Panchero's, 4840 Asbury Rd Ste 102 Dubuque, Ia 52002, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall under three compartment sink requires a more thorough cleaning.
- Physical facilities maintained in good repair
Observation: Wall damaged by prep line.
- Handwashing aides and devices, use restrictions
Observation: Access to prep area handsink blocked by trays at inspection. Corrected at inspection.
|
10/17/2014 | Regular |
- Using a handwashing sink- operation and maintenance
Pitcher in line handsink at inspection.
- Food employees hair is effectively restrained
- Drying mops
Hang mops to dry between use.
- equipment food contact surfaces and utensils clean to sight and touch.
Chopper and robot coupe are not clean to sight.
- 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.
Staff must demonstrate knowledge of temperature monitoring as opposed to filling out log in advance without measuring temperature.
- Food temperature measuring devices are provided and readily accessible
Thermometer missing line refrigerator. Provide a thin foods thermometer.
- Roasts held at a temperature of 130°F or above
Line refrigerator is warm corn relish 47.4 degrees, salsa 47.1 degrees, and guacamole 46.1 degrees. Maximum allowable temperature is 41 degrees. This unit may not be used until Health Services verifies repair and performance.
|
08/13/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Line refrigerator is warm corn relish 47.4 degrees, salsa 47.1 degrees, and guacamole 46.1 degrees. Maximum allowable temperature is 41 degrees. This unit may not be used until Health Services verifies repair and performance.
- Food temperature measuring devices are provided and readily accessible
Thermometer missing line refrigerator. Provide a thin foods thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Chopper and robot coupe are not clean to sight.
- Using a handwashing sink- operation and maintenance
Pitcher in line handsink at inspection.
- Drying mops
Hang mops to dry between use.
- Food employees hair is effectively restrained
- 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.
Staff must demonstrate knowledge of temperature monitoring as opposed to filling out log in advance without measuring temperature.
|
08/13/2013 | Routine |
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