- Handwashing cleanser, availability
Observation: Handsoap not available at the kitchen handsink. Employees are using concentrated dish soap that says "warning: Avoid contact with the skin or eyes." A bottle of handsoap was placed at the handsink.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with shredded cheese. Cheese was discarded and prevention of bare hand contact with ready-to-eat foods was discussed.
- Food storage containers identified with common name of food
Observation: Bottles of marinade not labeled with contents. Corrected on site.
- Poisonous or toxic materials used and applied
Observation: Concentrated dishwashing soap used as handsoap. Directions say "Warning: Avoid contact with the skin and eyes." A bottle of handsoap was placed at the handsink to use for handwashing.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: Ceiling in the food storage area is styrofoam making it not easily cleanable.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor, walls, and ceiling near cooking equipment are soiled with grease and food debris.
- Using a handwashing sink- operation and maintenance
Observation: Ventilation hood filters in the handsink in the kitchen. Filters were removed from the handsink.
- Hand drying provided
Observation: Hand drying not available at the servers station. Paper towels were provided at the time of inspection.
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03/04/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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11/18/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Ceiling not finished in storage room *.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked/prepared foods not date marked (fried chicken, refried beans)
- Roasts held at a temperature of 130°F or above
Items on salad bar not at 41 degrees: Sliced melon - 56 degrees
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing at room temperature. Clean dishes next to handwashing sink in kitchen - no barrier.
- Miscellaneous sources of contamination
Thawing at room temperature. Clean dishes next to handwashing sink in kitchen - no barrier.
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10/10/2013 | Routine |
- In-use utensils, between-use storage
Plate used for dispensing rice laying in rice. Utensils not dispensed by handles.
- Linens- cleaning and storage
Plate used for dispensing rice laying in rice. Utensils not dispensed by handles.
- Cleanability of floors, walls, and ceilings
Ceiling not finished in store room *.
- Using a handwashing sink- operation and maintenance
Container of eggs sitting in handsink *.
- Eating, drinking, or using tobacco
Upon arrival, observed open drinks in food prep area - disposed of at time of inspection.
- Roasts held at a temperature of 130°F or above
Sliced melons on salad bar at 51 degrees. Pico de gallo on salad bar at 49 degrees. Put more ice in pans at time of inspection.
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04/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Las Palmas, 219 Highview Dr, Columbus Junction, IA 52738 »