Raw animal foods separated from each other during storage, separation, holding, and display Observation:Raw chicken stored above raw pork in walk-in cooler. Moved at time of inspection.
Air drying of equipment and utensils Observation:Utensils not being properly air dried prior to stacking.
Food employees hair is effectively restrained Observation:Food employee beard not effectively restrained.
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:Cooked rice holding at 79* after 3.5 hours of cooling. Voluntarily discarded.
Service sink required Observation:Mop sink requirement not met.
Foods are cooled using appropriate methods Observation:Rice cooling in tightly covered container. Voluntarily discarded. Tomato soup cooling in tightly sealed plastic containers. Transferred to alternate container at time of inspection.
Posting inspection reports Observation:Most recent inspection report not posted.
Handwashing sinks-Numbers, capacities, location, and placement Observation:Handwashing sink not located in area that is easily accessible from main cook line.
10/30/2015
Regular
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observed walk-in cooler holding at 50*. Corrected at time of inspection. Observed make table cooler on 2nd cook line holding at 50*. Cooler will not be used until it can maintain 41* or below at all times.
Service sink required Observed establishment does not have separate mop sink for disposing of mop water.
Toilet room receptacle, enclosed, fixtures clean
Light bulbs, protective shielding Observed lights in food prep areas not properly shielded.
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