AZTECA 3 MEXICAN RESTAURANT

Violations (33)

• 4-501.114(A- E)(F)(1)&(2)CriticalRepeatCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Chlorine Sanitizer registered 200ppm in the bucket out front in the service area. Corrected by: Adding water to the solution to the required amount.

  Risk Factors | P | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Inside both microwaves has excess food debris in them.

  Risk Factors | PF | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Both pop dispensers has excess syrup build up on them.

  Risk Factors | PF | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Large can opener in the back room has excess food debris on it.

  Risk Factors | PF | Item 16

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Inside all coolers throughout the kitchen has excess food debris in them.

  Risk Factors | PF | Item 16

• 5-205.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: 2 brooms in front of handsink and two steel wool pads laying in the basin of the hand sink in bar area. Corrected by: Removing items from the hand sink in bar area.

  Risk Factors | PF | Item 10

• 3-501.16(A)(2)CriticalRepeatCorrected on site

  Iowa food code item 22 (Risk Factors)

  Observation: Small containers of salsa and sliced onions placed ice on just the bottom of the containers in the kitchen registered 49 degrees F. Manager stated the food items where placed on ice less then an hour ago. Corrected by: Pacing more ice around the food containers.

  Risk Factors | P | Item 22

• 3-501.16(A)(2)CriticalRepeat

  Iowa food code item 22 (Risk Factors)

  Observation: Salsa containers registered 54-56 degrees F in the salsa prep cooler in the kitchen.

  Risk Factors | P | Item 22

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: No Chlorine test strips.

  Good Retail Practices | PF | Item 48

• 3-501.17CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Several food items in the walk in cooler and in the prep coolers not date marked. Corrected by: Date marking food items.

  Risk Factors | PF | Item 23

• 4-203.12Critical

  Iowa food code item 36 (Good Retail Practices)

  Observation: No Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable in coolers throughout the kitchen.

  Good Retail Practices | PF | Item 36

• 5-205.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Dumping grease down the hand sink in the kitchen prep area. Dumping food in the hand sink by the prep sink in the back, evidence of grease and raw shrimp pieces on the bottom of hand sinks. Corrected by: Not using handsink except for hand washing.

  Risk Factors | PF | Item 10

• 6-301.12CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: No paper towels in the Employee restroom, hand sink in the dishwashing area and the hand sink in the prep sink area. Corrected by: Placing paper towels by hand sinks.

  Risk Factors | PF | Item 10

• 3-302.11(A)(2)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw chicken breasts stored over ready to eat foods in the reach in cooler in the kitchen. Corrected by: Removing chicken to the bottom of the cooler.

  Risk Factors | P | Item 15

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Shelving throughout the kitchen has excess food debris and grease on them.

  Good Retail Practices | C | Item 49

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Fan hanging on the wall in the kitchen has excess dust and debris on it.

  Good Retail Practices | C | Item 49

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Hood vents in the kitchen has excess food debris and grease on them.

  Good Retail Practices | C | Item 49

• 6-501.12, 6-501.13

  Iowa food code item 55 (Good Retail Practices)

  Observation: Ceiling tiles and ceiling vents has excess grease and dust debris on them.

  Good Retail Practices | C | Item 55

• 2-102.12(A)

  Iowa food code item 2 (Risk Factors)

  Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Certificate expired on 1/27/25.

  Risk Factors | C | Item 2

• 6-501.12, 6-501.13

  Iowa food code item 55 (Good Retail Practices)

  Observation: Flooring under all kitchen equipment has excess food debris and grease.

  Good Retail Practices | C | Item 55

• 2-401.11Corrected on site

  Iowa food code item 6 (Risk Factors)

  Observation: Two shot glasses filled with a liquid and an open coffee cup filled with coffee sitting on the prep table in kitchen. Corrected by: Removing items from the prep surface.

  Risk Factors | C | Item 6

• 4-501.115RepeatCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Employee stated that they use the dishwasher 5 gallon bucket of sanitizer to clean the inside of the large margarita machine in the bar area. This is not an approved sanitizer for food contact surfaces. Corrected by: Employee stated will discontinue use of the sanitizer and will use an approved sanitizer for food contact surfaces.

  Risk Factors | C | Item 16

• 3-302.12

  Iowa food code item 37 (Good Retail Practices)

  Observation: Bulk white storage container not labeled chili powder.

  Good Retail Practices | C | Item 37

• 6-202.15Corrected on site

  Iowa food code item 38 (Good Retail Practices)

  Observation: Back door propped open in the kitchen. Corrected by: Closing back door.

  Good Retail Practices | C | Item 38

• 6-501.111(A)(B)(D)

  Iowa food code item 38 (Good Retail Practices)

  Observation: Evidence of roach like insects along the baseboards in the back storage room and in the dish washing area.

  Good Retail Practices | C | Item 38

• 3-305.11

  Iowa food code item 39 (Good Retail Practices)

  Observation: Open containers of food items in the coolers throughout the kitchen. Large white containers of chips and taco shells in the prep area on the kitchen not covered.

  Good Retail Practices | C | Item 39

• 3-304.14

  Iowa food code item 41 (Good Retail Practices)

  Observation: Wet wiping cloths stored on the prep surfaces and not in a sanitizing solution.

  Good Retail Practices | C | Item 41

• 3-304.12Corrected on site

  Iowa food code item 43 (Good Retail Practices)

  Observation: Ice scoop handle laying in both ice bins in the bar area with the handles in the ice. Corrected by: Placing ice scoop handles out of the ice.

  Good Retail Practices | C | Item 43

• 4-903.11(A)(B)(D)Corrected on site

  Iowa food code item 44 (Good Retail Practices)

  Observation: A broken glass with pieces of broken glass in bottom of the cooler where plastic pitchers are being stored in the bar area. Corrected by: Cleaning up glass from bottom of the cooler and running the plastic pitchers through the dishwasher.

  Good Retail Practices | C | Item 44

• 4-903.11(A)(C )

  Iowa food code item 45 (Good Retail Practices)

  Observation: a few cases of Plastic cups stored on the floor in bar area.

  Good Retail Practices | C | Item 45

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: Bottom of one of the microwaves in the kitchen the plastic has broken on the bottom and is not a cleanable surface.

  Good Retail Practices | C | Item 47

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: Water pooling at the bottom of all prep coolers in the kitchen.

  Good Retail Practices | C | Item 47

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: Using dry wiping cloths to store clean glassware on in service area.

  Good Retail Practices | C | Item 47