- 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: The following were found cooling at room temp were over the 6 hours allowed for cooling - carnitas 94F and roasts 86F - products were discarded. The following were cooling at room temp but within the 6 hrs allowed rice 118F and peppers 115-124F - these foods were put in cooler to complete cooling. You can not leave food at room temp - you have 2 hrs to bring food down to 70F and if that is accomplished you have an additional 4 hrs to bring it down to 41F.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in cooler raw chicken and raw ground meat found over raw whole cuts of meat. Store raw proteins properly to protect against possible cross contamination. Foods were moved
- Using a handwashing sink- operation and maintenance
Observation: Handsink in dishroom area shall not be blocked by sheet pan rack. Also cold water shall be available at that handsink.
- Foods are cooled using appropriate methods
Observation: Do not cool peppers, roasts, carnitas, rice at room temp - cool using ice baths, chill paddles, cut food in smaller pieces and place in walk-in.
- Service sink required
Observation: Mop sink shall be installed.
- Handwashing cleanser, availability
Observation: Soap is needed at dishroom handsink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide test kit to test strength of sanitizer - corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in raw chorizo found over tortillas. Store raw meats below ready-to-eat foods to protect against possible cross contamination. Foods were moved.
- Common name-working containers
Observation: Bleach water found in container saying glass cleaner. Label toxics properly. Toxic was discarded.
- Prohibited storage areas for clean equipment and utensils
Observation: Do not store large stockpots turned over with the rim on the floor. Store off of the floor.
- Hand drying provided
Observation: Papertowels are needed at dishroom handsink.
- 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: Small dorm fridge found holding salsa at 53F - was just made so transferred to another cooler. Tall two door cooler is holding food at 46F - food was transferred to another cooler. Units shall not be used for potentially hazardous foods until it can keep food at 41F or below.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store toxics with single service cups and napkins. Toxics were moved.
- Bare hand contact with ready to eat foods
Observation: When flipping homemade tortillas and taking them off of the grill they can not be touched with barehands. They will be using gloves.
- Sanitization methods - hot water, chemical
Observation: Three compartment sink shall be operated as follows - wash, rinse and sanitize - do not use bleach in first compartment along with soap. Corrected
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11/09/2015 | Regular |
Restaurant representatives - add corrected or new information about Nally's Kitchen, 1622 Rockingham Rd, Davenport, IA 52802 »