- Protecting food from environmental contamination
Observation: lettuce in walkin under dripping air compressor without lids should be discarded as this is an environmental contamination
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: cooking utensils very soiled in drawers in back prep kitchen. Drawers need thorough cleaning and utensils need re-washed, rinsed and sanitized. Large plastic bins holding chips need washed, rinsed and sanitized inside and outside more often as all were visibly soiled today.
- Common name-working containers
Observation: relabel chemical spray bottles when label has worn off
- Hand drying provided
Observation: paper towels needed at hand washing sink on prep line in kitchen
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw meat should not be stored above ready to eat food in walkin cooler. Store raw meat separate.
- Utensils and pressure measuring devices maintained
Observation: one rubber spatula discarded today because it was unsafe. A scoop with a handle is needed to dispense chips into baskets since this is a ready to eat food
- 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: several 5 gallon buckets of red sauce were prepared yesterday and are still 55deg. Foods should be cooled to 70deg within 2 hours and 41deg within another 4 hours not to exceed 6 hours total. Cool in shallow pans without lids then cover once cool. Reheat sauce to at least 165deg today and recool properly to correct this violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:a certified food safety manager is needed wihin 6 months
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: dry storage room needs floor thoroughly cleaned especially under shelves and in corners, many crumbs and food spills. Vents in kitchen need cleaning especially large one by mop sink.
- 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 were missing in some refrigerators containing food today
- 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: white cheese sauce in steam table 111deg today. Should be 135deg or more or use time as control measure instead of temperature.
- 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: red sauce in walkin cooler 55deg, milk 50deg in small fridge in waitress station, cut tomatoes, guacamole, sour cream, cut lettuce are not able to maintain 41deg or less should use time stamp as control measure. See handout
- In-use utensils, between-use storage
Observation: ice scoop handle should be stored out of the ice and the ice bin stored closed when not in use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: prepared foods in walkin cooler should be datemarked when prepared then discarded after 7 days
- Handwashing cleanser, availability
Observation: hand soap needed at hand washing sink on prep line in kitchen
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener visibly soiled today should be wiped down after every use and ran through dish machine at least once daily
- Outer openings are protected
Observation: back door needs skirt to seal door properly or screen door needs to be repaired and properly sealed if used with door open.
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08/10/2015 | Regular |
- Outer openings are protected
Observation: screen needs repaired so outer openings are protected when back door is propped open
- Handwashing signage
Observation: hand sink next to steam table in kitchen needs sign designating it for hand washing only
- Handwashing cleanser, availability
Observation: hand soap needed at all three hand washing sinks today
- Bare hand contact with ready to eat foods
Observation: lemons are ready to eat food so staff should wear gloves when handling them to cut
- 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: beef in tub under counter top was 51.5deg. chicken under counter top 68deg. small fridge in bar 48deg. Mixer bottles were at room temp and label says refrigerate after opening.
- 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 needed in walkin cooler (not working) and small fridge in bar with juices inside.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor in dry storage room needs cleaned under shelves
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener should be cleaned after each use to prevent cross contaminaton
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: slacking and thawing should be done in the refrigerator overnight and not at room temperature
- Hand drying provided
Observation: paper towels needed at both hand sinks in kitchen
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Observation: dish machine is a steam producing unit and should have adequate ventilation to the outside to prevent too much condensation inside
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06/23/2014 | Routine |
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