- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
|
09/22/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: several bags of food in chest freezer not identified
- Toilet room
receptacle, enclosed, fixtures clean
- 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: two door refrigerator in kitchen was not working properly today. 67deg using my digital stem thermometer. Maria disposed of potentially hazardous foods, ensure it is working properly before putting food in again.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Capacity, availability, and pressure of hot and cold water
Observation: hot water was gone by the time I did inspection today. Make sure hot water heater is working properly before you open for business next
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: make table needs cleaning inside
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained in good repair
Observation: a couple areas in the kitchen the floor is in bad shape and needs repaired so it is smooth and easily cleanable,
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: at least one person on staff should have the food safety certification. Handout provided for class options
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: walls around grill including the door need cleaned of grease
|
07/01/2015 | Regular |
- 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: thermometer is needed in make table
- Backflow protection
air gap, device standard, when required
- Posting of a valid license
Observation: liquor license expired in March 2014
- Light intensity
Observation: light bulb in kitchen needs replaced. It is too dark to see if food is properly prepared or kitchen is clean.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
05/29/2014 | Routine |
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: many dead bugs in bar area need to be cleaned up. No live bugs found today.
|
01/15/2014 | Non Illness Complaint |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/03/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/28/2013 | Routine |
- Roasts held at a temperature of 130°F or above
two door refrigerator is not cold enough tortillas 51deg today. should be 41deg or less. adjusted on site.
- Other personal care items - storage
medicine should never be stored in a food prep area. Cough syrup over countertop and next to clean dishes should be moved.
- Cleaning of cooking and baking equipment
once clean, slicer should be protected from contamination-cover with plastic sheeting, etc because it is next to hand sink too. Cutting board not maintained-black is mold, replace if not able to clean. Stove, grill & oven need cleaned on top and front-lots of splashing.
- Cutting surfaces maintained
once clean, slicer should be protected from contamination-cover with plastic sheeting, etc because it is next to hand sink too. Cutting board not maintained-black is mold, replace if not able to clean. Stove, grill & oven need cleaned on top and front-lots of splashing.
- Linens- cleaning and storage
once clean, slicer should be protected from contamination-cover with plastic sheeting, etc because it is next to hand sink too. Cutting board not maintained-black is mold, replace if not able to clean. Stove, grill & oven need cleaned on top and front-lots of splashing.
|
05/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Las Dos Fuentes, 131 W 3rd St, Tama, IA 52339 »