- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Ground beef, enchiladas, shredded beef, etc were not date marked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean food debris and dirt from walk in floor, especially under shelving. Clean dead leaves from stairs and around 3 compartment sink. Wipe off wall behind hand sink where sauce was spilled/splashed.
- Storage of clean linens, single-service, and single use articles
Observation:Store food and food contact items at least 6 inches off the floor.
- Bare hand contact with ready to eat foods
Observation:No hand barrier used while slicing onions before dicing
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:Soup in warmer on buffet was 49 deg f.
- 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:Provide thermometers to all coolers.
- Maintaining premises free of litter and unnecessary equipment
Observation:Remove car batteries, and other items not used in the daily duties of the establishment. Organize the basement and make sure all food and nonfood items are separated and stored 6 inches off floor.
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04/21/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean inside (especially the bottom) of reach-in coolers and freezers.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water in men's restroom does not work or is turned off.
- 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: Thermometers are needed in all reach-in coolers and the walk-in.
- Posting inspection reports
Observation: Old inspection report posted. Post current report.
- Maintaining premises free of litter and unnecessary equipment
Observation: Auto parts (engine block, etc.) and tools in kitchen. Kitchen shall not have any unnecessary equipment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food in walk-in & reach-in coolers are not datemarked.
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11/19/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pan of raw chickens sitting on top shelf in cooler near drive-thru window.
- Hand drying provided
Observation: Handsink at bar needs paper towels.
- 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: Pan of taco meat in warmer (kitchen) is overfull. Keep product below lip of pan and stir occasionally to maintain at least 135F throughout.
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06/16/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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11/26/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in some refrigeration units.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Container of raw chicken found up against container of beans. Chubs of raw ground beef found up against bus tubs of cheese - raw meats and raw chicken shall be below ready-to-eat foods to protect against possible cross contamination. Corrected at time of inspection
- Outer openings are protected
Do not leave back door open unless a screen is in place. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the cooked beans and meat.
- Miscellaneous sources of contamination
Use an ice scoop instead of a plastic cup. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean interior of ice machine, interior of tall two door refrigerated and freezer reach-ins. --Clean sides of fryers and utensil drawer.
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11/21/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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04/02/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Have employees read and sign health reporting agreement.
- Cleanability of floors, walls, and ceilings
Recaulk counter and wall at dishmachine.
- Food temperature measuring devices are provided and readily accessible
Be sure all coolers have a thermometer that is easily accessible. Could not locate a thermometer in cooler at front counter or prep table in kitchen or standing cooler near drive thru window.
- Roasts held at a temperature of 130°F or above
Tub of rice at 45-50F in walk-in cooler. Place in smaller batches and try using a metal container to help conduct the cold temperature better.
- Miscellaneous sources of contamination
Tire rims sitting in 1st section of 3-compartment sink beside dirty dishes. Remove rims from sinkand establishment.
- Foods are cooled using appropriate methods
Place all large batches of food (rice, etc.) in small containers to cool in walk-in cooler. Check and record temperatures. You have 2 hours to bring food down to 70F and another 4 hours to bring it down to 41F. If you are nearing the 2 hour mark and it is not close to 41F, reheat to 165F, break batches down to smaller containers and retry cooling procedure.
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03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Rudy's Tacos, 3111 Devils Glen Rd, Bettendorf, IA 52722 »