- In-use utensils, between-use storage
Observation: Ice scoop handle stored on ice. Employee placed handle up out of the ice during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on chicken fajita dish and other previously made items in walk in cooler made more than 24 hours ago. Employee date marked all items required during inspection made longer than 24 hours ago.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- Posting inspection reports
Observation: Previous inspection report not posted. New inspection report was posted after inspection.
- Cleaning of maintenance tools and mop water disposal
Observation: No mop sink at facility. Mop water has previously been disposed of outside.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site to check cooking temperatures of food.
- Air drying of equipment and utensils
Observation: Food containers stacked wet. Containers were separated and properly air dried during inspection.
- Handwashing cleanser, availability
Observation: No hand washing soap at hand sink behind bar. Employee provided soap at sink during inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Coolers not equipped with at least 1 thermometer inside.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer in bucket tested below 50-100ppm. Employee and inspector added more sanitizer to correct concentration to 50-100ppm during inspection.
- Light bulbs, protective shielding
Observation: No light protective shield covers in kitchen area, walk-in cooler and walk-in freezer.
- 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: Products on cold hold make table temping around 53*F. Inspector discussed all lids should be closed when the restaurant is not busy to keep products at 41*F and below.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: Back door with air gaps and light coming through.
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02/03/2016 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Coolers not equipped with at least 1 thermometers inside.
- Outer openings are protected
Observation: Back door with air gaps and light coming through.
- Posting inspection reports
Observation: Previous inspection report not posted.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
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02/03/2016 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener dirty with food debris.
- Foods are cooled using appropriate methods
Observation:Beans and meat not being cooled properly, shallow pans required, need to put less product in pans.
- Posting inspection reports
Observation:Current inspection report to be posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment, mop boards with buildup, floor tiles with grout debris.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers required to have thermometers inside.
- Sanitization methods - hot water, chemical
Observation:Dish washer nkot dispensing sanitizing solution to dishes.
- Physical facilities maintained in good repair
Observation:Surfaces along the floor in poor repair, ceiling tiles in poor repair, shelving in poor repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meat being stored above cooked foods, must be separated properly.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles to equipment with buildup, shelving with debris, walls with splatter
- Hand drying provided
Observation:Paper towels required at all handsinks, bar and by prep line.
- Outer openings are protected
Observation:Back door with gaps around which allows rodents.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizing of dishes.
- Light bulbs, protective shielding
Observation:Covers required on all lights in kitchen.
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01/21/2015 | Regular |
- Miscellaneous sources of contamination
Observation:Items near the handsink must be protected from handwashing.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers to have thermometer inside.
- Light bulbs, protective shielding
Observation:Protective covers needed on all lights near food prep and storage areas.
- 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:Policy to inform employees they have to report illnesses to pic.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener dirty, interior racks of coolers with food buildup.
- Handwashing cleanser, availability
Observation:Paper towels required at all handsinks in facility at all times.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor is covered in debris, the floor wall juncture very dirty, debris under equipment along walls.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Most surfaces in kitchen have food debris and buildup, handles, sides of equipment, tops of equipment. walls with food splatter. Interior of coolers with food debris, gaskets dirty.
- Demonstration of Knowledge
Observation:Employees do not display knowledge needed.
- Plumbing system maintained in good repair
Observation:Plumbinmg in back room leaking, not maintained.
- Posting inspection reports
Observation:Post most recent insp report.
- Outer openings are protected
Observation:Outer openings with gaps.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Chicken was leaking liquid on bottom shelf where vegeta bles are stored, removed and discarded and cleaned.
- Foods are cooled using appropriate methods
Observation:Foods to be cooled in cooler in shallow pans with open lids to allow quick cool.
- Physical facilities maintained in good repair
Observation:Cooler doors falling off hinges, wqalk in freezer to be cleaned and defrosted, walk in cooler not clean, racks in poor repair, walls with holes, floor wall juncture, base tiles in poor repair,.
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11/25/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces to be free of buildup, cooler handles, drawer handles, microwave. Shelving with debris, bottom of coolers with debris, cooler gaskets with debris.
- Food storage - preventing contamination from the premises
Observation:All foil to be removed from shelving so pieces do not get into stored food, racks in cooler need different king of protection.
- Physical facilities maintained in good repair
Observation:Walk in cooler floor in poor repair, racks in cooler with rust and poor repair, walls and ceiling tiles in poor repair.
- Outer openings are protected
Observation:Open doorways need to have screen protection from pests.
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06/23/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
interior of walkin cooler with alot of debris on the floor, wire shelving in walk in with alot of buildup and debris, shelving throughout with debris, back storage area with debris on tables --can opener with debris, knives stored in gap between prep tables with buildup and debris, areas where food being prep with alot of debris on tables, towels and debris
- Test kit provided and used to measure sanitizing solution concentration
- Frozen PHF/TCS foods are properly slacked and thawed
onions on the floor, all food items to be stored off the floor, food being thawed at room temp, ingredient bags not closed
- Food temperature measuring devices are provided and readily accessible
all coolers to have thermometer inside
- Service sink required
- Posting of a valid license
- Handwashing cleanser, availability
soap and papertowels requitred at all handsinks
- Outer openings are protected
Gaps under or around exterior door or windows, back door
- Hand drying provided
soap and papertowels requitred at all handsinks
- Sanitization of food contact surfaces - before use and after cleaning
dishwasher not using chlorine as sanitizer
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Walls soiled especially behind equipment, interior of walk in cooler not clean, back room and ingredient romms with alot of debris, not clean
- Light bulbs, protective shielding
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
onions on the floor, all food items to be stored off the floor, food being thawed at room temp, ingredient bags not closed
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10/24/2013 | Routine |
- 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, poultry to be stored on lowest level
- Miscellaneous sources of contamination
ingredient packages and containers to be stored off the floor and closed or covered, items in walk in cooler to be stored off the floor
- Foods are cooled using appropriate methods
Large quantities Plastic containers
- Posting of a valid license
- Sanitization of food contact surfaces - before use and after cleaning
sanitizer was empty in both dishroom and at bar
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener , interior of coolers with excessive buildup, shelving in walk in and in reach in coolers with buildup --cooler doors qand handles with excessive buildup, shelving with debris, food splatter on walls and equipment
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
reheating of all products being held hot must get above 165, beans were not reheated properly
- Handwashing cleanser, availability
handsoap not provided in bar
- Food temperature measuring devices are provided and readily accessible
food thermometers to be accessible to measure temps while heating and reheating foods
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06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about El Parian #2, 3840 Hwy 71, Spirit Lake, IA 51360 »