- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
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12/17/2015 | 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: Refrigerated drawer units holding chicken, shrimp, beef and sliced tomatoes at 48-50F, reach-in under hood is holding scallops, cooked green beans and chicken at 46-53F - shall be 41F or below. Food was moved to other units.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw queso on top of oven. Do not thaw pollack, shrimp, potatoes at room temp - food was placed in cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Chili colorado (pork dish) found dated 11/20, cooked shrimp dated 10 days ago - food was discarded - you have only 7 days in which to use prepared foods.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Rinse temp of sanitizer is inadequate to properly sanitize in dishmachine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior of the ice machine needs additional cleaning.
- Plumbing system repaired according to law
Observation: Repair leaks under 4 compartment sink.
- Handwashing cleanser, availability
Observation: Soap is needed at waitress/bar handsink and at other waitress handsink.Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection is required to be employed by establishment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Keep the raw chicken from getting into the raw beef in the drawers, several pieces of chicken found on edge of pan with raw beef. In walk-in store the raw ground beef below the raw whole cuts to protect against possible cross contamination. Corrected
- Hand drying provided
Observation: Paper towels are needed at waitress/bar handsink.Corrected
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at waitress handsink.
- When to wash
Observation: Wash hands after cutting raw chicken and before putting on gloves. Wash hands instead of wiping hands on apron especially after handling raw poultry. Corrected
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12/10/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
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06/16/2015 | Physical Recheck |
- Handwashing cleanser, availability
Observation:Soap is needed at various hand sinks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager shall be employed by the establishment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Store raw ground meats below raw whole cuts to prevent against possible cross contamination.Corrected
- 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: Shredded lettuce found in kitchen at 50F - shall be 41F or below - product was placed in walk-in. Corrected
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Temp of dishmachine rinse cycle is inadequate to properly sanitize.
- Hand drying provided
Observation: Paper towels are needed at various hand sinks.
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06/02/2015 | Regular |
- Hand drying provided
Observation:Provide towels to handsink in dish washing area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean food out of ceramic cups and marguarita glasses before putting back on shelf.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw beef above vegetables in walk in. Raw shrimp above vegetables in walk in.
- Bare hand contact with ready to eat foods
Observation:Employee cutting tomato without hand barrier
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12/19/2014 | Regular |
- Handwashing cleanser, availability
Observation:Provide hand soap to designated handsink at bar.
- Hand drying provided
Observation:Provide a new towel dispenser to handsink near dishwasher, and provide towels to handsink in bar and waitress station.
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05/01/2014 | Routine |
Restaurant representatives - add corrected or new information about Los Portales 2, 1012 E Kimberly Rd, Davenport, IA 52806 »