- 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: rice and sauce held under the steam table with no heat source were holding at 110*. Sauces and rice were reheated on the stove. Repeat Violation that must be corrected long-term. Large pot of ground beef on the stove was observed at 110 degrees. Initiated reheating for correction, however a long-term corrective action must be implemented for all temperature controlled foods. Plastic pail of white sauce was holding on a heated surface at 95 degrees at the waitress station. Sauce was transferred into a stainless steel pan and properly placed in the hot hold unit.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: many packages, each containing many pounds of beef and chicken were being thawed at room temperature. Meats were raw, partially thawed and relocated to the walk-in cooler. Three ways to properly thaw food is
- Protecting food from environmental contamination
Observation: food and food handling equipment was observed next to the handwash sinks located in the kitchen and at the waitress station. Food and equipment must be protected from splatter when washing hands.
- Toilets and urinals provided according to law
Observation: the toilet in the handicap stall of the women's restroom has become disconnected from the floor and must be repaired.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: soiled ice maker located in the kitchen and the soda fountain gun behind the bar area. Initiated correction while onsite.
- Foods are cooled using appropriate methods
Observation: very large pans of re-fried beans were observed at 85 degrees after two hours of being prepared. Beans were placed in the walk-in freezer and guidance document for proper cooling methods was left for reference.
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11/13/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test available to check sanitizer levels.
- 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: Sauces held under the steam table with no heat source were holding at 130*. (Rice was also stored under the steam table, temp was 136*). Sauces and rice were reheated on the stove.
- Outer openings are protected
Observation: door gaps still exist at the bottom of the back door.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Chili Relleno, refried beans, and carnitas were not datemarked. Items were marked with preparation date at time of inspection. Follow up will occur at next routine inspection and any foods not properly datemarked will be disposed of.
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12/31/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Uncovered foods stored next to piping and air vents.
- 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: Cooked rice at 110 degrees. Corrected by re-heating the rice to 165 degrees.
- 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: Cut tomatoes and lettuce at 58 degrees in the make table. Corrected by placing the tomatoes and lettuce in the walk-in cooler.
- Material characteristics of non-food contact surfaces
Observation: Duct tape on the food serving counter in not easily cleanable.
- Multiuse food contact surfaces are cleanable
Observation: Corn tortillas stored in a container that is not easy to clean.
- Air drying of equipment and utensils
Observation: Utensils and pans are not properly air dried.
- Outer openings are protected
Observation: Outer openings are not protected at the back door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above vegetables in the walk-in cooler. Corrected by raw meats were placed below the vegetables and pre-cooked foods.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the walk-in cooler not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Facility does not have bleach test strips.
- Common name-working containers
Observation: Chemical spray bottle container without the common name. Labeled at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (can opener, soda nozzle in the bar) not clean to sight or touch.
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12/09/2014 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust accumulation on kitchen vents.
- Preventing contamination from equipment, utensils, and linens
Ice buckets not drained.
- Common name-working containers
- Self-draining equipment including
sinks, drainboards, and equipment compartments
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10/16/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in the kitchen area and walk in cooler have dust accumulation.
- Common name-working containers
Unlabeled bottles located thoughout the establishment. Bottles were gathered to be labeled.
- Using a handwashing sink- operation and maintenance
Employee was draining shrimp in the handsink in the kitchen area. Employee was directed to an appropriate sink for draining and the handsink was cleaned and sanitized.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Frozen PHF/TCS foods are properly slacked and thawed
Raw shrimp thawed in buckets in standing water and raw meat thawed at room temperature.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Corrected at time of inspection
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05/31/2013 | Routine |
Restaurant representatives - add corrected or new information about El Rodeo #2, 1234 E Euclid, Des Moines, IA 50316 »