- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- 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. Corrected by having each employee (2) sign the 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 not date marked in the cooler. Corrected.
|
07/16/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Other |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave unit was not clean to sight. The chips fryer was not clean to sight.
- Sanitizers
Observation: The quat sanitizer tested at 400 ++ ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure to clean up diarrhea and vomit.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not know the symptoms of food borne illness and the 5 food borne illnesses.
- 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: The vent filters were not clean to sight.
- Demonstration of Knowledge
Observation: The person in charge did not know what temperature to cook chicken to and other products.
- Common name-working containers
Observation: There was a bottle labeled general cleaner and the bottle was filled with quat sanitizer.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin tipped thermometer on site.
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05/21/2014 | Routine |
- Service sink required
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility had a sick policy on hand but the employees could not remeber the 5 food borne illnesses and symptoms. The owners could not remember the food safety 101 requirements. Corrected at time of inspection
- Poisonous or toxic materials used and applied
The bleach water tested on site was 200 ppm. A chemical spray bottle was being stored above the coffee container. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Some of the equipment in the prep area and the bottom of the freezer unit were not clean to sight.
- Duties of PIC
The facility had a sick policy on hand but the employees could not remeber the 5 food borne illnesses and symptoms. The owners could not remember the food safety 101 requirements. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Designated areas for employees
use of designated areas by employees
|
11/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
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06/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Reach-in cooler in kitchen - must hold food at 41 degrees or below. (thermomstat has been turned down)
- equipment food contact surfaces and utensils clean to sight and touch.
Outside of fryer must be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground beef must be shelved beneath or away from whole cuts of beef or pork. Corrected at time of inspection
- Handwashing cleanser, availability
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust screens must be cleaned.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food employees must read and sign Food Employee Reporting Agreement, and forms must be kept on file.
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06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about El Paisa, 1825 Ave E, Hawarden, IA 51023 »