- 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:Cold food on the prep line was reading about 55 degrees. Current food was discarded. Unit turned down.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Salsa cooler was missing a thermometer. Thermometer added.
- Material characteristics of non-food contact surfaces
Observation:Counter area under the pop machine is rough and hard to keep clean.
- Handwashing signage
Observation:Women's restroom was missing a sign that states "Employees must wash hands before returning to work"
- Food storage - preventing contamination from the premises
Observation:Bag of rice was being stored directly on the floor. Bag moved.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Area around the grill needs to be cleaned.
- Miscellaneous sources of contamination
Observation:Uncovered food in the walk-in cooler and on the food line needs to have lids.
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04/09/2015 | Regular |
- Common name-working containers
Observation:Not all chemical spray bottles were properly labeled.
- Food storage - preventing contamination from the premises
Observation:Onions were being stored directly on the floor.
- Cleanability of floors, walls, and ceilings
Observation:Carpet mat was being used in the kitchen area.
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05/16/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
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12/02/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Need thermometers in all cooling units.
- Food storage - preventing contamination from the premises
Food needs to be stored off the floor at all times (rice and beans).
- Insect control devices are properly designed and installed
Fly strips cannot be placed directly over food prep area.
- Roasts held at a temperature of 130°F or above
Beer cooler was reading about 50°. Needs to be 41° or less at all times.
- Common name-working containers
All chemical spray bottles need to be properly labeled.
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11/05/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
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05/28/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employee health forms not filled out for each employee.
- Outer openings are protected
Back screen door has holes in the screens that need to be repaired.
- Food storage - preventing contamination from the premises
Food needs to be stored off the floor at all times (onions).
- Light bulbs, protective shielding
All flourescent lights in the food prep area need to be properly shielded.
- Food temperature measuring devices are provided and readily accessible
Need a thermometer in the back Coke cooler.
- Roasts held at a temperature of 130°F or above
Hot items on the steam table are reading too low. Need to 135° or higher. --Cold items on th prep station are reading too warm. Need to be 41° or less at all times.
- equipment food contact surfaces and utensils clean to sight and touch.
Area around the fryer needs cleaned. Areas under the shelving need to be cleaned. Waitress station needs the shelving fixed so the area is smooth and easily cleanable.
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Las Flores, 102 S Frederick Ave, Oelwein, IA 50662 »