- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Enchilada sauce made at facility dated 4/5/15 in walk-in cooler. Discarded while on-site.
- Hand and arm jewelry prohibition
Observation: Food handler observed wearing bracelet.
- Cleanability of floors, walls, and ceilings
Observation: Tile broken at floor/wall juncture in dish area.
- Common name-working containers
Observation: Soap and cleaners not labeled. Labeled bottles with marker while on-site.
- In-use utensils, between-use storage
Observation: Ice scoop stored on ice machine. Spoon stored in standing water by stove.
- Food employees hair is effectively restrained
Observation: Employee working in kitchen observed with no hair restraint. Put on hat while on-site.
- Air drying of equipment and utensils
Observation: Containers stacked before completely air dry.
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04/21/2015 | Regular |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink at cookline does not have hot water at this time. Owner said plumber has been contacted.
- 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: Large pans of meats temping at 60 degrees in the middle after being prepared yesterday. Did not cool in 6 hour timeframe. Foods were discarded while on-site.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Stem thermometer not temping properly. Instructed owner on calibrating thermometer while on-site.
- Cooling foods are stored properly
Observation: Large pans of meat were left in large pans and covered before cool in walk-in cooler.
- 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, lettuce, sourcream, etc temping at 46 degrees F in open top cooler. Adjusted cooler temperature while on-site.
- Common name-working containers
Observation: One spray bottle cleaner not labeled. Corrected while on-site.
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06/23/2014 | Illness Complaint |
- Ice used as exterior coolant not used as a food
Observation: Lemons stored in ice at fountain pop machine. Corrected.
- Air drying of equipment and utensils
Observation: Pans not completely air dried before stacked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish, chicken and beef stored above ready to-eats foods like beans, ranch dressing. Corrected while on-site.
- Where to wash
Observation: Employee observed rinsing hands in 3 compartment sink. Discussed with employees while on-site.
- Hand drying provided
Observation: No papertowels at back handwashing sink. Corrected.
- Bare hand contact with ready to eat foods
Observation: Employee observed cutting up pineapple for drinks with bare hands. Discussed with employees while on-site.
- In-use utensils, between-use storage
Observation: Ice scoop stored on top of ice machine. Corrected.
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03/14/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Paper towels stored in handwashing sink at bar. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
Door handles of coolers have excessive build-up. Corrected . Cardboard used under oven for plate storage. Wood no longer smooth and cleanable for dicer mounted in dish area.
- Common name-working containers
Spray bottles of glass cleaner not labeled. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Cheese sauce and other sauces temping at 110 degrees F on steam table. Corrected at time of inspection
- Foods are cooled using appropriate methods
Large quantities of cooked meat Cooling at room temp. Employee put in small containers and in walk-in cooler while on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Door handles of coolers have excessive build-up. Corrected . Cardboard used under oven for plate storage. Wood no longer smooth and cleanable for dicer mounted in dish area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/02/2013 | Routine |
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