When to wash Observation: Not clear on when to wash hands. Wash hands in handwash sink before putting on gloves.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw meat stored over vegetables, refried beans and rice. Meat is now stored in one section, produce in another section and reheat separate.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Kitchen exhaust system has grease build-up.
Demonstration of Knowledge Observation: In speaking to Roberto many different problems have come up. Training was needed. Left flyers on Cooling, Reheating, Employee health and 3 compartment sink signs.
Handwashing cleanser, availability Observation:No soap available at handsink. Hand soap is now provided.
Storage and maintenance of wet and dry wiping cloths Observation: No sanitizer bucket for the wiping cloths. Bucket was made up.
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 Observation: Temperature on reheated beans and rice were 117 degrees. Cheese was 97 degrees after 1 1/2 hours. Reheated all three products to 187 degrees and put in the warmer.
Foods are cooled using appropriate methods Observation: Refried beans were cooled in large metal pans. Cool beans in smaller amounts (2 inches) metal pans with no lid and stir to cool.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thin tip thermometers for checking temperature of thin meats. He will purchase.
Responsibility of food employees and conditional employees to report Observation: Limited knowledge on Employee health and reporting. Left 1B form.
Hand drying provided Observation: No paper towel available at the handsink. Paper towel is now provided.
Test kit provided and used to measure sanitizing solution concentration Observation:No test strips to test sanitizer. Will order.
Food temperature measuring devices are provided and readily accessible Observation: No thermometers in freezers. He will purchase.
Handwashing signage Observation: No hand sink sign for hand sink. Now has a sign.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Roberto will take the Storm Lake Spanish class on June 6, 2016.
Light intensity Observation: Most of the light bulbs in the basement are not working. Will replace bulbs and if further problems with burned out bulbs then contact electrician.
02/09/2016
Regular
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: All refrigeration to have thermometers.
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