- Poisonous or toxic material containers
Observation: dishsoap bucket reused for salsa storage -- product was voluntarily discarded
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: thermometers not provided inside all coolers
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: dishmachine not sanitizing
- 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: walk-in 46-50*F -- manager adjusted temp
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: thin tip thermometer not provided
- Using a handwashing sink- operation and maintenance
Observation: items stored in handsink -- corrected
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided for sanitizer
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09/11/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw ground pork stored above raw shrimp in walk-in cooler. Corrected at time of inspection.
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09/26/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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07/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed main prep table holding at 58*.
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06/27/2013 | Routine |
- Returned food and re-service of food
Observed exposed salsa being re-served to customers. Corrected at time of inspection.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Handwashing signage
Observed no handwashing signs posted at handsinks.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed raw chicken thawing at room temperature. Corrected at time of inspection.
- Cleanability of floors, walls, and ceilings
Observed floor tiles missing in area around fryers. Observed ceiling tiles not properly installed around hood system. Observed lights not properly shielded in kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed refried beans, cooked ground beef and cut tomatoes not properly datemarked in walk-in cooler.
- Roasts held at a temperature of 130°F or above
Observed main prep cooler holding at 50*. All food was moved to walk-in cooler and establishment will also use ice for a few items in top portion of cooler to maintain 41* or below. PIC called service company during inspection. Observed small cooler next to oven holding at 80*. Cooler had been unplugged. All food was voluntarily discarded and cooler was plugged back in.
- Duties of PIC
Establishment does not have employee health policy in place.
- Light bulbs, protective shielding
Observed floor tiles missing in area around fryers. Observed ceiling tiles not properly installed around hood system. Observed lights not properly shielded in kitchen area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed general cleaning needed throughout establishment including dish room.
- Bare hand contact with ready to eat foods
Observed food employee handle tortilla chips with bare hands. Corrected at time of inspection. Observed food employee handle bar fruit with bare hands. Corrected at time of inspection.
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06/18/2013 | Routine |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed beans not properly being re-heated to 165* within 2 hours. Corrected at time of inspection.
- No direct connection between sewage system and from culinary equipment
Observed prep sink with direct plumbing connection used to thaw chicken. Corrected at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed no hot water available at bar handsink. Observed handwashing signs still not posted at handsinks.
- Common name-working containers
Observed toxic spray bottles not properly labeled. Corrected at time of inspection.
- Light bulbs, protective shielding
Observed floor tiles next to fryers still not in good repair. Observed light shields missing in kitchen.
- Cleanability of floors, walls, and ceilings
Observed floor tiles next to fryers still not in good repair. Observed light shields missing in kitchen.
- Handwashing signage
Observed no hot water available at bar handsink. Observed handwashing signs still not posted at handsinks.
- Linens- cleaning and storage
Observed table mounted can opener not kept clean. Corrected at time of inspection. Observed food utensils stored in unclean container.
- Bare hand contact with ready to eat foods
Observed food employee handling taco shell and toppings with bare hands. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed table mounted can opener not kept clean. Corrected at time of inspection. Observed food utensils stored in unclean container. --Observed wire shelving next to fryer not kept clean. Observed chip container lids not kept clean.
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04/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Viva Mexican Restaurant, 4531 86th St, Urbandale, IA 50322 »