| No violation noted during this evaluation. | 12/04/2015 | Physical Recheck |
- Food is properly labeled
Observation:NEED TO LABEL SALSA.COS
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:ICE MACHINES INSIDE NEEDS TO BE CLEAN TO SIGHT AND TOUCH.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: NEED TO DATE MARK CUT ONIONS, TOMATOES & GREEN PEPPERS. COS
- Maintaining premises free of litter and unnecessary equipment
Observation:OLD EQUIPMENT ON SHELF BY FREEZERS ARE UNECESSARY TO THE OPERATION.
- Storage and maintenance of wet and dry wiping cloths
Observation:DRY CLOTHS USED FOR WIPING TO GO CONTAINERS NEED TO BE DRY AND NOT USED FOR OTHER PURPOSES. COS
|
11/24/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation:NEED CORRECT AMOUNT OF SANITIZER IN SPRAY BOTTLE, COS.
- Hand drying provided
Observation:need paper towels for hand drying in bar area. cos
- Bare hand contact with ready to eat foods
Observation:need to use gloves tongs tissues when serving lettuce. went over ready to eat foods.
- Outer openings are protected
Observation:gap under north door.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED A CFPM.
- Preventing contamination from equipment, utensils, and linens
Observation:need to wash rinse and sanitize utensil by stove every 4 hrs or as needed. cos
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:need a thermometer with a small diameter probe to measure thin foods.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:need better housekeeping in kitchen area. Lists ,daily, weekly monthly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:need to date mark tubs of onions, cut tomatoes and green peppers, cos.
|
05/21/2015 | Regular |
| No violation noted during this evaluation. | 11/25/2014 | Physical Recheck |
- Equipment and utensils-durability and strength
Observation:NEED TO REPLACE OLD SPATULAS, COS.
- When to wash
Observation:NEED TO WASH HANDS BEFORE DONING GLOVES. DISCUSSION ON GLOVES
- 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:GUACAMOLE/CHEESE PREP TABLE NEEDS TO BE AT 41. COS TURNED COOLER COLDER.
- Posting of a valid license
Observation:NEED TO POST LICENSE.
- Storage and maintenance of wet and dry wiping cloths
Observation:RQGS NEED TO BE IN SANI SOLUTION, OR STORED IN RAG BIN. COS
- 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:NEED A THERMOMETER IN TRAUTSEN FRIDGE, SMALL WHITE CHEST FREEZER AND PREP TABLES.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:MECHANICAL DISHWASHER NEEDS SANITIZER ADJUSTED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED BETTER HOUSEKEEPING BEHIND FRYER, STOVE & GRILL.
- Bare hand contact with ready to eat foods
Observation:NEED TO USE GLOVES, TONGS, TISSUES, SPATULAT WITH READY TO EAT FOODS. WENT OVER READY TO EAT FOODS LIST.
|
11/18/2014 | Regular |
- Outer openings are protected
Observation:door in back needs repaired on bottom and side.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:CLEAN VENTS IN WI COOLER AND ON NORTH WALL. HANG MOPS TO AIR DRY, NEED BETTER HOUSEKEEPING IN GENERAL.
|
06/30/2014 | Physical Recheck |
- Outer openings are protected
Observation:DOOR IN BACK NEEDS REPAIR ON BOTTOM, GAP OF ABOUT 1/2 IN.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATE MARK CHICKEN BEEF & PORK IN WI PER OUR DISCUSSION, COS.
- Separation from food, equipment, utensils, linens, and single service
Observation:STOR WD-40 AWAY FROM DISHES ON SHELF, COS.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETERS IN PREP COOLER, WI AND 2 FREEZERS AGAINST WEST WALL.
- Foods are cooled using appropriate methods
Observation:NEED TO COOL CHICKEN PER OUR DISCUSSION COS.
- Storage and maintenance of wet and dry wiping cloths
Observation:DO NOT USE WIPING CLOTHS FOR OTHER PURPOSES, COS.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:CLEAN VENTS IN WI COOLER AND ON NORTH WALL. HANG MOPS TO AIR DRY, FLOOR IN WI STICKY. NEED BETTER HOUSEKEEPING IN GENERAL PER OUR DISCUSSION.
- 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 NEEDS TO BE COOLED PROPERLY, COS.
- Duties of PIC
Observation:PIC NEEDS TO ENSURE EMPLOYEES ARE PROPERLY COOLING CHICKEN TCS FOODS & SANITIING MULTIUSE EQUIPMENT PER OUR DISCUSSION.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:NEED TO REMOVE ENCRUSTED DEBRIS FROM DISH CONTAINERS THAT GO THROUGH MECHANICAL WAREWASHING.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:NEED TO SEPARATE SHRIMP FROM READY TO EAT FOODS, COS.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
06/20/2014 | Routine |
- Outer openings are protected
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Frozen PHF/TCS foods are properly slacked and thawed
Corrected at time of inspection
- Light intensity
- When to wash
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Foods are cooled using appropriate methods
- Food temperature measuring devices are provided and readily accessible
- Using a handwashing sink- operation and maintenance
Kitchen Corrected at time of inspection
|
11/08/2013 | Routine |
| No violation noted during this evaluation. | 05/09/2013 | Routine |
- Beverage tubing, cold plates, and ice unit drain lines
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Corrected 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
- Food storage containers identified with common name of food
- When to wash
- Bare hand contact with ready to eat foods
- Food is properly labeled
|
04/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Mi Rancho, 508 2nd St, Ida Grove, IA 51445 »