Lomitas Mexican Restaurant, 140 S 25th St, Fort Dodge, IA 50501 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Air drying of equipment and utensils
Salsa containers stored wet. Repeat from 3-19-13 inspection.
- Maintaining premises free of litter and unnecessary equipment
Extra items non trelated to food preparation are stored at the end of the bar and henind the bar.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Previous inspection required food safety class for establishment personnel. No one has taken classes yet.
|
11/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed metal pan full of salsa for containers for waitstaff to serve. Temperature was 50 degrees. Items were removed from service. May only keep 5 containers of salsa out at a time in order to maintain temperature at 41 degrees or less.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Owner/person in charge was not present at start of inspection. Staff could not demonstrate triple sink method. Other repeat items observed that are remedied then repeat after employees change. Gave servsafe class information.
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink was not being utilzed to was barware. Sink does not have plugs - using plastic bags. Demonstrated correct way at time of inspection.. Gave triple sink resource.
- 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
Observed 5 gallons of cheesesauce at 53 degrees internal temperature. Owner said cheese was made on 3-12-13. Voluntarily discarded at time of inspection.
- Handwashing cleanser, availability
No soap at bar sink.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use in back of house..
- Air drying of equipment and utensils
Observed metal pans and items stacked wet.
|
03/19/2013 | Routine |
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