- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not dispensing sanitizer at time of inspection. Establishment has a three compartment sink and will manually wash/rinse/sanitize food contact surfaces. Person in charge called maintenance to service unit on this day.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mounted can opener had food residue build-up on the blade. Person in charge instructed employee to clean and sanitize can opener at time of inspection. Ice machine had residue build-up on ice barrier plate.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Person in charge could not describe symptoms associated with illness. Establishment did not have an employee health policy.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground meat stored above sauces and raw chicken stored above seafood and beef products in reach in refrigeration across from flat top grill. Ground meat stored above beef in walk-in cooler. Person in charge instructed employees to rearrange units.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior of equipment had residue build-up.
- When to wash
Observation: Food employee touched raw meat product such as chicken with gloves on and did not wash hands prior to continuing other tasks. Person in charge instructed employee to discard gloves and wash hands.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw shrimp thawing in 3-compartment sink. Person in charge turned on water faucet to increase water activity.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Ventilation filters above flat top grill had residue build up and grease dripping along the wall.
- Handwashing cleanser, availability
Observation: No hand soap in the employee restroom. Person in charge instructed employee to refill hand soap dispenser.
- Bait stations, pesticides, and tracking powders approved
Observation: Containers of Raid stored throughout establishment. Person in charge discarded all containers at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked product such as shredded chicken in the walk-in-cooler did not have a prepared or discard by date mark.
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04/21/2015 | Regular |
- Eating, drinking, or using tobacco
Observed open beverage containers in unapproved area. 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
Observed raw meats stored above ready-to-eat foods in line cooler. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed several large cobwebs in dry storage area.
- Roasts held at a temperature of 130°F or above
Observed pan of Spanish rice holding at 119*. Rice was voluntarily discarded. Corrected at time of inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Sanitizer level < 50ppm when tested. Line was primed and re-tested. Proper concentration was attained. Corrected at time of inspection.
- Air drying of equipment and utensils
Observed pans stacked wet.
- Foods are cooled using appropriate methods
Observed cooked chicken cooling at room temperature. Chicken was moved to walk-in cooler. Corrected at time of inspection.
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03/14/2013 | Routine |
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