- Observed unlabeled pan of cooked, shredded chicken in walk in cooler. Per employee, he made it around Monday, two days from today. Manager voluntarily discarded pan of chicken. Ensure all RTE potentially hazardous foods are correctly labeled if stored for longer than 24 hours, then used by or discarded after 7 days. Also found unlabeled pan of cooked rice. Per manager, this was made and stored here last night. Since rice was stored less than 24 hours, manager labeled pan with yesterdays date.
- Observed uncovered sliced tomatoes, beans, and guacamole in reach in cooler. Ensure foods remain covered when being stored, this includes foods on steam table when they're not being used.
- Handle bars for main kitchen handsink are missing. Per manager, new handle bars have been ordered and will be re-installed. Pots storage shelf in kitchen is chipping off, reseal or repaint shelves so they are smooth, durable, and easily cleanable. Gaskets of standing, white freezer are torn. Replace gaskets.
- Facility does not have Quaternary Ammonium QT-40 test strips for 3-compartment sink. Provide Quat QT-40 test strips and also bleach test strips for bar's 3-comp sink.
- Observed floor coving in dish room entirely detached from wall. Reseal coving to the walls, to allow for proper cleaning.
- Observed several cracked and damaged floor tiles near waitress station in hallway and throughout bar. Replace damaged floor tiles to allow for proper cleaning.
- Observed large hole on wall behind stove. Cover or otherwise seal hole. Also observed damaged surface and peeling paint on wall near dishroom exit door and on ceiling above dishmachine. Repair these
- Chlorine concentration in wiping bucket was >200 ppm and made the test strip almost black. Half of bucket was emptied and sanitizer was diluted with fresh water; concentration still read >200 ppm. Half of bucket was emptied and fresh water was re-added making final concentration ~100 ppm. Ensure concentration is tested routinely and maintained ~100-200 ppm.
- Found two unlabeled chemical spray bottles. Both bottles were labeled as Windex during inspection. Ensure all chemicals are correctly and dearly labeled.
- Per manager, two employees do not have their food handlers certificate, but will sign up for upcoming class at TCHD. Discussed maintaining a log of employees, their hire dates, and when they receive their certificate. TCHD offers the course or may use ServSafe and take course online.
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03/09/2016 | Regular | 78 |
- Observed cooler under grill containing a plastic container of uncooked bacon at 48 F, an open package of uncooked sausage at 47 F, and 2 rib eye steaks at 48 F. The manager threw items away during inspection. In the cooler there were 2 Rib Eye steaks at the back that were 41 F. The 2 Rib Eye steaks that were at 41 F were moved to the walk in cooler. Per the manager, the cooler will not be used again until the temperature consistently holds at below 41 F.
- Observed cardboard being used under bowl storage in kitchen. Use only items that are easily cleanable. The cardboard was removed during the inspection.
- Observed sanitizer bucket by the ice machine to be approximately 10 ppm. When using chlorine as a sanitizer in a bucket it should be approximately 100 ppm. Bleach was added to the bucket during the inspection.
- Observed cloths on counter tops in the kitchen and bar area. Wiping cloths should be stored in sanitizer buckets when not in use.
- Observed black build up inside the ice machine. Routinely wash, rinse, and sanitize the ice machine.
- Observed pans stacked wet in kitchen. Allow all items to air dry.
- Observed no hot water at hand sink in the kitchen. During the inspection the manager called a plumber for the hot water heater to be fixed. The plumber came during the inspection and ordered the facility a new hot water heater.
- There were no hand towels at the hand sink in the bar. During the inspection an employee bought paper towels.
- Observed outdoors dumpster with the lid open. Keep dumpster lid closed at all times.
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11/03/2015 | Regular | 80 |
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