| No violation noted during this evaluation. | 01/11/2016 | Physical Recheck |
| No violation noted during this evaluation. | 01/11/2016 | Physical Recheck |
- Common name-working containers
Observation: Spray bottles not labeled with chemical contents.
- Food temperature measuring devices are provided and readily accessible
Observation: Food thermometer not present at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Utensil storage containers soiled. Storage racks soiled. Tortilla chip storage container soiled on exterior with greasy residue.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit not available to check sanitizer concentration.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored over ready to eat items (tortillas, etc.) in the reach in cooler. Eggs moved to lower shelf.
- Posting of a valid license
Observation: Current license not posted.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for clean up of vomit or diarrhea.
- First aid supplies - storage
Observation: First aid kits stored over food prep area in the backroom.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored over raw shrimp in the reach in cooler. Raw chicken moved to lowest shelf.
- 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: No verifiable manner to ensure that employees are aware of their responsibility to report symptoms/illnesses.
- Food is properly identified and monitored
Observation: Hot held foods being held without temperature control not identified with time as control.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink hot water knob not present. Pliers placed on knob so that hot water can be used at handsink.
- Duties of PIC
Observation: Deer carcass in plastic garbage bag in the freezer belonging to family member of owner. Deer is only being stored at location not processed, prepared, or cooked at establishment.
- Light intensity
Observation: Light in the men's restroom not working.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Written procedures for holding hot foods without temperature control not available at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemarking for items held longer than 24 hours not done. Items held longer than 24 hours discarded. Guide to Datemarking printed out for establishment.
- Posting inspection reports
Observation: Most current inspection report not posted.
- In-use utensils, between-use storage
Observation: Plate used to serve out food does not have a handle and is sitting in the food. Tongs in the tortilla chip warmer placed in warmer with handle in contact with food.
|
12/11/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for responding to vomit or diarrhea.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Posting of a valid license
Observation: Current license not posted. License posted expired 4/09/15.
- Common name-working containers
Observation: Spray bottles of chemicals not labeled with contents.
- 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: No verifiable manner to see that employees are aware of responsibility to report signs/symptoms.
|
12/11/2015 | Regular |
- Foods are cooled using appropriate methods
Cooling at room temp/Chicken & beef cooling at room temp 85-97F-/Product moved to refg.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Corrected at time of inspection
|
05/09/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Corrected at time of inspection
- Foods are cooled using appropriate methods
Cooling at room temp/Chicken & beef cooling at room temp 85-97F-/Product moved to refg.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Corrected at time of inspection
|
05/09/2013 | Routine |
Restaurant representatives - add corrected or new information about El Patio, 214 N Columbus, West Liberty, IA 52776 »