- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: After thawing food for use, redate it. Food in walk in was dated from October-today.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors throughout establishment. Under shelving in walk in, around pop boxes, under equipment.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Separation from food, equipment, utensils, linens, and single service
Observation: Large sprayer of toxics stored next to food storage containers.
- Eating, drinking, or using tobacco
Observation:Employees are not to eat in kitchen
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11/25/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee was wrapping tortillas using his bare hands.
- Using a handwashing sink- operation and maintenance
Observation: Handsink at bar hand bottle caps and food debris. Handsinks are used only for handwashing.
- In-use utensils, between-use storage
Observation: The ice scoop in the ice machine and at the bar were buried in ice.
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04/01/2015 | Regular |
- 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: Product in prep table and in ice bath are 48F-50F. Stir product often or only fill container half way. Beef and chicken (in drawer under grill) at 52F. Keep drawer closed to maintain 41F.
- Food storage - preventing contamination from the premises
Observation: Bag of onions sitting on floor.
- 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: 2nd container of white cheese at 100F. Stirred cheese and temperature was above 135F. Stir product often or only fill container half way.
- Foods are cooled using appropriate methods
Observation: When placing cooked food into cooler to cool, write time on label as well as date. Temperature of product should be checked to make sure it reaches 70F within 2 hours and 41F within another 4 hours.
- In-use utensils, between-use storage
Observation: In wait staff area, cup and an ice scoop are laying on top of ice. Store scoop in ice with handle up.
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06/24/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Clean vents in hood.
- Restricted use pesticides
Do not use restricted use pesticide - it is not approved. Do not store toxics with straws. Corrected at time of 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
Chicken cooked yesterday 58F shall be cooled down in 6hrs. Food was discarded. Corrected on-site
- Indoor and outdoor surfaces
Clean vents in hood.
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw, and place on a bottom shelf. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not use restricted use pesticide - it is not approved. Do not store toxics with straws. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean labels off of pans and can opener. Corrected at time of inspection
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12/18/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Hot water faucet (handsink by dishmachine) is not working. Repair.
- Roasts held at a temperature of 130°F or above
Chopped tomatoes and pico de gallo in ice bath are at 55F. Refill ice as needed to maintain 41F. Corrected.
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05/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Azteca 3 Mexican Resturant, 2400 Spruce Hills Dr, Bettendorf, IA 52722 »