La Barca, Llc, 24 S Hwy 71, Arnolds Park, IA 51331 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Air drying of equipment and utensils
Observation: Pans stacked together wet and not properly air dried.
- Cleanability of floors, walls, and ceilings
Observation: Carpeting not allowed in self- service area of buffet.
- Food storage containers identified with common name of food
Observation: Food containers not labeled with common name of food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork ribs stored above ketchup. Item was removed to bottom shelf during inspection.
- Hand drying provided
Observation: No hand drying (paper towels) at hand washing sink. Owner provided paper towels during inspection.
- Light bulbs, protective shielding
Observation: No light cover over light in walk-in cooler.
- 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: No thermometer in reach in cooler. Owner provided thermometer during inspection.
- Food storage, prohibited areas
Observation: Raw meat stored in plastic grocery bags.
- Handwashing cleanser, availability
Observation: No hand soap at hand washing sink. Owner provided soap at sink during inspection.
- 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: Milk stored in fridge temped at 50*F. Beer guys were working on cooler so the temperature was elevated in the cooler. Employee moved milk to cooler at 41*F until cooler reaches 41*F or below.
- 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 ground beef. Owner date marked the product during inspection.
|
02/12/2016 | Regular |
- Hand drying provided
Observation:Papertowels required at all hand sinks.
- 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:Thermometers required in all cooler units.
- 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:Employee reporting policy handed out and discussed, hygiene book handed out.
- Cleanability of floors, walls, and ceilings
Observation:Carpeting not allowed in self service area of buffet.
- Handwashing cleanser, availability
Observation:Soap required at all handsinks.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Correct test strips needed for dish washer
|
02/09/2015 | Regular |
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