- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager available on-site.
- Outer openings are protected
Observation: Gap under rear exit door.
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05/13/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified food protection manager on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer has food residue present.
- Eating, drinking, or using tobacco
Observation: Employee had drink in wait station area. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth on counter at bar. Corrected.
- Outer openings are protected
Observation: Gap under rear exit door.
- In-use utensils, between-use storage
Observation: Ice scoop handle in ice. Corrected.
- Unpackaged food protected from contamination during preparation
Observation: Tortilla shells touching walls in kitchen. Corrected.
- 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: Cheese, sauces, and shell eggs temping at 52-55 degrees F in Beverage Air cooler on cookline. Salsa out at room temperature.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Carnitas dated 4/30. Discarded while on-site.
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05/07/2015 | Regular |
- 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: Cooked meats, etc in walk-in cooler holding at 45 degrees F. Guacamole in open top cooler temping at 48 degrees F. Temperature adjusted on walk-in cooler while on-site. Walk-in cooler temperature dropped to 40 degrees F after adjustment while on-site.
- Foods are cooled using appropriate methods
Observation: Pork in large quantity and in covered pan not cooled to 41 degrees F within timeframe allowed by Code. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- 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: Cooked pork holding at 48 degrees F in walk-in cooler. Large quantity in large pan and covered. Product discarded while on-site.
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12/03/2014 | Illness Complaint |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips not available on-site.
- Air drying of equipment and utensils
Observation: cups not completely air dry before stacking.
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05/30/2014 | Follow Up LOC |
- Light bulbs, protective shielding
Observation: Lightbulbs above ice machine are not shielded.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw beef in walk-in cooler. Corrected while on-site.
- Plumbing system maintained in good repair
Observation: No water at handwashing sink on cookline. Has been turned off due to leak.
- Bare hand contact with ready to eat foods
Observation:Server observed opening up quesadilla with bare hand. Discarded while on-site.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in wet wiping cloth bucket was too strong. Corrected while on-site.
- Eating, drinking, or using tobacco
Observation: Server observed eating while collecting food to deliver to customers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips on site to test sanitizer concentration.
- Outer openings are protected
Observation: Large gap under rear exit door.
- Air drying of equipment and utensils
Observation: Cups and pans stacked before completely air dry.
- Material characteristics of non-food contact surfaces
Observation: Bottom shelf of prep table in dish area has hole rusted through it and is no longer smooth and cleanable. This is a repeat violation.
- 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: Cheese, diced tomatoes, guacamole, sour cream, etc in open top cooler on cookline temping at 48-55 degrees F. Served stated manager had already called for service. Put foods on ice while on-site.
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05/27/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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11/25/2013 | Routine |
- Material characteristics of non-food contact surfaces
Bottom shelf of table next to dishwash area is rusted with a hole through the bottom and is no longer cleanable.
- Hand drying provided
Kitchen Corrected at time of inspection
- Air drying of equipment and utensils
Plastic cups by fountain pop machine stacked before completely air dry.
- Package integrity
Dented cans Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Column handwashing sink is mounted on and wall next to sink is missing baseboard at floor/wall juncture.
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06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about El Dorado, 102 2nd Ave Ste C Coralville, Ia 52241, , IA »