- 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: Meat and beans were observed in hot well for reheating. Reheated on stove as corrective action at time of inspection
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Rice leftover was being reheated in hot well and moved to microwave at time of inspection - reheated at time of inspection to 165.
- Bare hand contact with ready to eat foods
Observation: Bare hands used for cutting pico de gallo. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for checking bleach concentration in sanitizer water.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thermometer is not thin tipped to take accurate temperatures of steak and thin meats.
- 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: Due to lack of proper reheating meat, beans and rice were holding below 135 degrees at time of inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Insect control devices are properly designed and installed
Observation: Observed fly strip in wait staff area.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Facility does not have enough refrigeration to store foods at 41 degrees during the busy times of the operation. Observed upright refrigerator in kitchen holding at 60 degrees. Operator stated it was because he has to open and close it so often.
- Demonstration of Knowledge
Observation: Person in charge was present but due to items observed and listed in report - operator does not demonstrate knowledge of food safety. Gave phone number and address for food safety courses in english and spanish.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: No sanitizer in solution at time of inspection. Corrected on site.
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07/10/2014 | Follow Up RCP |
- Person in charge is present
Observation: There was not an assigned person in charge.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed cooked meat items without date mark.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed green salsa dated 5-17-14.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ready to eat foods in refrigerator.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: There is not enough refrigeration to cool foods effectively and safely therefore prepared food items must be prepared to order or just enough prepared for busy service times in order to prevent having to cool meat and leftover hot food items. Establishment must add refrigeration/freezer units or limit menu and prepare food to order as described above.
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06/05/2014 | Physical Recheck |
- 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: All items in hot well were holding below 135.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Dial type thermometer read 0 degrees at room temperature.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw and ready to eat foods in refrigerator were not separated.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No prepared foods were date marked.
- Demonstration of Knowledge
Observation: Due to the nature of the issues cited in report- demonstration of knowledge was not present at time of inspection.
- 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: Make table holding at 50 degrees. Observed hot food cooling adding to the warmer temperature.
- 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 quantity of beef cooling in make table.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Establishment does not have enough cold hold units for storing and cooling large quantities of food.
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04/02/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
No filters for air vent.
- Food temperature measuring devices are provided and readily accessible
No thin tipped thermometer installed.
- Test kit provided and used to measure sanitizing solution concentration
No test strips for bleach.
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
No test strips for bleach.
- Handwashing cleanser, availability
- Plumbing system repaired according to law
Old ice machine drain tube needs removed.
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12/17/2013 | Routine |
Restaurant representatives - add corrected or new information about El Cacheton Mexican Restaurant, 309 W Broadway, Eagle Grove, IA 50533 »