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El Azteca Mexican Restaurant, 1100 N Hickory Blvd, Suite 205, Pleasant Hill, IA - Restaurant inspection findings and violations

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Restaurant: EL AZTECA MEXICAN RESTAURANT
Type: Restaurant with liquor
Sub type: Full Service
Address: 1100 N Hickory Blvd, Suite 205, Pleasant Hill, IA 50327
Owner and phone: PAZZI INC.
Total inspections: 5
Last inspection: 11/30/2010

Restaurant representatives - add corrected or new information about El Azteca Mexican Restaurant, 1100 N Hickory Blvd, Suite 205, Pleasant Hill, IA »

Inspection findings

Inspection Date

Type
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      White cheese sauce in large plastic container at 72F, stored on the lower shelves on cook line. No other foods stored there. Product was voluntarily thrown away, corrected on-site.
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      A few items stored under make table not stored by cook temperature, moved corrected on-site (still large improvement no issues in walk-in cooler).
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Hand sign needed to designate one sink behind the bar for just hand washing.
  • Other Operations
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
 11/30/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      White cheese sauce 77F, voluntarily thrown away, corrected on-site. Salsa stored at room temperature this needs be be refridgerated.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Rice stored under hot holding unit on a shelf, 125F, reheated corrected on-site.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage containers in unapproved area.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Date mark potentially hazardous foods with the day of prep, this counts as day one, seven day hold on these products. Freezing stops the time but must be marked in/out of freezer.
    • Food Protection (Food stored in prohibited areas 3-305.12, p 69)
      Container of tamale corn husks in a bucket stored in the mop sink. Firm stated they were filling bucket. No food/equipment is allow in/or storage for the mop sink.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Bulk spices shall be labeled in english when taken from original container.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Store foods to cook temperature. All coolers this is an issue.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Chlorine test kit needed for checking concentration of sanitizer, required concentration is 50-100 ppm chlorine.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Bar hand sink and restrooms hand sinks shall be labeled.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Backing plate of ice machine excessive mold growth. Scoop handles store in the ice- handles must not touch.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
  • Other Operations
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      Ceiling tile in poor repair above the three compartment sink in kitchen.
9/22/2010Routine
No violation noted during this evaluation. 6/10/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Observed walk-in cooler holding at 48° and going down during inspection. Service company was on-site at time of inspection. Establishment must not use cooler until it can maintain 41° or below.
  • Food Source/Handling
    • Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
      Observed bottled water cooling in ice bin.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Observed bulk ingriedient containers not properly labeled.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Establishment unable to provide test strips to check concentration of chlorine sanitizer.
 6/13/2008Re-Check
No violation noted during this evaluation. 6/3/2008Pre-Opening



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