- Food employees hair is effectively restrained
Observation: Sushi chef not wearing hair restraint when arrived on-site. Corrected.
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05/23/2014 | Physical Recheck |
- Food employees hair is effectively restrained
Observation: Sushi chef had no hair restraint on when arrived on-site. Corrected.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine temp not reaching proper temperature. Owner will call when fixed. Until then, dishes will go through manual sanitizing process.
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05/21/2014 | Physical Recheck |
- Common name-working containers
Observation: Spray bottles of degreaser not labeled. Corrected while on-site.
- Hand and arm jewelry prohibition
Observation: Sushi chef has bracelet on wrist.
- 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: Alfalfa sprouts, tofu, cooked noodles temping at 66 degrees F in 2 door open top cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wire shelving in corner behind upright freezers dirty. Bottom shelf under 2 burner stove is excessively dirty.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth on counter in kitchen. Corrected on-site.
- Food employees hair is effectively restrained
Observation: Sushi chef not wearing hair restraint when arrived on-site.
- In-use utensils, between-use storage
Observation: Rice scoop stored in water between use. Corrected on-site.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine not reaching proper temperatures. Owner called for service while on-site.
- Employee medicine - labeling and storage
Observation: Employee medications stored in wait station area above utensils and condiments.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat above raw onions in walk-in cooler. Corrected on-site.
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05/13/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/17/2013 | Routine |
- Hand and arm jewelry prohibition
Food handlers observed wearing watch and plastic bands on wrists.
- In-use utensils, between-use storage
Rice scoop and other scoop stored in standing water in kitchen.
- Outer openings are protected
Exterior kitchen door propped open. Corrected at time of inspection
- When to wash
Cook observed handling raw meat with gloved hands, then changing gloves to handle ready-to-eat foods with no handwashing between.
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored with gloves in sushi area. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing meat in standing water in prep sink. Corrected.
- Roasts held at a temperature of 130°F or above
Tofu, raw fish, heavy cream, etc temping at 50 degrees F in open top cooler on cookline.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal species not adequately separated during storage/preparation/holding/display. Raw beef stored over raw fish in walk-in cooler.
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12/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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08/08/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use
- Frozen PHF/TCS foods are properly slacked and thawed
Frozen meat in sink to thaw at room temperature. Boxes of meat and bag of carrots on floor of walk-in cooler.
- Outer openings are protected
Kitchen door propped open.
- Food storage - preventing contamination from the premises
Frozen meat in sink to thaw at room temperature. Boxes of meat and bag of carrots on floor of walk-in cooler.
- 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 meat stored above veggies and chicken stock in walk-in. Raw meat and fish above noodles and veggies in open top cooler. Corrected at time of inspection
- Air drying of equipment and utensils
Glasses in bar stacked before completely air dry.
- Plumbing system repaired according to law
Plumbing under rinse sink leaking by dish machine.
- Roasts held at a temperature of 130°F or above
Soups hot holding at 128 degrees F. Corrected while on-site.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
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08/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Three Samurai Japanese Restaurant, 1801 2nd St Ste 200 Coralville, Ia 52241, , IA »