Midtown 2, 1069 Hwy 1 W Unit B Iowa City, Ia 52246, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/30/2015 | Follow Up LOC |
- 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:Sour cream (48.9F) and whipped butter (54.1F) were stored outside of cooler and given with dishes as they left the kitchen. Employee replaced items with those at proper cold holding temperature from cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluid events.
- Designated areas for employees
use of designated areas by employees
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable manner of Employee Health Reporting agreement being used at establishment.
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer solutions in kitchen tested low (0 ppm). Employees changed out all buckets with proper quat sanitizer solution concentration.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink nearest fryers had fryer basket sitting in sink basin. Sink in rear near walk-in cooler had empty sanitizer bucket and scrubbers in basin. Employee removed items from handwashing sinks.
- In-use utensils, between-use storage
Observation: Bowl and scoop in contact with food between use. Employee removed scoops from food containers.
|
11/20/2015 | Regular |
- Designated areas for employees
use of designated areas by employees
- Air drying of equipment and utensils
Observation:Clean wet pans stacked on top of each other.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Kitchen floors soiled with residue especially under and around equipment. Kitchen ceiling tiles soiled with residue.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment did not have quat sanitizer test strips that were capable of accurately testing quat sanitizer concentration.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Stem thermometer on the prep line was not accurate (read ~5 degrees too warm).
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Food residue on blade of slicer. Manager cleaned the blade during inspection.
- Outer openings are protected
Observation: Gap under the westside service door off of the kitchen allowing for adequate space for pest entry.
|
05/19/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed a build up of black residue on the walls in the Dishmachine area. Observed employee personal items stored on food equipment--corrected at time of inspection.
|
11/22/2013 | Routine |
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