- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed dried meat particles on meat tenderizer, knives, and meat slicer. Corrected, repeat violation.
- Roasts held at a temperature of 130°F or above
Observed roasted peppers and onions at room temperature on countertop. The vegetables were prepared this morning - placed back on grill to reheat and then to be refrigerated. Corrected, repeat violation.
- 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
Pork that had been placed in walk-in cooler at 1 am today was at 57 degrees and 49 degrees after 8 1/2 hours of cooling. The meat was placed in two pans, meat was deeper than 2 inches in each pan and was cooling on the walk-in floor. Meat was discarded - corrected, repeat violation.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed more bags of pasta noodles with eggs and insects in the bags, one moth on outside of one bag. Bags of pasta were discarded, corrected. Repeat violation.
- Outer openings are protected
Front doors remain open, observed several flies in dining room, kitchen and grocery dept. Repeat violation.
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08/19/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observed front entrance doors open - there are flies in the kitchen. Observed gnats around empty beer bottles in storeroom where food is stored. Observed hole in screen door in grocery department. Observed living and dead flying insects in packages of pasta in grocery department.
- Handwashing cleanser, availability
There is no handsoap at the bar handsink.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observed grease deposits have dripped onto a pan on the floor under the ventilation hood behind the fryers, observed grease buildup on filters in hood. Repeat violation.
- Bare hand contact with ready to eat foods
Observed employee handling tortilla shells with bare hands - corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed dried meat particles on knives in knife holder, meat saw in preparation room, and tenderizer and meat wrapper behind meat case - were not cleaned and sanitized within 4 hours after use. Repeat violation. Observed clean meat pans and trays on floor behind meat case.
- 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
Observed large 5-gallon aluminum pot full of meat that had cooked yesterday, cooled overnight in walk-in cooler - temperature was 60 degrees. Meat was discarded as it did not cool to 41 degrees within 6 hours - corrected.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed roasted garlic and peppers in pan at room temperature - food was heavily covered in mold. Discarded, corrected. Observed packages of pasta with living and dead insects and egg casings, webs in packaging.
- Linens- cleaning and storage
Observed dried meat particles on knives in knife holder, meat saw in preparation room, and tenderizer and meat wrapper behind meat case - were not cleaned and sanitized within 4 hours after use. Repeat violation. Observed clean meat pans and trays on floor behind meat case.
- Food is properly labeled
Observed bags of pork rinds, cookies, other baked/fried foods, pork rinds, carne de soya in bags that are not labeled with name and address of establishment and list of ingredients.
- Roasts held at a temperature of 130°F or above
Observed roasted peppers and onions stored at room temperature after cooked this morning, was 86 degrees. Placed in refrigerator, corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed grease deposits have dripped onto a pan on the floor under the ventilation hood behind the fryers, observed grease buildup on filters in hood. Repeat violation.
- License required to operate a food establishment
Both the grocery and restaurant licenses expired in February 2013.
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06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Taste Of Mexico, 142 S Lawler, Postville, IA 52162 »