- Food temperature measuring devices are provided and readily accessible
Observation: Food thermometers not readily available at the time of inspection.
- 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 over beverages in the reach in cooler. Eggs moved to lower section of the cooler.
- Equipment location, installation, repair, and adjustment
Observation: Prep table cooler not working properly. Ambient air temperature measured 58*. Prep table cooler used primarily to store tortillas and condiments. Potentially hazardous foods that were not salvageable (tomatoes, shredded lettuce, etc.) were discarded.
- Posting inspection reports
Observation: Most current inspection report not posted within public view.
- Using a handwashing sink- operation and maintenance
Observation: Tortilla press sitting in the handsink prior to start of inspection. Press moved at time of inspection.
- In-use utensils, between-use storage
Observation: Scoops used to serve horchata and jamica do not have handles and are sitting in the beverage containers. Scoops were replaced with ladles at the time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease and food debris accumulation on the floor under and behind equipment.
- 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: Ambient air thermometers not present in the coolers.
- Insect control devices are properly designed and installed
Observation: Sticky fly strip installed over an area above food and food contact surfaces. Fly strip removed at time of inspection.
- Foods are cooled using appropriate methods
Observation: Foods cooled in plastic containers. Large plastic containers used for some foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Nonfood contact surfaces of cooking equipment are soiled.
- 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: Carne asada prepared and cooked today in the prep cooler with a temperature of 102*. Carne asada was cooked at approximately 4:30pm. Carne asada was reheated to 165* to restart the cooling process.
- Cooling foods are stored properly
Observation: Cooling foods stacked on top of one another and covered tightly.
- 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: Tomatoes with a temperature of 62* and shredded lettuce with a temperature of 63* were found in the prep cooler. Prep cooler had an ambient temperature of 58*. Tomatoes and lettuce discarded appropriately.
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05/08/2015 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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11/12/2013 | Routine |
- Poisonous or toxic materials used and applied
"Raid" not approved for use in a food establishment.
- Using a handwashing sink- operation and maintenance
Upon arrival, towels, dishes and misceallneous items stored in handsnk.
- Sanitization of food contact surfaces - before use and after cleaning
Not sanitizing dishes & utensils. Described and demonstrated proper usage of three compartment sinks. Instructed to rewash and sanitize dishes on drain rack.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No cold water at handsink in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked foods (pork, chicken, etc) not marked with date of preparation. Working package of deli meats not date marked.
- Roasts held at a temperature of 130°F or above
Cooked items in hot hold unit not at 135 degrees: Pork - 115 degeres
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10/15/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- 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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07/08/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Designated areas for employees
use of designated areas by employees
- Handwashing cleanser, availability
Soap and source of hand drying required at all handsinks.
- Handwashing sinks-Numbers, capacities, location, and placement
No handsink in Juice bar area.
- Capacity, availability, and pressure of hot and cold water
Hot water not hooked up.
- Service sink required
No mop sink.
- Handwashing signage
Signage required at all handwashing sinks, including restrooms.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Signage required at all handwashing sinks, including restrooms.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units. No probe type thermometer for taking internal temperatures of foods.
- Hand drying provided
Soap and source of hand drying required at all handsinks.
- Cleanability of floors, walls, and ceilings
Floor where mop sink to be installed is raw wood.
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06/25/2013 | Routine |
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