- Physical facilities maintained in good repair
Observation: broken and missing floor tiles in restroom, kitchen, and in front of steamtable. Toilet seat broken in restroom.
- 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: rice in cooler 52*F -- voluntarily discarded
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: chicken on steamtable 128*F (reheated to 165*F), tamales in warmer 127*F (voluntarily discarded)
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: insects in light fixture in kitchen
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: place thermometers in fronts of coolers
- Using a handwashing sink- operation and maintenance
Observation: water turned off on handsink due to leak -- owner will replace handsink
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided for sanitizer
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no foods date-marked in coolers
- Miscellaneous sources of contamination
Observation: no shield between handsink and three compartment sink
- Handwashing cleanser, availability
Observation: handsoap not provided in restroom
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee Reporting Agreement Form 1B (or equivalent) has not been implemented
- Eating, drinking, or using tobacco
Observation: employee beverage in prep area
- Demonstration of Knowledge
Observation: person in charge not knowledgeable of Food Code (temperatures, handwashing requirements)
- Hand drying provided
Observation: paper towels not provided in restroom
- Foods are cooled using appropriate methods
Observation: rice placed in sealed plastic bag to cool -- voluntarily discarded
|
09/10/2015 | Regular |
Restaurant representatives - add corrected or new information about Rodriguez Mexican Restaurant, 1800 Nw 86th St Ste 11 Clive, Ia 50325, , IA »