- Separation from food, equipment, utensils, linens, and single service
Observation: The degreaser observed next to cooking oil and napkins in kitchen and storage. Toxics shall be stored sep and below food and food contact items. Corrected
- Poisonous or toxic material containers
Observation: ream,diced tomatoes, and salsa found in containers that previously held soap. Containers that previously held a toxic substance can not be used to hold food. Foods were discarded.
- Common name-working containers
Observation: Degreaser spray bottle shall be labeled. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Pans of cooked ground beef and rice found thawing at room temp. Thaw in fridge, under cold running water , in microwave (as long as cooking is continued) or as part of the cooking process. Food was placed in cooler.
- Handwashing cleanser, availability
Observation: Soap is needed at bar handsink - corrected
- Using a handwashing sink- operation and maintenance
Observation: Handsink shall not be blocked in tortilla frying room by steam table. Steam table was moved
- Hand drying provided
Observation: Paper towels are needed at tortilla room handsink. Corrected
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01/20/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: When food is pulled from freezer put that day's date on the tag instead of the original date so employees no when to throw out food.
- Bare hand contact with ready to eat foods
Observation:Employee was cutting onions with no hand barrier
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Ground beef, 50 deg F, and beans, 47 deg F, were placed in steam table without being heated first. Chicken 57 deg F, and fajita meat, 60 deg F, were placed in Autosham without being heated first.
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09/18/2015 | Regular |
- Hand drying provided
Observation: Provide towels in dispenser at fryers
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Refried beans and ground beef were not reheated to 165 deg F before placing in steam table. Beans were frozen in the middle and ground beef was 60 deg F.
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06/16/2015 | Regular |
- Hand drying provided
Observation: Paper towels are needed at handsink by 3-compartment sink.
- Common name-working containers
Observation: Unmarked spray bottle sitting by grill. Label with contents.
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12/22/2014 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in freezer is intended to measure heat (50F-200F)
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06/16/2014 | Routine |
- Handwashing cleanser, availability
Soap and paper towels are needed at bar handsink. Corrected at time of inspection
- Hand drying provided
Soap and paper towels are needed at bar handsink. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Label the prepared food with a second date when it comes out of the freezer. Corrected at time of inspection
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12/05/2013 | Routine |
- Handwashing cleanser, availability
Soap and paper towels are needed at bar handsink. Paper towel dispenser in back near dishmachine not dispensing towels. Corrected.
- Roasts held at a temperature of 130°F or above
One pan of rice at 110F. Once it was stirred, the temp was 145F. Keep food stirred on warming tables to maintain temperature throughout the product. Corrected.
- Hand drying provided
Soap and paper towels are needed at bar handsink. Paper towel dispenser in back near dishmachine not dispensing towels. Corrected.
- Sanitization methods - hot water, chemical
Need sanitizer in 3-compartment sink at bar. First compartment has soap and the other 2 compartments are clean water - no sanitizer in either. Should be wash, rinse, sanitize, and air dry. Corrected.
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06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Habanero's Mexican Cuisine, 5185 18th St, Bettendorf, IA 52722 »