- Person in charge is present
Observation:Pic not available, brother came shortly after and we discussed corrections.
- Disclosure of menu items offered or served raw or undercooked
Observation: menus missing appropriate denotations for less than well done eggs.
- Hand drying provided
Observation: paper towels not available at kitchen or bar hand sink.
- Posting inspection reports
Observation:last report is not posted.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths need to be stored in a sanitizer between uses vs. laying out on counter.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation:Left employee health reporting agreements in both English and Spanish. Ensure everyone understands and agrees to report.
- Where to wash
Observation:Handwash sinks are not being used, proper handwashing is not being done. Observed staff rinse off hands at two bay sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:cleaning is needed, excess debris needs to be removed or organized to help facilitate cleaning.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:laser thermometer being used rather than a thin tip. Laser has limitation of checking the surface temp rather than internal temp.
- Certified Food Protection Manager
Observation: Spoke to owner over phone and he is planning to send two people to training.
- Foods are cooled using appropriate methods
Observation:ground meat in large deep pans cooling on about an inch of ice. This will not work. Meat is 4-5" deep. Examples, pictures and instructions given to help correct this. Provided in Spanish. This needs to be corrected now.
- Stored frozen foods shall be maintained frozen
Observation:Frozen tamales sitting at room temperature. These need to stay frozen or be thawed in make table.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:thawing at room temp.
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01/28/2015 | Physical Recheck |
- Plumbing system maintained in good repair
Observation:Front sink is leaking and was shut off for use. Needs to be fixed.
- Hand drying provided
Observation:Observed staff drying hands on cloth towel tucked in waste band rather than paper towel.
- Safe, unadulterated, honestly presented
Observation:molded peppers, cut carrots and potatoes sitting in bowl in kitchen. Discarded at time of visit.
- Multiuse food contact surfaces are cleanable
Observation:Lava rock bowls not OK for food contact, Scoops w/handle is needed at front ice machine, lots of cleaning is needed. Pop nozzle has slimy build up. Work on cleaning
- 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:Missing thermometers from some units.
- Maintaining premises free of litter and unnecessary equipment
Observation:Excessive debris-must be cleaned up.-couch,old frig, garbage. Inside excessive clutter unused equipment..get things removed that are not necessary.
- Outer openings are protected
Observation:Back door is showing daylight around, fill holes again.
- Demonstration of Knowledge
Observation:facility does not have a certified manager, nor is staff handling food safely.
- When to wash
Observation:Staff in kitchen should have washed hands at various times during visit and did not. Wash hands between jobs(ie if working with raw meat, remove gloves and wash. Observed gloved hands go deep into bloody water then wiped gloved hands off w/ towel. Gloves do not replace handwashing.)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw animal product above RTEs
- Food storage containers identified with common name of food
Observation:many food items in kitchen do not have labels.Must identify what the product is.
- Storage and maintenance of wet and dry wiping cloths
Observation:single wiping cloths used at different jobs. Sanitizer buckets need to be used. probably at least 3 buckets.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Foods sitting at room temperature for thawing.
- Disclosure of menu items offered or served raw or undercooked
Observation:denotaion is missing from rancheros huevos in menu.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:A certified manager is needed due to the volume of violations within 6 months.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:raw meats not protected from other raw meats contamination
- Handwashing signage
Observation:Handsink signage is missing
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12/02/2014 | Regular |
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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09/23/2013 | Routine |
- Bare hand contact with ready to eat foods
- equipment food contact surfaces and utensils clean to sight and touch.
Scoops need handles
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
guages are not accurate.
- Multiuse food contact surfaces are cleanable
Scoops need handles
- Food temperature measuring devices are provided and readily accessible
- Backflow protection
air gap, device standard, when required
- Common name-working containers
- Outer openings are protected
- Plumbing system repaired according to law
plumbing issue in employee RR being repaired
- Stored frozen foods shall be maintained frozen
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
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09/11/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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05/07/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/07/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
In the event of an imminent health hazard, such as a sewer back up, it is the responsibility of the PIC to contact our office and to close.
- equipment food contact surfaces and utensils clean to sight and touch.
- Backflow protection
air gap, device standard, when required
- No direct connection between sewage system and from culinary equipment
- Plumbing system repaired according to law
sewer back up in kitchen
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05/06/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
Hot water is not available at the time of the visit. Owner believes hot water tank has not been able to keep up with demand.
- Outer openings are protected
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
imitation crab meat among raw animal products.Corrected on site.
- Plumbing system repaired according to law
Long term resolution is needed for the issue that occurred today. Facility must be capable of staying ahead of need.....even at your busiest times.
- Food temperature measuring devices are provided and readily accessible
- Roasts held at a temperature of 130°F or above
refried beans ~124-128F
- equipment food contact surfaces and utensils clean to sight and touch.
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05/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Amigos Restaurant, 5809 University Ave, Cedar Falls, IA 50613 »