- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Taco meat and beans without a date. Dated to correct. Inspector will recheck at the next regular inspection.
- Equipment location, installation, repair, and adjustment
Observation:Dry bean storage bin with one cracked lid and one missing lid.
- Food storage - preventing contamination from the premises
Observation:Chips in storage container directly on the floor. Placed on a crate off the ground to correct.
- Foods are cooled using appropriate methods
Observation:Rice @145 in a large metal container to cool. Separated into multiple shallow containers to cool faster. Inspector will recheck at the next regular inspection.
- 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 available in the hand washing sink. Repairman called. Inspector will recheck at the next regular inspection
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11/30/2015 | 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 chicken and beef not dated in the reach in cooler. Pork sauce in the WIC not dated. Items dated to correct.Inspector provided educational material on date marking
- Outer openings are protected
Observation:STORAGE AREA, exterior door with gaps around and under
- 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:Rice in the warmer @97 and 107. Removed and reheated to correct. Inspector instructed the PIC to re-heat foods to 165 and keep in warmer at 135.
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11/06/2014 | Regular |
- Miscellaneous sources of contamination
Pitcher left inside the salsa container, plate left inside rice container, plate left inside tomatoes container. Items re-moved to correct.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Enchiladas not marked when taken out. marked to correct. Inspector will re-check at the next regular inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Few items without dates, cooked beans, pork sauce, All items dated to correct. Inspector will re-check at the next regular inspection
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12/16/2013 | Routine |
- In-use utensils, between-use storage
WIC, pitcher left inside container of salsa, Plate left inside conatiner of cut tomatoes. Removed to correct. Corrected at isnpection
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07/24/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/21/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/12/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Back storage area, pesticide on the same shelf as food items and containers, removed and placed on the floor to correct. To go lids placed on the same shelf as oven cleaner. Removed to correct. Corrected at inspection
- Food employees hair is effectively restrained
Employees in the kitchen without head covering.
- 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
Kitchen, taco meat cooked today placed n prep table in a plastic container not appropiate for cooling foods, meat was placed in smaller containers, containers were placed on ice to correct. initial temp 137, after ice bath 92, containers palced in the walk in cooler Beans cooked today in a large container at 187, beans were placed into an ice bath in smaller contaners, contaners placed in the wal in cooler. Items corrected by the person in charge. Corrected at inspection. Enchiladas made and left on the prep table during lunch not reaching the 70 degrees within two hours, 1st temp at 84, after two hours, 80, enchiladas were placed in the warmers to be used withinh the next two hours to correct.
- Miscellaneous sources of contamination
Large pot with cooked beans on the floor. Moved to correct. Corrected at inspection Tortillas on the counter/prep table cover with an apron. Removed to correct, corrected at inspection. Container of salsa in the walk in cooler with pitcher for dispensing inside, removed to correct Container of tomatoes with a plate inside for dispensing, removed to correct.
- Hand drying provided
Kitchen hand washing sink without hand drying, paper towels were placed to correct. Corrected at inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Walk in cooler, cooked pork mix, enchiladas, diced tomatoes without dates, Dated by the person in charge to correct. Corrected at inspection
- Test kit provided and used to measure sanitizing solution concentration
No test strips for checking sanitation in the kitchen, test strips from the bar were placed in the kitchen. Corrected at inspection Bar area without test strips for sanitation (QT)
- Foods are cooled using appropriate methods
Kitchen, taco meat cooked today placed n prep table in a plastic container not appropiate for cooling foods, meat was placed in smaller containers, containers were placed on ice to correct. initial temp 137, after ice bath 92, containers palced in the walk in cooler Beans cooked today in a large container at 187, beans were placed into an ice bath in smaller contaners, contaners placed in the wal in cooler. Items corrected by the person in charge. Corrected at inspection. Enchiladas made and left on the prep table during lunch not reaching the 70 degrees within two hours, 1st temp at 84, after two hours, 80, enchiladas were placed in the warmers to be used withinh the next two hours to correct.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Taco meat in the walk in cooler dated 3/27, discarded by the person in charge, Enchiladas without dates discarded to correct. Establishment has an SOP in place, its lacking writen procedures on idetification of foods to be discarded withing 4hours
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Taco meat in the walk in cooler dated 3/27, discarded by the person in charge, Enchiladas without dates discarded to correct. Establishment has an SOP in place, its lacking writen procedures on idetification of foods to be discarded withing 4hours
- Drying mops
Mop stored inside the bucket with water.
- Duties of PIC
Walk in cooler, taco maet passed 7days, few items without dates. Inadequate coolong methods. Establishment not following the SOP plan writen for Cooling and time as a public health control.
- equipment food contact surfaces and utensils clean to sight and touch.
Containers for tortilla chips with residue inside, sticky residue on the outside of the containers
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04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Vel's Amigos Ltd, 1226 37th St, Fort Madison, IA 52627 »