- 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:cut cilantro sitting out at room temperature. Cut leafy greens are to be held at 41F or less. Corrected on site. However, This correction must be maintained.
- Bare hand contact with ready to eat foods
Observation:Observed staff handling lettuce with bare hands. Bare hand contact with ready to eat foods is not allowed.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Beef, Chicken and vegetables are in the temperature danger zone. 97-117. Staff did not temp product to ensure proper cook temperature. However, product was prepared in the last 45mins-1 hour per staff. Product pulled from steamer, broken down into smaller quantities and placed in oven for a fast reheat to 165F. All hot holds need to be maintained at 135F or higher. This is a repeat violation from last inspections.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Frequency of cleaning needs to be improved. Significant amount of mold in cooling unit noted.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:A thin tip thermometer is not available. Most all of the products are thinner in nature, therefore a thin tip thermometer is needed.
- Common name-working containers
Observation:Several spray bottles have "sanitizer" written on. On has blue liquid, one has clear liquid and another was a different color. Ensure that bottle are properly labeled.
- Separation from food, equipment, utensils, linens, and single service
Observation:chemicals are stored above food.
- Duties of PIC
Observation:PIC is not ensuring that ...(G) EMPLOYEES are properly cooking POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and ¶ 4-502.11(B)
- Storage and maintenance of wet and dry wiping cloths
Observation:some wiping cloths were laying out on counters instead of sanitizer solution at time of arrival. cloths are to be stored in sanitizer between uses. Also, the food code requires that wiping cloth buckets not be stored on the floor.
- Food employees hair is effectively restrained
Observation:At time of visit, only one person has a hair restraint. All staff were observed in food preparation and need proper hair restraints. Additionally, a complaint was filed with the regulatory authority regarding a food handler that had a lengthy beard and was not wearing any sort of beard restraint. Upon discussion with PIC, it was confirmed that there is a staff member that needs a beard restraint.
- 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:thermometers are not easily accessible and in the warmest part of cooling units.
|
11/25/2014 | Regular |
- Linens- cleaning and storage
Pots and pans
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
- Handwashing signage
- Food is properly labeled
- Smoke free air act
- Plumbing system repaired according to law
repair faucets at hand sink
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
rest rooms
|
12/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Pablo's Mexican Grill, 310 Main St, Cedar Falls, IA 50613 »