- 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: Cheese sauce (57F) made the night before stored in metal pans in reach-in cooler in kitchen. Cheese sauce was not properly cooled from 135F to 41F within 6 hours. Manager discarded cheese sauce.
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02/16/2016 | Physical Recheck |
- Comminuted fish, meat, game animals commercially raised for food, and raw eggs not prepared for immediate service 155°F for 15 seconds the time/temperature relationship specified in the chart in the Food Code
Observation: Ground beef (146F) placed in hot holding steam well was not cooked to minimal time/temperature requirements. Manager stated meat was cooked from raw. Manager removed beef from steam well and placed back on stove top and cooked to proper time/temperature requirement.
- Food employees hair is effectively restrained
Observation: Kitchen employees did not have proper hair restrains on at time of inspection. Manager had all employees put on hair restraints.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No tests strips available at time of inspection.
- Posting inspection reports
Observation: Previous inspection report not posted.
- 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
Observation: Improperly reheating shredded chicken (81F) and cheese sauce (80F) in steam wells. Manager removed all items and reheated all on stove top.
- Handwashing signage
Observation: Employee must wash hands signs were not present in either the men's or women's restrooms. Handwashing sign was missing from handwashing sink in back of kitchen.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Bleach sanitizer solution not made up at time of inspection. Inspector educated manager a sanitizer must be present before food preparation. Manager made up bucket bleach sanitizer solution.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above cheese sauces and lettuce in walk-in cooler. Manager moved eggs to lower shelf.
- 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: Cheese sauce (49F) made the night before was stored in large bucket in reach-in cooler in storage room. Cheese sauce was not properly cooled from 135F to 41F within 6 hours. Manager discarded cheese sauce.
- Using a handwashing sink- operation and maintenance
Observation: Pitcher stored in handwashing sink by steam table. Manager removed pitcher from handwashing sink.
- 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: Food employees and conditional employees are not 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. Inspector provided Form-1B to Person in Charge.
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02/04/2016 | Regular |
- Air drying of equipment and utensils
Observation: Cups and containers stacked before completely air dry.
- Outer openings are protected
Observation: Back door propped open.
- Hand drying provided
Observation: No papertowels available at handwashing sink at bar. Corrected on-site.
- In-use utensils, between-use storage
Observation: ice scoop handle in ice at fountain pop machine.
- Using a handwashing sink- operation and maintenance
Observation: Fountain pop nozzles stored in handwashing sink at bar. Corrected on-site
- Other personal care items - storage
Observation:Lotion stored with pitchers at bar.
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04/07/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Preventing contamination when tasting
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09/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Rice on top of food products on steam table, cooked pasta and chicken in pans on stove temping at 110-120 degrees F.
- Using a handwashing sink- operation and maintenance
Pitcher present in handwashing sink by steam table. Handwashing sink by dishwash area full of dirty water and no soap available. If sink is not used for handwashing only in dishwash area, this facility will be required to install an additional sink for handwashing only.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
- Air drying of equipment and utensils
Containers and cups stacked before completely air dry.
- Handwashing cleanser, availability
Pitcher present in handwashing sink by steam table. Handwashing sink by dishwash area full of dirty water and no soap available. If sink is not used for handwashing only in dishwash area, this facility will be required to install an additional sink for handwashing only.
- When to wash
Food handlers observed putting on gloves to handle food without washing hands first.
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meat stored above pico and cheese in upright cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked rice, salsas, pico in cooler with no date.
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09/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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04/17/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
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03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Casa Tequila Authentic Mexican Grill, 119 W Marengo Rd, Tiffin, IA 52340 »