Panchero's Mexican Grill, 32 S Clinton St, Iowa City, IA 52240 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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: Ambient (68F), Raw chicken(48F), shredded lettuce(49F) was not maintaining cold holding temperature in the reach in cooler by the cash register. Person in charge stated foods had just recently been placed in the cooler and removed them. Person in charge also stated that plastic lids fall inside the back cooler that cause the temperature to go up.
- Designated areas for employees
use of designated areas by employees
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
|
06/01/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build up around the blade area of the kitchen food slicer. Slicer was not used today. Cleaned by manager.
- Food employees hair is effectively restrained
Observation: Employee working the register and preparing food on the line was not wearing any kind of hair restraint.
- Plumbing system maintained in good repair
Observation: Drip observed coming from the faucet base on the right side faucet at the three compartment sink.
- Sanitizers
Observation: Quat sanitizer solution in red buckets tested high, above 400 ppm. Manager made new buckets at the correct concentration.
- Air drying of equipment and utensils
Observation: Clean steam table pans are being wet stacked on the racks and not allowed to air dry. Manager separated pans.
- Using a handwashing sink- operation and maintenance
Observation: Food debris build up in the basin of the prep room hand washing sink. Cleaned by manager.
|
06/13/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
07/18/2013 | Routine |
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