| No violation noted during this evaluation. | 01/08/2016 | Follow Up RCP |
- 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: Food in prep table temping between 44 - 46 degrees, PIC states that a new table is on order.
- Food shall be obtained from sources that comply with law
Observation: "Not for Sale" deer meat on premises.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- 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: Refried beans cooked on 12/7/15 at 45 - 46 degrees on 12/8/15. Disposed of at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: NO CFPM
- Restriction-presence and use
Observation:"Concentrated" bleach used for sanitizing.
|
12/08/2015 | Regular |
| No violation noted during this evaluation. | 11/24/2014 | Follow Up LOC |
- Maintaining premises free of litter and unnecessary equipment
Observation: Boxes and bottles outside back door.
- Restriction-presence and use
Observation: Using concentrated bleach to sanitize
- Foods are cooled using appropriate methods
Observation: Placing hot foods, in covered container and putting in residential refrigerator to cool - left cooling fact sheet in Spanish and English
- 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: Meat and potatoes cooked on 10/22/14 temping at 45 degrees on 10/23/14 disposed of.
|
10/23/2014 | Regular |
| No violation noted during this evaluation. | 04/14/2014 | Follow Up LOC |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken, raw steak and raw hamburger all stored together in drawer of refrigerator. Drawer has blood in bottom of it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Refrigerator and freezer soiled.
- Backflow protection
air gap, device standard, when required
- Miscellaneous sources of contamination
Observation: Cup laying in dry rice.
- Handwashing aides and devices, use restrictions
Observation: Dumping blood from raw hamburger in handsink.
|
04/08/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
|
07/22/2013 | Routine |
- Foods are cooled using appropriate methods
Placing hot foods in tightly covered containers and putting in small prep table to cool *. Refried beans cooked on Saturday temping at 48.7 degrees at 12:00 pm. Meat and potatoes cooked on Saturday temping at 45 degrees at 12:00 pm. Instruced owners to not discard or take home. Cannot be used in establishment. *
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked foods not marked with date of inspection *.
- Multiuse food contact surfaces are constructed of safe materials
Cardboard not an approved food contact surface.
- 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
Placing hot foods in tightly covered containers and putting in small prep table to cool *. Refried beans cooked on Saturday temping at 48.7 degrees at 12:00 pm. Meat and potatoes cooked on Saturday temping at 45 degrees at 12:00 pm. Instruced owners to not discard or take home. Cannot be used in establishment. *
- Food shall be obtained from sources that comply with law
Home canned salsa not allowed to be sold retail level without proper licensing.
|
07/15/2013 | Routine |
- 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
Beans cooked on 3/26/2013. Temping at 45.4 degrees in reach-in cooler. Placing large pan of cooked beans in prep table to cool - disposed of time of inspection. Discussed proper cooling methods.
- Foods are cooled using appropriate methods
Beans cooked on 3/26/2013. Temping at 45.4 degrees in reach-in cooler. Placing large pan of cooked beans in prep table to cool - disposed of time of inspection. Discussed proper cooling methods.
- Test kit provided and used to measure sanitizing solution concentration
Establishment using a quatenary based sanitizer - no test strips for checking concentration *.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked foods not marked with date of preparation *.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored with raw beef, both stored with hot dogs - moved at time of inspection.
- Designated areas for employees
use of designated areas by employees
|
03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about La Cocina Real, 140 Linden St, Lamoni, IA 50140 »