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El Rodeo, 1310 118th, Clive, IA - Restaurant inspection findings and violations

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Restaurant: EL RODEO
Type: Restaurant with liquor
Sub type: Full Service
Address: 1310 118th, Clive, IA 50325
Owner and phone: ROJAS LLC
(515)440-2210
Total inspections: 13
Last inspection: 10/12/2009

Restaurant representatives - add corrected or new information about El Rodeo, 1310 118th, Clive, IA »

Inspection findings

Inspection Date

Type
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Scoops stored directly in products must have handles, handles must not touch product.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Store food by cook temperature, a few items stored incorrectly, corrected on-site. Much improvement in this area.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Chlorine test kit required for checking concentraton of sanitizer. Required concentration is 50-100 ppm chlorine.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
      Hot water at hand sink turned off, corrected on-site. Mgr explained to employees how to use hand sink.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Wet nesting of dishes.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Firm had purchased so bottles, label with common name of chemical, corrected on-site.
 10/12/2009Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Large quantities and cooling at room temp. Handout given.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Tomatoes- 59, placed on ice corrected on-site.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Covered rice 114F, beans 101F both stored under steam wells (not a control hot hold), reheated corrected on-site.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.
    • 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 PHF that are ready to eat, seven day hold on these products, freezing stops the time but must be marked in/out of freezer.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Handling chips without gloves/utensils.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display- store foods by cook temperature.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Chlorine test kit need to check chlorine concentrations. Required range is 50-100 ppm chlorine.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      No hand sign sink behind the bar. One hand sink no hot water.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Wet nesting of dishes.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Label spray bottles with name of chemical.
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
 9/3/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Chile rellenous 46F, cooler unit 46F. Moved to another unit other PHF placed on ice, corrected on-site.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Rice stored under steam table 97-118F reheated, corrected on-site.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Boxed and or packaged items stored on floor of freezer.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Store by cook temperature, corrected on-site.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Ice scoop stored at hand sink. Handles of scoop touching ice.
  • Other Operations
    • Inside physical facilities designed/maintained (Light intensity requirement not met 6-303.11, p 174)
      Lughting dim in freezer.
 4/30/2008Re-Check
No violation noted during this evaluation. 4/8/2008Routine
No violation noted during this evaluation. 9/19/2007Complaint
No violation noted during this evaluation. 4/27/2007Complaint
No violation noted during this evaluation. 3/30/2007Re-Check
No violation noted during this evaluation. 3/28/2007Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Chicken prepared yesterday for service today was still 65 degrees in walk-in cooler, it was voluntarily disposed of upon my recommendation.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Walk-uin cooler began not working properly yesterday and currently is holding an air temp of 47 degrees. The service company is currently repairing the unit.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Chicken 127 degrees and beans 125 degrees on steam table.
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      Chicken and beans were not reheated to 165 degrees prior to hot holding.
 3/16/2007Complaint
No violation noted during this evaluation. 1/5/2007Re-Check
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Pans of refried beans in walk-in cooler not datemarked. Corrected at time of inspection.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Triple compartment sink still leaking.
12/26/2006Re-Check
No violation noted during this evaluation. 12/12/2006Routine
No violation noted during this evaluation. 12/6/2005Routine



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