- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization methods - hot water, chemical
Observation: The bleach sanitizer in the backroom three compartment sink was too low to properly sanitize dishes. More bleach was added and proper levels of bleach was achieved 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
Observation: In the standing cooler near the wait station, there was raw eggs sitting next to a box of tomatoes. Discussed the dangers of raw food next to RTE foods. Items were rearranged at time of inspection.
|
08/25/2015 | Regular |
- Cutting surfaces maintained
Observation: The cutting boards at the make table and individual cutting boards were in bad repair.
- Restricted use pesticides
Observation: There were outdoor only pesticides sitting on a shelf near the kitchen three compartment sink and prep area. - Discussed the importance of not having pesticides in this area with owner, owner agreed to move them shortly.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The wall and floors at the cookline, dishwashing area and surfaces at the wait station bar were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The interior and exterior of the microwaves shelving through out were soiled.
- Eating, drinking, or using tobacco
Observation: There were open beverage containers in prep areas.
- 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: Not every refrigeration units had a thermometer provided inside.
- 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 and hood filters were soiled.
- Sanitization methods - hot water, chemical
Observation: The bleach sanitizer at the kitchen three compartment sink and at the cookline sanitizer bucket concentration was not adequate to properly sanitize. - COS
|
09/02/2014 | Routine |
| No violation noted during this evaluation. | 01/08/2014 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment were soiled, i.e make line coolers, standing coolers and the inside/outside of microwaves. The shelving inside coolers and above the three compartment sink were soiled.
- Bare hand contact with ready to eat foods
PIC made a taco with bare hands.
- When to wash
PIC put hands into sanitizer bucket to clean hands instead of washing hands at the hand sink.
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
The exterior door in the backroom was not insect/rodent tight.
|
12/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
|
05/16/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. There were shelving inside of coolers soiled and rusty. There was unsealed wood underneath the three compartment sink.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters are soiled.
- Using a handwashing sink- operation and maintenance
The handsink in the backroom was used for other purposes than washing hands.
- equipment food contact surfaces and utensils clean to sight and touch.
There were plates that were not inverted. The interior of the ice machine was soiled. The cutting board was in bad repair and soiled. --Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. There were shelving inside of coolers soiled and rusty. There was unsealed wood underneath the three compartment sink.
- Cutting surfaces maintained
There were plates that were not inverted. The interior of the ice machine was soiled. The cutting board was in bad repair and soiled.
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. There were shelving inside of coolers soiled and rusty. There was unsealed wood underneath the three compartment sink.
- Miscellaneous sources of contamination
There was uncovered salsa.
- Linens- cleaning and storage
There were plates that were not inverted. The interior of the ice machine was soiled. The cutting board was in bad repair and soiled.
- Posting of a valid license
The most recent inspection report is not posted near the license for customer viewing.
- Sanitization methods - hot water, chemical
The sanitizer bucket in the backroom and at the bar. - Corrected at inspection,
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marking system was not consistent.
|
05/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Lindo Mexico, 622 Jefferson, Burlington, IA 52601 »