- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Manager waiting Spanish class to take it in DM.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Rusty rucks under prep table in the kitchen.
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12/10/2015 | Physical Recheck |
- Poisonous or toxic material containers
Observation: 1) Chlorine sanitizer was in green bucket U( for soapy water) with no label that identified as sanitize solution.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using chlorine sanitize but have wrong QA test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) The large buckets with chips and salsa have grease build up in dry storage are. This is REPEAT violations, 2) Can opener has food debris, This is repeat violation, 3) cheese shredder has build up, 3) top of inside microwave has food build up, 4) Visible mold growth on ice machine. This is repeat violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Protecting food from environmental contamination
Observation: 1) Several containers of foods such as chicken, taco meat, did not lids in hot holding unit in kitchen, 2) salad and beans in walk-in cooler, 3) and cheese in other hot holding unit next to Pepsi cooler did not have lids, uncovered. Employee covered all food and corrected on site.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement. This is Repeat violation.
- 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: Reach-in Pepsi refrigerator was out of safe temperature range 45*F in the kitchen. Several internal food temperatures were measured: red salsa 45.4*F, green salsa 45.6*F, Flane (desert containing milk and eggs) at 44*F. All items were voluntarily discarded at time of inspection. Reach-in unit was turned on at number 6 during inspection and ambient air temperature was measured again at 35*F. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment have no procedures for employees to follow when responding to vomiting or diarrheal events . Provided the forms to post it.
- Food employees hair is effectively restrained
Observation: Kitchen employees not wearing hair restraints.
- Handwashing signage
Observation: No handwashing signage at hand sink in the kitchen. Provided signage and corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: A box of raw shell eggs was stored above beef and other ready to eat food in reach-in cooler in the kitchen. Employee removed on lower level and corrected on site.
- Handwashing cleanser, availability
Observation: 1) Did not provide hand soap by hand sink in food preparation area,and 2) bar hand washing sink did not have soap available at the time of inspection. Manager supplied hand soap,restocked and corrected on site.
- Outer openings are protected
Observation: Back exit door opened with no screen door on it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Rusty rucks under prep table in the kitchen.
- Separation from food, equipment, utensils, linens, and single service
Observation: Poisonous or toxic materials stored above the syrup in dry storage area.
- 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: Cooked rice was temped at 112* in hot holding unit and employee stated that was placed there in at 9:00 AM. Rice was discarded and he turned on the hot holding unit in higher to reach 135* or above and corrected on site.
- Food storage - preventing contamination from the premises
Observation: 1) Boxes food ( tomato sauce) stored on the floor in the kitchen, 2) raw beef boxes store on the floor in walk-in freezer.
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11/23/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored above ready to eat food in kitchen line cooler. Raw animal food must be stored below ready to eat food. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: 1) Several food items in kitchen line cooler not covered 2) Two tortilla buckets in dry storage area have no lid. All food must be covered to prevent contamination. REPEAT VIOLATION
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have penetration thermometer (thin probe). Must provide a thin probe thermometer to check food internal temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup in the following areas: 1) inside of kitchen line cooler, 2)Top of the inside of microwave. Clean as needed.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Sanitization methods - hot water, chemical
Observation: 1) Chlorine sanitizer in bar was tested too strong. Chlorine sanitizer concentration must be maintained between 50 to 100ppm. Must use test strips to ensure sanitizer concentration after each made. REPEAT VIOLATION 2) Didn't have sanitizer made up at time of inspection in kitchen. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- 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
Observation: Vents are dusty in walk-in cooler. Must clean off dust buildup on vents to prevent contamination.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Homemade sauces was reheating on food warmer in kitchen. Must reheat food on designated equipment, such as stove. Food must be reheated within 2 hours to 165*F or above for 15 seconds for hot holding. DO NOT USE WARMER TO REHEAT FOOD. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips provide in facility. Must have chlorine test strips to check sanitizer and dish machine chemical concentration.
- Hand drying provided
Observation: Paper towels dispenser in bar wasn't working properly. Must repair hand drying device to maintain in good condition.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on (REPEAT VIOLATION): 1) Can opener 2) Ice machine chute. Clean more frequently to prevent contamination.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
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12/15/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Small amount of mold is on the front side ice chute in ice machine. REPEAT VIOLATION. Must clean more frequently to prevent contamination.
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06/11/2014 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
Observation: One buck is holding food has no lid. All food must be covered to prevent contamination.
- Plumbing system repaired according to law
Observation: Hand sink in Men's restroom drain slow. Must repair to maintain in good condition.
- Sanitizers
Observation: Chlorine sanitizer was tested too strong in bar. Diluted to 100ppm per label instructions. Must maintain chlorine sanitizer between 50 to 100ppm. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)The following table and racks are rusting: a. second shelf prep table, b.racks in walk-in cooler. Must resurface or use mats to provide smooth and cleanable contact surface. 2)Racks in walk-in cooler have grease buildup. Clean as needed. 3)Food debris on the floor in walk-in cooler. Clean.
- Outer openings are protected
Observation: Back was opened without screen door on. Must install a screen door if keeping exit door open sometimes.
- 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 was out of temperature. Internal food temp were 45-48*F, and cooler temperature about 43-46*F. Turn down set temperature. If food is above 41*F, employee must take corrective action to prevent food borne illness. Adjusted. Corrected at time of inspection.
- 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: Cooked rice was cooling in a large metal container with cover on it in walk-in cooler. Food must be cooled from 135*F to 41*F or less in 6 hours provided that the food is cooled from 135*F to 70*F within the first 2 hours. MUST PROVIDE SHALLOW PANS AND ICE BATH TO COOLING FOOD.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)All large white bucks holding food in dry storage have grease buildup. 2)Can opener not clean to sight or touch. 3)Small amount of mold is on the front side ice chute in ice machine. REPEAT VIOLATION 4)Top of the inside of microwave has food buildup. 5)Mold buildup on pop nozzle holder in bar. All utensils and equipment must be cleaned more frequently to prevent contamination.
- In-use utensils, between-use storage
Observation: Put used utensils into hand sink in dry storage. Hand sink is used of hand washing. Do not store utensils in prohibited area to prevent contamination.
- Sanitization methods - hot water, chemical
Observation: Sanitizer dispenser didn't work properly. Solution concentration was lower than 200ppm. Repair. May not use the dispenser until it be fixed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips. Must provide QA test strips to ensure concentration of sanitizer solution.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lids in prep area and dish machine area. Food employee must drink from a closed beverage container to prevent contamination. REPEAT VIOLATION.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in walk-in cooler and prep cooler in kitchen. Must provide thermometer in all coolers to ensure adequate temperature is maintained.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall have very good date marking. Gallon milk in walk-in cooler was not date marked. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation. REPEAT VIOLATION.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Several moldy food were stored in walk-in cooler. Check food condition more frequently. Discarded. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Several food was stored on the floor in walk-in freezer. Food must be stored 6" off floor to prevent contamination and cleaning purpose.
- Common name-working containers
Observation: Sanitizer bucket not labeled. Must label all working container with common name for easy identification.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food. Corrected at time of inspection.
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05/29/2014 | Routine |
- Cutting surfaces maintained
Cutting board on kitchen line cooler has deep gashes and scores. Ordered a new one and waiting for shipping.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Still have few containers of raw meat were stored above ready to eat food in kitchen line cooler. Raw animal food must be sparated or store below from ready to eat food.
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09/09/2013 | Routine |
- Miscellaneous sources of contamination
Observed food items in following area not covered: 1. Kitchen line cooler 2) Steam table. Must cover all food items when not in immediate use to prevent contamination. REPEAT VIOLATION.
- Posting of a valid license
Most recent inspection report not posted. Must post in area viewable to the public.
- Outer openings are protected
Exterior door has light showing around outer edges. Must seal outer edges or replace weater striping to prevent entry pest.
- Handwashing signage
Womens restroom hand sink didn't have handwashing sign posted. Every hand sink to be used by employees must has sign posted reminding employees to wash hands. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
1) Tomato based product stored inside a galvaized can. May not store any acidic product inside a galvanized can to preven contamination. REPEAT VIOLATION. 2) Steam table had a wood cutting board attached. Must replace wood with approved material that is smooth, easily cleanable, and non absorbent. REPEAT VIOLATION 3) Observed cutting board on kitchen line cooler, and other single cutting board with deep gashes and scores. Must resurface or replace to prevent contamination of buildup or bacteria. 4) Observed two damaged utensils. Discarded. Utensils must be maintained in good condition. 5) Bisable buildup on ice machine chute. Must clean more frequently to prevent contamination: wash, rinse, and sanitize.
- Bare hand contact with ready to eat foods
1) Observed employee were not wearing gloves when preparing ready to eat food. 2) Didn't have utensil for touching cut orange, lime, and lemon on bar table. Must wash hand then wear gloves or use utensils to handle ready to eat food ( product that is done with cooking process and ready to be served) Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
1) Food debris was observed underneath all large equipment at cooking area. 2) A lot of food debris and ice buildup on the floor in walk-in freezer. Must clean more frequently to prevent contamination. 3) Racks cross dish machine are rusty. Must resurface or replace to make the surfaces are smooth,and easily cleanable.
- Eating, drinking, or using tobacco
Employee beverage cup has no lide. Food employee must drink from a closed beverage container to prevent contamination.
- Cutting surfaces maintained
1) Tomato based product stored inside a galvaized can. May not store any acidic product inside a galvanized can to preven contamination. REPEAT VIOLATION. 2) Steam table had a wood cutting board attached. Must replace wood with approved material that is smooth, easily cleanable, and non absorbent. REPEAT VIOLATION 3) Observed cutting board on kitchen line cooler, and other single cutting board with deep gashes and scores. Must resurface or replace to prevent contamination of buildup or bacteria. 4) Observed two damaged utensils. Discarded. Utensils must be maintained in good condition. 5) Bisable buildup on ice machine chute. Must clean more frequently to prevent contamination: wash, rinse, and sanitize.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was dispensing from dish machine was lower than 10 ppm. The concentration of chlorine sanitizer must be maintained at 50 -100 ppm. Called for service. May not use dish machine untial the concentration can be maintained correctly.
- Use of lead, copper, and galvanized metal as a food contact surface
1) Tomato based product stored inside a galvaized can. May not store any acidic product inside a galvanized can to preven contamination. REPEAT VIOLATION. 2) Steam table had a wood cutting board attached. Must replace wood with approved material that is smooth, easily cleanable, and non absorbent. REPEAT VIOLATION 3) Observed cutting board on kitchen line cooler, and other single cutting board with deep gashes and scores. Must resurface or replace to prevent contamination of buildup or bacteria. 4) Observed two damaged utensils. Discarded. Utensils must be maintained in good condition. 5) Bisable buildup on ice machine chute. Must clean more frequently to prevent contamination: wash, rinse, and sanitize.
- Light bulbs, protective shielding
Light bulb didn't have cover above chips warmer in kitchen. Mus have a light cover or shater resistant bulb to prevent contamination. REPEAT VIOLATION.
- Utensils and pressure measuring devices maintained
1) Tomato based product stored inside a galvaized can. May not store any acidic product inside a galvanized can to preven contamination. REPEAT VIOLATION. 2) Steam table had a wood cutting board attached. Must replace wood with approved material that is smooth, easily cleanable, and non absorbent. REPEAT VIOLATION 3) Observed cutting board on kitchen line cooler, and other single cutting board with deep gashes and scores. Must resurface or replace to prevent contamination of buildup or bacteria. 4) Observed two damaged utensils. Discarded. Utensils must be maintained in good condition. 5) Bisable buildup on ice machine chute. Must clean more frequently to prevent contamination: wash, rinse, and sanitize.
- Food temperature measuring devices are provided and readily accessible
Didn't have thermometer in kitchen line cooler. Must provide a thermometer to ensure adequate temperature is maintained.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Tomato based product stored inside a galvaized can. May not store any acidic product inside a galvanized can to preven contamination. REPEAT VIOLATION. 2) Steam table had a wood cutting board attached. Must replace wood with approved material that is smooth, easily cleanable, and non absorbent. REPEAT VIOLATION 3) Observed cutting board on kitchen line cooler, and other single cutting board with deep gashes and scores. Must resurface or replace to prevent contamination of buildup or bacteria. 4) Observed two damaged utensils. Discarded. Utensils must be maintained in good condition. 5) Bisable buildup on ice machine chute. Must clean more frequently to prevent contamination: wash, rinse, and sanitize.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs were stored above ready to eat food in kitchen line cooler. Must adequately separate raw animal products from ready to eat food by storing ready to eat food above raw animal products. REPEAT VIOLATION.
- Handwashing cleanser, availability
Didn't provide hand soap by hand sink in food preparation area. Must has hand soap near by hand sink for cleaning purpose.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall have very good date marking this time. Milk and pre-cooked foods also are potentially hazardous food. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
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08/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Villa's Patio Mexican Restaurant, 433 7th Ave, Marion, IA 52302 »