- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical spray bottles sitting on prep tables when not in use
- When to wash
Observation:Observed food worker changing gloves with no handwash in between, I told worker to wash hands and put on new gloves
- 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:Front prep cooler all items in cooler were at 45F-all product was covered during inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink in kitchen area not easily accessible
- Light bulbs, protective shielding
Observation:Light shield missing in kitchen area
- Hand drying provided
Observation:Handsink at front counter has no paper towels
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No CFPM on site firm will have 6 months from this date
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean entire kitchen and front counter floor, clean floor of walk-in cooler, clean fan guard in walk-in cooler, clean floor fan, floor sink under 3 comp sink
- Smoke free air act
Observation:Not posted left sticker
- Food employees hair is effectively restrained
Observation:Beard net needed for food worker on line serving food, hair nets or caps for all food workers required
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test kit available
- Storage of clean equipment and utensils
Observation:Some clean utensils stored in dirty utensil containers
- Storage of clean linens, single-service, and single use articles
Observation:Box of to go containers on floor in kitchen-keep all food related items at least 6 inches off of floor
- Established procedures for responding to vomiting and diarrheal events
Observation:
- Storage and maintenance of wet and dry wiping cloths
Observation:Several wiping towels laying around kitchen and front service area-store in sanitizer bucket between uses
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Preventing contamination from equipment, utensils, and linens
Observation: Shelves over food prep counters are dirty, clean to protect food from falling debris
- Food storage - preventing contamination from the premises
Observation:Food stored under dirty shelving with the possibility of debris falling from shelving
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean the following food contact surfaces, interior icemaker, utensil containers front counter and near warewashing sinks, front prep counter has encrusted food around edges of food bins, back side of slicer blade, can opener, taco shell press
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean exterior of food ingredient bins
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04/01/2015 | Illness Complaint |
- Preventing contamination from equipment, utensils, and linens
Observation: Rice pots placed on the floor for mixing then moved to the walk in cooler shelves.
- 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: Black beans cooked 3/5/14 at 54*-60*. All discarded.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw shrimp stored under raw beef under makeline. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls and floors soiled in back room food prep and dish washing areas. Clean under and around tables, equipment, and shelving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior of equipment and bulk food containers are soiled. Walkin cooler floor and shelving are soiled.
- Cooling foods are stored properly
Observation: Black beans were stored overnight in the large cooking pot and not allowed to cool.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food equipment soiled with debris and grease buildup. Interior of ice machine has mold buildup. Ice machine was shut off and taken out of service at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen beef thawing in very hot standing water- packages of meat were warm to the touch. Corrected.
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03/06/2014 | Routine |
Restaurant representatives - add corrected or new information about Panchero's Mexican Grill, 1310 S Duff Ave Ste 103 Ames, Ia 50010, , IA »