- Package integrity
Observation: Dented cans in customer shopping area. Cans were voluntarily discarded by PIC. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of norovirus.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: PIC unable to explain symptoms as required by code.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw pork in cooler. Chicken was moved to bottom shelf by PIC during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. PIC date marked foods during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Food utensil handle not properly stored out of food. PIC voluntarily removed handle out of food. Corrected.
- Light intensity
Observation: No light provided in walk in cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: NO certified food protection manager employed by the establishment.
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Observation: The establishment does not have sanitizer test strips.
- Food properly labeled with major food allergens
Observation: Foods packaged on the premises for resale not labeled with the food allergens as required by code.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave not clean to sight or touch.
- Use of absorbent materials on floors
Observation: The facility does not have baseboards or sealant along floor wall junctures.
- Packaged foods shall comply with standard of identity requirements
Observation: Foods packaged on the premises for resale not labeled as required by code.
|
10/01/2015 | Regular |
- Cutting surfaces maintained
Observation Cutting board on prep table to cleaned and resurfaced.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Bins in prep cooler with debris, baskets, cleaned on site.
- Hand drying provided
Observation:Paper towels required on site at hand sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving and hand contact surfaces to be cleaned and sanitized.
- Food storage - preventing contamination from the premises
Observation:Food items not to be stored on floor in cooler or out be dry goods.
|
05/12/2015 | Regular |
- 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:Prep cooler not held below 41 degrees, items removed and cooler turned down.
- Food storage - preventing contamination from the premises
Observation:All ingredient bags and bins are to be closed or covered.
- Bare hand contact with ready to eat foods
Observation:Items which are not cooked are not to be touched with bare hands.
- Storage and maintenance of wet and dry wiping cloths
Observation:cloths to be stored in sanitizer and be clean.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles to equipment and surfaces with buildup, to be clean and sanitized.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Chicken to be stored on bottom shelf of cooler.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
|
09/17/2014 | Routine |
- Service sink required
Mop/utility sink still to be installed.
- Food temperature measuring devices are provided and readily accessible
Thermometer to be installed inside walk in cooler.
- Handwashing cleanser, availability
Hand soap needed at hand sink.
|
12/06/2013 | Routine |
- Clean condition-hands and arms
- Mechanical warewashing equipment, sanitization pressure
|
07/18/2013 | Routine |
- Preventing contamination when tasting
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, sanitization pressure
- Insect control devices are properly designed and installed
All outer openings to be protected from pests.
|
05/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Tienda Y Carniceria La Morenita, 205 11th Se St, Spencer, IA 51301 »