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: prep table in kitchen 48-50*F -- person in charge called for service
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw chicken stored above refried beans in reach-in cooler -- corrected by moving chicken
Protecting food from environmental contamination Observation: foods not covered in coolers before stacking
03/31/2015
Regular
Roasts held at a temperature of 130°F or above Cheese sauce in a bucket on the floor of the cooking area at 68*. Product was discarded.
Self-draining equipment including sinks, drainboards, and equipment compartments
Air drying of equipment and utensils Pans in storage are not being air dried completely before being stacked.
06/13/2013
Routine
Bare hand contact with ready to eat foods Observed food employee handling taco shell, lettuce & cheese with bare hands. Corrected at time of inspection.
Test kit provided and used to measure sanitizing solution concentration Observed food utensils not properly air drying prior to stacking. Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Sanitizers Observed chlorine sanitizer used for wiping cloths on main line exceeds 50-100ppm requirement. Corrected at time of inspection.
Frozen PHF/TCS foods are properly slacked and thawed Observed chicken thawing at room temperature.
Air drying of equipment and utensils Observed food utensils not properly air drying prior to stacking. Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
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