- Restricted use pesticide applied by a certified applicator
Observation: Do not use Raid in facility. Any insecticide has to be approved for use in a food establishment. It was discarded.
- 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: Do not place container of queso on top of the oven. When you are done with it place in the walk-in. Corrected
- 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: It appears like the steamtable is being used for reheating - previously cooked chicken 135F, queso 94F, tamales 93F - reheat to 165F before placing into steamtable. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Line handsink needs cleaning. Corrected
- Storage of clean linens, single-service, and single use articles
Observation: Store carryout containers in a sleeve or inverted. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Do store spray toxic cleaners over cups - toxics were moved.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - slicer, onion dicer, can opener, and inside ice machine. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed in employee restroom. Corrected
- Sanitization methods - hot water, chemical
Observation: Do not wash large knife in handsink - wash in three compartment sink or dishmachine. Corrected
- Food storage - preventing contamination from the premises
Observation: Cover bulk spices. Corrected
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12/15/2015 | Regular |
- Outer openings are protected
Observation: Back door was open - install a screen door or close it. Corrected.
- Storage of clean linens, single-service, and single use articles
Observation: Store box of styrofoam cups off of the floor in storage
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at handsink in dishroom area. Also the handsink is only for handwashing and not for food prep such as washing produce in a collander. Clean the handsink on the line.
- Separation from food, equipment, utensils, linens, and single service
Observation: Pledge found over margarita mix, soap over foil. Toxics were moved.
- Unpackaged food protected from contamination during preparation
Observation: Cover bulk food bins back storage, cover sugar and peppers. Do not place cardboard box in open container of corn flakes for fried ice cream. Corn flakes were discarded
- Miscellaneous sources of contamination
Observation: Use scoops to dispense bulk foods and not glass or styrofoam cups and bowls.
- 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: It appears that food is being reheated in steamtable - queso 53F, beans 129F and above, pork 68F, and tamales 65F - all in steamtable. Steamtables are designed to hold hot food and not reheat it. Food is now being reheated on stove top. Corrected
- Hand drying provided
Observation: Paper towels are needed at dishmachine handsink. Corrected
- Eating, drinking, or using tobacco
Observation: Employee cups observed throughout kitchen on and over food prep surfaces - drinks shall be covered, use a straw and on a bottom shelf. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - can opener and base, slicer, knives in knife rack, interior of ice machine. Ice machine was dirty and a dead fly was found in the ice. Ice machine shall be emptied and cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the exterior of the bulk bean bin, handles on reach-ins, and lower shelf on pick up line.
- Restriction-presence and use
Observation: When spraying Pledge on tables either spray on towel or move the salt, pepper, sugar etc off of the table so you do not contaminate them. Corrected
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 4 pans of food in walk-in were found dated beyond the 7 days allowed and were discarded. When dating food be consistent on if the month or day is first - found food dated as prepped in July and it is only June - Dates were corrected
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Plumbing system maintained in good repair
Observation: Repair leak on line handsink.
- Handwashing cleanser, availability
Observation: Soap is needed in employee restroom handsink, bar handsink. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Package of raw meat in freezer found in pan of fried ice cream - ice cream was discarded. Raw bacon found on rack over pollack - Bacon was moved.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: It appears that there are no thermometers in any of the refrigeration units.
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06/08/2015 | Regular |
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