| No violation noted during this evaluation. | 10/15/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
REPEAT VIOLATION: walk-in cooler 47*F -- PIC called for service and inspector will recheck
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10/08/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee Reporting agreement (Form 1B or equivalent) has not been implemented
- Duties of PIC
Observation: cooling requirements, cold holding requirements, sanitizing requirements
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: fresh salsa in cooler prepared yesterday 48*F -- voluntarily discarded
- 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: walk-in cooler 48*F -- PIC called for service
- Common name-working containers
Observation: spray bottles not labeled
- 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: tamales 88*F -- no temp control, voluntarily discarded
- Foods are cooled using appropriate methods
Observation: beef stored in pans deeper than 2-inches while cooling, salsa stored in large plasic bucket prior to reaching 41*F
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: dishmachine not sanitizing -- service company arrived and serviced during inspection
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not not available for dishmachine
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09/21/2015 | Regular |
- Bare hand contact with ready to eat foods
food employee preparing tacos without donning gloves
- equipment food contact surfaces and utensils clean to sight and touch.
shelving in walk-in cooler
- Roasts held at a temperature of 130°F or above
cheese dip 115*F on steamtable -- food employee reheated to 165*F
|
12/02/2013 | Routine |
- Roasts held at a temperature of 130°F or above
REPEAT VIOLATION Milk in reach in cooler temped at 47*. Milk was discarded and temperature was turned down in cooler.
- Light bulbs, protective shielding
Floors in the freezer are buckling/curling up not allowing proper cleaning. Some lights in prep areas are not covered.
- Cleanability of floors, walls, and ceilings
Floors in the freezer are buckling/curling up not allowing proper cleaning. Some lights in prep areas are not covered.
- Handwashing sinks-Numbers, capacities, location, and placement
No handsink designated in the bar area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment. Walls soiled especially behind equipment.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
The hot water knob on the handsink on the cook line does not work.
- equipment food contact surfaces and utensils clean to sight and touch.
Knives hanging on wall mounted magnet holder are soiled with raw meat debris.
- Test kit provided and used to measure sanitizing solution concentration
No sanitizer test kit in warewashing area.
- Food temperature measuring devices are provided and readily accessible
Thermometer not present in reach in cooler.
- Foods are cooled using appropriate methods
Cheese and beans made earlier in the afternoon were cooling in the walk in cooler and temped at 98*. Products were moved to the freezer to speed up the cooling process.
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06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Mazatlan I, 9974 Swanson, Clive, IA 50325 »