- 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: large plastic container of cooked hamburger was 47 degrees F. after being in the walk-in cooler for 24 hours. Beef was thrown away, cooler repairman was called for service yet tonight, other raw meats were placed on ice or in pans with an ice water bath.
- Test kit provided and used to measure sanitizing solution concentration
Observation: sanitizer test strips are needed at the warewash sink for testing proper sanitizer concentrations.
- Safe, unadulterated, honestly presented
Observation: fresh cilantro stored in a raw shrimp box. Cilantro discarded.
- Established procedures for responding to vomiting and diarrheal events
Observation: applicant has six months to create a detailed written cleanup procedure for bodily fluid discharge such as a vomit mishap.
- Ice used as exterior coolant not used as a food
Observation: ice storage bin on ice maker cannot be used for cooling canned drinks. Canned drink was removed and ice was used for exterior cooling of food from refrigeration units as detailed above.
- Cutting surfaces maintained
Observation: the underneath side of the cutting board on the kitchen prep table must be accessible for cleaning and kept clean. Initially, the cutting board was screwed directly to the prep table until screws were removed for inspection and cleaning.
- Toilet room
receptacle, enclosed, fixtures clean
- 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: walk-in cooler, reach-in freezer and salsa bar prep table were all holding at 47 degrees F. Refrigeration repairman was called for service yet tonight. If repairs cannot be made in a timely manner, the owner has an agreement with a neighboring restaurant where refrigerated food can be stored until repairs are made.
- 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 tomato sauce and re-fried beans in the hot hold unit were observed at 115 degrees. Both items were reheated to 165 degrees and more hot water was added to the hot well for correction onsite.
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10/08/2015 | Pre Opening |
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