- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs being stored above ready to eat foods in both kitchen reach in cooler and grocery reach in cooler. Eggs moved to lowest shelf at time of inspection.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Facility storing raw meats in grocery bags in reach in freezer. Discussed with owner proper usage of food grade materials.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager currently employed by facility. Owner provided course options for CFPM certification.
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02/10/2016 | Regular |
- Plumbing system maintained in good repair
Observation:Handle loose on hot water side of handsink in kitchen, repair.
- When to wash
Observation:Must wash hands after handling soiled dishes before continuing with work in kitchen, after doing cleaning, after contact with children, and before and after glove usage. 2)Must wash hands before and after use gloves to dispense pork rinds in vinegar at front counter area, or discontinue large volume multiuse jars of this product. Reviewed guidelines on handwashing.
- Duties of PIC
Observation:Child in kitchen briefly, has two young children in store section of business, must not be allowed in kitchen food area. Must practice good handwashing after contact with children. If unwilling to follow directions, must not be present in facility.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Cases of meat slacking at room temp, must move to cooler now, cook, or submerge under running water to keep all portions of meat at 41 degrees or less.
- 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:Has large amount of cooked steak at 45 degrees F and chili at 44 degrees F, in reach in cooler, adjusted temp down now and recheck has both products at 41 degrees, monitor closely to ensure this unit is properly cooling at 41 degrees or less.
- Posting inspection reports
Observation:Must post current years inspection report within public view, has one from a few years ago posted.
- Cooling foods are stored properly
Observation:Remove sealed lid from rice cooling in reach in cooler to aid release of heat, or cover very loosely with food grade wrap.
- Food storage - preventing contamination from the premises
Observation:1) Has case of dried chilis on floor in dining area, move to at least 6 inches off floor. 2)Has onions in crate on floor under a mop, must move to shelving and away from the cleaning supplies.
- Drying mops
Observation:Provide hook for mop to air dry or drape over bucket to aid air drying between uses.
- Cleanability of floors, walls, and ceilings
Observation:1) Has hole in wall in men's RR to access water line by cleanout, must provide a cover plate for this hole. 2)Still in process of remodeling retail area for more dining, all surfaces must be smooth, and cleanable.
- 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:
- Using a handwashing sink- operation and maintenance
Observation:Handsink blocked by wet towel today, must keep available for handwashing at all times. 2)Dispensors for handsoap have been removed from wall, must reintall or provide a pump for ease of usage. 3)Paper towel dispensor broken repair to aid usage of paper towels for hand drying, does have a roll of paper towels for usage.
- Foods are cooled using appropriate methods
Observation:Has rice in deep plastic covered container in reach in cooler, must put in shallower amounts, metal pans would be preferable to transfer heat, and frequent stirring.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray cleaners over rinse and sanitizer bin of three compartment sink area, must move to wash area to ensure no dripping on clean dishes.
- Food employees hair is effectively restrained
Observation:Neither cook wearing hair restraint, must wear hat, visor, net when working with food.
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05/07/2014 | Routine |
- When to wash
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- Where to wash
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- Hand drying provided
Does not have hand towels stocked in dispensor in kitchen or men's RR, must provide hand drying, does have other paper towels in kitchen for usage,
- equipment food contact surfaces and utensils clean to sight and touch.
1) Microwave is soiled, clean. 2) Gasket torn in reach in cooler in kitchen, has new one ordered. 3) Using round portion cup for scoop in spice container, must use utensil with handle.
- In-use utensils, between-use storage
1) Microwave is soiled, clean. 2) Gasket torn in reach in cooler in kitchen, has new one ordered. 3) Using round portion cup for scoop in spice container, must use utensil with handle.
- Cleaning procedure
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- Duties of PIC
Does have two young children in grocery store area, must not be allowed in kitchen area, must keep all family items separate from food areas, must demonstrate good handwashing after interaction with children.
- Food storage containers identified with common name of food
1) Has squeeze bottle of water and sour cream that is not labeled, must label to identify contents. 2) Has candied fruit in working container unlabeled, must have ingredients available for reference.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has refried beans that he reports area made every 2-3 days, must be date marked when made and used within 7 days or discarded. Any potentially hazardous foods must be date marked unless totally used in first 24 hours. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during display, must move eggs to lowest shelf below ready to eat foods. Corrected on site.
- Common name-working containers
1) Sanitizer in three compartment sink too strong, diluted to 100 ppm today. 2) Has spray bottle of glass cleaner with sanitizer today, must label with common name to prevent confusion. Correcting both now.
- Handwashing signage
Need to post handwash signage by handsink in kitchen, given today.
- Package integrity
Has two jars of pigs feet with vegetables that havslightly bulging lid, and two more that are stained exterior, will remove all from retail shelf. Corrected on site.
- Cleanability of floors, walls, and ceilings
1) Missing ceiling tiles above cooler in dining area, must replace to keep insulation from coming in contact with foods, 2) Doing some remodeling now in retail area, and all surfaces must be smooth, cleanable and nonabsorbent, missing some ceiling tiles along edges of walls, replace. No work in kitchen area yet, if does remodel kitchen, must submit plans for review. 3) Has open faucet area in wall in Men's RR, provide cover to make area cleanable. 4) Coving needed in men's RR between floor and wall, to aid cleaning.
- Sanitizers
1) Sanitizer in three compartment sink too strong, diluted to 100 ppm today. 2) Has spray bottle of glass cleaner with sanitizer today, must label with common name to prevent confusion. Correcting both now.
- Food storage - preventing contamination from the premises
Has sack of onions on floor by retail area, must store all foods at least 6 inches off floor.
- Food employees hair is effectively restrained
Not wearing hair restraint while preparing foods, must wear hat, visor. or net when working with foods.
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11/12/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during display, must move eggs to lowest shelf below ready to eat foods. Corrected on site.
- Where to wash
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- Handwashing signage
Need to post handwash signage by handsink in kitchen, given today.
- In-use utensils, between-use storage
1) Microwave is soiled, clean. 2) Gasket torn in reach in cooler in kitchen, has new one ordered. 3) Using round portion cup for scoop in spice container, must use utensil with handle.
- When to wash
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Microwave is soiled, clean. 2) Gasket torn in reach in cooler in kitchen, has new one ordered. 3) Using round portion cup for scoop in spice container, must use utensil with handle.
- Duties of PIC
Does have two young children in grocery store area, must not be allowed in kitchen area, must keep all family items separate from food areas, must demonstrate good handwashing after interaction with children.
- Hand drying provided
Does not have hand towels stocked in dispensor in kitchen or men's RR, must provide hand drying, does have other paper towels in kitchen for usage,
- Common name-working containers
1) Sanitizer in three compartment sink too strong, diluted to 100 ppm today. 2) Has spray bottle of glass cleaner with sanitizer today, must label with common name to prevent confusion. Correcting both now.
- Food storage - preventing contamination from the premises
Has sack of onions on floor by retail area, must store all foods at least 6 inches off floor.
- Package integrity
Has two jars of pigs feet with vegetables that havslightly bulging lid, and two more that are stained exterior, will remove all from retail shelf. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has refried beans that he reports area made every 2-3 days, must be date marked when made and used within 7 days or discarded. Any potentially hazardous foods must be date marked unless totally used in first 24 hours. Corrected on site.
- Cleaning procedure
1) Observed using sprayer hose to rinse hands in three cpmpartment sink area, must use handsink and use soap and toweling. 2) Handling many items in kitchen with hands that were soiled with raw meat, must properly wash hands.
- Cleanability of floors, walls, and ceilings
1) Missing ceiling tiles above cooler in dining area, must replace to keep insulation from coming in contact with foods, 2) Doing some remodeling now in retail area, and all surfaces must be smooth, cleanable and nonabsorbent, missing some ceiling tiles along edges of walls, replace. No work in kitchen area yet, if does remodel kitchen, must submit plans for review. 3) Has open faucet area in wall in Men's RR, provide cover to make area cleanable. 4) Coving needed in men's RR between floor and wall, to aid cleaning.
- Food employees hair is effectively restrained
Not wearing hair restraint while preparing foods, must wear hat, visor. or net when working with foods.
- Food storage containers identified with common name of food
1) Has squeeze bottle of water and sour cream that is not labeled, must label to identify contents. 2) Has candied fruit in working container unlabeled, must have ingredients available for reference.
- Sanitizers
1) Sanitizer in three compartment sink too strong, diluted to 100 ppm today. 2) Has spray bottle of glass cleaner with sanitizer today, must label with common name to prevent confusion. Correcting both now.
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11/12/2013 | Routine |
- Food is properly labeled
1) Ingredient label not provided for the flan dessert product in grocery case, provide label from manufacturer with ingredients and store identification. 2) Label spices, salt, and sour cream containers to help prevent confusion.
- Hand and arm jewelry prohibition
1) Has bracelet on wrist, must remove when working with foods, corrected on site. 2) Has open glass for beverages, must have lid and straw or mug style cup, corrected on site.
- When to wash
Glove change does not replace hand washing, must wash hands when remove gloves and before putting on new gloves, corrected on site.
- Eating, drinking, or using tobacco
1) Has bracelet on wrist, must remove when working with foods, corrected on site. 2) Has open glass for beverages, must have lid and straw or mug style cup, corrected on site.
- Food storage containers identified with common name of food
1) Ingredient label not provided for the flan dessert product in grocery case, provide label from manufacturer with ingredients and store identification. 2) Label spices, salt, and sour cream containers to help prevent confusion.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has chicken and beef held over ready to eat foods in reach in cooler, rotated with chicken on bottom and all raw meats store beneath ready to eat foods. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloth not maintained in sanitizer between use, must keep container of sanitizer made up while kitchen open for food prep and keep cloth submerged in solution. 2) Seal the cut wood edges of the shelving in kitchen and dining area with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surfaces.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Vent fan not operating in women's RR, repair.
- Handwashing signage
Need handwashing signage for handsink in kitchen area, given today, took down with cleaning.
- Multiuse food contact surfaces are constructed of safe materials
Using grocery style bags for holding cooked rice and tamale wraps, must use food grad containers for this purpose, such as food grade plastic bags.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloth not maintained in sanitizer between use, must keep container of sanitizer made up while kitchen open for food prep and keep cloth submerged in solution. 2) Seal the cut wood edges of the shelving in kitchen and dining area with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surfaces.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has cooked meats and sauces that are not labeled as to when prepared, any PHG must be dated as to when opened, thawed, or prepped and use within 7 days or discard remainder, foods dated today. Corrected on site.
- Designated areas for employees
use of designated areas by employees
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05/08/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Using grocery style bags for holding cooked rice and tamale wraps, must use food grad containers for this purpose, such as food grade plastic bags.
- Handwashing signage
Need handwashing signage for handsink in kitchen area, given today, took down with cleaning.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Vent fan not operating in women's RR, repair.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloth not maintained in sanitizer between use, must keep container of sanitizer made up while kitchen open for food prep and keep cloth submerged in solution. 2) Seal the cut wood edges of the shelving in kitchen and dining area with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surfaces.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
1) Ingredient label not provided for the flan dessert product in grocery case, provide label from manufacturer with ingredients and store identification. 2) Label spices, salt, and sour cream containers to help prevent confusion.
- Food is properly labeled
1) Ingredient label not provided for the flan dessert product in grocery case, provide label from manufacturer with ingredients and store identification. 2) Label spices, salt, and sour cream containers to help prevent confusion.
- Material characteristics of non-food contact surfaces
1) Wiping cloth not maintained in sanitizer between use, must keep container of sanitizer made up while kitchen open for food prep and keep cloth submerged in solution. 2) Seal the cut wood edges of the shelving in kitchen and dining area with at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surfaces.
- When to wash
Glove change does not replace hand washing, must wash hands when remove gloves and before putting on new gloves, corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has cooked meats and sauces that are not labeled as to when prepared, any PHG must be dated as to when opened, thawed, or prepped and use within 7 days or discard remainder, foods dated today. Corrected on site.
- Eating, drinking, or using tobacco
1) Has bracelet on wrist, must remove when working with foods, corrected on site. 2) Has open glass for beverages, must have lid and straw or mug style cup, corrected on site.
- Hand and arm jewelry prohibition
1) Has bracelet on wrist, must remove when working with foods, corrected on site. 2) Has open glass for beverages, must have lid and straw or mug style cup, corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has chicken and beef held over ready to eat foods in reach in cooler, rotated with chicken on bottom and all raw meats store beneath ready to eat foods. Corrected on site.
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Tienda Mexicana La Guanajuato, 3915 Center Point Ne Rd, Cedar Rapids, IA 52402 »