| No violation noted during this evaluation. | 07/23/2015 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer in both sanitizer buckets and in 3 compartment sink was tested too low. Must be maintained between 200-400ppm. Change more frequently and test strength after making new sanitizer.
- Cutting surfaces maintained
Observation: Several cutting boards were soiled. Resurface or discard so surfaces are smooth and easily cleanable and food residue does not accumulate.
- Protecting food from environmental contamination
Observation: Broken sneeze guard in front of house. Repair to prevent contamination from environment.
- Material characteristics of non-food contact surfaces
Observation: Shelving under cash register is worn. Resurface so shelving is smooth and easily cleanable.
- Responsibility of food employees and conditional employees to report
Observation: Employee reporting agreements were not available upon request. Provide employee reporting agreements. Information given.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedures for responding to vomiting and diarrheal events was not available upon request. Provide procedure and clean up kit.
- 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: Rail line cooler containing salsa, guacamole, sour cream, and other toppings was not holding temperature. Guacamole temped @ 45.3*F, Sour cream @ 43.2*F. Lower portion ambient air temperature @ 47*F. All potentially hazardous food was discarded during inspection. All potentially hazardous food must be maintained at 41*F or below. Repair line cooler so lower portion remains at 41*F or below. Cooler may not be used for storage of potentially hazardous food until repaired and then rechecked by Health Department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in walk in cooler were without date including: Milk, cut cilantro, and food contained withiin large stock pots. All potentially hazardous food held longer than 24 hours must be datemarked and discarded after 7 days.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restraint. All food employees must wear adequate hair restraint when working in food prep areas. COS
- Miscellaneous sources of contamination
Observation: Scoop in black beans had handle touching beans. All scoops must be stored inverted with handle out.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink had visible food chunks and showed evidence that pans were being rinsed in sink. Handwashing sinks may not be used for purposes other than handwashing.
|
07/21/2015 | Regular |
| No violation noted during this evaluation. | 04/28/2014 | Follow Up LOC |
- 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:1)Cold hold unit for toppings holding shredded cheese at 47 degrees F, and mild salsa at 45 degrees, guac dip at 45 degrees, must adjust temp to hold products at 41 degrees or less. Tops on containers now. 2)Raw chicken at 43.9Degrees F in reachin cooler, adjusted temp down now. Both corrected on site now.
- Backflow protection
air gap, device standard, when required
- Drying mops
Observation:Must hang or drape mops to allow to air dry between uses.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has dark spots on chute, must empty, wash, rinse, sanitize and let air dry before refill, most be done monthly or more frequently if soiled sooner. 2)Chicken juices pooling on floor of cooler at front counter, clean. 3)Wire racks in walk in cooler near sauces are soiled, clean.
- In-use utensils, between-use storage
Observation:1)Ice scoop and buckets must be stored on shallow tray or other container to protect from surface of ice machine top.2)Scoop touching beans in beans working container, keep handle inverted out of product.
- Plumbing system maintained in good repair
Observation:Has leak at three compartment sink in faucet hot water supply nozzle and faucet itself, repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Several kettles have cooked on food residue, clean more thoroughly. 2)Clean working totes for food storage, sauces, in walk in cooler, some exterior foods spills.
- Food storage - preventing contamination from the premises
Observation:Has large kettle of beans on floor cooling with ice being added, must store all foods off floor at all times.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Light intensity
Observation:Light intensity needs to be increased in walk in cooler to aid visibility of products.
|
04/23/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Food employees hair is effectively restrained
Not all staff wearing hair restraint, must wear effective hair restraint such as hat, visor or net.
- Maintaining premises free of litter and unnecessary equipment
1) Wet mop in wringer mechanism of mop bucket, either use hooks available or drape the wet mop over the wringer to allow to air dry some between uses. 2) Has two press machines that are no longer used in business, remove to aid cleaning. 3) Walk in cooler has boxes on top shelf blocking the light, move to increase visibility in cooler to aid cleaning, may need more lighting or higher intensity of bulb.
- Roasts held at a temperature of 130°F or above
Prep cooler at front holding cheese at 44 degrees F and sauces at 46 degrees, must hold all foods at 41 degrees or less, lids put on items now and will be used within next hour. Corrected on site.
- Light intensity
1) Wet mop in wringer mechanism of mop bucket, either use hooks available or drape the wet mop over the wringer to allow to air dry some between uses. 2) Has two press machines that are no longer used in business, remove to aid cleaning. 3) Walk in cooler has boxes on top shelf blocking the light, move to increase visibility in cooler to aid cleaning, may need more lighting or higher intensity of bulb.
- Drying mops
1) Wet mop in wringer mechanism of mop bucket, either use hooks available or drape the wet mop over the wringer to allow to air dry some between uses. 2) Has two press machines that are no longer used in business, remove to aid cleaning. 3) Walk in cooler has boxes on top shelf blocking the light, move to increase visibility in cooler to aid cleaning, may need more lighting or higher intensity of bulb.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cleanability of floors, walls, and ceilings
Missing floor covering tile by mop sink and dought machine, has work order already submitted for repairs.
- Material characteristics of non-food contact surfaces
1) Clean door opening area and floor of walk in cooler. 2) Using cardboard box to store gift cards and other small items, must provide a container that is smooth, cleanable and nonabsorbent for this purpose. Cardboard should not be reused except for its original product. 3) Lower prep table shelf in kitchen is soiled and getting rusty, clean and may need to resurface soon.
- Miscellaneous sources of contamination
Has box of gloves stored right next to handsink, must move a short distance to prevent contamination with splashing.
- In-use utensils, between-use storage
1) Ice machine has buildup on chute surface, must empty, wash, rinse, sanitize, and let air dry before refill. Must be done monthly or more frequently if buildup is noted. 2) Meat slicer is soiled, with dried food particles, must be cleaned thoroughly. 3) Using wet toweling to stabilize cutting board, must provide a material such as webbing for this purpose. 4) White totes holding beans need to be cleaned more frequently, food residue, container and lids. 5) Racks in walk in cooler have food residue, need to be cleaned more frequently. 6) Backsplash at prep tables at front counter have food residue, clean more frequently. 7) Has scoop handle touching beans, need to keep inverted out of beans to prevent contamination.
|
10/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Panchero's Mexican Grill, 4701 1st Se Ave Ste 1 Cedar Rapids, Ia 52402, , IA »