- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
THE CHICKEN IS 46 F AND THE BEANS ARE 57 F AFTER COOLING SINCE YESTERDAY-----THE FOOD MUST COOL QUICKLY FROM 135 F TO 70 F IN TWO HOURS OR LESS AND FROM 135 F TO 41 F IN SIX HOURS OR LESS. TRY USING SHALLOWER AMOUNTS OF FOOD FOR QUICKER COOLING. MONITOR COOLING TO ASSURE IT IS MEETING THE CODE REQUIRMENT.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
THE CHUNK BEEF IS 125 F ON THE STEAM TABLE-----MAINTAIN THE HOT FOOD AT 135 F OR HOTTER.
- Food Source/Handling
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
AN EMPLOYEE PLACED SLICED TOMATOES ON A DISH WITH HIS BARE HANDS-----BARE HAND CONTACT IS NOT ALLOWED FOR READY-TO-EAT FOOD; A BARRIER SUCH AS DISPOSABLE GLOVES OR UTNESILS SHALL BE USED.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
THERE ARE NO TEST PAPERS FOR CHECKING THE QUATERNARY SANITIZER-----PROVIDE AND USE TEST PAPERS TO CHECK THE SANITIZER CONCENTRATION TO ASSURE IT IS AT THE PROPER LEVEL AS INDICATED ON THE LABEL.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
A BOWL IS BEING USED TO SCOOP OUT THE CHUNK BEEF IN THE WALK-IN COOLER-----USE A UTENSIL OR SCOOP WITH A HANDLE.
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1/14/2010 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
A large pan of refried beans were at 55 degrees after 24 hours in the walk in-destroyed during this inspection.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Refried beans were below 135 on the steam table.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage in the work area.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
No date marking on PHF in the cooler. Date all PHF for a 7 day hold.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
The dish machine was not sanitizing. The chemical container was empty and corrected during this inspection. No food work/prep area were being sanitized.
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
No test papers for chlorine or quat sanitizer.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
Some faucets are broken and dripping water. Check hot water at all sinks that are used.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
The can opener needs to be cleaned. Single serve cups are stored on the floor. Single serve carry out containers are stored without protection. Using a bowl to scoop ingredients, all utensils need a handle. One scoop was broken. Store spoons with the handle up. Wet nesting of pans and glasses-allow to air dry before stacking together.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
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4/14/2009 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
THE GROUND BEEF AND THE CHUNK BEEF IS ABOUT 125 F-----MAINTAIN HOT FOOD ABOVE 135 F.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
THE DISH MACHINE SANITIZER LEVEL WAS NOT DETECTABLE WITH THE TEST PAPER. THE TUBE WAS NOT FULLY SUBMERGED INTO THE SANITIZER BUCKET-----REPAIR/ADJUST SO THE SANITIZER LEVEL IS 50-100 PPM. CHECK THE DISH MACHINE DAILY WITH TEST PAPERS TO ASSURE THE SANITIZER IS BEING DISPENSED.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
THE QUATERNARY TEST PAPERS WERE DAMAGED-----PROVIDE NEW TEST PAPERS.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
THE HOT WATER WAS TURNED OFF AT THE NORTH HAND SINK----REPAIR THE PLUMBING.
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11/17/2008 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of icebert lettuce were stored directly on floor of walk in cooler. Single service items (napkins) were stored directly on floor. These items need to be kept 6" off floor to prevent contamination.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
In walk in cooler, raw chicken was stored directly over top of beef and pork. Raw chicken should be below other raw products.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Dish machine is not putting out a readable amount of sanitizer. This must be adjusted to be between 50 and 100 ppm.
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Pans were put away wet. Allow items to air dry prior to putting away.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Floor of walk in cooler is in poor repair and needs replaced to make easily cleanable.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Spray bottle unlabeled and stored over ice scoop. Label and keep separate and below to prevent contamination.
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8/21/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Box of raw beef left out at room temperature. This must be kept refrigerated.
- Food Source/Handling
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Foods must have name written on them--sugar, flour, cinnamon, etc.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Dish machine is sanitizing with chlorine bleach solution at 200 ppm. Should be between 50-100 ppm, have settings corrected.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Can opener needs cleaned. Ice scoop handle needs to be facing up, it was laying in the ice. There needs to be scoops with handles for the sugar, flour. Right now bowls are being used and left inside product.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Walk in freezer has a lot of frost built up in one corner and on seal of freezer door. This needs defrosted and seal needs replaced.
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11/6/2006 | Routine |
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Shield lights in the walk in cooler and replace the light shield by the ice machine.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Install/repair damaged tiles.
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6/2/2006 | Pre-Opening |
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