- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food professional employed by facility.
- Plumbing
materials, design, construction and installation
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink at bar and by dishwashing station without hot water.
- Cleanability of floors, walls, and ceilings
Observation: Floors of storage units out back are breaking apart and not easily cleanable.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer missing from salsa refrigerator.
- Air drying of equipment and utensils
Observation: Dishes stacked wet above 3 compartment sink.
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04/21/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Cook handled torilla shell with bare hands.
- Sanitization methods - hot water, chemical
Observation: Dish machine sanitizer cycle not running properly. Service provider was called and able to fix machine.
- Plumbing
materials, design, construction and installation
- Established procedures for responding to vomiting and diarrheal events
Observation: No clean up procedure for vomit and diarrhea events.
- 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: Salsa in server station fridge holding at 44F.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink at dish station and in bar are without hot water. Hand sink on cook line has no water.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food professional employed by facility.
- Food temperature measuring devices are provided and readily accessible
Observation: Food thermometer broken.
- When to wash
Observation: Cook did not wash hands prior to donning gloves. Dishwasher did not wash hands after handing dirty dishes and before handling clean dishes.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Refrigerator thermometers missing from cook line make table, walk-in cooler, salsa refrigerator in server station.
- Air drying of equipment and utensils
Observation: Dishes being stacked wet.
- Cleanability of floors, walls, and ceilings
Observation: Floors of storage units out back are breaking apart and not easily cleanable.
- Exterior walls and roofs provide effective protection
Observation: Walls in storage unit are open for pest and rodent entry.
- 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 holding at 110F at time of inspection. Cook reheated tamales to 165F.
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03/26/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2014 | Follow Up LOC |
- Hand drying provided
Observation: No papertowels available at handwashing sink on cookline.
- Returned food and re-service of food
Observation: Salsa from customer tables stored and reused. Discarded while on-site.
- Preventing contamination from equipment, utensils, and linens
Observation: Squirt bottles of sour cream stored in diced onions in make table. Corrected while on-site.
- Air drying of equipment and utensils
Observation: Pans not completely air dry before stacked.
- Using a handwashing sink- operation and maintenance
Observation:Pitcher stored in handwashing sink on cookline. Corrected while on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inner, upper surface of ice machine has some residue.
- Storage of clean equipment and utensils
Observation: Clean knives stored in dirty container.
- Posting of a valid license
Observation: No license posted.
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03/20/2014 | Routine |
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/12/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Food residue build-up around oven. Cardboard on floor of kitchen and walk-in cooler.
- Material characteristics of non-food contact surfaces
Food residue build-up around oven. Cardboard on floor of kitchen and walk-in cooler.
- Other personal care items - storage
Cell phone on prep table. Corrected.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Sauces on steam table temping at 90-95 degrees F. Manager reheated sauces to 165 degrees F and turned steam table back on.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meat and beans not labeled with date. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Tortilla chips stored on floor of walk-in cooler.
- Separation from food, equipment, utensils, linens, and single service
Spray bottle of cleaner not labeled. Bottle of cleaner stored on top of ice machine. Corrected at time of inspection
- Common name-working containers
Spray bottle of cleaner not labeled. Bottle of cleaner stored on top of ice machine. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw meats stored above sauces and tortillas. Corrected at time of inspection
- Outer openings are protected
Back door open to kitchen when arrived on-site.
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09/16/2013 | Routine |
Restaurant representatives - add corrected or new information about El Cactus Mex Restaurant, 104 1st Ave, Coralville, IA 52241 »