- 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 was holding temp at 45 deg F. Service company was called.
- 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: Chicken fajita meat was 50 degrees. It was cooked on 12/22. Discarded and advised employee on proper cooling methods.
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12/23/2015 | Regular |
- 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: Rice prepared yesterday was 49 deg F in walk in.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark all prepared foods not used within 24 hours.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shrimp above cut veggies in make table across from grill.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean shelving below chip storage and area where pop is stacked next to grill
- When to wash
Observation: Employee who had just arrived for work put on gloves without washing his hands.
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06/30/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark and label food in walk-in cooler (refried beans, chicken, etc).
- Common name-working containers
Observation: Label spray bottles with contents.
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11/18/2014 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Rice, ground beef, and shredded chicken at 115F-125F. Rice reheated to 165F and placed back in warmer. Other foods stirred and 135F was reached. Routinely stir product to maintain 135F.
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06/20/2014 | Routine |
- Linens- cleaning and storage
Invert carryout containers or store in a sleeve. Corrected at time of inspection
- Cleaning of maintenance tools and mop water disposal
Mop found in three compartment sink. Even if you do not use sinks for washing you need to keep them cleaned and sanitized.. Also do not dump mop water down dishmachine disposal. Use mop sink. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be on a bottom shelf, use a straw and a lid. 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
Piece of raw chicken found lid of raw beef . Lid was switched and raw beef was stored under raw chicken. Raw chicken was also over sour cream. Store raw chicken on the bottom to protect against possible cross contamination. Corrected at time of inspection
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11/19/2013 | Routine |
- Plumbing system repaired according to law
Repair plumbing at pre-rinse nozzle and 3-compartment sink.
- Cleanability of floors, walls, and ceilings
Clean floors in kitchen.
- Outer openings are protected
Repair screen on back door.
- Conditions of exclusions and restrictions
Have all employees read and sign health reporting form.
- Material characteristics of non-food contact surfaces
Replace control panel on dishmachine. Being held on with duct tape.
- Foods are cooled using appropriate methods
When cooling food in walk-in cooler, write time down product was placed in cooler. YOu have 2 hours to get the food from 135F to 70F and 4 hours to go from 70F to 41F. If you are not going to make 70F within 2 hours, reheat product to 165F and place in shallow pans to try and cool quicker. If you are not going to make 41F within 4 hours, product must be discarded. Corrected.
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06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Amigos, 2322 Spruce Hills Dr, Bettendorf, IA 52722 »