Light bulbs, protective shielding Observation:Lights in one storage room, containing equipment, are not shielded.
Hand drying provided Observation:There were no paper towels at the kitchen hand sink upon arrival
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:Refrigeration unit was operating above 41F (temperature had been turned up due to freezing product). Refried beans were found to be at 58.4F. Temperature of the unit was adjusted and products were moved to the walk-in cooler.
Outer openings are protected Observation:Visible gap at the side and base of the rear door.
Miscellaneous sources of contamination Observation:Plastic container without a handle was being used as an ice scoop in the ice machine
equipment food contact surfaces and utensils clean to sight and touch. Observation:Meat slicer was not cleaned adequately after the previous use
Using a handwashing sink- operation and maintenance Observation:There were kitchen utensils in the hand sink in the kitchen
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 (tip sensitive) thermometer is not available for use.
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 covered container of rice was found to be at 106.4F after 1 hour of cooling and was sitting on the counter
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