- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Manager took test and needs to retake it to pass.
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05/22/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Manager taking ServSafe class on April 20th.
- 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: Heartland Refrigeration out to do repairs on cooler. Some parts need ordered. Food being kept on ice during lunch/dinner hours and kept in walk-in cooler when prepared.
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04/17/2015 | 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: Prep station cook's cooler reading 50F ambient air. The foods inside were as follows: 49.1F raw chicken
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers in chef's prep cooler and salsa cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dirty microwave oven on inside and outside.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager. Must be certified within 6 months.
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04/10/2015 | Regular |
| No violation noted during this evaluation. | 10/27/2014 | 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:Food items in the cold hold prep table were above 41 degrees. Items were moved or placed on ice to obtain proper cold hold temperature until the unit is repaired. Repair company was contacted during the inspection.
- Employee medicine - labeling and storage
Observation:Employee medicine was not properly stored. Corrected during the inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Cold hold prep table is not maintaining food temperatures at 41 degrees or less. Repair company was contacted during the inspection.
- Food storage containers identified with common name of food
Observation:The bulk sugar container was not labeled with the common name of the contents.
- Light bulbs, protective shielding
Observation:The lights above the ice machine are not properly shielded.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken was stored above raw beef in the walk in cooler. Corrected during the inspection.
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10/22/2014 | Regular |
| No violation noted during this evaluation. | 02/25/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken was stored above raw hamburger in the walk in cooler. Corrected during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Dust is starting to accumulate on the wall above the back entrance to the kitchen.
- Light bulbs, protective shielding
Replace light shields above ice machine and in the back by the dishwasing area.
- Separation from food, equipment, utensils, linens, and single service
WD 40 stored near honey. Corrected during inspection.
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12/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
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05/08/2013 | Routine |
- Handwashing signage
A handwashing sign is required at the back handwashing sink.
- Common name-working containers
- Food temperature measuring devices are provided and readily accessible
Accurate easilty readable thermometers are required in every cooler unit (walkin cooler, cold hold prep table, etc.)
- Roasts held at a temperature of 130°F or above
Cold prep table is not operating at 41 degrees.
- Hand drying provided
Paper towels and handsoap are required at the back handwashing sink.
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04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Manawa La Mesa, 3036 So Expy, Council Bluffs, IA 51501 »