- Storage and maintenance of wet and dry wiping cloths
Observation:Has a moist cloth for wiping counter of prep table, must keep submerged in sanitizer solution when not in use, made up now with bleach.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation:Back door has light showing through lower edge, seal to prevent pests from entering.
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have a procedure written yet for cleanup of V&D events, given examples today with explanation. Must obtain and have on hand supplies to respond to clean up event, with written instructions for employees to follow.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No one has obtained certification in food protection training yet, given schedule of upcoming classes and must attend one ASAP. Forward copy of certificate to office once obtained.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has cooked peppers that are frozen after cooking and brought out for use as needed, must date mark and use within 7 total days including day made. Reports to have only 2 day supply thawed usually, but must still date mark if lasts longer than 24 hours. Correcting with label today.Must do same for any foods handled this way once ready to eat.
- Food storage - preventing contamination from the premises
Observation:Has small buckets of dried chilies stored on floor in dry storage area, must store at least 6 inches off floor to protect from contamination.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Has open can of tomato product still in galvanized can, will transfer into plastic or metal container now to protect.
- In-use utensils, between-use storage
Observation:Has two large cans being used for scoops for bulk rice and beans, must use utensil with handle and keep inverted out of product, removed now.
- 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:Has open bottle of Hershey's syrup at room temp, must hold in refrigerator according to label, discarded today and will hold new bottle in cooler once opened.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has a case of raw chicken stored on bottom shelf right next to case of bottled beer, moved chicken to separate shelf to prevent any cross contamination risk with beverages.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has small amount of pinkish buildup on chute edges and along right side wall. Must empty bin, wash, rinse, sanitize and let air dry before refill. 2)Can opener has some buildup on blade and may be starting to rust, may need to replace the blade to have a smooth, cleanable surface. 3)Clean wire rack under the salsa pitcher area in walk in cooler, some buildup on rack. 4)One knife on rack is soiled along base near handle, clean and sanitize.
- Sanitization methods - hot water, chemical
Observation:Does not have any bleach on site for wiping bucket, must provide a sanitizer for cleaning food contact surfaces. Went to store to purchase to use until order comes with next delivery, expected today yet. Suggest keeping spare bottle of bleach on hand so does not run out again.
- Cleanability of floors, walls, and ceilings
Observation:Has two floor wall coving tiles that have been damaged along the end of the partition behind the grill wall, must replace to aid cleaning.
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01/12/2015 | Regular |
- Indoor and outdoor surfaces
Observation: Provide an escutcheon and wall plate on drain line of new hand sink to make surface smooth and easily cleanable.
- Equipment location, installation, repair, and adjustment
Observation: All equipment must be in place and turned on.
- Material characteristics of non-food contact surfaces
Observation: Seal all wood to make smooth, non-absorbent, and easily cleanable.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: Pop lines must be moved off the floor for easy cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All food contact surfaces must be clean washed, rinsed, and sanitized.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Remove blender behind bar or install a sink (separate from hand sink) to rinse blender in between uses. Other machine has been ordered.
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03/14/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about La Hacienda Mexican Restaurant, 1304 E 3rd Street, Anamosa, IA 52205 »