| No violation noted during this evaluation. | 05/15/2015 | Follow Up LOC |
- Outer openings are protected
Observation: Daylight at back door
- 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: Thermometers not provided in all cold storage units
- 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: Drink mixes at bar not refrigerated per manufacture label. Corrected onsite by staff. Mixes disposed of.
- Light bulbs, protective shielding
Observation: No shield on light above grill
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine not dispensing sanitizer correctly. Company called for check
- Handwashing signage
Observation: "Employees must wash hands before returning to work" not posted in restroom.
- Storage of clean equipment and utensils
Observation: Plates stored food contact side up - show signs of food spillage COS
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ready to eat lettuce and cheese dip. Corrected onsite by staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave, food prep table have food spillage/debris. Excessive grease build-up hood area.
- Using a handwashing sink- operation and maintenance
Observation: Food residue in hand sink during inspection.
|
05/12/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for checking sanitizer level of dish machine or sanitizer bucket
- 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: Cold hold storage drawers below grill at 46. Adjusted by PIC and repair man called. Corrected at time of inspection
- Plumbing system maintained in good repair
Observation: Leaking 3 compartment sink faucet
- Handwashing signage
Observation: Signage stating "Employees must wash hands before returning to work" not posted in the restroom.
- Outer openings are protected
Observation: Daylight visible at exterior doors
- In-use utensils, between-use storage
Observation: Scoops stored with handle in product
- Foods are cooled using appropriate methods
Observation: Beans & Cheese sauce in SS pans sitting on counter. Moved to walk-in cooler by PIC. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fan & ceiling of walk-in cooler not clean to sight. Ceiling tile vent above food prep area not clean. Area behind 3 compartment sink has mold build-up.
|
05/15/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
12/27/2013 | Routine |
- Food storage containers identified with common name of food
dry goods working containers not labeled with common name of product
- Separation from food, equipment, utensils, linens, and single service
Spray bottles not labeled with common checmical name. Chemical stored with food products. No sanitizer in sanitizer bucket. All items corrected at time of inspection.
- Sanitizers
Spray bottles not labeled with common checmical name. Chemical stored with food products. No sanitizer in sanitizer bucket. All items corrected at time of inspection.
- Equipment and utensils-durability and strength
Ice machine has slime and mold build-up. Non approved scoop in dry goods - design
- Eating, drinking, or using tobacco
Open beverage containers in food prep area. Corrected at time of inspection
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Common name-working containers
Spray bottles not labeled with common checmical name. Chemical stored with food products. No sanitizer in sanitizer bucket. All items corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
prep cooler @ 48 adjusted at time of inspection and down to 40 before left. Corrected at time of inspection --cheese sauce at 118 - adjusted to 138 Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine has slime and mold build-up. Non approved scoop in dry goods - design
|
11/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Mi Pueblo Real, 1106 E Baker St, Mount Pleasant, IA 52641 »