- 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 manner to ensure employees are aware of responsibility to report illnesses/symptoms.
- Light bulbs, protective shielding
Observation: Light fixture in warewashing area not shielded. Bulb in walk in cooler not shielded.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for the clean up of vomit and diarrhea.
- Common name-working containers
Observation: Spray bottles containing chemicals not labeled with contents.
- Foods are cooled using appropriate methods
Observation: Rice that had just been cooked was left out at room temperature in a large plastic container. Discussed proper cooling methods. Rice was divided into smaller batches, placed in shallow metal pans, and placed in an ice bath.
- Separation from food, equipment, utensils, linens, and single service
Observation: Stainless steel cleaner over food prep area. Cleaner moved away from food prep.
- Eating, drinking, or using tobacco
Observation: Open employee beverage in food prep area.
- Hand drying provided
Observation: Handsink in the kitchen has no paper towels. Paper towels added during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kits not available to check sanitizer concentrations.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken over ready to eat meat item in prep cooler. Raw beef over ready to eat soup in walk in cooler. Raw shell eggs over vegetables/cheese in the walk in cooler. Coolers reorganized during inspection so that cross contamination is prevented.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Soup dated 2/3/16 in prep cooler. Soup discarded voluntarily.
- Cooling foods are stored properly
Observation: Rice cooling at room temperature was covered tightly with plastic wrap. Explained that by covering the food tightly that it traps the heat in. Rice was left uncovered while cooling.
- Material characteristics of non-food contact surfaces
Observation: Cardboard boxes used to store dishware/utensils behind bar. Cardboard boxes discarded.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Rice held at 94* in a plastic bowl. Rice was reheated and placed in hot holding unit.
- Duties of PIC
Observation: Employee Health. Cooling methods.
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02/11/2016 | Regular |
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