- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen shrimp and meat were thawing in the kitchen. Shrimp was in a steel bowl on the floor and the meat was in the 3 compartment sink with no running water. Corrected by moving meat to the cooler and moving the shrimp to the sink with running water.
- In-use utensils, between-use storage
Observation: The ice scoop was stored in the ice machine. Corrected by placing scoop in holder.
- Food storage - preventing contamination from the premises
Observation: Boxes were stored on the floor of the walk-in cooler and freezer. Beverages were stored on the floor of the walk-in bar cooler.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There is no probe thermometer available.
- Linens and napkins, use limitations
Observation: Rice stored in the walk-in cooler was stored with an apron covering it. Corrected by removing apron and using plastic wrap.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The hot water was turned off at the hand sinks in the kitchen and the bar. Corrected by turning hot water on.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple prepared items in the walk-in cooler were not marked with the date made.
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01/21/2016 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation:Single serve articles are stored on the floor in the storage area.
- Capacity, availability, and pressure of hot and cold water
Observation:Hot water was turned off at the hand sinks. Turned back on during this inspection.
- Miscellaneous sources of contamination
Observation:Cloth apron is covering egg rolls in the cooler. Corrected during this inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The following items need to be cleaned: Grease trap, bottom guard of the filters above the wok.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The dishmachine is not sanitizing, 0ppm test today. The dish repair person was called during this inspection and will stop by.
- Employee medicine - labeling and storage
Observation:Owner personal meds are stored with food items. Moved during this inspection.
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08/12/2015 | Regular |
- Food shall be obtained from sources that comply with law
Observation:Dented cans in storage area. Removed and will be sent back for credit.
- Employee medicine - labeling and storage
Observation:Personal meds are stored with beverage items. Moved during this inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:A certified food manager is not employed at this facility. The owner has taken the class and test with Asian foods. Send a copy to our office when received.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
Observation:Serving spoons used for rice are stored in still water. Spoons were removed during this inspection.
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01/27/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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09/02/2014 | Physical Recheck |
- Plumbing
cleanable fixtures
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Common name-working containers
Observation:Spray bottle of chemical unlabeled in the storage room. Corrected during this inspection.
- Prohibited storage areas for clean equipment and utensils
Observation:Single serve articles are stored on the floor in the storage areas. Cups, carry-out containers.
- Eating, drinking, or using tobacco
Observation:Owner had an open beverage at his work station.
- In-use utensils, between-use storage
Observation: Rice utensils are stored in still water.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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04/22/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
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10/02/2013 | Routine |
- Miscellaneous sources of contamination
Mold is on all walls, the floor, and the food racks in the walk in cooler. Repeat violation. T
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- When to wash
Cook is not washing hands between tasks. Wiping hands on his apron.
- Indoor and outdoor surfaces
All walls need cleaning. The floor needs cleaning under the woks.
- Using a handwashing sink- operation and maintenance
No hand soap at the hand sink in the cooking area. Hand sink off the bar is full of dirty dishes.
- Handwashing cleanser, availability
No hand soap at the hand sink in the cooking area. Hand sink off the bar is full of dirty dishes.
- In-use utensils, between-use storage
Rice spoons are stored in still water. Bowl used for scooping starch does not have a handle.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishmachine is not sanitizing today. Sanitizing bucket was 4-5 inches full of clear liquid.
- Material characteristics of non-food contact surfaces
Ice is building up on the floor in the walk in freezer.
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09/30/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Serving spoons for rice are stored in still water. A plastic dish tub used for miximg food is cracked and chipped-thrown out during this inspection. Straws are uncovered in the bar area.
- equipment food contact surfaces and utensils clean to sight and touch.
- Food shall be obtained from sources that comply with law
- Indoor and outdoor surfaces
- Sanitization of food contact surfaces - before use and after cleaning
The dish machine was not sanitizing today. Repair called and corrected during this inspection. Dishmachine needs cleaning on the inside. The spray arm needs cleaning.
- Hand drying provided
No paper towel at the hand sink-corrected.
- In-use utensils, between-use storage
Serving spoons for rice are stored in still water. A plastic dish tub used for miximg food is cracked and chipped-thrown out during this inspection. Straws are uncovered in the bar area.
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Wok-N-Roll / Golden Apple Inc., 15 S Delaware Ave, Mason City, IA 50401 »