| No violation noted during this evaluation. | 07/28/2015 | Physical Recheck |
- 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 facility replaced a new Pepsi cooler. The new cooler is out of temperature also. It was temped at 43.8*F to 49.5*F. Food internal temperature between 48*F to 57*F. Discarded. Fix or replace.
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07/15/2015 | Physical Recheck |
- 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: 1) Pepsi reach-in cooler in kitchen is out of temperature. The facility is going to replace a new cooler. 2)Must put enough ice to surround food. The facility ordered ice-lined containers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food manager.
- Equipment location, installation, repair, and adjustment
Observation: The following units have torn gaskets: 1) Walk-in cooler 2) Beer three door cooler in kitchen 3) White reach-in cooler on kitchen line. Replace.
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07/09/2015 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Observed two large bulk stoage bins in dry storage with no lid. Must cover food to prevent contamination.
- Common name-working containers
Observation: All sanitizer buckets in kitchen not labeled. Label working containers with common name.
- In-use utensils, between-use storage
Observation: Ice scoop was laying in the ice in ice bin at bar.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide thermometer in the following units: 1)Walk-in cooler 2)Four door reach-in cooler on wok line. 3) Reach-in cooler in bar
- Light intensity
Observation: Light in dry storage was not working. Fix
- Equipment location, installation, repair, and adjustment
Observation: The follwoing units have torn gaskets: 1) Walk-in cooler 2) Beer three door cooler in kitchen 3) White reach-in cooler on kitchen line. Replace.
- Sanitization methods - hot water, chemical
Observation: 1) Chlorine sanitizer in bucket was tested too strong. 2) Chemical dish machine concentration was lower than 10ppm. Fixed during inspection. Chlorine concentration must be maintained 50-100ppm. Must test concentration with chlorine test strips.
- Plumbing system repaired according to law
Observation: 1) Missing handle on the follwing sinks: a.mop sink b.sprayer next to dish machine. Fix. 2) The drain line from hand sink in bar leaks. Fix.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in walk-in cooler are dusty. Clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A gallon milk in bar cooler not date marked. All potentially hazardous food must date mark after opened or prepared.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Wire rack in walk-in cooler 2) Wire racks at dish machine area are rusty. Repaint or replace.
- Backflow protection
air gap, device standard, when required
- Multiuse food contact surfaces are constructed of safe materials
Observation: Observed raw pork stored in grocery bag. Food must be stored in food grade bags.
- Material characteristics of non-food contact surfaces
Observation: Observed bare wood shelfing and flooring in dry storage. Varnish or paint with light color at least two coats to previd smooth and easily cleanable surfaces.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: 1) Missing a vent cover in Men's restroom. 2) One of the vent cover is falling off ceiling. Fix. 3) Missing a ceiling tile above food prep table in kitchen. 4) Recaulk the walls behind three compartment sink and around dish machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following equipments have become soiled: 1)Meat slicer 2)Can opener. Clean
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw eggs were stored above sauce buckets and fruits. Must be stored by the cook temperature: higher cook temp items must be stored on the lwoer shelf.
- Food storage, prohibited areas
Observation: One shelving unit has the lowest shelf less than 6" off the floor in walk-in freezer. Adjust. --Observation: Defrost and clean the white reach-in freezer in kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Must provide chlorine test strips to check dish machine and sanitizer concentration.
- Food storage - preventing contamination from the premises
Observation: 1) Several boxes of lime juice 2) A bag of rice 3) A bag of beans were stored on the floor in dry storage. Food must be stored at least 6" off floor.
- 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: 1) Pepsi reach-in cooler in kitchen is out of temperature. Cooler was temped at 62.1*F, and food internal was 50*F. Discarded. Called for service. 2)Most cold hold foods on buffet table were temped at 45*F. Must put enough ice to surround food. If the facility uses time to control food safety, must provide time log for each food item and time control proccedures.
- Handwashing cleanser, availability
Observation: Hand soap dispenser was empty. Must provide hand soap at handwashing station in bar.
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07/01/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were observed stored on top of prep tables.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM on staff. Cosme will be taking the ISU class on May 14th.
- Demonstration of Knowledge
Observation: Still working on cooling procedure. Facility was unable to properly cooler salsa that was cooked yesterday. Onsite education was conducted.
- 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: Salsa was temped @ 47*F that was cooked yesterday and put into the cooler. Salsa was discarded on site. Onsite education was conducted.
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05/08/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: All food that was prepared before Friday, May 2nd must be discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas must be cleaned: whole bar area (deep clean), walk in cooler (under racks), racks in walk in cooler, pullout cooler on line (door gaskets and drawers), 2 door prep cooler opposite steam table (door gaskets).
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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05/05/2014 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
05/05/2014 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemicals by food and food preparation areas.
- Demonstration of Knowledge
Observation: Employees were not able to correctly identify what procedures are necessary to prevent foodborne illness and keep food safe.
- Food on display is protected from contamination by consumers
Observation: Cold buffet items do not have adequate protection from the consumers. Sneeze guard must be put into place or other means to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine chute edge, pepsi cooler, and slicer (back of blade) are all soiled. Must clean all food contact surfaces in kitchen and bar area.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food employees hair is effectively restrained
Observation: Not all employees that were preparing food were wearing hair restraints.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Facility was not reheating to a specific temperature and was not verifying with a thermometer proper temps. Onsite education conducted.
- Using a handwashing sink- operation and maintenance
Observation: Handsink by the line was blocked at time of the inspection.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Eggs that were sitting on shelf were temped at 70*F. Discarded at time of inspection.
- Hand drying provided
Observation: Disposable method of hand drying was not provided at either hand sink in the kitchen. Replaced both.
- Air drying of equipment and utensils
Observation: Dishes were not being allowed to fully air dry before putting away.
- Whole-muscle, intact beef steaks cooked to surface temperature of 145°F on top and bottom. Meat surface has a cooked color
Observation: Raw beef was not properly cooked for fajita meat at the buffet. Meat was cooked longer and reached proper temp.
- Preventing contamination from equipment, utensils, and linens
Observation: Observed employee handle raw meat and then continue cooking without changing gloves and washing hands. Onsite education conducted.
- When to wash
Observation: Observed employees not washing hands before changing gloves, and dishwasher was switching between clean and dirty dishes without first washing hands.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a certified food protection manager on staff.
- Material characteristics of non-food contact surfaces
Observation:Side of prep table in kitchen is not cleanable, and cloth towels were observed under cutting boards. Both areas must be smooth, easily cleanable, and nonabsorbent.
- In-use utensils, between-use storage
Observation: Observed cups and plates used as scoops in food (salsa and rice).
- Eating, drinking, or using tobacco
Observation: Employee beverage was observed without a lid.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces in kitchen and bar area have become soiled (outsides of all equipment, walls, door gaskets, floors, racks, etc.).
- Common name-working containers
Observation: Chemicals were not labeled at time of the inspection.
- Poultry
baluts
- Handwashing cleanser, availability
Observation: Soap was not provided at time of the inspection in hand sink by the dish machine. Replaced.
|
05/02/2014 | Illness Complaint |
| No violation noted during this evaluation. | 02/11/2014 | Physical Recheck |
- 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:Eggs and chicken strips were temped @ 110*F. Both items were reheated and reached proper temp.
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02/07/2014 | Illness Complaint |
- Handwashing cleanser, availability
Observation:No soap at the bar handsink.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Has bucket of soapy water but no sanitizer made up for wiping food contact surfaces, made up chlorine sanitizer now at 50 ppm to use for wiping all food contact surfaces, prep tables, etc.
- Posting inspection reports
Observation:Does not have previous inspection posted in public view. Must post today's inspection, suggest with licenses.
- Food on display is protected from contamination by consumers
Observation:Has hard taco shells, noodles, lettuce, sour cream, cheese, sauces, etc not covered, must provide a cover or sneeze guard for these items to protect.
- Common name-working containers
Observation:Must label working containers of chemicals in blue buckets with common name of cleaner, such as soap and water or sanitizer/bleach water, to prevent confusion.
- Bait stations, pesticides, and tracking powders approved
Observation:Has sticky fly strips hanging down from ceiling in warewashing area over soak sink/three compartment sink and in dry storage area near food packages. Must relocate pest strips to areas not immediately over or adjacent to foods or clean equipment. No pest seen on strips today.
- Eating, drinking, or using tobacco
Observation:Observed several open glass beverages in work area, must have lid and straw or mug with handle style if keeping beverage at work station.
- Food storage containers identified with common name of food
Observation:Has several large containers of various spices, sugar, etc that are not labeled with common name, need to label to prevent confusion.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Air drying of equipment and utensils
Observation:Has metal and plastic container stacked that are still wet on interior surfaces. Must allow to fully air dry before stack for storage.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Routinely holding lettuce, cheese, sour cream and all other PHF on buffet bar, from 11am-2pm and then all discarded, except pico sauces. Must ensure the sauces have been held at 41 degrees or less at all time. Must document this procedure as written procedure naming the foods, etc this will apply to, must mark the item with discard time or keep log book or some other record of time. Maximum of 4 hours our of temperature control.
- In-use utensils, between-use storage
Observation:1) Using plastic tumbler glass for ice scoop in bar, must use scoop and keep handle inverted out of ice.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has wet wiping cloths not in sanitizer solution, must store all wet cloths in sanitizer solution when not wiping a surface. Corrected on site.
- When to wash
Observation:Observed dishmachine staff handling clean items after having handled soiled items without washing hands first, must wash hands after handling soiled items before move on to next task involving clean items or food. 2) Observed one staff contaminating glove and not intending to change gloves. 3) Observed staff wiping hands on cloth towels worn at waistband or pocket instead of properly washing hands, must wash hands any time they become soiled or contaminated. All corrected on site. Must review when and how to wash hands with all staff.
- Cooling foods are stored properly
Observation:Was briefly cooling cooked peppers at room temp, now 67 degrees F after one hour, had covered tightly with clear food wrap before putting in walk in cooler. Must uncover to allow heat to continue to escape and aid cooling to 41 degrees F in next 4 hours.
- Outer openings are protected
Observation:Has large gaps around the seal area of the back door, must seal wherever can see light showing through edges when door fully closed, to keep pests from entering.
- Hand drying provided
Observation:No paper towels at either handsink in kitchen or bar, has run out of style that fits the dispensor, but on order. Does have other disposable towels and has put one by each handsink today.
- Bare hand contact with ready to eat foods
Observation:Observed wait staff touch lemon wedges with bare hands, discarded, handling now with tongs. Must not touch ready to eat foods, must use tongs, deli tissues, gloves, etc
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1) Clean shelving of dry storage area near the cheese cutting station, soiled with food particles.2) Clean exterior top of dishmachine and discharge line to drain, heavily soiled. 3) Clean exterior of spices working containers, soiled. 4) Clean exterior of chips tote soiled near base and lid/handle areas.
- 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:Buffet line near the exit door is not holding all PHF at 135 degrees or higher, egg/ham dish at 130 degrees F, breaded chicken patty at 127 degrees, fried taco at 132 degrees F, FF at 125 degrees. Buffet served 11-2pm then all items are routinely discarded. Unit turned up and lids put on all items. Recheck and all items now at 145 degrees or higher. Must continue to monitor temp of unit and may need to adjust cool air vent in area above this end of buffet line to aid maintaining proper temp control.
- 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: Has lettuce at 45 degrees and shredded cheese at 46 degrees F, reports holds these for less than 4 hours then discards remainder. Must hold all PHF at 41 degrees or less unless has written procedure, as discussed in this report. Witnessed all food items being discarded after lunch buffet today. Must provide a mechanical cooling unit for any foods being offered for service, ice no longer an approved cooling method. Provide within next 30 days.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:One ice machine is not in working condition and will need to be cleaned thoroughly before being put back into usage. Working ice machine has some buildup on chute edge, empty, wash, rinse, sanitize and let air dry before allow to refill. Must be done monthly or more frequently if buildup occurs.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors throughout more thoroughly.
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01/31/2014 | Routine |
- Cutting surfaces maintained
1) Observed cups used as scoops in salsa. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Pullout drawers under flat top grill all have either torn gaskets or missing gaskets. Must replace gaskets to ensure adequate temp is maintained. Also bulk rice container is broken. Must replace container to prevent contamination. 3) Steam table cutting board and some other cutting boards in kitchen have become scored and soiled. Must resurface or replace cutting boards to prevent buildup of bacteria and contamination. 4) Inside of line cooler and the bulk bean container are both soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Test kit provided and used to measure sanitizing solution concentration
Do not have test strips for checking concentration of sanitizer in dish machine. Must get test strips for dish machine to check concentration.
- Food temperature measuring devices are provided and readily accessible
Did not have thermometer inside walk in cooler or line prep cooler. Must have a thermometer in all coolers that hold potentially hazardous food.
- In-use utensils, between-use storage
1) Observed cups used as scoops in salsa. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Pullout drawers under flat top grill all have either torn gaskets or missing gaskets. Must replace gaskets to ensure adequate temp is maintained. Also bulk rice container is broken. Must replace container to prevent contamination. 3) Steam table cutting board and some other cutting boards in kitchen have become scored and soiled. Must resurface or replace cutting boards to prevent buildup of bacteria and contamination. 4) Inside of line cooler and the bulk bean container are both soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing signage
Public bathrooms and bar handsink does not have handwashing signs posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed eggs stored above ready to eat foods in walk in cooler. Must store all raw product below any ready to eat food to prevent contamination.
- Posting of a valid license
Most recent inspection and license are not posted. Must post both in an area easily read by the public.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Was not reheating to a specific temp. Must reheat all prepared food to at least 165*F in two hours to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cups used as scoops in salsa. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Pullout drawers under flat top grill all have either torn gaskets or missing gaskets. Must replace gaskets to ensure adequate temp is maintained. Also bulk rice container is broken. Must replace container to prevent contamination. 3) Steam table cutting board and some other cutting boards in kitchen have become scored and soiled. Must resurface or replace cutting boards to prevent buildup of bacteria and contamination. 4) Inside of line cooler and the bulk bean container are both soiled. Must keep clean to prevent buildup of bacteria and contamination. --1) Observed towels under cutting boards in kitchen. Must not use towels under cutting boards to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: walls and floors in dish area, push carts, keg cooler @ bar, bottle cooler @ bar, behind and under all equipment. Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing cleanser, availability
No hand soap at bar handsink. Must have hand soap provided at all hand sinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Some items were date marked but most were not (cooked pork, cheese, pico, etc.). Must date mark all food when prepared/opened and then discard within 7 days unless entire contents will be used within 24 hours.
- Disclosure of menu items offered or served raw or undercooked
Menu has the consumer advisory statement but does not correctly identify what foods may be served under cooked or raw. Must update menu to comply with consumer advisory at next printing. May submit a menu to the Health Dept. for consult
- Food storage - preventing contamination from the premises
1) Food was observed on the floor in the walk in cooler and freezer. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. Corrected at time of inspection 2) Several items were observed not covered: steam table items, taco shells in kitchen, ice bins (bar and kitchen), fruit tray at bar, and condiments at buffet line. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Sanitization methods - hot water, chemical
Did not have any sanitizer made up during inspection. Must have sanitizer solution made up during all business hours.
- Roasts held at a temperature of 130°F or above
Observed salsa (78*F) and queso (86*F) sitting out on tables. Items were removed from cooler earlier this morning. Items were discarded at time of inspection. Must maintain all prepared food either at 41*F or below or 135*F or above to prevent buildup of bacteria.
- Responsibilities of Permit Holder
Most recent inspection and license are not posted. Must post both in an area easily read by the public.
- Material characteristics of non-food contact surfaces
1) Observed towels under cutting boards in kitchen. Must not use towels under cutting boards to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: walls and floors in dish area, push carts, keg cooler @ bar, bottle cooler @ bar, behind and under all equipment. Must keep clean to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
1) Food was observed on the floor in the walk in cooler and freezer. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. Corrected at time of inspection 2) Several items were observed not covered: steam table items, taco shells in kitchen, ice bins (bar and kitchen), fruit tray at bar, and condiments at buffet line. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
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10/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Compadres Mexican Bar & Grill Inc., 2825 6th Sw St, Cedar Rapids, IA 52404 »