- Food temperature measuring devices are provided and readily accessible
REPEAT VIOLATION: long stem tip-sensitive thermometer not provided
- Raw animal foods separated from each other during storage, separation, holding, and display
REPEAT VIOLATION: raw animal foods not separated from each other in walk-in cooler
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Food Safety Certification now mandatory -- attend as soon as possible
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: numerous raw animal foods stored above RTE foods in walk-in cooler (shell eggs above produce, poultry above and next to produce)
- Outer openings are protected
REPEAT VIOLATION: gap under back door
- Physical facilities maintained in good repair
REPEAT VIOLATION: repair needed for areas of floors,walls, ceilings -- ceiling above prep area, re-grout floor tiles, baseboards coming away from wall across from three comp.sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION: no date-marking
- 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)
REPEAT VIOLATION: implement Form 1B and keep on-site
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08/19/2014 | Physical Recheck |
- When to wash
Observation: hands not washed before donning gloves
- equipment food contact surfaces and utensils clean to sight and touch.
food contact (prep table, tables in kitchen) surfaces not clean
- Cleanability of floors, walls, and ceilings
Observation: replace missing and broken floor tiles
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided for dishmachine
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
dishmachine not sanitizing -- PIC called service company
- 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: prep table 44-46*F
- Raw animal foods separated from each other during storage, separation, holding, and display
raw chicken and raw beef stored together while thawing
- Light intensity
Observation: no light provided in three-sink area and storage area
- Physical facilities maintained in good repair
repair areas of floors,walls, ceilings are needed -- ceiling above prep area, re-grout floor tiles, baseboards coming away from wall
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
raw poultry stored above RTE food in walk-in cooler
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Food Safety Certification now mandatory -- attend as soon as possible
- Restriction-presence and use
Observation: Raid Fogger not allowed -- can was located under table in prep area -- removed by PIC
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
housekeeping needed in entire kitchen area
- Food temperature measuring devices are provided and readily accessible
Observation: long stem tip-sensitive thermometer not provided
- Bare hand contact with ready to eat foods
Observation: bare hand contact with chips, lemons
- Protecting food from environmental contamination
foods in storage not covered -- taco shells, chips, foods in coolers
- 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: gap under back door
- 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)
implement Form 1B and keep on-site
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: chicken and beef thawing at room temp
- Foods are cooled using appropriate methods
Observation: cooling foods covered and deeper than 2-inches
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: shredded chicken 86*F -- food employee voluntarily discarded
- 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
- Demonstration of Knowledge
PIC not knowledgeable of Food Code requirements regarding cooling, bare hand contact, cold holding, health policy
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08/06/2014 | Non Illness Complaint |
Restaurant representatives - add corrected or new information about La Hacienda Iii, 3121 Ingersoll Ave, Des Moines, IA 50312 »