| No violation noted during this evaluation. | 10/16/2015 | Follow Up RCP |
- Bare hand contact with ready to eat foods
Observation: observed food employee preparing tacos with bare hands -- tacos were discarded and employee then put on gloves
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
REPEAT VIOLATION: Certified Food Protection Manager requirement has not been met -- certification shall be obtained no later than 12/29/2015 -- submit copy of certificate to inspector
- Hand drying provided
REPEAT VIOLATION: paper towel dispenser empty
- Cleanability of floors, walls, and ceilings
Observation: floor tiles missing in food prep area
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: raw poultry stored above produce in walk-in cooler
- Where to wash
REPEAT VIOLATION: handwashing in three compartment sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: TCS items (ground beef, chicken) not dated in walk-in cooler
- Food temperature measuring devices are provided and readily accessible
Observation: food thermometer not working
- Handwashing cleanser, availability
REPEAT VIOLATION: handsoap dispenser empty
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
REPEAT VIOLATION: maketable 49-50*F
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: handsink not easily accessible -- blocked with table used for dirty dishes
- Insect control devices are properly designed and installed
Observation: fly strips above food prep area -- corrected by removing
- Food storage - preventing contamination from the premises
Observation: foods not covered in walk-in cooler
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: grease hood hood not clean -- filters not in place
|
09/29/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Inspector received phone call from owner. Owner has not yet obtained certification. He is registered for a course on 4/30/15. Submit copy of certificate upon receipt.
|
04/09/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certification required no later than 3/10/15 -- submit copy of certificate to inspector
- Outer openings are protected
Observation: gap under back door
|
02/17/2015 | Physical Recheck |
| No violation noted during this evaluation. | 01/12/2015 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
REPEAT VIOLATION: disclosure not included in menu -- menu not yet reprinted and will be checked on next inspection
- 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: maketable 42-46*F, walk-in 44-47*F
- Returned food and re-service of food
Observation: once salsa has been served to a table it shall not be re-served and must be discarded
- Outer openings are protected
REPEAT VIOLATION: gap under back door
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no date-marking of ready-to-eat foods
|
09/29/2014 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: disclosure not included in menu
- Outer openings are protected
Observation: gap under back door
- Plumbing
materials, design, construction and installation
- 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 stored under steam table with no temp control - temp was 88*F -- voluntarily discarded
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager required
- Handwashing cleanser, availability
Observation: no handsoap provided
- 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: maketable 47*F
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: observed raw poultry stored above salsa in walk-in
- Where to wash
Observation: handwashing in three comp sink
- Hand drying provided
Observation: no paper towels provided
- Handwashing signage
Observation: ho handsink signage
- 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 dated
|
09/10/2014 | Routine |
- Sanitizers
Observed chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Observed large cardboard box next to flat-top grill not kept clean and not easily cleanable.
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
Establishment unable to provide thin probe thermometer. Observed accurate thermometers not provided in all coolers.
- Drying mops
Observed mop not properly air drying. Observed walk-in cooler door does not close tightly.
- Hand drying provided
Observed no paper towels available at main kitchen handsink. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observed bulk ingredients in dry storage area not properly covered and protected from contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice scoop not kept clean. Corrected at time of inspection.
|
12/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Viva Mexican Restaurant, 6101 Grand Ave, Des Moines, IA 50312 »