- Demonstration of Knowledge
Observation: Due to the repeat violations, person in charge unable to demonstrate knowledge of food safety.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored over, and beside food and food contact surfaces. Pictures attached
- Foods are cooled using appropriate methods
Observation: Cooked foods sitting out at room temperature for an hour after cooking (according to cook). Cheese sauce cooling in 5 gallon, plastic buckets - pictures attached.
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11/05/2015 | Physical Recheck |
- Unpackaged food protected from contamination during preparation
Observation: Cheese sitting out at room temperature of table. Waiting to be prepped, during lunch time.
- Food storage, prohibited areas
Observation: Uncovered containers of food stored directly next to garbage can (pictures attached).
- Equipment location, installation, repair, and adjustment
Observation: Missing faucet on three compartment sink.
- 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: Large amount of block and shredded cheese sitting out at 48 - 55 degrees. Chicken, beef and sliced tomatoes sitting in tubs of ice at 45 degrees.
- Bare hand contact with ready to eat foods
Observation: Cook handling ready to eat foods (tortillas) with bare hands
- Duties of PIC
Observation: Due to repeat violations, temperature violations and handling of food, person in charge can not demonstrate knowledge of food safety.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer - this is a repeat violation.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored with food and over food contact surfaces.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using tubs of ice to keep foods cold (picture attached)
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored on top of raw beef and next to raw shrimp in walk-in cooler. Pictures attached
- Miscellaneous sources of contamination
Observation: Tortillas sitting on rack in prep table no barrier (pictures attached). Pan of onions sitting directly on top of diced tomatoes, no barrier.
- Foods are cooled using appropriate methods
Observation: Placing cooked tamales in walk-in to cool while still wrapped in tin foil.
- Food storage - preventing contamination from the premises
Boxes of cheese on floor
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09/01/2015 | Regular |
| No violation noted during this evaluation. | 03/02/2015 | Physical Recheck |
- 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: Cheese and shredded lettuce in top of prep table at 43 degrees
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin tipped thermometer not working properly.
- Air drying of equipment and utensils
Observation: Ice buckets not stored inverted and sitting on floor.
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11/04/2014 | Regular |
| No violation noted during this evaluation. | 07/15/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solutions between uses.
- Eating, drinking, or using tobacco
Observation: Open drinks.
- 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: Raw chicken cooked at at 11:30 at 99.3 degrees at 2:00 pm. Discussed proper cooling procedures. chicken shall be disposed of.
- Food storage - preventing contamination from the premises
Observation: Cornflakes in uncovered pan in wait station. Tortilla chips in uncovered pan on cook line.
- Air drying of equipment and utensils
Observation: Dishwasher using common towel to dry plates.
- 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: Guacamole 52 degrees, shredded cheese 47 degrees (in prep table).
- Storage of clean equipment and utensils
Observation: Plates and glasses put away while still wet. Ice buckets not stored inverted (sitting on floor)
- Light bulbs, protective shielding
Observation: Lights not shielded in reach-in coolers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored next to lemons/limes.
- Foods are cooled using appropriate methods
Observation: Leaving cooked chicken in plastic tub at room temperature to cool.
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04/29/2014 | Routine |
| No violation noted during this evaluation. | 03/12/2014 | Other |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: No employee health policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a CPFM
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation:No employee health policy.
- Storage of clean equipment and utensils
Observation: "Wet stacking glassses.
- In-use utensils, between-use storage
Observation: Bowls used for dispensing ingredients laying in product.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Items on steam table not at 135 degrees: Cooked chicken - 113 degrees
- Air drying of equipment and utensils
Observation: Utensils not dispensed by handles. Ice buckets not stored inverted.
- Eating, drinking, or using tobacco
Observation: Eating and drinking while preparing food - discarded at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Plastic tub storing clean salsa bowls soiled. Removed and placed in clean and sanitized container at time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using steam table to reheat cooked/prepared foods - corrected at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- Duties of PIC
Observation: Not familiar with reportable diseases. Left and reviewed employee health form in both Spanish and English.
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01/21/2014 | Routine |
- Plumbing system repaired according to law
When warewashing machine empties, soap comes out of grease trap. Technician called at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Material characteristics of non-food contact surfaces
Raw wood used as shelving underneath microwave.
- Handwashing signage
No signage at handwashing sinks.
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11/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Mi Ranchito Mexican Restaurant, 50 N 8th St Ste 31 Oskaloosa, Ia 52577, , IA »