Pueblo Viejo, 3841 E 14th St, Des Moines, IA 50313 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Sanitizers
Observation:Chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Sanitizer bucket was changed at time of inspection.
- Material characteristics of non-food contact surfaces
Observation:Storage shelf above make table not in good repair and not easily cleanable.
- Posting inspection reports
Observation:Most recent inspection report not properly posted.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Scallops thawing at room temperature. Placed in cooler at time of inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Establishment unable to provide thin probe thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Cloths placed back in sanitizer bucket at time of inspection.
- Common name-working containers
Observation:Toxic spray bottles not properly labeled. Labeled at time of inspection.
- Food storage containers identified with common name of food
Observation:Bulk ingredient containers not properly labeled.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken stored above raw beef in walk-in cooler. Moved at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation:Back handwashing sink not accessible because it was being used for thawing. Food was removed at time of inspection.
- Storage of clean equipment and utensils
Observation:Spoons stored handle down. Moved at time of inspection.
|
02/05/2016 | Regular |
- Multiuse food contact surfaces are constructed of safe materials
Wood shelf liners in walk in cooler- in contact with produce and not easily cleanable.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Cheese sauce and rice not reheated to 165* prior to serving. Rice discarded, cheese sauce reheated to 165* at time of inspection.
- Roasts held at a temperature of 130°F or above
Cooked beans and sauces holding at 44* in walkin cooler. MOnitor temperatures and call for serivce if needed.
- Miscellaneous sources of contamination
Ice cream not covered in freezer. Corrected.
- Food temperature measuring devices are provided and readily accessible
Thin tip probe thermometer needed to check food temperatures.
|
09/04/2013 | Routine |
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