| No violation noted during this evaluation. | 02/03/2016 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: No correction noted on the Mail in Follow-up for Pans and chip container not clean to sight or touch.
|
12/07/2015 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent hood has major grease build-up.
- Air drying of equipment and utensils
Observation: Not properly air drying equipment.
- Food storage containers identified with common name of food
Observation: Food storage containers not labeled with the common name of the food.
- In-use utensils, between-use storage
Observation: Scoops without handles in storage containers.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Bare hand contact with ready to eat foods
Observation: Lemons and limes served on drinks and tortillas served using bare hands.
- Multiuse food contact surfaces are cleanable
Observation: Shelf in poor repair, duct tape on the fridge door, and card table (missing chucks) no longer cleanable.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Meat thawing stagnant water in the walk-in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork served above ready to eat foods.
- Dispensing of single-service and single-use articles
Observation: Single service items stored without protective covering.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave, fan, lids, shelves lids on food storage containers not clean. Ice build up in the freezer.
- When to wash
Observation: Employee cutting raw beef with gloves on and continued to work in the kitchen touching food contact surfaces without changing gloves.
- Plumbing system maintained in good repair
Observation: The drain pipes on the prep sinks drip on the floor.
- Cleaning of maintenance tools and mop water disposal
Observation: Brooms stored in direct contact with food contact surfaces.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- Duties of PIC
Observation: Numerous foodborne illness violations.
- Sanitizers
Observation: Bleach sanitizer above required level. Corrected by adding water.
- Miscellaneous sources of contamination
Observation: Foods stored without lids, protective coverings.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed tamale not date marked. Corrected by dating the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pans, can opener, chip container not clean to sight or touch. Can opener cleaned and sanitized during the inspection.
|
11/24/2015 | Regular |
- In-use utensils, between-use storage
Observation: Ice scoop handle stored in the ice. Corrected by placing the ice scoop up with the 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 (chile relleno and salsa) in the make tables and foods in the walk-in cooler not date marked. Corrected.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Large amounts of foods stored in the grill cooler. Large containers stacked on top one another without lids due to the lack of storage space. Not adequate cold hold storage for the capacity of food needed daily.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed large amounts of food stored in the cooler for the grill. Raw meats stored on top of vegetables.
|
04/28/2015 | Regular |
| No violation noted during this evaluation. | 01/22/2015 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Warewashing machine not pumping sanitizer even after priming pump - must sanitize at 50-100 ppm as tested with test strips.
- Posting inspection reports
Observation: Must post inspection report where public can view it.
- 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: Prep cooler did not have easily-visible thermometer.
- 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: Did not have written and signed employee health policy and agreement/training records.
- Food storage - preventing contamination from the premises
Observation: Observed items in walk-in cooler and freezer not kept covered.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Did not have written and signed employee health policy and agreement/training records.
|
01/12/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:meats thawing in water without running water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:various potentially hazardous foods held longer than 24 hrs. not date marked. Foods were date marked.
- In-use utensils, between-use storage
Observation:observed utensils stored in food. utensil was removed.
- Eating, drinking, or using tobacco
Observation:food and open beverage container in food prep area. Items were removed.
- Food storage containers identified with common name of food
Observation:observed working food containers not labeled.
- Foods are cooled using appropriate methods
Observation:foods cooled in large containers.
- Handwashing cleanser, availability
Observation:no hand soap provided at hand sink. Soap was provided.
- Sanitizers
Observation:bleach sanitizer below 50ppm. Bleach was dumped and re-filled to correct concentration.
- 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:Chicken temped at 54, chicken was cooled from day before. Chicken was voluntarily discarded.
|
04/16/2014 | Routine |
- Identifying information-original container
Label all containers Corrected at time of inspection
- Food temperature measuring device construction
Thermometer not visible in all coolers
|
11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
05/01/2013 | Routine |
- Identifying information-original container
Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm.
|
04/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Los Tulipanes, 1923 S Main Ave, Sioux Center, IA 51250 »