- Material characteristics of non-food contact surfaces
Observation: There was rusty shelving in the walk-in cooler and make table coolers.
- Light bulbs, protective shielding
Observation: The lights above the three compartment sink were not properly shielded.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
- Air drying of equipment and utensils
Observation: There were clean dishes sitting on a cloth towel near the three compartment sink. - COS
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The fan guards and ceiling in the walk-in cooler were dusty.
- Restriction-presence and use
Observation: There was an outdoor use only "Raid" sitting in the back room storage. -COS
|
03/24/2015 | Regular |
| No violation noted during this evaluation. | 06/13/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There were cobwebs in several location throughout facility. The floor underneath equipment were soiled. The walls behind the grill and dish washing areas were soiled.
- Storage of clean linens, single-service, and single use articles
Observation: There was uncovered single use utensils.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There were soiled and rusty shelving throughout facility. The area behind the pop nozzles of the pop machine were soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machine was soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw tenderloins over cheese in the walk-in cooler. -Corrected at inspection.
|
04/04/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was not consistent. Refried beans were not date marked.
|
07/02/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The walls and ceiling were soiled and/or dusty throughout.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* Hot dog in the walkin cooler at 46 degrees and soft serve ice cream cartons at 45 degrees. --*Repeat Violation* Beans on the make table were ranging from 116-127 degrees.
- Posting of a valid license
The most recent inspection report not posted with license for customer viewing.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
There was unlabeled chemical spray bottles stored above the three compartment sink.
- Bare hand contact with ready to eat foods
Employee was cutting tomatoes with bare hands.
- Foods are cooled using appropriate methods
*Repeat Violation* Beans cooled in bulk containers. Beans exceed time/temperature requirement. Beans made yesterday (6-17-13) at 45 degrees at middle and today's beans were at 105 degrees after three and half hours of cooling.
- Material characteristics of non-food contact surfaces
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. There was unsealed wood in the walkin cooler. The exteriors and handles of equipment were soiled. Shelving in the make table and the walkin cooler were soiled and rusty.
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. There was unsealed wood in the walkin cooler. The exteriors and handles of equipment were soiled. Shelving in the make table and the walkin cooler were soiled and rusty.
- Light bulbs, protective shielding
*Repeat Violation* The lights above the three compartment sink were not shielded.
- 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.
PIC did not properly monitor bare hand contact. PIC could not identify symptoms associated with diseases transmittible through food.
- In-use utensils, between-use storage
*Repeat Violation* There were bowls and fork handles laying in the food at the make table.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was not consistent.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. There was unsealed wood in the walkin cooler. The exteriors and handles of equipment were soiled. Shelving in the make table and the walkin cooler were soiled and rusty.
- Common name-working containers
There was unlabeled chemical spray bottles stored above the three compartment sink.
- 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
*Repeat Violation* Beans cooled in bulk containers. Beans exceed time/temperature requirement. Beans made yesterday (6-17-13) at 45 degrees at middle and today's beans were at 105 degrees after three and half hours of cooling.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There was raw meat over lettuce in the walkin cooler. - Corrected at Inspection.
|
06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about El Taco Casa, 2415 Mt Pleasant St, Burlington, IA 52601 »