| No violation noted during this evaluation. | 12/14/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Bulk foods not easily identified shall be labeled.Corrected
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Food storage - preventing contamination from the premises
Observation: Do not store lemone, limes and oranges in a container that previously held chemical. Food was discarded.
- Plumbing system maintained in good repair
Observation: There is a leak from the ceiling in the basement.
|
12/07/2015 | Regular |
- 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: The make table is still holding some potentially hazardous foods at 54F - the repairman is here for another issue and will be correcting it.
|
06/10/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark cooked beans.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not use Dawn detergent container to hold chicken stock - product was discarded
- 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: 3 pans of beans cooked yesterday 47F and 63F, 3 pans of chicken cooked yesterday 47F - food shall be cooled down within 6 hrs - the product is too deep in the pan - shallow pans, ice baths, ice sticks will help facilitate rapid cooling. Foods were discarded.
- 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: In make table pico 47F, tomato 55F - food in make table placed into reach-in. The back two door reach-in is holding food at 45F - food is being transferred to walk-in. Repairman has been contacted Queso taken out of cooler on counter 66F - store in cooler until ready to use. One container was heated to use and the other put in cooler.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
|
05/28/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employee was washing dishes at the 3 compartment sink without a sanitizer in the 3rd compartment.
- Bare hand contact with ready to eat foods
Observation:When I arrived employee was not wearing gloves while cutting ingredients for salsa. Employee filling ice bins was using her bare hand to keep the ice from falling out of the scoop.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Common name-working containers
Observation:Label squirt bottles of sanitizer
|
11/26/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean large containers used to store chips in dry storage room. Replace lids that are broken, and not easily cleanable.
- Hand drying provided
Observation:There were no towels at handsink in bar
- Cleanability of floors, walls, and ceilings
Observation: Spray foam is not an approved food contact surface. Do not use spray foam to fill holes in walls, floors, etc. Repair with a smooth, durable, easily cleanable surface to aid in cleaning.
- Physical facilities maintained in good repair
Observation:There are several tiles along the baseboards that are missing. Numerous lights in the kitchen are not working.
- Where to wash
Observation:Employee used the 3 compartment sink at bar to wash hands.
- Handwashing cleanser, availability
Observation:Provide soap at handsink in bar
- Bare hand contact with ready to eat foods
Observation:Employee was cutting lemons and limes for beverages with bare hands. Employee was scooping salsa with a non handled styrofoam cup.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean food from ceiling across from dish washer, clean floors throughout kitchen and bar, especially around perimeter and under equipment. Clean grease from walls and ceiling in grill room, clean floor in dry storage room.
|
06/12/2014 | Routine |
- Handwashing cleanser, availability
PROVIDE SOAP AND TOWELS AT BAR HANDSINK, DO NOT STORE DIRTY DISHES IN HANDSINK BY 3 COMPARTMENT SINK. Corrected 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
DO NOT STORE RAW BEEF ABOVE TOMATO SAUCE IN REACH IN NEAR GRILL Corrected at time of inspection
- Hand drying provided
PROVIDE SOAP AND TOWELS AT BAR HANDSINK, DO NOT STORE DIRTY DISHES IN HANDSINK BY 3 COMPARTMENT SINK. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Eating, drinking, or using tobacco
EMPLOYEES SHALL NOT EAT IN KITCHEN.
|
12/03/2013 | Routine |
- Eating, drinking, or using tobacco
Employee drink shall not be on the make table - place on a bottom shelf, use a cover and a straw. Drink was moved. Corrected 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
In reach-in do not store raw shrimp over peppers and in walk-in do not store raw shrimp over tomatoes to prevent against possible cross contamination, Store raw meats and shrimp below ready-to-eat foods. Shrimp was moved. Corrected at time of inspection
|
06/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Agaves Mexican Grill, 3852 N Brady St, Davenport, IA 52806 »