- Physical facilities maintained in good repair
Observation: Floor at end of meat counter in bad repair.
- Handwashing aides and devices, use restrictions
Observation: Using hand sink as a food prep sink, discontinued practice at time of inspection.
- 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: Shredded lettuce 56 degrees, shredded cheese at 51 degrees, both sitting out at room temperature, placed in cooler at time of inspection.
- Light bulbs, protective shielding
Observation: Missing light shields on overhead lights in kitchen.
- Packaged foods shall comply with standard of identity requirements
Observation: Bulk food, pre-packaged on premises, no labels on product.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken over raw pork, and sausage in meat case.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a CFPM on staff.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish over cooked menudo and lettuce, raw shell eggs over lettuch - relocated 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: Cooked/prepared foods not date marked.
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02/25/2016 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer. Will order.
- Light bulbs, protective shielding
Observation: Overhead lights in kitchen missing shields.
- Foods are cooled using appropriate methods
Observation: Placing cooked foods in deep pans, and putting into reach-in cooler to cool. Placed in smaller portions at time of inspection.
- 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: Food in reach-in cooler at 45 degrees, adjust thermomstat
- Equipment location, installation, repair, and adjustment
Observation: Gaskets in bad repair in reach-in cooler.
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07/30/2015 | Regular |
- Packaged foods shall comply with standard of identity requirements
Observation: Containers of salsa for resale no ingredients on listed.
- Food is properly labeled
Observation: Safe food handling labeling not on raw poultry and meat.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken on top shelf over cooked foods and produce. Raw shell eggs over produce. Relocated at time of inspection
- Light bulbs, protective shielding
Observation: Overhead lights not shielded in kitchen.
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11/06/2014 | Regular |
- Using a handwashing sink- operation and maintenance
Knife, wash cloth and scratch pad in handsink.
- Storage and maintenance of wet and dry wiping cloths
Towels for wiping food contact surfaces not in sanitizing solutions between uses. Gaskets on reach-in cooler in bad repair.
- Food storage containers identified with common name of food
Oil and water in spray bottles, not labeled - labeled at time of inspection.
- Posting of a valid license
- Laundry facilities
requirement, location, and use
- Condiments are protected from contamination by consumers
Pico de gallo, radishes, onion, gaucamole, etc out for consumer self service no barrier for protection.
- Eating, drinking, or using tobacco
Observed open drinks in kitchen - disposed of at time of inspection.
- Foods are cooled using appropriate methods
Placing large amounts of cooked, hot rice in pans, covering and placing in reach-in to cool. Also placing large amount of cooked meat in deep pan, covering and placing in reach-in to cool. Discussed and changed method at time of inspection.
- Roasts held at a temperature of 130°F or above
Pico De Gallo and gaucamole in self service area at 44.2 degrees - added more ice at time of inspection.
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10/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
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04/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Mechanical warewashing equipment, sanitization pressure
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
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04/09/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chorizo sitting on top of pans of diced tomatoes and onions - moved at time of inspection.
- Common name-working containers
Sanitizer too strong in third compartment of sink - added water at time of inspection. Chemicals in unlabeled spray bottles - labeled at time of inspection.
- Bare hand contact with ready to eat foods
Upon arrival, cook dicing tomotoes with bare hands, put on gloves at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Frozen meat delivered at 9:00 am still sitting out at room temperature. Onions and Corn husks sitting on floor in grocery area.
- Foods are cooled using appropriate methods
Placing deep pans of meat, tightly covered in reach-in cooler to cool. Discussed proper cooling procedures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked food in reach-in cooler not marked with date prepared.
- Posting of a valid license
Inspection report not posted.
- Food storage - preventing contamination from the premises
Frozen meat delivered at 9:00 am still sitting out at room temperature. Onions and Corn husks sitting on floor in grocery area.
- Poisonous or toxic materials used and applied
Sanitizer too strong in third compartment of sink - added water at time of inspection. Chemicals in unlabeled spray bottles - labeled at time of inspection.
- Roasts held at a temperature of 130°F or above
Cooked rice in reach-in cooler at 47.8 degrees. Food in reach-in cooler in grocery area at 46 degrees.
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03/07/2013 | Routine |
- Food storage - preventing contamination from the premises
Frozen meat delivered at 9:00 am still sitting out at room temperature. Onions and Corn husks sitting on floor in grocery area.
- Roasts held at a temperature of 130°F or above
Cooked rice in reach-in cooler at 47.8 degrees. Food in reach-in cooler in grocery area at 46 degrees.
- Frozen PHF/TCS foods are properly slacked and thawed
Frozen meat delivered at 9:00 am still sitting out at room temperature. Onions and Corn husks sitting on floor in grocery area.
- Poisonous or toxic materials used and applied
Sanitizer too strong in third compartment of sink - added water at time of inspection. Chemicals in unlabeled spray bottles - labeled at time of inspection.
- Foods are cooled using appropriate methods
Placing deep pans of meat, tightly covered in reach-in cooler to cool. Discussed proper cooling procedures.
- Posting of a valid license
Inspection report not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chorizo sitting on top of pans of diced tomatoes and onions - moved at time of inspection.
- Bare hand contact with ready to eat foods
Upon arrival, cook dicing tomotoes with bare hands, put on gloves at time of inspection.
- Common name-working containers
Sanitizer too strong in third compartment of sink - added water at time of inspection. Chemicals in unlabeled spray bottles - labeled 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
Cooked food in reach-in cooler not marked with date prepared.
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03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Tienda La Pequena, 112 N Main St, Osceola, IA 50213 »