- Maintaining premises free of litter and unnecessary equipment
Employee foods shall be clearly marked as "Not for Sale" and shall be stored seperately from food for sale to customers. Establishment shall be cleaned and cleared of all clutter and unneccessary items.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Employee foods shall be clearly marked as "Not for Sale" and shall be stored seperately from food for sale to customers. Establishment shall be cleaned and cleared of all clutter and unneccessary items.
- Using a handwashing sink- operation and maintenance
Handsink in the meat department is not accessible. Proper Handwashing can not happen with the current set up. Meat saw is blocking sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food cooked on site and sold to customers shall be datemarked with the preparation date. (Salsa)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meats shall be stored below cooked products. Chirizo, and Chicken stored over cooked meats.
- Food is properly labeled
Food prepared an/or packaged on site shall be lableld with name of product, ingredients, quantity, and where it was made. Salsas not labeled.
- Miscellaneous sources of contamination
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Food on display is protected from contamination by consumers
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Food storage - preventing contamination from the premises
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Meat slicer is heavily soiled from previous use (not today). Meat department counters and equipment are soiled.
- Food shall be obtained from sources that comply with law
All food sold to customers shall come from a licenesed and approved source. No food may be prepared in a home kitchen and brought in to the sotre to sell to customers. (Salsa)
|
10/23/2013 | Routine |
- Food is properly labeled
Food prepared an/or packaged on site shall be lableld with name of product, ingredients, quantity, and where it was made. Salsas not labeled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Employee foods shall be clearly marked as "Not for Sale" and shall be stored seperately from food for sale to customers. Establishment shall be cleaned and cleared of all clutter and unneccessary items.
- Food on display is protected from contamination by consumers
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Food shall be obtained from sources that comply with law
All food sold to customers shall come from a licenesed and approved source. No food may be prepared in a home kitchen and brought in to the sotre to sell to customers. (Salsa)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meats shall be stored below cooked products. Chirizo, and Chicken stored over cooked meats.
- Food storage - preventing contamination from the premises
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Miscellaneous sources of contamination
All boxes of food shall be stored off the floor. Bulk food ingredients- beans, rice, etc. shall be covered while on display. Scoops sotred in bulk food ingredients shall have handles and handles shall not be in contact with the food.
- Maintaining premises free of litter and unnecessary equipment
Employee foods shall be clearly marked as "Not for Sale" and shall be stored seperately from food for sale to customers. Establishment shall be cleaned and cleared of all clutter and unneccessary items.
- equipment food contact surfaces and utensils clean to sight and touch.
Meat slicer is heavily soiled from previous use (not today). Meat department counters and equipment are soiled.
- Using a handwashing sink- operation and maintenance
Handsink in the meat department is not accessible. Proper Handwashing can not happen with the current set up. Meat saw is blocking sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food cooked on site and sold to customers shall be datemarked with the preparation date. (Salsa)
- Designated areas for employees
use of designated areas by employees
|
10/23/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, sanitization pressure
- Clean condition-hands and arms
|
08/28/2012 | Routine |
Restaurant representatives - add corrected or new information about La Centro Americana, 1130 E 9th St Ste I Des Moines, Ia 50316, , IA »