE. A empty plastic container of scented bleach stored next to the ptatoes at the warewashing area, owner states not using the scented bleach in the food establishment. Do not use scented bleach this is not approved for FCS sanitizer.
Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187) Owner has a purse sitting on the counter in the kitchen. Personal care items shall be stored in a designated area.
License posted/maintained (License not posted/displayed 8-304.11, p 200)
Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153) Food establishment has a official no smoking sign in the dining area but it is not posted at the entrance. Shall post the official no smoking sign at the entrance.