- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken and beef stored above cut vegetables in walk in cooler. Cheese stored below prep table resting on a bag of raw chicken. Inspector will provide guidance document on proper storage.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Mechanical dishwasher tested low on sanitizer. Sanitizer concentration was corrected on site and the person in charge will test daily.
- Food storage, prohibited areas
Observation: Bags of onions stored on the floor by kitchen entrance. Boxes of vegetables and tubs of meat stored on the floor in walk in cooler.
- 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 pans of cooked beans stacked on top of each other in covered, metal pans to cool in walk in cooler from 12/20/15. The temperature of the beans ranged from 46 to 54 degrees. The beans were discarded to correct.
- Using a handwashing sink- operation and maintenance
Observation: Used knives stored in handwashing sink in kitchen. Items were removed to correct.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken and raw beef stored together below prep table in kitchen. Inspector will provide guidance document on proper storage.
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12/21/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Walk-in cooler temping 60 degrees. Called technician at time of inspection, will be at facility on September 22, 2015, owner does not plan on opening until the 23rd, will submit invoice.
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09/21/2015 | Pre Opening |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Cannot access hand sink in bar area
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test strips
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No probe type/thin tipped thermometer.
- Cleanability of floors, walls, and ceilings
Observation: Floors, walls and ceilings not finished
- Warewashing equipment
cleaning agents and wash solution temperatures
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09/11/2015 | Pre Opening |
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