- Eating, drinking, or using tobacco
Observation: Personal drink sitting on prep surface (cold holding prep table)
- 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: Food (sour cream, guacamole, etc.) at 45F in prep table.
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12/10/2015 | Regular |
- 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: Thermometer is needed in reach-in coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean white seperator plate in ice machine.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility had a year to get a Certified Food Protection Manager. GM scheduled to take class.
- 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 refried beans sitting on table at 120F. Reheat beans to 165F and then cool properly. Pans can sit out until they reach 135F. Place in cooler to cool from 135F to 70F in 2 hours and then from 70F to 41F in 4 hours.
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06/08/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:A certified manager is required
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12/18/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Flan found past the 7 days allowed. Food was discarded
- Miscellaneous sources of contamination
Observation: Do not store hairnet on hook with pan or with hat. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Liquid ibuprofin found over and with pans
- 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: Two pans of carnitas made yesterday are 56F - will be discarded.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is required. Per our procedures we will give you an additional 6 months to get one.
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit/procedure is needed for the clean up of vomit and diarrheal events. Procedure was provided.
- Eating, drinking, or using tobacco
Observation: Waitress observed eating tortilla pieces out of her apron pocket. Employee drink in styrofoam cup found in ice machine - ice machine will be emptied and cleaned. Corrected
- Storage of clean linens, single-service, and single use articles
Observation: Invert carryout containers in storage
- 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: Walk-in cooler is holding potentially hazardous foods at 50F - food being transferred to another unit and repairman has been contacted. Pico, lettuce and cheese on make table are 48-50F Do not put so much in the container (other foods in the same area are at a good temp).. Raw beef and chicken in other make table 50F - also do not put so much in container.
- 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: Thermometers are needed in line cooler and walk-in cooler
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop gun holders in bar, interior of ice machine and can opener need additional cleaning.
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12/08/2014 | 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: Raw tomatoes - sliced found next to grill without being on ice or without any other cooling method - temp 63F - they were discarded. New tomatoes were placed on ice. Chicken strips found next to them 53F - placed back in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - large knives in knife rack.
- Unpackaged food protected from contamination during preparation
Observation: Do not place glass plates in cut onions or chipolte peppers - they can chip.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Packages of raw beef and raw chicken found in the same container - raw beef was discarded. Keep raw meat sep from raw chicken to prevent against possible cross contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Employee observed touching raw beef with gloved hands and then touching raw onions and raw peppers - vegetables were discarded. Keep all proteins sep from vegetables to prevent against possible cross contamination.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks and paper towel dispensers need additional cleaning in dishroom and on cooking line. Do not cover handsink in with bus tub of salsa containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the lower shelf where chopper and blender bases are stored. Clean the chopper and blender bases.
- Eating, drinking, or using tobacco
Observation: Employee drinks observed over food and food prep areas - they shall be covered, use a straw and on a bottom shelf.
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06/04/2014 | Routine |
- Miscellaneous sources of contamination
Use an ice scoop to dispense ice into glasses. Do not use a glass. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be stored on a bottom shelf, covered and use a straw, 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
Store raw chicken below raw meat to prevent against possible cross contamination. Meat was moved. Corrected at time of inspection
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Clean can opener and interior of ice machine. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store cleaners over bag n box pop. Corrected at time of inspection
- 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
Beans made yesterday 48F - shall be cooled to 41F within 6 hrs - use shallow pans. Corrected on-site Food was discarded,
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12/17/2013 | Routine |
- Eating, drinking, or using tobacco
PERSONAL DRINK CUPS IN KITCHEN SHALL HAVE A LID AND STRAW AND NOT BE STORED ON FOOD CONTACT SURFACES.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW BEEF STORED ABOVE COOKED CRAB. RAW BEEF JUICE WAS LEAKING FROM PACKAGE AND CONTAMINATED SLICES OF CHEESE. READY TO EAT FOOD WAS DISCARDED AND REACH IN WAS CLEANED.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Agaves, 4882 Utica Ridge Rd, Davenport, IA 52807 »