No violation noted during this evaluation. | 05/09/2014 | Physical Recheck |
- 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 chicken and beef not properly cooled to temperature within timeline.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chicken, pork, and beef holding in styrofoam containers at 100*-115*.
- 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: Small refrigerator holding salsas at 60*.
- Foods are cooled using appropriate methods
Observation: Hot cooked meats placed in a residential style refrigerator for cooling. Not adequate to effectively cool foods.
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05/07/2014 | Illness Complaint |
- Mechanical warewashing equipment, sanitization pressure
- Food temperature measuring device construction
No thermometers to check cooking and holding temperatures.
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06/05/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, sanitization pressure
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Food temperature measuring device construction
Thin tip thermometer need to check cooking and holding temps.
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04/02/2013 | Routine |
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