| No violation noted during this evaluation. | 09/14/2015 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Sanitizer solution on main prep line tested low (0 ppm). Person In Charge made new bucket from dispenser.
- Eating, drinking, or using tobacco
Observation: Several employee to-go coffee cups in food preparation area. Person In Charge moved drinks without enclosed lids to another location.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener had debris build-up. Person In Charge moved can opener to warewashing.
- Designated areas for employees
use of designated areas by employees
- When to wash
Observation: Employees put on gloves without first washing hands. Discussed proper handwashing with Person In Charge. Employee washed hands before putting on gloves after inspector intervention.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: No handwashing reminder sign in male restroom. Provided temporary handwashing sign until a permanent one is installed.
|
09/01/2015 | Regular |
- Cleaning procedure
Observation: Food handler washed hands for less 10 seconds and turned off the faucet with clean hands. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Established procedures for responding to vomiting and diarrheal events
Observation:Establishment unable to provide written procedure for clean up of vomit and diarrhea.
- Plumbing system maintained in good repair
Observation:Water pours from the plumbing under the prep line handsink when the faucet handles are turned on. Manager states that there is a work order to have it repaired but was not sure when the repair would take place.
- Drying mops
Observation:Used mop stored in mop bucket when not in use.
- When to wash
Observation:Food handler handled dirty dishes with gloved hands then handled clean equipment. Food handler with gloved hands wiped off food residue with cloth and the proceeded to handle food with same gloved hands. Both food handlers removed gloves and washed their hands at the request of the inspector.
- Multiuse food contact surfaces are constructed of safe materials
Observation:Washed and sliced red bell peppers are stored in the original cardboard box the product was delivered in exposing food product to potential contamination during the food preparation process.
- Outer openings are protected
Observation:Large gap underneath the west side entry door is large enough to allow pest entry.
- Designated areas for employees
use of designated areas by employees
- Test kit provided and used to measure sanitizing solution concentration
Observation:Manager was unable to locate test strips to measure sanitizer strength.
- Using a handwashing sink- operation and maintenance
Observation: Water pours from the plumbing at the handsink on the food prep line so management is not allowing food handlers to use this handsink until the handsink plumbing is repaired.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cabinets under the fountain pop machine soiled with food and residue.
|
11/13/2014 | Regular |
| No violation noted during this evaluation. | 06/19/2014 | Pre Opening |
| No violation noted during this evaluation. | 06/18/2014 | Pre Opening |
- Food storage - preventing contamination from the premises
Observed large cooking pots stored on the kitchen floor.
- Drying mops
Mops are stored in the mop sink.
|
09/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The interior base of the main prep line refrigeration unit is in bad repair causing food particles to accumulate. The door gasket on the prep line refrigeration unit that was not maintaining 41 F or below is in bad repair/torn. Exterior of the Fountain Pop ice dispensing chute has a build up of reside.
- Eating, drinking, or using tobacco
Observed open beverage cans in the walkin cooler with food product and on the prep table with the slicer. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Refrigeration unit on the prep line containing pico de gallo, roasted corn, mild ancho salsa, salsa verde, hot tomatillo, sour cream and guacamole was not able to maintain these products at 41 F or below. Temperatures of food product ranged from 48 F for food products inside the refrigerated unit and 60.2 F for products on the top portion of the unit. According to a temperature log, this refrigeration unit last temped at 40 F at10:30 AM. All of the products listed above were voluntarily disposed of in the presence of the inspector due to the risk that the products may have been out of temperature longer than would be safe. Manager placed this unit out of service during the inspection and will utilize another refregeration unit.
- Laundry facilities
requirement, location, and use
- Food temperature measuring devices are provided and readily accessible
Refrigeration units on the main prep line containing food did not have internal thermometers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw marinated steak stored above corn salsa in the walkin refrigeration unit. Corrected at time of inspection.
- Drying mops
Mops are stored in the mop sink.
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.Person in charge was not able to accurately state the required cooking temperature of chicken and employees are not trained to check the temperatures of cooked meat products.
- Food storage - preventing contamination from the premises
Observed large cooking pots stored on the dirty kitchen floor.
- Air drying of equipment and utensils
Clean pans are stacked on top of each other while still wet.
|
09/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Panchero's Mexican Grill, 965 S Riverside Dr, Iowa City, IA 52246 »