- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:no one is certified in food safety
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:the ice machine is dirty
- When to wash
Observation:owner did not wash hands when needed in the kitchen.
- Reminder statement
Observation:consumer advisory is not provided.
- Light bulbs, protective shielding
Observation:light in walk in cooler is not properly shielded.
- Safe, unadulterated, honestly presented
Observation:bugs in margarita mix. discard at time of visit.
- Outer openings are protected
Observation:gap under back door.
- Single -service and single-use articles may not be reused
Observation:many single use containers are being reused for other foods.
- Food storage containers identified with common name of food
Observation:many multiple ingredient foods put into reused containers missing labels.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:many areas are soiled, within cooling unit-large amount of mold growth and fuzzy blackened build up
- Cutting surfaces maintained
Observation:cutting boards no longer smooth. gouges have debris in them and build up. one was changed out during visit.
- Unpackaged food protected from contamination during preparation
Observation:various tortilla products not properly protected (not fully covered) within facility. additionally, foods sitting on floor-ie onions, meat.
- Storage of clean linens, single-service, and single use articles
Observation:many food containers are not adequately protected during storage. Upstairs containers should be inverted. downstairs, keep properly bagged or in plastic tubs that can be sealed.
- 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:Main prep table- foods stored above and outside of the actual containers. In particular the avocado temp-51F
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:HVAC ventilation in kitchen is dirty.
- Posting inspection reports
Observation:inspection report is not posted where public can see.
- Established procedures for responding to vomiting and diarrheal events
Observation:See documentation provided. ensure policy is in place.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw eggs above desserts and other foods that are ready to eat in nature.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Kitchen and other areas of the back of the house need to be kept on a cleaning frequency that stays ahead of soiling and debris build up. (excess non working equipment noted as well)
- Disclosure of menu items offered or served raw or undercooked
Observation: Huevos Rancheros not disclosed/denoted
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloth on prep board rather than in sanitizer solution.
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01/05/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
- Food storage containers identified with common name of food
- Light bulbs, protective shielding
- Hand drying provided
- Food storage, prohibited areas
- Outer openings are protected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
- Food temperature measuring devices are provided and readily accessible
- Restricted use pesticides
- Food storage - preventing contamination from the premises
- Reportable symptoms, diagnosis, past illness, and history of exposure.
employee health agreement needed
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Indoor and outdoor surfaces
- Smoke free air act
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
- Disclosure of menu items offered or served raw or undercooked
- Eating, drinking, or using tobacco
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12/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Cabos Restaurant, 112 114 Main St, Cedar Falls, IA 50613 »