- 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: Diced tomatoes, guacamole, and chili rellenos at 45 degrees, adjusted thermostat at time of inspection. Milk in refrigerator at 45 degrees, adjusted thermostat at time of inspection.
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02/19/2016 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Shredded cheese, diced tomatoes, pico de gallo in prep table all at 52 degrees, adjusted thermostat at time of inspection. Cheesecake in refrigerator at 46, adjusted thermostat
- Miscellaneous sources of contamination
Observation: Scoop handles laying in bulk ingredients.
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08/31/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature - placed in walk-in at time of inspection
- Food storage - preventing contamination from the premises
Observation: Onions on floor in walk-in cooler - moved at time of inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer - on order
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03/26/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin tipped thermometer not working - will replace.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of cooked chicken in walk-in cooler with expiration date of April 16, 2014. Disposed at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: will submit
- Food storage - preventing contamination from the premises
Observation: Box of produce on floor in store room.
- Miscellaneous sources of contamination
Observation: Ice scoop laying in ice.
- Cutting surfaces maintained
Observation: Surfaces on cutting board scarred.
- Air drying of equipment and utensils
Observation: pans and glasses are put away while still wet.
- Material characteristics of non-food contact surfaces
Observation: Raw wood in kitchen,
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04/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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11/16/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Diced tomatoes at 46. 1 degrees - placed in cooler at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored over raw ground beef in walk-in cooler - relocated to proper storage 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
Pans of cooked refried beans and cooked shredded beef in walk-in cooler not date marked. Dated at time of inspection.
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10/22/2013 | Routine |
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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10/16/2013 | Routine |
- Poisonous or toxic material containers
5 gallon container originally used for storing dish detergent being used for margarita mix - disposed of at time of inspection. Chlorine sanitizer too strong in buckets for towels.
- Miscellaneous sources of contamination
Can of tomatoes lying on ton of tamale husks in bucket of water.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Storing pans and glasses while still wet ("wet stacking"). Scoop for dispensing dry beans heavily soiled. Bowls used for dispensing chicken base, flour, sugar, etc. laying in product.
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in meat & seafood reach-in and in milk & salsa reach-in. Thin tipped thermometer not working.
- In-use utensils, between-use storage
Storing pans and glasses while still wet ("wet stacking"). Scoop for dispensing dry beans heavily soiled. Bowls used for dispensing chicken base, flour, sugar, etc. laying in product.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked food in walk-in not date marked *
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken over raw ground beef and whole muscle beef in walk-in cooler. Raw chicken over beef in reach-in cooler on cook line.
- Eating, drinking, or using tobacco
Open drink in kitchen *.
- Duties of PIC
Staff not familiar with reportable diseases.
- Linens- cleaning and storage
Storing pans and glasses while still wet ("wet stacking"). Scoop for dispensing dry beans heavily soiled. Bowls used for dispensing chicken base, flour, sugar, etc. laying in product.
- When to wash
Handling raw chicken and raw beef, then continued to touch other food items without washing hands and changing gloves - discussed at time of inspection. Food handler washed hands and changed gloves, also recemmond to food handler to put tongs in raw product therefore reducing chances of cross-contamination. Dishwasher handled soiled dishes and then started to put away clean dishes without washing hands and changing gloves.
- Food storage containers identified with common name of food
Ingredients in unlabeled containers, (spices, flour, sugar, salt)
- Roasts held at a temperature of 130°F or above
Large container of shredded cheese out at 50 degrees *. Large container of diced tomatoes at 48.4 degrees.
- Sanitizers
5 gallon container originally used for storing dish detergent being used for margarita mix - disposed of at time of inspection. Chlorine sanitizer too strong in buckets for towels.
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10/07/2013 | Routine |
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/04/2013 | Routine |
- Food storage - preventing contamination from the premises
Container of chips on floor - disposed of at time of inspection.Thawing at room temperature - placed in walk-in at time of inspection. Using cooler as ice bin, drain not open *.
- Bare hand contact with ready to eat foods
Handling tortillas with bare hands.
- In-use utensils, between-use storage
Scoop handles laying rice and beans. Scoop laying in ice *.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Mechanical warewashing machine not sanitizing. Wil use three compartment sink until it is working properly.
- Eating, drinking, or using tobacco
Several open drinks throughout food prep areas*. Disposed of at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Container of chips on floor - disposed of at time of inspection.Thawing at room temperature - placed in walk-in at time of inspection. Using cooler as ice bin, drain not open *.
- Common name-working containers
Chemicals in unlabeled spray bottle - labeled at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat over lemons & limes in walk-in cooler - moved at time of inspection. Raw meat and poultry over shredded cheese in refrigerator - moved at time of inspection.
- Where to wash
Washing hands in three compartment sink.
- Miscellaneous sources of contamination
Container of chips on floor - disposed of at time of inspection.Thawing at room temperature - placed in walk-in at time of inspection. Using cooler as ice bin, drain not open *.
- Roasts held at a temperature of 130°F or above
Large container of cheese out for shredding at 53 degrees. Large amount of shrimp out to prep at46 degrees - will take out smaller amounts.
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Playa Margarita's Mexican Restaurant, 707 W Mclane St, Osceola, IA 50213 »