- In-use utensils, between-use storage
Observation: Ice scoop handles stored laying on ice. Manager placed handles up out of ice.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- Food storage - preventing contamination from the premises
Observation: Onions stored on floor. Owner moved onions up off the floor during inspection.
- 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: All coolers need at least one thermometer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer tested around 250ppm. Employee adjusted concentration level to 50-100ppm during inspection.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Final rinse temp on dish machine only reaching 80*F.
- Physical facilities maintained in good repair
Observation: Floor in walk-in cooler in poor condition.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer rag not stored in solution. Employee placed rag in solution during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors and walls with food splatter and buildup.
- Light bulbs, protective shielding
Observation: No protective light shield protective covers over lights in kitchen.
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01/25/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving under prep areas with debris, tops of equipment and some splatter on walls.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be stored in solution.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Digital thermometer is faster than current dial style.
- Foods are cooled using appropriate methods
Observation:Foods to be cooled in shallow pans, cut amount in half. Left 101 packet.
- Physical facilities maintained in good repair
Observation:Wood particle board shelving in poor repair, walls and ceiling in poor repair.
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01/22/2015 | Regular |
- Demonstration of Knowledge
Observation:Handed out spanish food safety 101, manager not informing employees of general food safety practices.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Items to be thawed in cooler not at room temp.
- Light bulbs, protective shielding
Observation:Bulbs in kitchen to have covering over them, any food prep area.
- 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:Handed out food employee reporting policy and big five info sheet.
- When to wash
Observation:Employees not washing hands before using gloves.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Food splatter on equipment, interior of microwave, sides of equipment and coolers, racks in coolers, handles of equipment with food buildup, shelving with debris.
- 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:All coolers are to have thermometer inside.
- Physical facilities maintained in good repair
Observation:Walls and corner in poor condition, floor of coolers in poor condition, wood shelving in poor condition, wire racks in cooler in poor condition.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utensil bins with food debris, knife be prep table not clean.
- Using a handwashing sink- operation and maintenance
Observation:Handsinks to be available at all times.
- Hand drying provided
Observation:Soap and papertowels required at all handsinks at all times.
- 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:Meat in cooler not cooled below 41, prepared yesterday, item was discarded on site and food safety 101 was handed out and discusseed. Items are to be cooled properly, uncovered and in smaller shallow pans.
- Food storage - preventing contamination from the premises
Observation:Food to be stored clear off the floor.
- Foods are cooled using appropriate methods
Observation:Proper cooling methods to be used, food safety 101, uncovered and shallow pans.
- Plumbing
materials, design, construction and installation
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food debris on floor along walls under equipment.
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12/10/2014 | Regular |
- Designated areas for employees
use of designated areas by employees
- Other personal care items - storage
basement with items not mecessary, Floors soiled especially under equipment Walls in poor repair, lower storage area with debris on floor, wood shelving in poor condition
- Foods are cooled using appropriate methods
Large quantities, cut pan amounts in half
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener CLEANED ON SITE --Shelving with debris, exterior of bins with de bris, door handles of coolers with buildup, equipment and walls with splatter Wiping cloths not maintained in sanitizer between use
- Miscellaneous sources of contamination
ingredient containers and bags to be closed and clean off the floor
- Maintaining premises free of litter and unnecessary equipment
basement with items not mecessary, Floors soiled especially under equipment Walls in poor repair, lower storage area with debris on floor, wood shelving in poor condition
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
basement with items not mecessary, Floors soiled especially under equipment Walls in poor repair, lower storage area with debris on floor, wood shelving in poor condition
- Handwashing cleanser, availability
soap and papertowels required at handsinks, bar and kitchen
- Food storage - preventing contamination from the premises
ingredient containers and bags to be closed and clean off the floor
- Hand drying provided
soap and papertowels required at handsinks, bar and kitchen
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10/02/2013 | Routine |
Restaurant representatives - add corrected or new information about El Parian Mexican Grill & More, 419 Grand Ave, Spencer, IA 51301 »