Foods are cooled using appropriate methods Chicken cooked yesterday was at 44*. Pork cooked yesterday was at 45*. Large batches. Corrected- gave cooling documents for guidance. Will follow up with next inspection.
Posting of a valid license
Material characteristics of non-food contact surfaces Pipes next to 3 compartment sink have exposed insulation and not easily cleanable. Interior of kitchen make line- doors and seal- are soiled.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Hood vent filters soiled.
Food storage, prohibited areas Drink mixes stored in employee restroom.
Indoor and outdoor surfaces Floor covering has peeled away and exposed bare concrete which is not easily cleanable. Manager stated floors will be sealed over Christmas break.
equipment food contact surfaces and utensils clean to sight and touch. Pipes next to 3 compartment sink have exposed insulation and not easily cleanable. Interior of kitchen make line- doors and seal- are soiled.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Salsas and sauces made from cooked vegetables held longer than 7 days. Discarded at time of inspection.
Toilet room receptacle, enclosed, fixtures clean
Roasts held at a temperature of 130°F or above Rice hot holding at 125*. Beans hot holding at 120*. Corrected. --Cut tomatoes and pico holding at 45*. Corrected.
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 was at 44*. Pork cooked yesterday was at 45*. Large batches. Corrected- gave cooling documents for guidance. Will follow up with next inspection.
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