- 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: Cooked rice continues to be kept out with no hot hold unit for later service. MUST MAINTAIN 135*F in a hot hold unit. Corrected on site.
- Foods are cooled using appropriate methods
Observation: Cooling bulk rice, beans, meat in large bins in cooler. Must separate into smaller portions or rapidly cool with ice and stirring. Suggest providing ice paddles to help cool quickly.
- Storage or display of food in contact with water or ice
Observation:
- Duties of PIC
Observation: COntinue to train staff on prper cooking, holding, cooling, and warewashing processes. Dish washer had 3 compartment sink set up incorrectly. All dishes go through the dish, but if only suing 3 compartment sink must have 1) Wash (soap), 2) Rinse (plain water) and 3) Sanitizer. Corrected on site.
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06/24/2014 | Physical Recheck |
- Storage or display of food in contact with water or ice
Observation: Large ice buildup in walk-in freezer. Condenser line may be leaking. Clean up ice build-up to prevent contamination of food. Door seal to walk-in freezer is broken. repair to help seal door.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Clean empty large food bins before using again.
- Duties of PIC
Observation: Must train all kitchen staff on basic food safety to ensure proper knowledge on cooking temperature, properly cooling food, cold hold, and hot holding temperatures. PIC has knowledge and MUST train staff accordingly.
- Food temperature measuring devices are provided and readily accessible
Observation: Digital thermometer to check temperatures of hot hold, cold hold, and cooking was not available. Must have thermometer available for use AND USE FREQUENTLY to ensure proper temperatures.
- Foods are cooled using appropriate methods
Observation: Cooling meat with ice on bottom of container. Must surround with ice and stored in Walk-in cooler immediately to ensure proper cooling.
- 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: Beef, queso, and rice were all below 135*F for hot hold. Beef and Rice were sitting with no heat supplied to maintain temperature. All food was cooked within the hour. All food was reheated to 165*F and hot held 135*F. REPEAT VIOLATION. MUST HOLD COOKED FOOD AT LEAST 135*F AT ALL TIMES TO PREVENT GROWTH OF MICROBES.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above cut raw vegetables. Vegetable must be stored above raw meat to prevent cross-contamination. Handout given.
- Sanitization methods - hot water, chemical
Observation: 1) Dish machine sanitizer concentration was less than 10ppm. Must be maintain 50-100ppm. Service called. Set up 3 compartment sink until repaired.USE CHLORINE TEST STRIPS TO ENSURE ADEQUATE CONCENTRATION. 2) Did not have sanitizer bucket ready before inspection must have sanitizer available at all times when preparing food to ensure adequate sanitation of food contact surfaces.
- 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: Salsa cooler holding 56*F. Salsa was just made and moved to other cooler. MUST COLD HOLD FOOD AT LEAST 41*F OR BELOW AT ALL TIMES TO PREVENT MICROBE GROWTH. REPAIR UNIT TO MAINTAIN HAZARDOUS FOOD 41*F OR BELOW AT ALL TIMES. Repair or replace cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide quat test strips for sanitizer. Quat sanitizer must be maintained at 200ppm. (has chlorine test strips for dish machine maintained 50-100ppm)
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06/18/2014 | Routine |
- Material characteristics of non-food contact surfaces
Using plastic wrap around plate storage rack to prevent food spilling on plates. Provide a cleanable surface (ex.metal) to seperate plates from foood preparation area.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for sanitizer dispenser above 3 compartment sink. Quat sanitizer must maintain 200ppm. Use chlorine test strips for dish machine. Clorine sanitizer must maintain 50-100ppm.
- When to wash
Observed kitchen staff grabbing raw chicken then handling food that is cooked (ready-to-eat) without changing gloves or washing hands. Employee must wash hands before putting on gloves. Glove only need to be worn when handling ready-to-eat foods. May use tongs or change gloves when handling raw meat then cook food. Corrected on site.
- Separation from food, equipment, utensils, linens, and single service
All chemicals must be stored below food or food contact surfaces (plates, pot, and pans). Corrected on site.
- Roasts held at a temperature of 130°F or above
Items cooked and keeping warm for serving must be held 135 degree F or above. Keep food on low heat that is on the stove after cooked or in Superior black hot hold unit. Corrected on site.
- 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
When queso is cooked, then cooled in walk-in cooler, must re-heat in microwave or on stove top to reach 165 degrees before placing in black Superior hot hold unit. THen keep warm at 135 degrees F or above. Corrected on site.
- In-use utensils, between-use storage
Scoop handle for ice machine was laying in ice. Provide a cleanable surface to store scoop or invert to keep handle out of ice.
- Outer openings are protected
Replace door sweep on back door to close light gap an dprevent pests from entering kitchen area.
- Food employees hair is effectively restrained
Cooks preparing food must have hair restraint. Hat, hair net, visor, or bandana are adequate hair coverings.
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11/13/2013 | Routine |
Restaurant representatives - add corrected or new information about La Hacienda Mexican Restaurant, 103 S Main St, Monticello, IA 52310 »