- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Food thermometer not calibrated. Calibration done during inspection and adjusted +8* during inspection.
- In-use utensils, between-use storage
Observation: Ice scoop stored in ice with handle in contact with ice. Scoops used for several spices do not have handles.
- Cooling foods are stored properly
Observation: Refried beans cooled overnight were tightly wrapped and stacked on top of each other. Beans were discarded.
- When to wash
Observation: Employees changing tasks without washing hands in between tasks. Employees sneezing/coughing into hands and not washing afterwards. When to wash hands discussed with management.
- Plumbing system maintained in good repair
Observation: Handsink in the kitchen not working properly.
- Common name-working containers
Observation: Bottle of Windex not labeled. Corrected on site.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Where to wash
Observation: Handwashing sink in the kitchen is not working properly. Employees are temporarily using a prep sink to wash hands. Management was informed that if the prep sink was going to be used then it cannot be used for anything but handwashing. Signage printed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer solution between uses.
- Eating, drinking, or using tobacco
Observation: Employee beverages in closed containers stored over food.
- Reminder statement
Observation: Consumer advisory statement not present on the menu for huevos rancheros.
- 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: Refried beans cooked on 1/3 in the cooler with a temperature of 48*. Beans were discarded. Discussed cooling procedures and sample cooling logs.
- 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: Walk in cooler does not have an ambient air temperature thermometer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Large amount of grease accumulation on the piping for the ventilation hood.
- Duties of PIC
Observation: Handwashing, cooling, and consumer advisory.
- First aid supplies - storage
Observation: First aid supplies not stored in kit and over food/clean linens. Supplies moved to kit.
- Physical facilities maintained in good repair
Observation: Ceiling tiles in the kitchen are peeling.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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 that employees are aware of their responsibility to report illnesses/symptoms.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit not available for chemical sanitizers.
- Using a handwashing sink- operation and maintenance
Observation: Handsink in server area has dishware in it. Dishware removed from hansink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored over cheese in walk in cooler. Eggs moved to lower shelf.
- Handwashing cleanser, availability
Observation: Soap not available at time of inspection. Soap provided during inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen cooked meat thawing at room temperature. Meat was discarded voluntarily.
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01/04/2016 | Regular |
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