- Food storage containers identified with common name of food
Observation: Foods stored in the fridge without a label.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked pork in the cooler not date marked. Corrected.
- Package integrity
Observation: Dented can in the storage area. Corrected by placing the can in the return area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles, doors, microwave door not clean.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- 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 ready to eat foods. Corrected by placing all the raw meats on the bottom shelf.
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11/19/2015 | Regular |
| No violation noted during this evaluation. | 05/01/2015 | Follow Up LOC |
- 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 raw beef above vegetables. Corrected by moving the chicken to the bottom and the beef above the chicken.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a sick policy.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the cooler not date marked.
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04/03/2015 | 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: Observed foods in the cooler not date marked.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility is required to have a CFPM, since the last inspection 6 months ago.
- Maintaining premises free of litter and unnecessary equipment
Observation: Snow blower stored in the kitchen.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a written procedure to clean-up vomit and diarrhea.
- 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: Observed cold hold units (bar cooler and the cooler in the back prep kitchen) without thermometers.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a sick policy.
|
02/17/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Previously washed equipment with visible food residue. Wash, rinse, sanitize, air dry
- In-use utensils, between-use storage
Observation:Food scoops must have handles
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Obtain food thermometers and use regularly
- Storage and maintenance of wet and dry wiping cloths
Observation:Clean utensils must be air dried
- Effectively washing equipment and utensils
Observation:Ensure utensils are properly cleaned. Use test strips to determine sanitizer solution concentration.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean mop sink area
- Protecting food from environmental contamination
Observation:Do not store food items on the floor. (beans,rice)
- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Observation:Handwash sink can only be used for washing hands.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Thaw frozen foods in the refrigerator
|
08/07/2014 | Routine |
- Reminder statement
Observation:Reminder not in menu
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Thoroughly clean all walls, containers, tables, shelves, etc.
- Handwashing signage
Observation:Place handwash only signs above hand sinks
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Provide grease drip containers
- Disclosure of menu items offered or served raw or undercooked
Observation:Disclosure not in menu
|
04/04/2014 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: thawing of foods to be done under running water
- Common name-working containers
Observation:all generic spray bottles to be labeled with contents
- Handwashing cleanser, availability
Observation:Soap required at all handsinks
- Hand drying provided
Observation:papertowels required at all handsinks
- Physical facilities maintained in good repair
Observation:cove base board to be installed for mopping of floors
|
12/30/2013 | Pre Opening |
Restaurant representatives - add corrected or new information about El Guacamole Mexi Restaurant, 101 Park St, Sheldon, IA 51201 »