- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Dish racks have a heavy build up on them.
- Cleanability of floors, walls, and ceilings
Observation:The floor tiles need cleaning.Stagnant water and debris in the grout areas.
- Cleaning procedure
Observation:Employee is wiping hands on a common towel. Corrected by instruction.
- Hand drying provided
Observation:Drying device was jammed. Corrected on site.
- Sanitizers
Observation:Sanitizer is over 100 ppm in the buckets.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Capacity, availability, and pressure of hot and cold water
Observation:The water is not even warm by afternoon.
- Common name-working containers
Observation:Unlabeled spray bottles of chemical. Corrected by labeling.
- 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:The walk in cooler was over 50 degrees today. Some food product was destroyed. Repair was ongoing during this inspection.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:Cheese sauce is not reheated properly. Discarded during this inspection.
- 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:The owner is not training employee's proper thawing,cooling and reheating.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The can opener and several food containers need cleaning.
- Handwashing cleanser, availability
Observation:No soap at the small hand sink.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen shrimp was thawing in still water. Corrected during this inspection.
- Light bulbs, protective shielding
Observation:Light shields are missing in the prep area.
- Designated areas for employees
use of designated areas by employees
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02/09/2016 | Regular |
- 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:The prep cooler was at 52 degrees today. Repair or replace to maintain at 41 or below. Food was moved and put on ice.
- Test kit provided and used to measure sanitizing solution concentration
Observation:The test papers on hand were wet and thrown out during this inspection. Purchase new ones.
- Air drying of equipment and utensils
Observation:Wet nesting of pepsi glasses. Corrected during this inspection by demonstration.
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09/14/2015 | Follow Up LOC |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:The inside and the lip of the ice machine needs cleaning.
- Posting of a valid license
Observation:Post current licenses.
- Bare hand contact with ready to eat foods
Observation:Cook prepared tacos with bare hands. Corrected with instruction.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Signed up for Spanish class in Clarion on March 23.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Cleaning is needed on the floors and under all equipment to include the ice machine and around the floor drain.
- Air drying of equipment and utensils
Observation:Wet nesting of Pepsi glasses.
- Posting inspection reports
Observation:Post both sheets of the food inspection report.
- Outer openings are protected
Observation:The back door has space to allow rodent entry.
- Common name-working containers
Observation: Spray bottle of chemical is unlabeled. Corrected on site.
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03/03/2015 | Regular |
- Air drying of equipment and utensils
Observation: Wet nesting of Pepsi glasses. Corrected by letting them air dry.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:The hand washing sink has pans soaking in it. Corrected by removing them.
- Physical facilities maintained in good repair
Observation:Some floor tile is missing or chipping. The baseboard and wall are in bad repair in the dining room.
- Posting inspection reports
Observation: The current inspection report was not posted. Corrected with this inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food manager class was required in August 2014.
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11/03/2014 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify foods served raw or under cooked. Consumer advisory is not posted for under cooked eggs. New menu's are being made and the consumer advisory will be added to the menu. Menu's will be the same for Mason City and Clear Lake stores.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink had soiled pans soaking in. Corrected during this inspection by moving.
- Eating, drinking, or using tobacco
Observation:Cook had an open beverage at the work station. Corrected.Removed from kitchen during this inspection.
- Outer openings are protected
Observation: Back door to the south has space to allow rodent entry.
- Physical facilities maintained in good repair
Observation:A general cleaning is needed. Some tile is cracked and missing in the prep areas. The walk in floor is in very poor condition in the walk in cooler. The walls are in bad shape around the baseboards in the prep areas. Several areas have missing baseboards to include the walk in cooler.
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02/10/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory is not posted for under cooked eggs. New menu's are being made and the consumer advisory will be added to the menu.
- Designated areas for employees
use of designated areas by employees
- Bare hand contact with ready to eat foods
Employee was cutting limes and lemons with bare hands. Corrected.
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09/12/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- In-use utensils, between-use storage
Staking pepsi glasses before they are dry.
- Indoor and outdoor surfaces
Open area in the ceiling around an old vent that has been covered in the prep area.
- Common name-working containers
- Outer openings are protected
The back door has space to allow rodent entry.
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03/20/2013 | Routine |
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