PANCHEROS MEXICAN GRILL

Violations (10)

• 3-304.11Critical

  Iowa food code item 15 (Risk Factors)

  Observation: Staff observed taking temperatures of chicken on the grill and moving from a chicken breast that was not fully cooked to a fully cooked chicken breast without sanitizing the probe in between uses. Facility did not have any alcohol prep pads available. Inspector provided alcohol prep pads for staff to use to clean the probe in between uses when a breast has not registered the required internal temperature of 165*F.

  Risk Factors | P | Item 15

• 4-601.11(A)CriticalCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: One large tub holding cleaning utensils was observed with a build up of dried food debris and small accumulation of grease inside of it. Corrected by: sending large utensil tub and utensils to be washed, rinsed, and sanitized.

  Risk Factors | PF | Item 16

• 3-403.11(A)&(D)Critical

  Iowa food code item 19 (Risk Factors)

  Observation: Several foods observed in hot holding on the steam table (rice, black beans, pinto beans, queso) were observed at temperatures between 64*F - 112*F. Foods were not properly reheated to 165*F prior to being placed into the steam table for hot holding. Discussed required time and temperature parameters for reheating and hot holding with staff. Products that had been out for less than 2 hours were pulled off the line and reheated to 165*F before being returned to hot holding.

  Risk Factors | P | Item 19

• 3-501.16(A)(1)CriticalCorrected on site

  Iowa food code item 21 (Risk Factors)

  Observation: Tofu and steak in hot holding had dropped down below the required 135*F. Less than 1 hour had passed since products originally measured at 135*F or above. Corrected by: reheating products to 165*F. Also discussed the importance of keeping lids/covers on products in hot holding to prevent heat from escaping.

  Risk Factors | P | Item 21

• 7-201.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: On a dry storage shelf in the kitchen, observed a spray bottle of burn cream and two first aid kits containing medications and creams above a bulk container of rice. Corrected by: relocating chemicals/medications to an area separated from food, equipment, utensils, and single service items.

  Risk Factors | P | Item 28

• 4-202.11Critical

  Iowa food code item 47 (Good Retail Practices)

  Observation: Two plastic lids on the clean dish rack were observed with cracks/signs of deterioration due to melting. These surfaces were no longer smooth, durable, and easily cleanable. Corrected by: voluntarily discarding broken lids. Several containers on the clean dish rack were observed with leftover sticky labels. These labels prevent the surface from being smooth, durable, and easily cleanable.

  Good Retail Practices | P | Item 47

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Facility was unable to locate a quaternary ammonium test kit on site for checking the concentration of their sanitizing solution.

  Good Retail Practices | PF | Item 48

• 4-903.11(A)(C )Corrected on site

  Iowa food code item 45 (Good Retail Practices)

  Observation: Two boxes of single service items were observed being stored on the floor in the kitchen. Corrected by: relocating boxes of forks and to-go bags to an area 6 inches off the floor.

  Good Retail Practices | C | Item 45

• 3-304.14Corrected on site

  Iowa food code item 41 (Good Retail Practices)

  Observation: Dry wiping cloth with food residue present was observed sitting out on a cutting board surface of a small prep table in the kitchen. Corrected by: placing wiping cloth in a bucket of sanitizer water in between uses to prevent bacterial growth from occurring.

  Good Retail Practices | C | Item 41

• 3-304.12Corrected on site

  Iowa food code item 43 (Good Retail Practices)

  Observation: The large ice scoop used for the ice bin in the kitchen was observed being stored on top of the ice machine. Corrected by: sending scoop to be washed, rinsed, and sanitized and storing in a covered container in between uses.

  Good Retail Practices | C | Item 43