- A variance request has been submitted and contains required information
Observation: No variance obtained for dried meat.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All cooked foods that are held longer than 24 hours need a date of preparation.
- 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: Lard and cheese held at room temperature.
- Hand drying provided
Observation: Towels needed at handsink
- Food is properly labeled
Observation: repacked food in the store area shall be labeled.
- Variance obtained for specialized processing methods
Observation: Dried meat being held at room temperature- beef, fish, pork. All removed from service.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chickens in hot case from last night. 95*. Discarded.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water at hand washing sink
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05/16/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat stored with cooked foods in walkin cooler.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
NO hot water at hand sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No date marking system in place.
- Laundry facilities
requirement, location, and use
- Package integrity
Dented cans
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
REPEAT: Cooked meats in large plastic tubs. Temps were 45*-51* All were discarded.
- Storage or display of food in contact with water or ice
Bags of food stored on floor throughout store. Food in freezer in contact with ice and water dripping form fans.
- Hand drying provided
- Food storage - preventing contamination from the premises
Bags of food stored on floor throughout store. Food in freezer in contact with ice and water dripping form fans.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling vents throughout store and fans guards in coolers are heavily soiled.
- Material characteristics of non-food contact surfaces
Walkin cooler (meat area) has one fan not working. Cardboard used as shelfliners in walkin cooler and reach in coolers.
- Foods are cooled using appropriate methods
REPEAT: Cooked meats in large plastic tubs. Temps were 45*-51* All were discarded.
- Roasts held at a temperature of 130°F or above
Cheese out at room temp at 51*. Pork skins and chirzo hanging from hood system at room temperature. Containers of lard (From cooking) for sale at room temperature. Beef jerky at room temperature.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to number and nature of violations and repeat violations.
- Cutting surfaces maintained
Band saw is visibally dirty on the inside. Cutting boards are heavily scarred and not easily cleanable. Freezer and walkin cooler are heavily soiled.
- Food temperature measuring devices are provided and readily accessible
No thermometer in walkin cooler to monitor temperatures.
- equipment food contact surfaces and utensils clean to sight and touch.
Band saw is visibally dirty on the inside. Cutting boards are heavily scarred and not easily cleanable. Freezer and walkin cooler are heavily soiled.
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05/29/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Storage or display of food in contact with water or ice
Bags of food stored on floor throughout store. Food in freezer in contact with ice and water dripping form fans.
- Package integrity
Dented cans
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
NO hot water at hand sink
- Cutting surfaces maintained
Band saw is visibally dirty on the inside. Cutting boards are heavily scarred and not easily cleanable. Freezer and walkin cooler are heavily soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Band saw is visibally dirty on the inside. Cutting boards are heavily scarred and not easily cleanable. Freezer and walkin cooler are heavily soiled.
- Food temperature measuring devices are provided and readily accessible
No thermometer in walkin cooler to monitor temperatures.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to number and nature of violations and repeat violations.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
REPEAT: Cooked meats in large plastic tubs. Temps were 45*-51* All were discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat stored with cooked foods in walkin cooler.
- Foods are cooled using appropriate methods
REPEAT: Cooked meats in large plastic tubs. Temps were 45*-51* All were discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No date marking system in place.
- Hand drying provided
- Roasts held at a temperature of 130°F or above
Cheese out at room temp at 51*. Pork skins and chirzo hanging from hood system at room temperature. Containers of lard (From cooking) for sale at room temperature. Beef jerky at room temperature.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling vents throughout store and fans guards in coolers are heavily soiled.
- Material characteristics of non-food contact surfaces
Walkin cooler (meat area) has one fan not working. Cardboard used as shelfliners in walkin cooler and reach in coolers.
- Food storage - preventing contamination from the premises
Bags of food stored on floor throughout store. Food in freezer in contact with ice and water dripping form fans.
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05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Mj Tienda Mexicana, 1524 E Grand Ave, Des Moines, IA 50316 »