- Physical facilities maintained in good repair
Observation: The roof is still in need of repair. Unable to repair inside due to roof.
- Reminder statement
Observation: Must add disclosure and reminder to the consumer advisory on menu.
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10/15/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Be sure to label and date mark containers on the date of preparation (sliced meats and portions serving in the freezer).
- Physical facilities maintained in good repair
Observation: The ceiling and walls throughout the kitchen need to be painted. The floor in walk in cooler need to be cleaned regularly and mopped when water accumulates on the floor.
- Responsibility of the PIC to notify the regulatory authority.
Observation:Food is not being temped to make sure adequate time is used to cool down items in the walk-in cooler.
- Posting inspection reports
Observation: You must post your inspections visible to the public.
- Reminder statement
Observation: You must revise the consumer advisory on your menu. To include the complete advisory. Review chapter 3-603.11
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: During idle time the food in the warmers should remain cover.
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07/02/2015 | Regular |
- Multiuse food contact surfaces are constructed of safe materials
Do not store items in the ice that you serve to the public (whip creme).
- Backflow protection
air gap, device standard, when required
|
12/16/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Warewashing equipment
cleaning agents and wash solution temperatures
- Plumbing system repaired according to law
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
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07/26/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
- Capacity, availability, and pressure of hot and cold water
- Food temperature measuring devices are provided and readily accessible
- Cleanability of floors, walls, and ceilings
- Food temperature measuring device construction
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Plumbing
materials, design, construction and installation
- Cleaning procedure
- Food is properly labeled
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06/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Las Margaritas, 2822 University Ave, Waterloo, IA 50701 »