- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the backroom cooler, there was boxes of raw chicken and raw eggs stored next to produce on the floor of the cooler. Discussed the importance of cross contamination. -COS
- Cutting surfaces maintained
Observation: The make table cutting board was in bad repair.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters were soiled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wipings clothes were not stored properly in buckets of sanitizer.
- Sanitizers
Observation: There was a bucket of bleach and bottle of bleach that exceeded the required concentration. - COS
- Storage of clean linens, single-service, and single use articles
Observation: In the backroom, there were single service-ware items and pizza boxes stored on the ground.
- 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: The salad refrigerator was at 51 degrees at time of inspection. Discussed the importance of maintaining 41 degrees or below to keep food safe. Items from that refrigerator were moved to other refrigeration until reached 41 degrees or below.
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05/11/2015 | Regular |
| No violation noted during this evaluation. | 06/11/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dust ceiling vents.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters were soiled.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping clothes laying around in the kitchen.
- Cutting surfaces maintained
Observation: Individual cutting boards and the make table cutting board were in bad repair.
- Physical facilities maintained in good repair
Observation: The back of the dish machine table was not secured to the wall.
- Food storage - preventing contamination from the premises
Observation: There were boxes of canned tomatoes sitting on the floor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelving near the dish area were soiled.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes near the dish area.
- Foods are cooled using appropriate methods
Observation: There was bulk cooling of marinara sauce in the back room cooler and other items in the kitchen standing cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
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05/15/2014 | Routine |
- Sanitizers
A bleach sanitizing bucket was in excess of required concentration. - Corrected at inspection.
- Linens- cleaning and storage
There were single service-ware items sitting on the floor in the backroom. - Corrected at inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* Wiping cloths not maintained in sanitizer between use. The floor mixer and bowl were soiled. - Corrected at inspection. The can opener, interior of ice machine and, the inside and outside of the microwave were soiled. There was a broken food processer held together with duct tape. - Disposed of at inspection. There was soiled shelving and the tops of cooler/freezer units were soiled.
- Test kit provided and used to measure sanitizing solution concentration
There was wetnesting of clean dishes. Establishment did not have chlorine test strips.
- Air drying of equipment and utensils
There was wetnesting of clean dishes. Establishment did not have chlorine test strips.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
*Repeat* In the "True" cooler in the back room, the temperature between the cheese blocks was at 45 degrees.- PIC turned down temperature of the cooler at inspection.
- Storage and maintenance of wet and dry wiping cloths
*Repeat* Wiping cloths not maintained in sanitizer between use. The floor mixer and bowl were soiled. - Corrected at inspection. The can opener, interior of ice machine and, the inside and outside of the microwave were soiled. There was a broken food processer held together with duct tape. - Disposed of at inspection. There was soiled shelving and the tops of cooler/freezer units were soiled.
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11/22/2013 | Routine |
- Bare hand contact with ready to eat foods
Employees touched food with bare hands.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There are eggs stored over ready to eat foods in the kitchen cooler and the backroom cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The can opener/holster, mixer head and the interior of the ice machine are soiled. The cutting board was in bad repair, --The exteriors, handles, seals and shelving were soiled. The knife holder was soiled. There were soiled light switches. The area surrounding the pop nozzles and ice chutes of the pop machine were soiled.
- Cutting surfaces maintained
*Repeat Violation* The can opener/holster, mixer head and the interior of the ice machine are soiled. The cutting board was in bad repair,
- Roasts held at a temperature of 130°F or above
Several food items exceeded 41 degrees.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
The cooler in the backroom did not adequately keep food items under 41 degrees.
- Foods are cooled using appropriate methods
There was tomato sauce cooling in a bulk container, which exceeded the 6 hour cooling time limit. - Disposed of at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* No evidence of date marking.
- 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
There was tomato sauce cooling in a bulk container, which exceeded the 6 hour cooling time limit. - Disposed of at inspection.
- Duties of PIC
PIC did not effectively monitor bare hand contact of ready to eat foods. Discussed the importance of not touching ready to eat foods with bare hands.
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about La Tavola Italian Restaurant, 316 N 4th, Burlington, IA 52601 »