- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Per previous inspection, "Certified Food Protection Manager required no later than 10/15/15". No certification has been obtained.
- Maintaining premises free of litter and unnecessary equipment
Observation: Slicer, and several cooler in facility not being used and don't work.
- License required to operate a food establishment
Observation: License was due 6/4/15. License renewal and penalty fees due no later than 2/17/16.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Food build up in reach in coolers, bottom of reach in freezer, empty fryer, ice bin/pop line in bar, and microwave. What appears to be mold growth on ice chute in large ice machine.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored above raw fish and raw shrimp in reach in cooler. Beef was moved below fish.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat vegetables and sauces in top line of reach in cooler. Beef was moved to lower compartment.
- Common name-working containers
Observation: Working container of blue chemical under hand sink in server station was not labeled.
- Storage of clean equipment and utensils
Observation: Ice bucket sitting up, not inverted.
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen leaking, restricting use.
- Restricted use pesticides
Observation: RAID cans observed in chemical storage. Discarded on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips provided for dish machine and sanitizer buckets.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedure for vomit and diarrheal events.
- Food storage - preventing contamination from the premises
Observation: Several food was uncovered in walk in cooler. Items were covered with plastic wrap during inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sanitizer bucket and dish machine had no concentration of sanitizer. Facility purchased bleach during inspection and dish machine line was calibrated.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Tomatoes, cooked meat, milk, and food ready for service not date marked in walk in cooler. Items were date marked during inspection.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Pork pieces in walk in cooler temp 43-47 *F. Cooling in large plastic bin for over 24 hrs. Meat was discarded on site. Other homemade sauces, queso, beans, and meat were being stored in large plastic bins/containers.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw ground beef thawing in room temp. Was placed on cooler during inspection to thaw.
|
02/11/2016 | Regular |
- Posting inspection reports
Observation: previous inspection not posted for public to view
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: tip sensitive thermometer not available
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09/14/2015 | Non Illness Complaint |
- Insect control devices are properly designed and installed
Observation: fly strips in food prep areas -- removed during inspection
- 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
Observation: enchilada sauce heated and placed in walk-in last night, temp was 64-74*F -- owner voluntarily discarded
- Eating, drinking, or using tobacco
Observation: food employee eating in food prep area -- owner addressed with employee
- Food temperature measuring devices are provided and readily accessible
Observation: long stem thermometer not available
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: thermometers not placed in front of coolers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw ground beef stored next to onions
- Foods are cooled using appropriate methods
Observation: enchilada sauce cooled in 5 gallon buckets -- owner voluntarily discarded
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer
- Handwashing signage
Observation: handsink signs not placed at handsinks -- corrected
- License required to operate a food establishment
Observation: foodservice license expired 6/2014 -- owner shall submit payment and penalty fee no later than 4/22/15
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04/15/2015 | Regular |
- 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.
Recommend implementing Form 1B.
- Test kit provided and used to measure sanitizing solution concentration
- Hand drying provided
bar
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area -- corrected
- Disclosure of menu items offered or served raw or undercooked
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Handwashing cleanser, availability
bar
- Foods are cooled using appropriate methods
Refried beans shall be cooled in metal mans filled no deeper than 2-inches.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
corrected
- Bare hand contact with ready to eat foods
Upon arrival, insepctor observed food employee cutting lettuce without wearing gloves. Lettuce was voluntarily discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw poutry stored next to guacaole and other RTE foods on maketable -- all raw meats/poultry were moved to another cooler.
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09/26/2013 | Routine |
- Indoor and outdoor surfaces
regrout floor as needed (in front of dishmachine)
- Duties of PIC
Employee health policy -- recommend implementing Form 1B
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06/04/2013 | Routine |
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