| No violation noted during this evaluation. | 05/02/2014 | Physical Recheck |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Manual warewashing equipment, hot water sanitizing temperatures
Observation: Establishment was not using triple sink method -sinks were not full and items cannot be fully submerged.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer.
- Plumbing
materials, design, construction and installation
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with taco shells.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed sauce and some prepared foods past 7 days. Discarded at time of inspection.
|
04/22/2014 | Routine |
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/19/2013 | Routine |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Ventilation is not clean. Establishment needs to make sure vents are adequate for the amount/type of cooking.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceilings are dusty and need cleaned. Floors in etablishment have buildup in the grout. Floors and shelving in walk in cooler are soiled with food and black debris.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Walk in cooler holding at 44 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
All food contact surfaces need to be washed, rinsed, sanitized.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation is not clean. Establishment needs to make sure vents are adequate for the amount/type of cooking.
- Outer openings are protected
Back door needs to be closed and have no gaps when in operation.
- Cleanability of floors, walls, and ceilings
Wall behind hot well and prep table is not easily cleanable. Floor wall juncture is not easily cleanable and in poor repiar.
|
06/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Hacinda Vieja, 217 S 25th St, Fort Dodge, IA 50501 »