Tapatio Mexican Grill, 1810 4th Sw St, Waverly, IA 50677 - inspection findings and violations

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Business Info

Name: TAPATIO MEXICAN GRILL
Address: 1810 4th Sw St, Waverly, IA 50677
Phone: 319-352-1292
Total inspections: 8
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 02/10/2016Physical Recheck
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Ice machine and the pop gun very soiled. Ice machine has mold growing on the white plastic guard.
 01/13/2016Regular
  • 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:Prep cooler
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation:Floor collecting grease around fryers and also soiled in the corner by the pop boxes. Items are collecting outside on the patio.
  • Cleaning frequency of food contact surfaces (non-PHF/TCS)
    Observation: Several surfaces soiled, under cutting board on the prep cooler, cooler doors and cooler drawer under the grill.
 01/23/2015Regular
No violation noted during this evaluation. 03/12/2014Physical Recheck
  • Miscellaneous sources of contamination
    Observation:Pots and pans when not in use need to be stored upside down also, to go containers.
  • Bare hand contact with ready to eat foods
    Observation:Observed cook handling lettuce and cheese with bare hands.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation:Batch - ready to eat foods in coolers no date on them.
  • Backflow prevention device located so that it may be serviced and maintained
    Observation: Mopsink - backflow device on faucet broken.
 02/19/2014Routine
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Preventing contamination from equipment, utensils, and linens
  • Clean condition-hands and arms
  • Discharge from eyes, nose, and mouth
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Eating, drinking, or using tobacco
 04/17/2013Routine
  • Food storage containers identified with common name of food
    Containers of sugar and salt on the prep table.
  • Bare hand contact with ready to eat foods
    Wait staff handling flour tortilla shells without gloves.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Staff handling raw meats with gloved hands and not changing gloves when continuing on to the next task.
  • Food storage - preventing contamination from the premises
    Items stored on the floor in the back storage room.
  • Storage and maintenance of wet and dry wiping cloths
    Wiping cloths not maintained in sanitizer between use.
 04/03/2013Routine
  • Roasts held at a temperature of 130°F or above
    Beer cooler with some PHF in it at 50 degrees.
 03/01/2013Routine

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