- Air drying of equipment and utensils
Observation: Dishware being wet stacked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease/dust accumulation around ceiling vents.
- Eating, drinking, or using tobacco
Observation: Uncovered employee beverage on prep table. Employee beverage removed.
- Material characteristics of non-food contact surfaces
Observation: Cardboard used to line shelves in walk in cooler. Cardboard discarded.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Non pre-wrapped utensils displayed with food/lip contact surfaces exposed. Utensils placed in container with handles exposed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored over ready to eat items (tortillas, cheese, etc.) in the walk in cooler. Raw beef moved to lower shelf.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Overflow shield on the ice machine is soiled.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer off by 16*. Calibrated thermometers and trained the staff on calibrating thermometers.
- 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: Pico de gallo at 46* and tomatoes at 48* in the prep table. Items discarded.
- Light bulbs, protective shielding
Observation: Uncovered light fixture over service line.
- Cooling foods are stored properly
Observation: Condensation present on foods in tightly covered containers. Showed how to properly vent containers so that heat can escape container.
- In-use utensils, between-use storage
Observation: Scoops used for ice and tortilla chips stored with handles in contact with food. Scoops placed in clean container or in food with handles up.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable way to see that employees are informed of their responsibility to report illnesses/symptoms.
- Ice used as exterior coolant not used as a food
Observation: Gallon jug of milk found stored in the ice in the ice machine. Milk was removed and ice machine was emptied.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit to check sanitizer concentration.
- Common name-working containers
Observation: Spray bottles not labeled with contents.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer solution between uses.
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09/18/2015 | Regular |
- Handwashing signage
Provide signage at hand sinks, as required.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat was stored above ready-to-eat foods in walk-in cooler. CORRECTED AT THE TIME OF INSPECTION - Meats were moved to bottom shelf.
- Frozen PHF/TCS foods are properly slacked and thawed
Some meats were being thawed at room temperature and in standing water
- Foods are cooled using appropriate methods
Large, deep container of sauce found in the walk-in coooler. CORRECTED AT THE TIME OF INSPECTION- Sauce was placed in shallow containers at the time of inspedtion.
- 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
- Designated areas for employees
use of designated areas by employees
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03/28/2013 | Routine |
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