- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing chicken breasts (54F) on counter in kitchen. Employee stated chicken breasts were left out over night to thaw. Employee discarded chicken breasts.
- 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: Refried beans (60F) prepared and cooled last night, per employee, were not cooled properly per the Food Code. Employee discarded refried beans.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build-up on blade of table top can opener. Debris build-up inside pop nozzles. Employee ran can opener through warewashing machine. Employee removed and cleaned pop nozzles.
- Posting of a valid license
Observation: Expired Food License posted at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer bucket set up at time of inspection while food was being prepared. Employee mixed a new bucket of quat sanitizer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat strips available in establishment at time of inspection.
- Plumbing system maintained in good repair
Observation: Sprayer hose missing nozzle at three bay sink in dish washing area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple items were date marked but exceeded seven day limit per Food Code. Employee discarded all outdated food items.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand washing sink and prep sink in kitchen did not have hot water under pressure. Manager stated hot water was turned off due to damaged pipes. Hot water is available in establishment at other sinks.
- 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: Pico (44F), lettuce (46F), and sour cream (45F) were not maintained below cold holding temperature in line prep cooler. Items were double panned not allowing cold temperature to reach food items. Temperatures in lower cooler were cold holding correctly. Employee discarded perishable food items and removed double panning. Inserted dividers to avoid double panning in future.
- Safe, unadulterated, honestly presented
Observation: Bundles of cilantro sitting in brown water inside steam pan in walk-in cooler. Did not look safe or unadulterated. Employee discarded cilantro.
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12/01/2015 | Regular |
Restaurant representatives - add corrected or new information about El Cactus Inc, 314 E Burlington St, Iowa City, IA 52240 »