Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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
05/15/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw shell eggs stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
Disclosure of menu items offered or served raw or undercooked Observed menu board still does not identify individual food items that may be served undercooked.
Food storage containers identified with common name of food Observed bulk ingredient containers not properly labeled.
Light bulbs, protective shielding Observed lights in back prep area and in hood not properly shielded.
Miscellaneous sources of contamination Observed no splash guard located between prep sink and 3 compartment sink. Observed frozen food not frozen.
In-use utensils, between-use storage Observed bulk ingredient scoops without handles.
Smoke free air act Observed proper no smoking signage not displayed at both entrances. www.iowasmokefreeair.gov
Self-draining equipment including sinks, drainboards, and equipment compartments
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Stored frozen foods shall be maintained frozen Observed no splash guard located between prep sink and 3 compartment sink. Observed frozen food not frozen.
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