- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Cut melon and cut tomatoes held between 68-70 F. Shall hold these phf at 41 F or below to prevent rapid bacteria growth.
- Personnel
- Proper handwashing (Hands & arms, cleaning procedure 2-301.12, p 40)
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area. Shall only consume beverages with tight fitting lids and straws in the food preparation/food storage areas.
- Good hygienic practices (Jewelry prohibitions 2-303.11, p 44)
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Employees preparing food are not wearing hair restraints. Shall wear effective hair restraints.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Shall label containers of salt (that are not in their original containers) in the kitchen.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Shall post handwashing signs at handsink in the prep area and also in the employee bathroom.
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Food prep area. There were no paper or cloth towels at the handsink. Shall provide paper towels at the handsink at all times to promote proper handwashing practices. Handwashing handout left on site.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Can opener and utensil containers in the kitchen are excessively dirty. Dough is layed ontop of dirty clothe as a regular procedure. Dough shall only come in contact with clean and easily cleanable surfaces. Interior of chest freezer (currently not operating) upstairs smells and is dirty (appears to be juices from raw meat in the base of this unit). Interiors of refrigeration units are dirty. Shall thoroughly clean.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Exteriors of equipment and shelving throughout the kitchen are dirty. Shall thoroughly clean. Wiping cloths not maintained in sanitizer between use (stored on prep table). Shall store in use wiping clothes in sanitizer solution between use.
- Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170)
Employee bathroom door is not selfclosing. Shall repair to provide a self closing door.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
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10/6/2009 | Routine |
Restaurant representatives - add corrected or new information about Zaika Indian Fusion Restaurant, 201 S. Clinton St. #155, Iowa City, IA »