| No violation noted during this evaluation. | 07/31/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/14/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 04/03/2015 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in, there were raw eggs and chicken stored over RTE foods. Items were discarded.
- 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: The walk-in cooler exceeded 41 degrees, the ambient temperature was 51 degrees. All PHF foods in the walk-in cooler were discarded at time of inspection and bleach was poured over discarded food in the dumpster. Pictures were taken of over temped PHF items and the discarding of PHF items. Manager and employees were cooperative in the discarding of the PHF foods. Maintenance company "Pen City" was on site at time of inspection to correct the walk-in cooler.
- Hand drying provided
Observation: There were not paper towels located in near the dish room handsink.
- 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
Observation: Fiesta chicken, queso, and refried beans made on 4-1-15 were exceeding 50 degrees in the walk-in cooler. Discarded at inspection.
|
04/02/2015 | Physical Recheck |
- 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
Observation: There were refried beans cooked yesterday on 3-22-15 still at 47 degrees at the middle of the product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The kitchen facility in general was soiled.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware items were not stored properly to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of ice machine was soiled.
- Bare hand contact with ready to eat foods
Observation: PIC was cutting lemons with bare hands. Discussed the dangers of handling RTE foods with bare hands.
- Hand drying provided
Observation: There were no paper towels located at the dish room handsink.
- Demonstration of Knowledge
Observation: PIC was cutting lemon slices with bare hands. Discussed the dangerous of handling food with bare hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in cooler, there were eggs and chicken placed over RTE foods.
- Storage of clean equipment and utensils
Observation: There were plates that were not stored properly to prevent contamination.
- Physical facilities maintained in good repair
Observation: There were areas where the floor/wall junctures were peeling off the wall.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin tipped thermometer was not observed at establishment.
- Separation from food, equipment, utensils, linens, and single service
Observation: There were toxic chemicals placed over and next to food items in the chip room and back room storage.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have test strips for chlorine/bleach sanitizer.
- 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: Food items in the walk-in cooler were exceeding 41 degrees.
- Outer openings are protected
Observation: The exterior employee side door was not insect/rodent tight.
|
03/23/2015 | Regular |
| No violation noted during this evaluation. | 04/18/2014 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: The wall near the oven and the ceiling near the chip warmer was in bad repair.
- 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 meats stored over buns and cheese in a make table cooler. - Corrected at 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
Observation: Queso made on 4-7-14, were still at 49 degrees at the middle of the product, this exceeded the required time/temperature for cooling. -Corrected, PIC discarded queso at inspection.
- Bare hand contact with ready to eat foods
Observation: Employee was cutting tomatoes with bare hands. PIC instructed employee to put on gloves and the importance of wearing gloves.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation:Observation: salsa made on 4-7-14, were still at 47 degrees at the middle of the product, this exceeded the required time/temperature for cooling. -Corrected, PIC discarded salsa at inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping laying around and not in sanitizer solution.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls near the cookline, hood, oven, chip warmer were soiled. The ceiling in the kitchen was soiled. The floors underneath and around leggings of equipment were soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
|
04/08/2014 | Routine |
- Foods are cooled using appropriate methods
*Repeat Violation* Salsa from yesterday 8-19-13, was cooling in a bulk container at 45 degrees at the middle.
- Bare hand contact with ready to eat foods
Employee was handling ready to eat shells with bare hands. - PIC discussed with employee the importance of wearing glosves.
- Plumbing system repaired according to law
The condenser units in the walk-in cooler were dripping water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was raw meat placed over onions in the walk-in cooler. - Corrected at inspection.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
The lights were not shielded in the dishwashing room.
- Removing dead or trapped birds, insects, rodents, and other pests
There were some dead insects on the storage room floor. There was a tiny insect inside the interworkings of the ice machine.
- Using a handwashing sink- operation and maintenance
Employee used handsink to fill up water pitcher. - PIC discussed with the employee the importance of using the handsink for hands only.
- 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* Salsa from yesterday 8-19-13, was cooling in a bulk container at 45 degrees at the middle.
- Food storage, prohibited areas
Vegetable underneath dripping condenser unit in the walk-in cooler.
- Material characteristics of non-food contact surfaces
*Repeat Violations* The exteriors and handles of equipment were soiled, i.e. the microwave. There was a broken light diffuser in the dishwashing room. There was duct tape being used to cover up a hole in the wall in the dishwashing room.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violations* The exteriors and handles of equipment were soiled, i.e. the microwave. There was a broken light diffuser in the dishwashing room. There was duct tape being used to cover up a hole in the wall in the dishwashing room. --The interworkings of the ice machine was soiled. - PIC state he would clean the ice entirely today.
- Sanitization of food contact surfaces - before use and after cleaning
The chlorine sanitizer bucket's concentration was inadequate to properly sanitize. - Corrected at inspection.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer.
|
08/20/2013 | Routine |
- 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* Sauces and salsa were in bulk cooling in the walk-in cooler, the sauces well over exceeded the 6 hour cool down period. Items were ranging from 43-49 degrees at the center of the container.
- Foods are cooled using appropriate methods
*Repeat Violation* Sauces and salsa were in bulk cooling in the walk-in cooler, the sauces well over exceeded the 6 hour cool down period. Items were ranging from 43-49 degrees at the center of the container.
|
05/02/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters are soiled. There are dusty vents throughout.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* The sauces and salsa in the walk-in cooler were ranging from 50-56 degrees. - The walk-in cooler's thermostat was turned down.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer. All coolers do not have a thermometer provided.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment are soiled. The hood and walls near the hood is soiled. The interior lip of the ice machine is soiled. There is soiled shelving in the walk-in cooler.
- Foods are cooled using appropriate methods
*Repeat Violation* Sauces and salsa were bulk cooling in the walk-in cooler, well over exceeded the 6 hour cool down period.
- 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* Sauces and salsa were bulk cooling in the walk-in cooler, well over exceeded the 6 hour cool down period.
- Miscellaneous sources of contamination
There are corn shells, hot hold bins and an ice bin uncovered.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
There are cobwebs and dusty alongs pipes in the back room. Some walls/ceilings are soiled.
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Mi Pueblo Real, 3110 Division, Burlington, IA 52601 »