- Handwashing signage
Observation: Handwashing sign not posted at hand sink in kitchen.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) knife was on magnet not clean at meat dept. 2) Food debris buildup on all meat equipment after clean in meat dept.
- Common name-working containers
Observation: Sanitizer bucket at kitchen not labeled.
- Food is properly labeled
Observation: All bakery products in display at front didn't have ingredients label post.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were not maintained in sanitizing solution.
- Single -service and single-use articles may not be reused
Observation: Single use gloves were reused in sausage container in display cooler at meat dept.
- Cutting surfaces maintained
Observation: Cutting boards in kitchen have deep gashes and scores.
- Food storage - preventing contamination from the premises
Observation: 1) a bag of onion stored on the floor in dry storage 2) several food boxes were stored on the floor next to display cooler at meat dept
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of microwave not clean at kitchen.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: 1) Deep fried pork sink was hot held at 117*F in hot holding case at meat dept. 2) Chicken legs in rotisserie ovens was temped at 125*F at meat dept. 3) A container of beans was temped at 109*F in kitchen.
- Miscellaneous sources of contamination
Observation: 1) Large bucket (salt and maseca) no covered with lid in kitchen 2) two containers of dry goods at retail area not covered.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: A box of chicken was stored above beef and pork in walk-in cooler.
- Food employees hair is effectively restrained
Observation: Employees were not wearing hair restrains.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Missing thermometer in the following areas: a. Hot holding equipment next to walk-in cooler b. Kitchen line cooler in kitchen c. Cold beverage 3 door cooler at kitchen. 2) Didn't provide food thermometer to temp food internal temperature.
- Sanitization methods - hot water, chemical
Observation: 1) Only washed and rinsed utensils in three compartment sink at meat dept. 2) Sanitizer in bucket was tested too strong in kitchen.
- In-use utensils, between-use storage
Observation: 1) Scoop was laying on salad in display cooler at meat dept. 2) Ice scoop was laying on ice in ice machine. 3) Bowl being used as scoop in cooked food in walk-in cooler.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: 1) a bag of kitchen 2) a box of beef were thawing in room temperature.
- 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: Display cooler on left side was not working. Food from the cooler was temped between 47*F-55*F.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Stored cooked pork sink in cardboard box at meat dept 2) the facility was using large wood paddle for deep fried food 3) Cardboard being reused as mat in kitchen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following items not date marked: 1) Salad in display cooler at meat dept 2) Sausage in display cooler at meat dept 3) Several cooked items in walk-in cooler.
|
02/11/2016 | Pre Opening |
Restaurant representatives - add corrected or new information about Abarrotes Villachuato 2, 2127 Wiley Sw Blvd, Cedar Rapids, IA 52404 »