| No violation noted during this evaluation. | 11/03/2015 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips, person in charge states they had strips yesterday, but someone took them during the night.
- Light intensity
Observation: Lights not working in kitchen.
|
09/11/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: When stepping on floor in women's restroom water comes up through flooring. Walls are wet at the bottom where walls meet floors (pictures attached) No coving installed. Person in charge states it is from mopping. Walls are wet in men's restroom where floor meets wall, no coving (pictures attached). Wall between sink and toilet in bad repair, and molding (pictures attached).
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09/11/2015 | Non Illness Complaint |
- Hand drying provided
Observation: No paper towels in establishment.
- Posting inspection reports
Observation: Inspection report not posted.
- Outer openings are protected
Observation: Front door propped open, no barrier. (picture attached)
- Responsibilities of Permit Holder
Observation: Due to repeat and nature of violations, person in charge cannot demonstrate knowledge of food safety.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink not working.
- Ice used as exterior coolant not used as a food
Observation: Gallon of milk sitting in ice sued for drinks (picture attached)
- When to wash
Observation: No hand washing observed during this visit.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towel used for wiping food contact surfaces not in sanitizer between uses.
- Light bulbs, protective shielding
Observation: Missing light shields (picture attached)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs on top of produce. Raw meats over cooked foods. Picture attached.
- Bare hand contact with ready to eat foods
Observation: Observed food handler removing tortillas from grill with bare hands and wrapping in foil.
- 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: Shredded lettuce at 50, diced tomatoes at 47 (pictures attache). Raw meat out at room temperature at 61 degrees.
- Light intensity
Observation: Lighting in kitchen does not meet code (lights not working) picture attached.
- Unpackaged food protected from contamination during preparation
Observation: Large amount of beef sitting on chest freezer. (picture attached)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked (picture attached)
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking concentration of sanitizer
- Sanitization methods - hot water, chemical
Observation: No sanitizer on premises. Cannot do dishes until sanitizer obtained.
- Eating, drinking, or using tobacco
Observation: Half eaten apple and open drink sitting next to prep table (picture attached).
- Service sink required
Observation: No mop sink.
- Food storage - preventing contamination from the premises
Observation: No lid on ice bin. (picture attached)
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice scoop holder heavily soiled (picture attached).
- Capacity, availability, and pressure of hot and cold water
Observation: NO hot water
- 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 in steam table at 125 degrees (picture attached). Removed at time of inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No probe/thin tipped thermometer on premises.
- Miscellaneous sources of contamination
Observation: Scoop laying in ice (picture attached)
- Protecting food from environmental contamination
Observation: Reach-in leaking into container with food. Food disposed of (picture attached.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a CFPM.
|
09/08/2015 | Regular |
| No violation noted during this evaluation. | 04/27/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked. Pictures attached
- Physical facilities maintained in good repair
Observation: Walls in bad repair, in process of replacing (pictures attached)
|
04/15/2015 | Other |
- Physical facilities maintained in good repair
Observation: Walls in bad repair in food prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food prepared, cooked and cooled on site, not date marked.
|
02/09/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- Physical facilities maintained in good repair
Observation: Walls in kitchen
|
10/29/2014 | Physical Recheck |
- 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: Cooked hamburger prepared on 10/14/2014 temping at 44.9 and 45.4 degrees on 10/24/2014. Disposed of at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine heavily soiled.
- Physical facilities maintained in good repair
Observation: Floor, wall coverings, ceiling in kitchen area in bad repair. Walls from where hand sink is located, around three compartment sink, prep sink and wall where dishes are stored will be properly removed and replaced by Wednesday,October 22, 2014. For the rest of the kitchen, he will contact us on 10/16/2014 on time frame on remaining area of kitchen.
- Cleaning procedure
Observation: Not using soap or hand drying when washing hands. Using three compartment to rinse hands.
- 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: Mole sauce in prep table at 45 degrees.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Foods are cooled using appropriate methods
Observation: Placing hot foods, in deep plastic containers in reach-in coolers to cool.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Area around chip dispensing station soiled.
- Service sink required
Observation:Establishment does not have a mop sink.
- Light bulbs, protective shielding
Observation: Missing light shields in kitchen,
- Demonstration of Knowledge
Observation: Due to cooling violations, unable to demonstrate knowledge of food safety.
- Protecting food from environmental contamination
Observation: Food in uncovered containers in reach-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepare foods not marked with date of preparation.
- Handwashing cleanser, availability
Observation: Upon arrival, no hand cleanser at hand sink in kitchen (removed from restroom at time of inspection)
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Equipment location, installation, repair, and adjustment
Observation: Ice machine does not have a lid. Refrigeration units not working properly.
|
10/15/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
|
09/18/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: No sanitizer on premises.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls, ceilings heavily soiled.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water
- Posting inspection reports
Observation:
- 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: Cooked chicken in hot hold unit at 118 degrees, removed to be reheated at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking concentration of sanitizing solution.
- Demonstration of Knowledge
Observation: Due to presence and nature of violations, person in charge unable to demonstrate knowledge of food safety.
- Capacity, availability, and pressure of hot and cold water
Observation: No hot water
- Hand drying provided
Observation: No paper towels
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All surfaces throughout kitchen heavily soiled.
- 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: Food in reach-in cooler and prep table @ 55 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food prepared and cooked on premise not date marked.
- Handwashing cleanser, availability
Observation: NO soap
|
09/17/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Foods in cooler not dated
- Hand drying provided
Paper towels at hand sink missing Hand sink blocked with dishes and dishes stored in handsink
- Using a handwashing sink- operation and maintenance
Paper towels at hand sink missing Hand sink blocked with dishes and dishes stored in handsink
|
10/29/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Numerous items not dated in cooller
- Cleaning of cooking and baking equipment
Microwave oven not clean
|
06/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Tacos Andreas #1, 1323 Sunset Dr, Norwalk, IA 50211 »