- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: PHF not dated in coolers -- inspector will recheck on routine inspection
- Hand drying provided
Observation: paper towel dispenser empty at kitchen handsink
- Disclosure of menu items offered or served raw or undercooked
Observation: applies to menu board and take-out menus
- Bare hand contact with ready to eat foods
Observation: food employee using bare hands to prepare food
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03/25/2014 | Pre Opening |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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10/15/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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10/02/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION: All refrigerated potentially hazardous foods shall be dated.
- Multiuse food contact surfaces are cleanable
Clear bags being used as pan liners are not approved food contact surface.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: Raw animal foods(shell eggs, shrimp) not adequately separated from precooked or ready-to-eat foods during storage in maketable and walk-in cooler.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of employee health policy as defined by code
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths shall be maintained in sanitizer between use
- Miscellaneous sources of contamination
REPEAT VIOLATION: Cover taco shells and chips located below flat top grill.
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09/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Abelardos Mexican Food, 5525 Mills Civic Pkwy Ste 130 West Des Moines, Ia 50266, , IA »