Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Container with clean lids in dish area had food debris in the bottom. Manager corrected by removing to be cleaned.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Multiple containers with dates beyond the 7 day requirement were located in the walk-in cooler. Manager corrected by having the out of date items removed and discarded.
Backflow protection air gap, device standard, when required
Disclosure of menu items offered or served raw or undercooked Observation: Menu items served raw or under cooked not disclosed
Established procedures for responding to vomiting and diarrheal events Observation: No Norovirus clean-up policy is in place. Left Information on clean up procedures with person in charge. Inspector will follow up at next routine inspection.
01/26/2016
Regular
Roasts held at a temperature of 130°F or above Observed meat on the stove top that is holding hot until it can be transferred to the steam table. The meat was below 135*F in some places. The meat was stirred and the heat was increased. Corrected at time of inspection
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