| No violation noted during this evaluation. | 12/09/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Foods stored in the walk-in cooler without lid. Corrected by putting a lid on the food.
- In-use utensils, between-use storage
Observation: Ice scoop handle stored in the food. Corrected by placing the scoop with handle out of the ice.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods (salsa) not date marked. Corrected.
- Storage of clean linens, single-service, and single use articles
Observation: Single-service items stored without protective covering.
- Food storage containers identified with common name of food
Observation: Foods not labeled with the common food name.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine is not clean to sight or touch.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
|
12/02/2015 | Regular |
| No violation noted during this evaluation. | 08/04/2015 | Follow Up LOC |
- 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: Foods in the walk-in cooler above required temps at 44 degrees.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
|
07/23/2015 | Regular |
| No violation noted during this evaluation. | 01/22/2015 | Physical Recheck |
- 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: Observed cold hold equipment without a thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (can opener) not clean to sight or touch.
- Sanitization methods - hot water, chemical
Observation: Observed the food contact surfaces (counter tops and tables) are not being sanitized.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no chlorine test strips for the warewashing machine and the clorox sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods (chicken, beef, pork, salsa) not date marked. Corrected.
- In-use utensils, between-use storage
Observation: Observed scoops stored in foods without handles and observed handles of scoops stored in the foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces not clean.
- Food storage containers identified with common name of food
Observation: Observed food labeled in Spanish only.
- Handwashing signage
Observation: Observed a hand sink with no hand sink sign. Corrected.
|
10/21/2014 | Regular |
- Sanitizers
Clorox must be mixed to yield 50-100 ppm ( it was too strong ). Mix 3/4 teaspoon to 1 gallon water. Corrected at time of inspection
- Food storage containers identified with common name of food
Bulk containers must be labeled with contents.
|
11/11/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Insecticides must be kept below food and food contact surfaces. (Raid was above fountain pop/ice bin) Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food temperature measuring devices are provided and readily accessible
Food thermometer with temperature senosr at tip of probe must be provided to check temp of both hot and cold food.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check strength of dishmachine sanitizer.
- Storage and maintenance of wet and dry wiping cloths
Wiping clothes must be kept in containers of sanitizer. Dish racks must be kept up off floor.
- Plumbing system repaired according to law
Drip at spray arm must be repaired.
- Common name-working containers
Insecticides must be kept below food and food contact surfaces. (Raid was above fountain pop/ice bin) Corrected at time of inspection
- Laundry facilities
requirement, location, and use
|
06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Tulipanes, 101 N Runger Ave Ste H Sheldon, Ia 51201, , IA »