| No violation noted during this evaluation. | 05/21/2015 | Follow Up LOC |
- 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: Sliced lemons and limes need to be kept at 41F or lower (do not sit container in ice under pop machine to cool).
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Two coolers on cookline need thermometers (hang where thermometers are easy to read)>
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: When using "day of the week" stickers, write in the date.
- Using a handwashing sink- operation and maintenance
Observation: Lemon and spoon siting in handsink in kitchen. Keep clear and accessible at all times.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Has someone certified, but facility does not have copy of certificate. Fax certificate to health department by 4/30/15, or regulatory action will be taken.
- 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: Pan of ground beef sitting by grill at 100F. Must be maintained at 135F or higher or kept at 41F or lower.
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04/28/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required.
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12/18/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Cover flour and have a better fitting lid for sugar.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat found over cooked rice - store below to protect against possible cross contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark prepared foods that you can not use within 24 hrs.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is needed since you had a foodborne risk factor violation at the last inspection - you had 6 months to do this - will give you an additional 4 months.
- 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: Two pans of rice cooked yesterday found at 46F- product is too deep to cool within the 6 hrs allowed
- Eating, drinking, or using tobacco
Observation:Employee drinks found on prep table and they shall be covered, use a straw and on a bottom shelf.
- 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
Observation: Sauce 146F and taco meat 102F - found in waterbased hot holding unit - they shall be reheated to 265F before going into holding unit.
- Food temperature measuring devices are provided and readily accessible
Observation: Metal stem thermometer is needed to take temps of food for reheating cooking etc..
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events - Procedure provided at time of inspection.
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12/09/2014 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation:Do not store squirt bottles of chemicals on food products.
- Common name-working containers
Observation:Label squirt bottles of chemicals
- Food storage - preventing contamination from the premises
Observation:Do not store personal belongings or trash bags on onions.
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04/11/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Refrigerate squirt bottles of salsa. Corrected at time of inspection
- Miscellaneous sources of contamination
Cover bulk flour, beans and sugar. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark salsa and taco meat. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Label toxic spray bottles and do not store with food and food contact surfaces. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Do not cover floor in kitchen with cardboard. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drink found on top of bulk food bin, store drinks covered, use a straw and place on a bottom shelf. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw chicken over chili rellenos to protect against possible cross contamination. Corrected at time of inspection
- Common name-working containers
Label toxic spray bottles and do not store with food and food contact surfaces. Corrected at time of inspection
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11/19/2013 | Routine |
- Bare hand contact with ready to eat foods
EMPLOYEE WAS CUTTING ONIONS FOR PICO DE GALLO USING BARE HANDS. Corrected at time of inspection.
- Living or sleeping quarters, separation
CHILDREN ARE NOT ALLOWED IN THE KITCHEN. ALSO SEVERAL TOYS WERE SEEN THROUGHOUT THE KITCHEN: 2 BOUNCY BALLS, A BALLOON, TRAIN, ETC.
- Linens- cleaning and storage
STORE SINGLE SERVICE ITEMS INVERTED SO THEY AREN'T CONTAMINATED IN STORAGE.
- Separation from food, equipment, utensils, linens, and single service
PINE SOL AND BLEACH BOTTLES WERE ABOVE CHILES USED IN FOOD. SPRAY BOTTLES OF PINE SOL WERE ABOVE SUGAR AND FLOUR ON SHELVING UNIT. BOTTLE OF UNCAPPED WINDEX ABOVE FOOD ITEMS ON SHELF. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
DO NOT STORE RAW BEEF ABOVE COOKED RICE Corrected at time of inspection
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05/02/2013 | Routine |
Restaurant representatives - add corrected or new information about La Rancherita 2, 5717 Elmore Ave Ste E Davenport, Ia 52807, , IA »