- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: at the time of this pre-opening inspection, there is nobody with supervisory responsibility associated with the establishment who has successfully completed a Certified Food Protection Manager course. Establishment has six-months after the date of approving the license to comply with this requirement.
- 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: a large quantity of pulled pork was observed in a deep covered pot in the walk-in cooler at 75 degrees after two hours of preparation. Manager spread the meat out on a cookie sheet and left it uncovered for quick cooling for correction onsite.
- Bare hand contact with ready to eat foods
Observation: I observed bare hand contact of cooked chicken that was then put back into the deep fat fryer for correction onsite.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: the mechanical dish washer was not functioning properly at the time of inspection - sanitizer test strips showed essentially no sanitizer applied at the end of the cleaning cycle.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: general cleaning throughout the kitchen and warewash rooms are needed with focus being placed on hard to reach areas, behind equipment and storage racks.
- 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: rice was observed in the hot hold unit at 120 degrees. Rice was reheated to 165 degrees, more water was added to the hot hold unit and the temperature of the unit was increased for correction onsite.
- Established procedures for responding to vomiting and diarrheal events
Observation: there is currently no written procedure that details the cleaning and sanitizing of the area affected from vomit or other bodily fluids within the establishment.
- 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: contents of the prep cooler were 50 degrees and the prop cooler does not appear to be decreasing in temperature after adjustment was attempted. All food was moved into the walk-in cooler and repairman was called for service while onsite.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: establishment needs at least one thin-probe, tip-sensitive digital thermometer capable of accurately measuring the internal temperature of thin foods such as fish.
- 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 and raw meat was stored above ready to eat food in the reach-in refrigerator next to the grill. Corrected onsite.
- Test kit provided and used to measure sanitizing solution concentration
Observation: the Chlorine test strips available for use are heavily soiled and have been stored unprotected from the environment and must be replaced.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: the cutting board on the prep table was observed soiled and discolored on both the top and bottom sides. Efforts for correction onsite were initiated.
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08/04/2015 | Pre Opening |
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