- 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: large pans of rice sitting on prep table to cool. Divided into two pans and placed in cooler during inspection.
- Dispensing of single-service and single-use articles
Observation: silverware being wrapped by employe bare handed. Explained procedure of how to properly wrap.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing signage
Observation: no handwashing sign at handwashing sink in kitchen. Corrected during inspection.
- Using a handwashing sink- operation and maintenance
Observation: bucket sittin in handwashing sink in bar area. Corrected during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw chicken and beef stored over cut veggies in stand-up cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: stand-up cooler not clean to sight or touch.
- Hand drying provided
Observation: papertowels not provied at handwashing sink in kitchen. Corrected during inspection.
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07/08/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Regular |
- Eating, drinking, or using tobacco
Observation: Open drinking glasses in kitchen. Corrected on site.
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05/21/2014 | Routine |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Dish machine not dispensing sanitizer at proper concentration
- 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: Upright cooler in kitchen showing 54 degrees
- 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: Pan of rice under hot table at 108 degrees
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of microwave not clean
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12/31/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Items in kitchen cooler not date marked.
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08/29/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Items in walk-in cooler not date marked: shredded chicken, refried beans.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Pina Colada mix stored next to Windex under sink in bar area. Corrected at time of inspection.
- Identifying information-original container
Pina Colada mix stored next to Windex under sink in bar area. Corrected at time of inspection.
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04/23/2013 | Routine |
- Foods are cooled using appropriate methods
Two deep pans of rice in walk-in cooler at 120 degrees.
- Handwashing signage
Handwashing signs not posted at handsink in kitchen or bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Microwave at left of cook line needs cleaned. Stand-up cooler not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Containers in walk-in cooler not date marked: shredded chicken, two pans of refried beans.
- Food storage containers identified with common name of food
Working containers not marked as to contents: beans, rice chicken base in kitchen. Flour bin in storage shed not marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef stored over tortillia shells and vegetalbles in walk-in cooler. Chopped beef stored over shrimp and vegetalbes in stand-up cooler. Package of hamburger buns laying in pan of vegetables. Corrected during inspection.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Two bottles of Pina Colada mix stored next to a bottle of Windex under the bar sink.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood system needs cleaned.
- Frozen PHF/TCS foods are properly slacked and thawed
Containers of beef and chicken sitting on kitchen floor to thaw. Placed in walk-in cooler during inspection.
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04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Potros Garcia Llc, 2804 N Court St, Ottumwa, IA 52501 »